And for the grownups...

Nothing beats turning left over rice from the night before into a fried rice and eggs breakfast the next morning.
serves 1-2
10 minutes

• 1 cup cooked rice
• 1-3 cloves of garlic, minced
• half a red pepper, diced
• 3/4 cup chopped cilantro
• salted black beans
• hot sauce
• fish sauce
• olive oil

1. In a non-stick pan, at medium high heat, cook the red peppers in a little olive oil.
2. When slightly browned add the garlic and cook for a further 2 minutes.
3. Add the rice and the black beans.
4. Crack the two eggs into the pan next to the rice and cook to your liking (mine is over easy).
   
5. Add the cilantro to the rice while the eggs are cooking.
   
6. When the eggs are done to your liking, remove and serve.
   
7. Add some fish sauce to the rice and some hot sauce to the eggs. My favorite hot sauce for eggs is Sriracha Hot Chili Sauce, widely available in most places.
   

Again, you can do what ever you want with a breakfast like this. Much depends on what you have in your fridge and what you may have a hankering for. For me the main ingredients are the fish sauce and the cilantro in the rice and the hot sauce on the eggs. Breakfast heaven.

Another breakfast favorite

If S. isn't eating an omelette for breakfast he's probably eating a crepe. As long as you have eggs in the fridge you can whip one up in no time at all.
serves 2-3
7-10 minutes

• 2 free range eggs
• white or whole wheat flour
• pinch of salt
• soy milk
• 1 Tbsp each of pumpkin, flax, and almond seeds
• olive oil

1. Whisk eggs in a bowl for 1 minute.
2. Add 1/3 cup or so of soy milk.
3. Add salt.
4. Add 1/2 cup or so of flour, making sure the mixture does not get too thick. If it does, add more soy milk.
5. Grind the seeds in a grinder until fully ground and add to the egg mixture.
6. At medium high heat, in a non-stick pan slightly covered with olive oil, add just enough mixture to cover(the pan). As soon as the mixture has solidified, flip over and cook for a further minute or so. The crepe is now ready to eat.

This is very easy and quick to make. With the added seed mixture it is also very nutritious. S. had this one plain but he'll often add jam, honey, maple syrup, or yogurt. Use what ever you have in your fridge. This also makes a nice lunchtime snack for school since it taste just as good cold as it does hot.

Garlic, Spinach Omlette

A simple omlette

S. likes to eat a variety of things for breakfast but one of his favorites is still a simple garlic and spinach omlette

makes 1 omlette
8 minutes

• 2 free range eggs
• 1 clove garlic, minced
• handful of spinach, chopped
• your favorite cheese
• a little olive oil
  

1. Fry garlic in olive oil in a medium hot pan for 3 minutes.
2. Add spinach, cook for 1 minute.
3. Add garlic and spinach to the eggs and beat until smooth.
4. Return to the pan and cook until bubbles start to appear.
5. Add cheese and fold omlette in half.
6. Cook for a few more minutes, remove and serve.
   

To make a fluffier omlette cover the pan with a lid while cooking.