Breakfast Kebabs

Working as a team!

And breathe. It is the weekend, the reward for the long working week (well only really if you work Monday-Friday). For our kids, Saturday morning is for playing in PJs with each other and me just letting them get on with it while I catch up with my blog, eat breakfast in peace and theoretically get some down time while they have fun and before we have to start thinking about homework and the day’s activities.

Baking in PJS again! Forgot the apron though…

Saturday morning is also the morning of experimenting in the kitchen in daddy’s absence. This morning was no exception. I haven’t had the chance to get in the kitchen with the kids much this week.  But this morning, I managed to kickstart the day with breakfast kebabs. These involved chocolate cinnamon eggy bread, pears and blueberries. I don’t think I have ever seen Seb eat his breakfast so quickly!

It really is an easy breakfast which the kids enjoyed making. They could be cooked in a frying pan over the stove or grill them like we did.  Ours were grilled on greased tin foil so we didn’t loose any blueberries! I would recommend using tinned pear or ripe pear as ours was still a bit firm so it was a bit of a challenge to thread onto the skewer. The boys did patiently achieve it, but I did have to do that bit for Ophelia.

Ingredients

To make 3 kebabs

  • Three slices of bread
  • 1 ripe pear or half a tin of pears
  • A handful of blueberries (defrosted if frozen)
  • 2 medium eggs
  • 1tsp icing sugar
  • 1tsp unsweetened cocoa powder
  • 1/8tsp ground cinnamon
  • Honey to brush pear and blueberries with (this will give them a caramel flavour – it is optional though)
  • Three skewers, soaked in water for 5-10 mins

Method

  1. Cut the crusts off the bread and slice into 4 smaller squares.
  2. Cut each of the 4 squares into 2 triangles (a diagonal cut).
  3. Crack the eggs in a small bowl and whisk.
  4. Add the icing sugar, cocoa powder and cinnamon and mix well.
  5. Chop the pear into chunks. These need to be quite big.
  6. Dunk the small triangles of bread in the eggy mixture one at a time and thread onto the soaked skewers and alternate between the bread triangles and pieces of fruit.
  7. Brush the fruit with honey if you want. We didn’t as and they grilled fine.
  8. Either cook in a well greased frying pan for a couple of minutes each side, asking your grown up to turn for you or grill for a couple of minutes each side.
  9. The kebabs are ready when the eggy bread has set. Keep a close eye on them as they can easily burn.
  10. Enjoy warm.

I hope you all have a good weekend and I shall be back next week with more of the recipes that turned my kitchen into chaos with the kids!

 

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