In Hawaii, one of the things you’ll see on all breakfast menus is Portuguese sausage, eggs, and rice. As a kid, this was probably my favorite thing to eat! Anyway, I did a bento take on my favorite childhood breakfast which includes rice, a poached egg flower with cheddar cheese, and two little Portuguese sausage people. I love to use this flower silicone egg poacher because the eggs turn out perfectly. You spray them with non stick cooking spray, crack an egg into it, then place in a pan with a 1/2 inch of boiling water (on medium heat), cover with a lid, and let cook for 7 minutes. Let cool for a few minutes so that it’s easier to handle and then invert the mold to take out the egg. It slides right out! They are available at the Executive Chef at Ward or online at Amazon. On Amazon there are two people who reviewed the poachers and said that it didn’t work for them, but I swear by this product and did not have any problems using it. I have used the poachers time and time again (following the directions given on the box) without any problems at all.
To make the cheddar cheese face on poached egg flower I used these cutters that I picked up from the Dillingham Marukai. They are super cute and come with a little booklet showing you all of the different things that you can make!
I also want to say thank you to Hannah and Lynne who came by my book signing yesterday! Hannah is 11 years old and making bentos! Isn’t that awesome?!! 
The kids were tired of eating so much soup this past week that they requested pancakes for breakfast this morning. After we made the star pancakes, we dressed them up a little with cheese and sugar eyes. Those icing eyes are great! They are so easy to use and make any lunch (or breakfast) a lot more fun. I bought these large eyes from the Executive Chef at Ward Warehouse and they also carry many different colors and sizes. TGIF! 
