I always have a carton of eggs in my fridge, the whole family likes them and they can be used to make a great meal in minutes. When I am time pressed and don’t really have anything planed for supper I reach for the eggs. Anyone can whip up a quick ham and cheese omelette, stir up some scrambled eggs on toast, poach or hard/soft boil an egg in mere minutes for a healthy dinner.

Jana, Caitrin and I love frittatas, the twins not so much. Since eggs cook so quick and easily, I don’t mind stirring up a small pot of plain scrambled eggs as well. Which they do like, go figure.

Having a few quick time saving meals in your back pocket for weekday dinners is a must for any home cook trying to feed a hungry brood. Between school pickups, basketball, hockey and riding, who has time to spend an hour or two in the kitchen on a Wednesday night? Not me!

When you are trying to get a meal on the table quickly there are a couple of ways to do it. One is to have a recipe with very little preparation time and a moderate cook time. Another is to have a recipe with a bit longer preparation time and very short cooking time. Below is my adaptation of one of my favourite Vietnamese dishes which gets its flavour from fish sauce, garlic, hot sauce and lime with a little sweetener to balance it all out.