News Taffy

This Sunday, show Mom you care by starting Mother’s Day off with a nice breakfast. Your Mom has spent years providing you with food and making sure you never went hungry so return the favor. Here are some recipes and some ground rules to make sure everything goes off without a hitch.

First, ditch the breakfast in bed idea. No one really wants to eat breakfast in bed. If you have young children, they are bound to spill the food all over the bedspread or the rug in their eagerness to help which results in a mess for Mom to clean up. Even if you have a sturdy tray, it will be difficult to eat propped up by pillows. There is nowhere for everyone else to sit and eat either. Instead, set the table with pretty napkins, plates and glasses. Be sure to have a bouquet of flowers on the table.

If she likes coffee, have it ready to pour, with sugar and cream if necessary. A glass of juice or perhaps even a Mimosa is a nice touch. Next is the breakfast meal itself. Decide which of the following recipes is most appealing: the healthier choice or a more decadent sweet breakfast? Unless you are very competent in the kitchen, I wouldn’t recommend making both. While Mom recharges with caffeine, you can put the finishing touches on breakfast.

Heavenly French Toast

1/2 cup milk or heavy cream

2 large eggs

4 thick slices of bread, preferably Challah or King’s Hawaiian Round Loaf Bread

1/2 cup plain or vanilla Greek yogurt

2 Tbsp. honey

1 cup fresh berries, blueberry, strawberry or blackberry or a combination

Whisk milk and eggs together in a 2 cup measuring cup. Place slices of bread in a 13x9 baking dish. Pour egg mixture over the bread and allow to soak, up to 24 hours. (HINT: you can do this the night before!) Melt 1 to 2 Tbsp. butter in a large skillet over medium-high heat. Add the soaked bread and cook until each side is lightly browned, about 3 minutes each side. Place a spoonful of yogurt on each slice, drizzle with honey and top with berries. Serve immediately.

Eggs on a Veggie Pile

Various vegetables, such as zucchini, yellow squash, mushrooms, fresh spinach or grape tomatoes

2 eggs per person, or 1 egg for per child

grated cheese, your preference

salt and pepper to taste

Thinly slice squash and mushrooms, halve tomatoes. Allow 3/4 to 1 cup veggies per person. Melt 1 to 2 Tbsp. butter in a large skillet over medium high heat. Sauté vegetables till lightly browned, transfer to a dish and keep warm. Wipe skillet and spray with cooking spray. Heat over medium heat and add eggs. I prefer to cook them sunny side up or over easy for this dish but you could scramble or poach them if you prefer. To serve, place a large spoon full of vegetables on each plate, top with some grated cheese and the eggs. Serve immediately.