Egg in a Nest:


1 egg
1 piece of bread
Ketchup or strawberries for decoration


  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.

Mother’s Day Breakfast Plate:


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)


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!

Strawberry Pancake Skewers


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


  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.

Biscuit Eggs Benedict



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


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