Preparing a Mother's Day Breakfast in Bed
Assemble and Serve Mom Cinnamon Toast, Eggs and Fruit Salad
May 3, 2009
Breakfast in bed is a true Mother's Day classic. Who doesn't remember participating in this time-treasured tradition at an early age? This delicious menu includes an array of simple breakfast favorites that all moms will enjoy, presented on an attractive serving tray.
Make Mom several slices of cinnamon toast sprinkled generously with a mixture of cinnamon and sugar or vanilla sugar (sugar infused with flavor of vanilla beans). Soft-boiled or hard-boiled eggs served in small glasses or eggcups make attractive additions to the breakfast offerings. Cook the eggs in boiling water for 3 to 4 minutes and serve the cooked eggs with small bowls of salt and pepper. Fresh fruit is a necessity. Try slicing a grapefruit zigzag style for a festive touch, then fill it with a tasty fruit salad (see recipe below).
Morning beverages are also an important component to this special breakfast in bed. Include a generous glass of freshly squeezed orange juice, combining blood oranges (if available) with regular oranges to make a delicious, vividly colored drink. Provide a full pot of hot coffee or freshly brewed tea with an elegant cup and saucer. A small vase filled with fresh spring flowers provides a charming finishing touch.
RECIPES
Cinnamon Toast
Serves 1
Ingredients:
- 1/4 cup granulated sugar or vanilla sugar
- Ground cinnamon
- 2 slices white bread
- Soft unsalted butter
Directions:
- Heat broiler. Combine sugar with cinnamon to taste. Place bread in a single layer on a baking sheet. Place under broiler and toast until golden brown.
- Turn bread over and spread with butter. Sprinkle with cinnamon sugar and return to broiler until golden brown.
Fruit Salad with Ginger Syrup
Serves 4
Ingredients:
- 1/2 cup granulated sugar
- 3-inch piece fresh ginger, peeled and sliced
- 2 pink grapefruits
- 2 navel oranges, segmented
- 1 cup pineapple, sliced into 1/2-inch pieces
- 1/2 pint fresh strawberries, hulled, sliced into 1/2-inch pieces
Directions:
- Prepare the ginger syrup by combining sugar, ginger and 1/2 cup water in a heavy-bottomed saucepan over medium-high heat. Bring the mixture to a boil, reduce the heat to medium and cook for 20 minutes. Set aside to cool.
- Using a sharp paring knife, halve the grapefruits by cutting a V-shaped design around the middle of each grapefruit. Twist each half apart and using a spoon, gently remove the fruit from the inside of the grapefruit skin, being careful not to puncture the skin. Transfer the fruit to a bowl and reserve the grapefruit shells. Remove the pith and seeds from the fruit.
- In a medium bowl, mix together the grapefruit pieces, orange segments, pineapple and strawberry slices. Drizzle about 1 cup of the ginger syrup over the fruit mixture. Using a rubber spatula, gently stir the fruit to coat with the syrup.
- Fill each of the four reserved grapefruit shells with the fruit mixture. Serve.
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