An original breakfast

We live in the middle of Amish country.  Not as well-populated as Lancaster PA, but I do have to whip around buggies when driving in town. There are hitching posts at our grocery stores and gas stations.  One of the best things about the Amish is they have time and kid-power to grow and make all kinds of good things I never get around to.  Things like strawberries and fresh butter. Both of those ended up at our family cook-out this weekend in the form of strawberry shortcake.  

My youngest brother and his new wife were visiting from out west and we had a party. I contributed strawberry shortcake and we had leftovers. Do you have any idea how rare it is to have leftovers from dessert for over 20 people? Dessert leftovers call for celebration...which meant eating some for breakfast after a bite of protein, in the form of an original breakfast. 

They were more than happy to gobble down some basic soft boiled eggs in exchange for dessert in the morning!

:: Simple Soft Boiled Eggs::

1-2 eggs per person
water
pot 
stove


Using your smallest pot, cover eggs with cold water.  Cook over high heat 'til a rolling  boil begins.  Set your timer for 3 minutes. At the end of 3 minutes, remove pot from heat, carefully pour out hot water and add cold water to cover.  This stops the cooking and keeps the egg soft.


Crack the top off, salt and enjoy! 

As far as the strawberry shortcake - I recommend  doubling whatever recipe you make this spring, then dessert for breakfast is automatically on your menu plan.  I doubt your kid-power will have any problem devouring it!
Lib
Check out Rachel and Lisa and Jen, kelly - recipe mavens!
And Kristin whose tips are fabulous...