Egg in a Nest:

Ingredients:

1 egg
1 piece of bread
Ketchup or strawberries for decoration

Directions:

  1. Use a cookie cutter to cut out a heart shape in the bread.
  2. Then cook the bread and egg until the egg white is fully cooked

Tip: Use low heat!  Otherwise, the bread will burn before the egg cooks.

http://www.cutefoodforkids.com/2011/01/valentines-day-breakfast.html

Mother’s Day Breakfast Plate:

Ingredients:

5 strawberries
4 long pieces of bacon
1 ½ or whole bagel

(you could also add a cooked egg to your dish under the bagel)

Directions:

Lay out the bacon to make two “M”s and add the bagel in between them for the “O”

Cut the upper part of the strawberries so it has a bigger arch to look like hearts!

https://www.craftymorning.com/cute-mothers-day-breakfast-idea/

Strawberry Pancake Skewers

Ingredients

2  cups Bisquick™ mix
1  cup milk
2  eggs
1  quart strawberries
1  cup Cool Whip, thawed
6 wooden skewers

Directions:

  1. Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat over medium-low heat.
  2. In medium bowl, stir Bisquick mix, milk and eggs with whisk until blended.
  3. Pour onto griddle by tablespoonfuls to make silver dollar-size pancakes. Cook until edges are dry. Turn; cook until golden.
  4. Thread pancakes and strawberries onto skewers. Serve with whipped topping for dipping.

https://www.bettycrocker.com/recipes/strawberry-pancake-skewers/57677e8d-8a73-4da6-840a-0a704539896b

Biscuit Eggs Benedict

Ingredients:

Biscuits:

2 cups all-purpose flour
3 tablespoons chopped fresh chives, plus more for garnish
1 tablespoon baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt, plus more for sprinkling
6 ounces fresh goat cheese, crumbled
1 cup heavy cream, plus more for brushing

Quick Hollandaise:

1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon paprika
Kosher salt and freshly ground black pepper 8 slices Canadian bacon
8 large eggs

Directions:

1 For the biscuits: Position an oven rack in the center of the oven, and preheat to 425 degrees F. Line a baking sheet with parchment.

2 Whisk together the flour, chives, baking powder, sugar and salt in a large bowl. Add the goat cheese, and toss, using your hands to break it up into pea-sized

pieces. Add the cream, and mix with a wooden spoon until combined. Let the dough stand for 5 minutes.

3 Roll the dough out into a round that is slightly less than 1/2 inch thick. Cut out 8 biscuits with a 2 1/2-inch round cookie cutter, and arrange them about 2 inches

apart on the prepared baking sheet. Brush them with more cream, and sprinkle with a little salt. Bake the biscuits until just golden, 16 to 18 minutes. Transfer them to a wire rack, and let cool. When the biscuits are cool enough to handle, split them in half. Put 2 bottom halves on each of 4 plates.

4 For the quick hollandaise: Whisk the mayonnaise, lemon juice, paprika and 1 tablespoon water in a small bowl, and season with salt and pepper; set aside.

5 Heat a large nonstick skillet over medium-high heat. Cook the bacon in batches until browned, 3 to 4 minutes per side. Place 1 slice of bacon on each biscuit bottom, folding if needed.

6 Bring a wide pot with about 2 inches of water to a very gentle simmer. Break the eggs into the water, spacing them apart. Cover the pot, and turn off the heat.

After 2 to 3 minutes the whites should be set and the yolks still soft. Remove the eggs with a slotted spoon, and place on top of the Canadian bacon slices. Drizzle with hollandaise, sprinkle with chives and sandwich each with a biscuit top.

Credit: Food Network https://www.foodnetwork.com/recipes/food-network-kitchen/kids-can-make-biscuit-eggs-benedict-3364687