Mother’s Day is the perfect time to thank her for all that she has done for you and there is no sweeter way to say “I love you” than with a homemade Mother’s Day Breakfast. We have selected delicious recipes that can be simply and easily prepared, since not everyone is an everyday chef.
It is important to remember, that in addition to the preparation of the meal, you will want to create a lovely table setting. You can do this by purchasing a few key items from Target or Home Goods, where you can find a variety of items at affordable prices to create a one-of-a-kind look. The best place to start is with a beautiful tablecloth that fits the occasion. Traditional colors and themes are pink and floral designs, but if you have an idea that would suit your Mom even better, by all means make it as personalized as you wish!
Make sure to have fresh flowers as a centerpiece and the more color in these blooms the better. Again, if your mother has a favorite flower you can include it in the bouquet which will be a very welcome touch. Remember, a bright and vibrant floral display will bring a smile to every woman’s lips. If you are having breakfast after 10:00 am, consider having chilled Prosecco and orange juice on hand. Most of all, the day should be about Mom, so conversation, family and food will all contribute to making her day special.
Homemade Ricotta with Apricots and Walnuts
Here is a refreshing breakfast side dish which is easy to make.
8 cups whole milk
1 cup heavy cream
1 tsp coarse salt
3 tbsp fresh lemon juice
½ cup roughly chopped apricots
1/3 cup finely chopped walnuts, toasted
Line a sieve with cheesecloth or a damp paper towel and place over a bowl. In a large heavy pot over moderate heat, bring milk, cream and salt to a boil stirring constantly to prevent scorching. Add lemon juice, reduce heat to low and continue stirring until curds form, about 3 minutes. Pour the mixture into the lined sieve and let it drain for 10 minutes. Remove sieve, discarding liquid and transfer ricotta to a medium bowl. Mix in apricots and walnuts. You may add more fruit or a variety of fruits. Serve in dessert cups.
Mascarpone and Espresso Stuffed Toast
This espresso-flavored toast is stuffed with creamy mascarpone cheese and is deceptively easy to make. Serve with fresh raspberries and toasted hazelnuts.
8 slices thick-cut Italian bread or panettone
1 cup milk
2/3 cup sugar
1/4 cup cocoa powder
2 tsp vanilla extract
2 tsp espresso
½ cup mascarpone cheese at room temperature
Mix together the eggs, milk, sugar, cocoa powder, vanilla and espresso. The best way to get the cocoa powder completely incorporated is to use a hand-held electric mixer and mix on medium for a full minute. Transfer to a shallow baking dish and set aside. Using a paring knife, carefully cut a pocket into the bread without poking the knife through the opposite side.
Gently spoon in 1 to 1 ½ tablespoons of mascarpone into the bread pockets. It is important that the cheese is at room temperature, but don’t worry too much about getting it down to the bottom of the bread, it will spread as it cooks. Dredge the bread in the cocoa/egg mixture, allowing it to absorb for about 20 seconds per side.
Heat a frying pan over a medium flame and cook the toast for about 3 minutes, flipping and cooking for another 2-3 minutes. The bread will stiffen slightly when it is ready to flip. Sprinkle with powdered sugar and serve with fresh raspberries and toasted hazelnuts.
Sausage and Hash Browns Breakfast Pizza
Pizza for breakfast? Kids of all ages will love making and enjoying this dish. Feel free to toss fresh herbs such as oregano or thyme and a drizzle of lemon-infused olive oil on top makes a nice finish.
1 pound breakfast sausage
3 cup shredded hash brown potatoes
1 cup shredded cheddar cheese
3 large eggs
½ lb bag of pizza dough
1/4 cup whole milk
1/4 tsp pepper
1/4 cup grated Parmigiano cheese
Roll out dough and place on a greased 12” pizza pan; press up sides of pan to form a crust. Cut the sausage into slices. In a large skillet, brown sausage over medium heat; drain and cool slightly. Sprinkle the sausage, hash browns and cheddar cheese over crust.
In a small bowl, whisk the eggs, milk and pepper; pour over pizza. Sprinkle with Parmigiano cheese. Bake at 375°F for 30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Italian Breakfast Torte
This impressive layered breakfast dish can be served warm or cold. It pairs beautifully with a salad of mixed greens and tomato wedges.
2 packages of dough
1 tsp olive oil
6 oz fresh baby spinach
1 cup sliced fresh mushrooms
7 large eggs
1 cup grated Parmigiano cheese
1/8 tsp pepper
½ lb thinly sliced prosciutto
½ lb thinly sliced salami
½ lb sliced provolone cheese
2 jars (12 oz. each) roasted sweet red peppers, drained and sliced
Preheat oven to 350°F. Place a greased 9 inch spring form pan on a double thickness of heavy-duty foil (about 18” square). Securely wrap foil around pan. Spread the dough into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10-15 minutes or until set.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk six eggs, Parmigiano cheese, Italian seasoning and pepper. Layer the crust with half of each of the following: prosciutto, salami, provolone, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture.
Brush remaining egg over dough. Bake, uncovered for 60-75 minutes or until a thermometer reads 160°, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove the rim from pan and let stand 20 minutes before serving.