Three Breakfast Ideas for Mother’s Day
This Mother’s Day, spoil your mom with a homemade breakfast. You can prepare a nutritious breakfast for the health-conscious mom, a class breakfast for the old-fashioned mom, or a sugary surprise for the mom with a sweet tooth. See all of the recipes below.
The Healthy Breakfast
8 egg whites, at room temperature
1/2 cup whipping cream
6 ounces lox, chopped into 1/2-inch pieces
1 lemon, zested
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 packed cups of arugula
1 clove garlic, minced
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees.
In a medium bowl, whisk the egg whites for about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper.
In a nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook without stirring for 4 minutes. Transfer the skillet to the oven and bake for about 10 to 12 minutes.
Slide the frittata onto a platter. Cut the frittata into slices.
The Classic Breakfast
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted
1 cup fresh blueberries
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter onto the griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with blueberries. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter.
The Sugary Breakfast
4-6 thick slices of French rustic loaf, crusts removed
3/4 cup milk
2 tablespoons cream
1 tablespoon sugar
1 tablespoon brown sugar
2 teaspoons vanilla
fresh seasonal fruit
1 tablespoon butter
2 tablespoons brown sugar
3 tablespoons flour
Whisk eggs, milk, cream, sugars, and vanilla in a bowl. Set aside.
Line a small individual skillet with French loaf strips.
Pour liquid mixture over bread strips, cover with plastic wrap and leave in the refrigerator overnight.
The next day, preheat oven to 350 degrees F. In a bowl, mix butter, flour and brown sugar with hands to create a crumble.
Add fresh fruit between the slices of the French bread mixture and top with the crumble mixture.
Bake for 30-45 minutes, and let cool. Top with whipped cream and fruit.