When our younger son, Andrew, was aged 4-ish, a Saturday morning TV show included a segment on showing kids how to make simple nutritious food. From memory, Andy later described how to make something he dubbed “eggie muffins” using a slice of bread as the “muffin cup”. A household favourite, in more recent years we have had great success with using filo pastry rather than bread when we want a lighter meal.
This is a great one for a young cook, or any novice, to learn on – with a terrific meal at the end of their work. They’ll keep for a few days in the fridge, good for the lunch box or a grab-and-go brekkie.