My good friend Sue, a mother of two, has a young son who shares my first name and told her one day,”You’re a mom, moms never get a day off.” Wise beyond his years, no? So why not honor mom’s 365-day, 24-hour-a-day schedule with a special breakfast? This menu of homemade breakfast sandwiches, fresh fruit salad topped with yogurt and slivered almonds, Mom’s Mimosa (with or without Champagne) and tea or coffee served on a tray in bed with fresh flowers and a linen napkin, will be sure to put a smile on Mom’s face.
For the biscuits:
2 cups all purpose flour
1 1/2 cups heavy cream
1 Tbs baking powder
1/2 tsp kosher salt
Vegetable oil for greasing
4 large eggs
8 slices applewood smoked bacon
8 slices of sharp Cheddar cheese
Pre-heat oven to 425 degrees Farenheit. Brush a baking sheet with vegetable oil and set aside. Combine all dry ingredients in a large bowl and add the cream. With a wooden spoon combine everything. Once combined, turn out onto a floured surface and give a couple of kneads. Form into a disk and divide into four equal pieces. Shape each piece into a smaller disk and place on baking sheet. Bake for 22 minutes and cool on a wire rack.
Cook the eggs the way Mom prefers them. If you do scrambled, I would suggest doing them omelet style and divide them this way. If you preferred fried, space them far enough in a large pan so you don’t have to separate them while cooking.
Assemble sandwiches with egg, two slices of cooked bacon and two slice cheese. You can wrap these in foil keep them warm in a low oven (275 degrees) for approximately 30 minutes.
Perk up this breakfast staple with a combination of fresh fruits. The addition of yogurt and pecans adds a bit more substance and texture. I have suggested a combination that looks and tastes well together but feel free to add, subtract and substitute Mom’s personal preferences. The amount needed will depend on how much you want to make but this more than enough for two if Mom wants to share.
1/2 pint fresh strawberries, hulled
1 fresh cantaloupe, halved and seeded
1/2 fresh whole pineapple
1 cup seedless green grapes
1/2 pint fresh blueberries
1 fresh grapefruit - for the juice only
Dice the cantaloupe, pineapple and watermelon into bite sized pieces and place into a large mixing bowl. Depending on their size, you can half the strawberries or chop them smaller. Half the green grapes and add the blueberries whole. Take halve a grapefruit and squeeze over the fruit and then toss well (save the other half for Mom’s mimosa). This can be kept covered in the refrigerator for up to three days. Serve with a dollop of vanilla yogurt and some slivered almonds. If Mom has a bit of a sweet tooth, a drizzle of honey over the yogurt is a nice touch.
Page 2 of 2 - Mom’s Mimosa
This takes a little elbow grease but it’s worth it for Mom! You can serve this with or without champagne.
2 large navel oranges
Half a grapefruit
Champagne or carbonated water
Cut all the fruit in half and with a hand juicer squeeze out the juice. Strain the juice over ice and top with either champagne or carbonated water and give it a stir.