Mother's Day recipes: Make her breakfast in bed

Kathryn Rem

Breakfast-in-bed is a time-honored Mother’s Day ritual, one that many families will carry out next Sunday.

There are very few rules:

  1. Plan a simple meal.
  2. Serve it to Mom on a tray.
  3. Try not to make a mess in the kitchen.

Special touches make it memorable.

If orange juice is on the menu, make it freshly squeezed. Garnish the plate with fresh fruit or herbs. Grind fresh coffee beans and serve in a French press. Use good dishes and real linens. Decorate the tray with a fresh flower in a vase.

To cut down on prep time, bake muffins or scones the night before. Just don’t expect Mom to do the dishes.

A few recipes to get you started:

Golden Sunrise French Toast

  • 2 large eggs
  • 1 can (12 fluid ounces) evaporated low-fat milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons granulated sugar
  • 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 8 to 10 slices (3/4-inch-thick) firm, day-old French bread
  • Unsalted butter
  • Maple syrup
  • Fresh seasonal berries or sliced fruit

Heat large skillet over medium heat for 3 to 4 minutes. Beat eggs in shallow pan or large pie plate; whisk in evaporated milk and vanilla extract. Whisk in sugar, flour and salt. Add several slices of bread; soak without over saturating.

Swirl 1 tablespoon butter in hot skillet. Remove bread from batter, allowing excess batter to drip off; transfer prepared bread to skillet in a single layer. Cook for 2 minutes or until golden brown. Turn over; cook for an additional 2 minutes or until golden. Serve immediately with syrup and berries. Continue with remaining bread slices, adding 1 tablespoon butter to skillet for each new batch.

Makes 4 to 5 servings.

-- Nestle

Morning Fruit Salad

  • 1 can (11 ounces) mandarin oranges
  • 1/4 cup plus 2 tablespoons mayonnaise
  • 1 1/2 cups seedless grapes, halved
  • 2 small apples, chopped
  • 2 small bananas, sliced
  • 1/3 cup flaked coconut
  • 1/3 cup chopped walnuts
  • 1/4 cup maraschino cherries, halved
  • 1/4 cup raisins

Drain oranges, reserving 4 1/2 teaspoons juice (discard remaining juice or save for another use). In a small bowl, combine mayonnaise and reserved juice.

In a large bowl, combine the oranges, grapes, apples, bananas, coconut, walnuts, cherries and raisins. Divide among serving dishes; drizzle with mayonnaise mixture. Serve immediately. Makes 6 to 8 servings.

-- Taste of Home

Baked Brunch Omelet

  • 1/2 (or 1-pound) loaf white bread, cut into cubes
  • 1 1/2 pounds cheddar cheese, shredded
  • 1 cup cubed cooked ham
  • 8 eggs
  • 2 cups milk
  • 1 pinch salt
  • Dash hot pepper sauce, or to taste
  • 1/4 cup chopped green onion

Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.

Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat. In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.

Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set. Makes about 12 servings.


Kathryn Rem can be reached at 217-788-1520.