At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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Poached eggs are an easy and quick way to get your protein at breakfast.
Pour water into deep 10-inch skillet to 3 inches in depth. Bring to a gentle boil over medium heat.
Break 1 egg into custard cup or small shallow bowl. Hold bowl close to water; slip egg into water. Repeat with remaining eggs.
Cook 4-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Carefully remove eggs from water with slotted spoon.
Place 2 slices toast onto each serving plate. Top each with poached egg.
*Substitute 2 English muffins, split, toasted.
Dietary Fiber: 3g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1798
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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