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BREAKF
BREAKFAST DELIGHT
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This exercise was not just about sizzling sausages and perfectly flipped eggs; it was a vibrant culinary
journey with a group of eager young minds. As the sun rose, I embarked on a mission to demysti-
fy the art of cooking an English breakfast for a class of school children. The menu was simple yet
hearty: eggs, a medley of fresh vegetables, and savory sausages.
The lesson began with a discussion on the importance of a balanced diet, followed by a hands-on
demonstration of washing and preparing the vegetables. The children’s eyes lit up as they watched
the transformation of raw ingredients into a colorful feast. The crackling sound of sausages in the
pan mixed with the children’s laughter created a symphony of joy and learning.
As the eggs were gently seasoned and cooked to perfection, the children, armed with aprons and

chef hats, took turns adding their personal touch to the dishes, learning that cooking is as much
about creativity as it is about following a recipe.
The children beamed with a sense of accomplishment and new skills, ready to explore the world of
cooking further.
Today’s experience was a reminder that teaching and learning can happen anywhere, even around a
stove, and that every meal has the potential to be a lesson in itself. Bon appétit!

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