Kids Breakfast Recipe

Prep

Remove eggs from the refrigerator to take the chill off; pat bacon dry with paper towel if needed. Gather butter, salt and pepper.

Cook bacon

Place a nonstick or cast-iron skillet over medium heat. Lay 2 bacon strips flat in the cold pan, then turn heat to medium. Cook 3–4 minutes per side, flipping once, until bacon is crisped to your child's preference. Transfer bacon to a paper-towel-lined plate to drain.

Cook eggs

Reduce heat to low–medium. Add 1 tablespoon butter to the same skillet and let it melt and foam. Crack 2 eggs into a small bowl, then gently slide into the skillet. For sunny-side-up: cover skillet with a lid and cook 2–3 minutes until whites are set and yolks still runny. For over-easy: cook 2 minutes, gently flip with a spatula and cook 20–30 seconds more. For scrambled: beat eggs with a pinch of salt and pepper, pour into the melted butter, stir slowly until softly set, about 1–2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper as desired.

Transfer eggs to the plate with bacon. Keep warm while you toast the bread if needed.

Toast bread

Toast 1 slice of bread in a toaster until golden (1–2 minutes depending on toaster). If no toaster, place bread in a clean skillet over medium heat and toast 1–2 minutes per side until lightly browned.

Butter toast

Spread 1/2 tablespoon butter on the warm toast so it melts evenly. Cut toast in half or into strips for easier eating.

Pour 1 cup of the child's chosen beverage (milk, juice, or soda/pop) into an appropriate cup. Serve chilled or with ice if desired (avoid ice for very young children).

Arrange the eggs and bacon on a plate with the buttered toast. Add optional 1 tsp ketchup and 1/4 cup fresh fruit on the side. Let the plate cool slightly before serving to a child.