Mother's Day Recipes For Breakfast In Bed
(Photo Credit: Thinkstock)
Mom shouldn't have to make breakfast for everyone, or anyone, on Mother's Day. This is her special day to be treated like a queen. She should be served breakfast in bed, though it may actually be brunch by the time she wakes up. Someone has to create the menu and prepare the food.
Here are a few recipes to help you help that #1 Mom start her day off right.
(Photo Credit: Thinkstock)
Yogurt Parfait with Granola and Blueberries
A yogurt parfait is super easy and super delicious. And if mom isn't much on breakfast, this simple treat may actually be enough.
Ingredients:
* 1/2 cup No Fat FAGE brand yogurt (preferably that brand, but any will do)
* 2 tablespoons blueberries or other fruit
* 1/3 cup granola
* Honey (optional)
* A few chocolate chips (optional)
Instructions:
1. In a fancy dish, add the yogurt.
2. Pour the granola on top, then the fruit.
3. Top off with chocolate chips or honey if using.
(Photo Credit: Alma Schneider)
Challah French Toast
Challah French toast is a thicker, heartier version of the breakfast favorite. This recipe serves one person but can be doubled or tripled as needed.
Ingredients:
* 3 small pieces of whole wheat challah (about 3 inches long and 3 inches wide, preferably stale)
* 1 beaten egg
* 1/4 cup heavy cream or whole milk
* 1/2 teaspoon butter
* 1/4 teaspoon vanilla (optional)
* Powdered sugar
* Fruit: cherries, strawberries, blueberries or whatever other fruit you prefer
Instructions:
1. In a shallow, medium-sized bowl, beat the egg, heavy cream or milk and vanilla.
2. Soak the pieces of challah in the mixture for a few minutes.
3. Heat up a griddle or nonstick pan.
4. Add butter to the pan.
5. When the butter melts, add the challah.
6. Cook until browned on both sides and the inside is not runny (open up with a knife).
7. Sprinkle with powdered sugar and top with fruit of your choice.
8. Can also be enjoyed with agave syrup, regular syrup, jam, etc.
(Photo Credit: Thinkstock)
Spinach and Cheese Strata
A strata is a casserole, though the name sounds a lot more elegant. The beauty of this recipe, apart from being delicious, is that you have to make it the night before. And that frees up your morning! This recipe serves about nine people, so there will be leftovers for dinner.
Ingredients:
* 1 (10-oz) package frozen spinach, thawed
* 1 1/2 cups finely chopped onion (1 large onion)
* 3 tablespoons unsalted butter
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon freshly grated nutmeg or already-ground nutmeg
* 8 cups cubed (1 inch) French or Italian bread
* 2 cups coarsely grated Gruyère or Swiss cheese (Cheddar is fine too)
* 1 cup coarsely grated Parmigiano-Reggiano cheese
* 2 3/4 cups milk (not skim) or heavy cream (or half and half)
* 12-13 large eggs
* 2 tablespoons Dijon mustard
Instructions:
1. Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
2. In a large heavy skillet, cook onion in butter over moderate heat, stirring, until soft, 4 to 5 minutes.
3. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg and cook, stirring, 1 minute.
4. Stir in spinach, then remove from heat.
5. In a buttered 3-quart gratin dish or other shallow ceramic baking dish, spread one-third of bread cubes and top evenly with one-third of spinach mixture.
6. Sprinkle with one-third of each cheese.
7. Repeat layering twice (ending with cheeses).
8. In a large bowl, whisk together milk, eggs, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
9. Pour mixture evenly over strata.
10. Cover strata with plastic wrap and chill for at least 8 hours (for bread to absorb custard).
11. Preheat oven to 350°F.
12. Let strata stand at room temperature for 30 minutes.
13. Bake strata, uncovered, in middle of oven until puffed, golden brown and cooked through, 45 to 55 minutes.
14. Let stand for 15 minutes before serving.
Alma Schneider is a licensed Clinical Social Worker helping individuals overcome their psychological and practical obstacles to cooking and parenting on her blog and consulting business, Take Back the Kitchen. She is a native New Yorker transplanted to the suburbs with her husband, four children and loving yet stubborn Beagle Shiloh.
