Breakfast in Bed

Mother’s day will soon be here. I am both a daughter and mother to three grown sons. I feel blessed that I still have my mom who’s in great shape for 89 years old…soon to turn 90! My sons live near by for which I am grateful as I see these three strong grown men frequent enough to stay in touch with their lives and infrequent enough to stay out of their lives!!! (I’m sure you know what I mean).

Anyway, I am reminiscing of breakfast-in-bed for mommy days. There was a sweet simplicity to them. As a single parent raising my boys, literally anything they got on the tray by themselves was both an amusing and worrisome miracle. Homemade cards that said, “I love you, Mommy” are still in a treasure box of childhood memories. Sigh!!

Nowadays, of course, they take me out to dinner (even though one is a professional chef) and I receive heartfelt store bought cards and flowers. Nothing to complain about and I love spending time with my sons regardless of where it is. But this year, I’m going to request that they cook dinner, however simple, in their own homes.

So, in the spirit and memory for all the by-gone days of breakfast-in-bed, I have posted a very simple egg recipe for kids to make for mommy. Birds in the Nest was one of my favorite breakfasts when I was a child. My sister and I use to fight over the buttery crisp toast circles and would save them for last, piled high with jam.

If your child has supervision, Chocolate Dipped Strawberries are elegant and very easy, if you have a microwave. Although I don’t use a microwave myself, it hastens the melting of chocolate without the double broiler. You’ll be surprised how simple these are to do and how impressive they are on a serving plate.

Finish the breakfast tray off with orange juice and green tea. Simple, elegant and a perfect breakfast for the best-mom-in-the world.

PS Adults: Check out my “Bites of Insights” to determine if an egg is fresh and came from “happy” chickens.

Birds in the Nest
(serves 2-4)

My mum is English and I grew up thinking that this breakfast treat was a post war favorite until I shared it with others. Apparently, many people grew up with some version of this and kids love them!

4 organic eggs
4 slices whole grain bread
2 Tbs organic butter
salt and pepper to taste

1. Cut a 3 inch hole in the middle of each slice of bread. Set centers aside for now.
2. Melt butter in frying pan and place as many slices as you can in pan. Pan fry these slices for 1-2 minutes and then crack an egg and drop it in the middle of each of these slices.
3. Depending on how you like your egg cooked, you either drop the egg in early or wait until the bread has to be flipped to the other side. I like my eggs cooked light so I drop the egg in when the bread has been flipped.
4. So, flip the bread once the egg is set on one side, add more butter if you need to. Salt and pepper to taste.
5. About this time is when you want to add the bread circles. Toss when they are browned on one side.

Chocolate Dipped Strawberries
(serves 4)

Everyone’s favorite, and much easier than you would think. Don’t be intimidated even kids can dip berries.

1 Pint large, fresh strawberries
1 Pkg semi-sweet chocolate chips

1.Rinse strawberries in a colander and place on a single layer on paper towels to air dry thoroughly. Chocolate will not stick to wet strawberries. Choose premium strawberries that are large, free of bruises, and firm and have leaves still in tact. Line a cookie sheet with tin foil, waxed paper, or parchment paper.
2.Using ½ cup of chocolate chips at a time, place them in a glass bowl and microwave for 30 seconds. Remove and quickly mix the chips thoroughly. Replace in microwave and repeat. The chips on the second try will all melt as you stir vigorously. This process has to be done quickly. You may also use a double boiler, see instructions below.
3. Gather melted chocolate in a deep tablespoon. Grab one strawberry by the leaves or stem, lay it down on its side into the chocolate and then turn and swirl until it is completely coated with chocolate. Work fast as the chocolate will begin to cool quickly and it will begin to thicken and become harder to dip.
4. Lay strawberries on one side on the cookie sheet, leaving plenty of room between strawberries. Dry at room temperature until the chocolate hardens, about 20 minutes.
5. Refrigerating the strawberries may make the chocolate a smoky, dull color. Better to make just enough to consume in one or two days as the hot chocolate will deteriorate the fruit quickly. Refrigerate only if you have made more than you need for one day.

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