I think everybody knows what soft-boiled egg is. Of course, not everybody likes it, especially if it is very soft-boiled and the egg white is almost liquid. My son doesn't like such eggs, but if the white has the proper texture and the yolk is wonderfully smooth, he may eat even a few eggs.

Recently, I remembered how my dad served soft-boiled eggs. I decided to make this dish for my son, and it was a really good idea. I took two soft-boiled eggs out of their shells, put them into a glass (it should be a glass so you can see it) with a bit of butter and chopped chives, and I had a breakfast full of memories.

Many people call them Viennese eggs; we called them eggs in a glass. I also served a crunchy kaiser roll, which you can dip into the smooth yolk, fresh tomato and cocoa. I have a lot of nice memories connected with this dish. I hope that my children will also remember eggs in a glass with fondness.

Ingredients (for 1 person)
2 eggs
half a teaspoon of butter
1 teaspoon of chopped chives
additionally:
crunchy kaiser roll
tomato

Recently, I concluded that I could get creative and make effective desserts and yummy cakes, and my children like apple-pie and home-made kissel anyway. It doesn't change my stance and I will experiment in the kitchen, but sometimes I go back to basics and make traditional home desserts. This time I prepared home-made kissel with apricots. My kissel was a bit sour and I softened the taste with some vanilla cream. The flavours complemented each other. My children ate the kissel in a flash. Just like the adults. The dessert was so yummy.

Ingredients:
6-8 big apricots
5 tablespoons of maple syrup
2-3 tablespoons of potato flour

I have a suspicion that in the summer time my daughter could eat only broad beans and fruit. Maybe sometimes she would eat pork chops or pasta, but the basis of her diet is clearly defined. As a special request I prepared a dish which contains two beloved ingredients: spaghetti and broad beans. For me this combination was risky, but the dish turned out really delicious. It shows, according to my daughter's theory, that to spaghetti we can add practically anything. With a bit of luck and seasoning, it will be an amazing dish on the plate.

Ingredients:
100g of spaghetti
200g of broad beans
2 cloves of garlic
half a small onion
small chili pepper
2 tablespoons of lemon peel
1 tablespoon of lemon juice
2 tablespoons of butter
2 tablespoons of chopped parsley
salt and pepper