Mmm is for Mother’s Day

Margaret Maples

How about letting Mom laze over breakfast in bed on her special Sunday?

Maternal responses to this vary from “Ooh, lovely,” to diplomatically veiled horror: “No, thanks!” So if you’re a reluctant riser, hide this story from your enthusiastic loved ones and drop emphatic hints about the little brunch restaurant that just opened down the street.

On the other hand, if you enjoy family-produced food and don’t worry about a post-apocalyptic vibe in the kitchen on Sunday afternoon, then yes, breakfast in bed is a good idea. Help the project along by suggesting a fairly simple menu. Pick dishes that the whole crew likes and can produce without a squabble that will become family legend. Keep in mind that the best selections begin with high-quality ingredients that can be accented with easy extras – veggies, cheese, fruit and seasonings.

What to serve

We’re starting with scrambled eggs. Plain is fine, but we’re dressing them up with cheddar cheese and broccoli florets. Not fond of the tiny trees? Try blanched asparagus tips instead. To blanch, place the tips in boiling water for 30 seconds, then use a slotted spoon to lift them into ice water to stop the cooking. Drain on paper towels before adding the tips to the finished eggs.

Feel free to accent your eggs with regular family favorites, such as other cheeses, thyme, dried oregano or a dash of garam masala. Since this dish will be cooked on the stove, Dad or an experienced older kid should handle it. Sausage is a nice touch, and microwaveable links can be prepared by kitchen newbies. The links will be hot, so let the dish cool a bit, then use potholders to remove it from the microwave.   

Toast or English muffins slathered with honey-butter are good fallbacks, but this is a special breakfast, so we’re thinking pound cake. We had good luck with frozen cake and berries, defrosted ahead of time. An a­dult or older kids can handle slicing, then younger kids can add berries or other fruit.  Remember that pound cake can be toasted and buttered, if you like, or spread with jam.  

We’re serving cranberry juice, but pour your family’s favorite. As a lovely finishing touch, decorate the tray with a blossom. We decided on a rose.   

And remember, if a family-produced breakfast turns out not to be a loving treat for Mom on her special day, try something else: Make reservations.

Scrambled Eggs

If this breakfast is so special, why aren’t we having omelets? You can, if you’re good at omelets. So many of them end up as scrambled eggs that we decided to start there.  

• 8 eggs (count 2 eggs as a serving)

• 1/3 to 1/2 cup milk

• 1/8 teaspoon salt

• Pinch pepper

• Seasonings: thyme, oregano, garam masala or other, all optional ­­

• Canola oil

• Unsalted butter

• 1/2 cup diced cheese (cheddar, gruyere, Swiss, asiago or your family’s favorite)

• 1/2 cup tiny broccoli florets or blanched asparagus tips

In a mixing bowl, beat together the eggs, milk, salt and pepper. If you’re using other herbs, add them.

Place a large skillet over medium-high heat. When the skillet is hot, add 1 tablespoon of oil, then 1 tablespoon butter. Swirl the skillet to spread the oil-butter around.

Pour the egg mixture into the hot skillet. Stir gently, then let the eggs cook for a moment to a loosely firm mixture. Stir the mass, turning it gently until cooked.

Place the scrambled eggs in a large bowl. Fold in about half the cheese and all the broccoli florets or asparagus tips. Serve each plate with eggs and add a little diced cheese on top.

Makes four servings.