I am the president of the Breakfast for Dinner club. As a child I loved the nights my parents would say "pancakes for dinner!" I've definitely carried on the tradition at the crazedparent home and I think my oldest son, Nol, loves it as much as I did. So this week we took a Cooking Rocks Challenge breakfast recipe - Fruit Benedicts & Egg Scrambles - and made it for dinner.

The ingredients in the Fruit Benedicts continued the tropical weather theme to help trick us into thinking the rain outside would go away. I toasted up some English muffins and then Nol spread creamy peanut butter on them. We scooped some crushed pineapple on top of the muffins and then added a few pieces of sliced banana. When we were done, we set them aside while I made the Egg Scrambles...

I let Nol crack the eggs and mix them with some chopped chives, and he sprinkled in the salt and pepper. I heated up a non-stick skillet and let some butter melt, then added tiny pieces of Canadian bacon. After just a few minutes Nol poured in the egg mixture and scrambled them. When they were nearly done, we tossed in some shredded sharp cheddar cheese (yum!).

Total prep and cooking time: 15 minutes

Once the Egg Scrambles were ready we served them on a plate with the Fruit Benedicts. But thanks to the crushed pineapple, which is a little difficult to drain, the English muffins were soggy. And Nol, who normally likes peanut butter,  wasn't really diggin' it spread on the now wet muffin. We ended up scooping off all the fruit and dumping the muffin for him. But he loved the Egg Scrambles, finished what was on his plate and asked for more.

We'll leave off the crushed pineapple next time we make this recipe and perhaps serve it on the side. Another fun touch would be to use Nutella instead of peanut butter.

Next week for the Cooking Rocks Challenge: Chicken Parmesan Sub with Warm Tomato-Basil Salsa and Absolutely Fabulous 5-Minute Fudge