My sons do sports and run around every chance they get, and most of the time, are so passionate about play that they are too distracted to eat. Our family has tried so many things in order to give them continuous energy on school days, but the very best solution has been to make sure they eat eggs in the morning. (We’re still working on finishing school lunches but at least they have some sustained energy from breakfast!) The only problem with this lofty egg goal is that Mommy doesn’t always hear her alarm…. The truth is that eggs aren’t just for weekends. Sure – you can reheat ‘weekend eggs’ during the week, but it’s amazing to make them fresh – and fast – every day. I’ve come up with  easy ways to ensure they get this amazing protein each day – even when we all have a wee sleep in.

Here are my personal breakfast hacks for saving time in the morning!

Easy Weekday Egg: The Perfect Hard Boiled Egg

You can easily throw many eggs into a pot to hard boil them. Place the eggs in a medium pot of cold water. Bring to a boil and then turn the heat right off. Let the eggs sit to cook for 9-12 minutes. Then transfer them into a bowl filled with ice water to cool them. My mom used to do this, and mark them with a black ‘X’ and refrigerate for later. They could be turned into devilled eggs, egg salad or sliced for spinach salad.

Easy Weekday Eggs: 2-Minute Scramble

I hate doing dishes, so I make my scrambled eggs the lazy (positive spin: smart) way – in one pan. The trick is to use a non-stick skillet, and don’t fuss with them. Crack 4 eggs into a skillet and add 1/4 cup milk. Wait until the burner is hot – medium to high heat, and place the skillet on the burner. Using a wooden spatula, scrape the whole bottom of the pan once, and let them cook on low for another minute. (Seriously don’t mess with it if you like beautifully folded eggs). Scrape one more time, and add some shredded cheese, green herbs and salt and pepper if you wish. Serve on buttered toast.

Easy Weekday Eggs: The Soft Poach

I became addicted to soft poached eggs on toast on my honeymoon. We were in Bali, and after a bout of food poisoning, I could only stomach eggs and spaghetti bolognaise. Seriously. I have it all down to a system now, and the trick (trust me) is to set the darkness on your toaster properly so you can use it as a timer. Once the toast pops, you take the eggs out of the water. This timing will take a few tries, but just keep in mind that a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes. I like my toast dark.

I put some water on the stove to boil. Once boiling, I pop the bread into the toaster, swirl the water with a spoon and crack two eggs into the boiling water. Most people add vinegar to keep the whites firm, but I am sensitive to the taste of vinegar and just don’t love it on eggs – not even a trace. That’s why I give it a good swirl to encourage the whites to form around the yolk naturally. Once the toast pops up, it’s time to lift the eggs with a slotted spoon, draining as much water as possible. (Nobody likes soggy toast). Fresh cracked pepper tops it off! Make sure you rinse the dirty plates right away, because even the best of dish detergents won’t stand up against hard egg yolk (unless you secretly lick the plate because it’s THAT delicious). Finally, I dump the boiling water down the drain right away for easier pot cleanup – with the added bonus of thoroughly flushing out the sink drain without harsh chemicals. See?! Easy breakfast eggs and an added bonus of a clean kitchen at the end of the day!

I’d love to hear your weekday egg hacks in the comments. ps. These ideas also make great quick weekday dinners.. wink.

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