Let’s be honest, if you’re a mother reading this (or a child or a father…), Mother’s Day is most likely highlighted on the calendar with some rather colorful exclamation points. Some folks plan brunch out at a fancy restaurant or offer gift bouquets of peonies and chocolates; as a new mom myself, those things are very much welcomed, but honestly nothing says “I love you” quite like some Breakfast in Bed, especially home cooking that’s not done by mom.
This Mother’s Day, let your favorite mom sleep in and surprise her with breakfast in bed (the flowers and chocolates are still accepted, too!) The following breakfast in bed ideas (complete with recipes) will hopefully encourage the rest of the family to step into the kitchen and cook up some delicious breakfasts that are super simple. Just remember to do the dishes so mom won’t have to!
Sweet Breakfast Treats
For moms who are known for their sweet tooth, why not indulge them with a French Toast Doughnut (yeah, that’s a real thing)? Alexander Talbot of Curiosity Doughnuts in Stockton created a doughnut that defies expectations. First, he cuts it in half, then soaks it in a custard of half-and-half, eggs, vanilla and maple syrup before griddling it in butter and serving it with fresh strawberries and whipped cream. DIY or grab some donuts to go for this Mother’s Day breakfast in bed idea.
The team at Zach and Zoe Sweet Bee Farm is also no stranger to creating sweet treats for loved ones. Wow your mom this Mother’s Day by whipping up your very own whipped cream to pair with some fluffy pancakes, crispy Belgium waffles or even a doughnut. The recipe below combines the health benefits of raw honey – after all, we want our moms to stay healthy – as well as the calming effects of chamomile (because they have to deal with us… all the time) to create a very sweet cream.
Raw Honey & Chamomile Whipped Cream
1 cup heavy cream
1 tablespoon Zach and Zoë’s Wildflower Honey
1 ounce Chamomile Tea
Method: In medium bowl, slowly stir liquid honey and heavy cream until both are incorporated well. Add chamomile tea to mixture and stir until evenly distributed. Using a hand mixer on high-speed, blend ingredients until peaks form. Be careful not to curdle. Serve over fruit, pie or any food your mom loves!
Savory Breakfast Sensations
If your mom is more of a vegetable kind of lady, go the savory route for her Mother’s Day breakfast in bed. Chef Lenny of Lenny’s Cocina De Abuelita in Stockton suggests whipping up a nice and light vegetable or chicken frittata with the kids. He’s a big fan of including chopped tomato, broccoli rabe and fresh mozzarella, combined with grilled chicken, roasted red peppers, basil and aged provolone for added protein. Let the kids do the whisking, pouring and serving for the full Mother’s Day effect!
As for those looking to show off their culinary skills, try out Kate Winslow and Guy Ambrosino of Onions ETCETERA: The Essential Allium Cookbook‘s perfect tart, featuring leeks, aka the onion that even kids will love, salty feta and dill. The tart itself is “unfussy,” combining flavorful ingredients in a classic custard, making it a simple to prepare breakfast. As for making the dough? That’s your choice. You can always go store-bought (your secret will be safe with us).
Leek Tart with Feta and Dill
Ingredients (For the Dough)
1½ cups all-purpose flour
8 tablespoons cold butter, cut into pieces
3 to 4 tablespoons ice water
Ingredients (For the Filling)
2 large leeks, thinly sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 large eggs
¾ cup Greek yogurt
½ cup crumbled feta
1 tablespoon finely chopped fresh dill
Freshly grated nutmeg
Method: To make the dough, combine the flour and ¼ teaspoon salt in a bowl and, using your hands or a pastry cutter, quickly work in the butter until the floury mixture is filled with pea-sized lumps. Drizzle 3 tablespoons of ice water over the mixture and stir with your hands or a fork to combine until the dough just holds together when squeezed. Add the remaining water if necessary. Gather the dough into a ball and flatten slightly, then wrap tightly in plastic wrap. Refrigerate for at least 1 hour and up to a couple of days.
When you’re ready to bake the tart, heat the oven to 375° F. Roll the dough out on a lightly floured countertop, about 11 inches in diameter. Fit it into an 8- or 9-inch round tart pan with a removable bottom by loosely rolling the dough around the rolling pin and then unfurling it over the pan. Trim the edge, leaving a 1-inch overhang, then tuck the overhanging dough into the pan, pressing it against the sides to reinforce them. Prick the base of the tart all over with a fork. Line with a large sheet of parchment and fill with pie weights (we use a combination of dried beans and rice). Bake for 15 minutes, then carefully remove the parchment and beans. Bake the empty pastry shell for 10 minutes more; the crust should be golden and set.
While the pastry is baking, make the filling. Combine the leeks and olive oil in a large skillet, season with ½ teaspoon salt and several grinds of black pepper, and cook over moderately high heat, stirring often, until just softened, about 5 minutes. Remove from the heat. Crack the eggs into a bowl and gently whisk until well combined. Whisk in the yogurt, feta, dill and a grating of nutmeg. Scrape the leeks into the bowl and stir together. Set the tart pan on a foil-lined baking sheet in case the filling leaks. Pour the egg mixture into the tart shell and bake until set and the edges are golden brown, 30 to 35 minutes. Remove from the oven and serve warm or at room temperature.
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