Now that school is out, lunch takes on a whole new meaning…so long lunchboxes, hello kid-prepared dishes! For the first day of summer break, Anna decided she wanted to be “chef of the day”. For breakfast she decided on ham and egg cups (recipe below), Ezekiel english muffins, and apple slices with spiced fig hummus.  

For lunch, she chose chicken, spinach salad, and fresh fruit salad. She did the chopping and assembling for the salads while I oversaw Aleyah (and kinda Joel) making sushi. She’s really getting the hang of it so I’m looking forward to more rolls over the summer 🙂

Dessert was simply store-bought, organic chocolate ship cookie dough squares that we cut in half and baked. We made a basic cream cheese frosting and turned our cookies into sandwiches topped with a strawberry slice.

And all this was done while wearing their PJs!

Ham and Egg Cups

• 4 slices of deli-sliced ham (We used Applegate Farms – nitrate free!)

• 4 eggs, beaten

• 1/4 cup milk of your choice

• 2 Tablespoons freshly grated Parmesan cheese

Beat eggs and milk. Place a slice of ham into a muffin tin. Press center down. Fill to the top with a beaten egg. Sprinkle with a half of a tablespoon of Parmesan cheese. Repeat with the remaining ham and eggs. Bake in a preheated 350 degree oven for about 20 minutes or until eggs are set. Allow to cool in the pan for 5 minutes. Run a knife between the ham and the muffin tin to release. Serve warm.