Egg in a Nest:
Ingredients:
1 egg
1 piece of bread
Ketchup or strawberries for decoration
Directions:
- Use a cookie cutter to cut out a heart shape in the bread.
- 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:
- Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat over medium-low heat.
- In medium bowl, stir Bisquick mix, milk and eggs with whisk until blended.
- Pour onto griddle by tablespoonfuls to make silver dollar-size pancakes. Cook until edges are dry. Turn; cook until golden.
- 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
