I made Migas from Spain: A Culinary Road Trip by Mario Batali with Gwyneth Paltrow (click on link above for recipe) while my parents were visiting and, again recently, for a simple family dinner. It's a great option for cooking with kids because few kids will say no to toasted bread crumbs as dinner! If they eat the accompanying roasted peppers, chorizo, and pancetta as well, well then that's even better! I also serve it with a bunch of grapes. Here is how it turned out:
I also made Burg's French Toast from Molly Wizenberg's A Homemade Life a few weeks ago...and we just made them for the third time this morning. It's officially our go-to recipe (again, you can click the link above for the recipe). The great thing about it is that you can really change it according to your tastes; for instance, Molly doesn't add freshly grated nutmeg to her recipe...and I can't imagine french toast without it. So I add it to taste. Ultimately, it's about the bread and egg combo. We use a porous (but not tooooo much) bread and cut off the crusts (the crusts just get too hard and crunchy, in our experience). And we soak the bread for ages - about 3 -5 minutes. That way you get the really crunchy exterior and custard-like interior. This morning we even made it using entirely local ingredients: the bread, syrup, eggs, and cream (we made whipped cream to go on top) were all bought locally at Union Square market. Outstanding.
Eat, drink, and cheers to a 3-day weekend well-spent!