Breakfast Paninis

3 Italian bread rolls (pane)
Slices of your favorite cheese (mozzarella, parmigiano or fontina)
6 eggs
Favorite veggies (basil, tomatoes)
1/2 cup of extra virgin olive oil (olio) 

Cutting board
2 oven mitts
1 pastry brush
2 saucepans (1 medium and 1 small)

Pour 1 tablespoon of olive oil into a skillet. On medium heat, scramble the eggs.

Slice the pane in half and assemble the sandwich in layers with the bread on the top and bottom. Use the pastry brush to apply the olio to the top and bottom of the pane roll. Add scrambled eggs last.

Heat both the small- and medium-sized sauce pans on medium heat and pour about 1 tablespoon of olio into the medium-sized saucepan.

Wearing oven mitts, place the sandwich in the medium-sized saucepan and then place the bottom of the smaller pan on the top of the roll to heat the bread and squish it down.

Keep the smaller pan on the sandwich for 2 minutes and then use the tongs to turn the sandwich over. Reapply the small sauce pan to the roll for 2 minutes.

Using the tongs, place the panini onto a plate. 

Make your panini heartier by adding turkey or veggie bacon.

Excerpted from The Handstand Kids Co.