Mothers Day Breakfast

Filed in Gather Food Essential by on May 10, 2009 0 Comments

I made the following for Mothers Day breakfast. It would've been great if my son or hubby had done it but they are both pretty useless in the kitchen.

I saw this in the latest issue of Paula Deen's magazine and had to make it – except for the drink. Instead of Fresh Honeydew Bellinis (I can't even find Honeydew right now), I made cappuccino.

I made the muffins the day before. They refrigerate just fine and heat up well too.

Southern Eggs Benedict (I adapted it and used smoked salmon instead of prosciutto)

Makes 2 servings

1-3.53 oz pkg prosciutto, cut in half crosswise

14 freh asparagus spears, trimmed

1 tbsp olive oil

1 cup water

1 recipe Blender Hollandaise sauce (from James Beard)*

1 tsp fresh tarragon leaves, chopped

1 tbsp whole grain mustard

2 large eggs, at room temperature

2 biscuits, split, buttered, and toasted**

Preheat oven to 400 degrees F. Line a rimmed baking sheet with heavy duty aluminum foil.

Wrap 1 pc of prosciutto around each asparagus spear. Place on prepared baking sheet. Drizzle with olive oil. Bake for 5 minutes. Turn asparagus, and bake for another 5 minutes.

In a blender, make the hollandaise sauce (see note). Add tarragon and mustard to hollandaise and set aside.

Reduce oven temperature to 325 degrees. Spray 2-6 oz ramekins with nonstick cooking spray Place ramekins on a rimmed baking sheet. Crack an egg into each ramekin. Bake for 12-14 minutes, or until center of each egg is set. Gently run a knife around edges of ramekin to release sides of eggs.

On a serving plate, place 1 muffin thing (or biscuit). Cut sides should be up. Top with desired amount of asparagus. Invert 1 ramekin with egg over asparagus; shaking gently to release egg. Top with desired amount of hollandaise sauce. Repeat procedure with remaining biscuit, asparagus, egg and hollandaise sauce. Serve immediately.

Notes:

* The recipe says to use a packaged hollandaise mix but I made James Beards' blender hollandaise recipe from The James Beard Cookbook.

** I used the new flat english muffin things from Pepperidge Farms. They are higher in fiber and lower in carbs than biscuits or english muffins. I forget what they are called.

Coffee Cake Muffins

Makes 2 dozen muffins

1/2 cup firmly packed brown sugar

1/2 cup sliced almonds*

2 tsp ground cinnamon

1-2/3 cups all-purpose flour

1.5 tsp baking powder

1/2 tsp baking soda

3/4 cup butter, softened

1.25 cups sugar**

3 large eggs

1 cup sour cream***

1 tsp vanilla extract

Preheat oven to 325 degrees F. Spray 2-12 cup muffin pans (I used 4-6 cup) with cooking spray.

In a small bowl, combine brown sugar and cinnamon.

In a medium bowl, combine flour, baking powder and baking soda.

In a large bowl, beat butter and sugar at MED-HIGH speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each one. Gradually add flour mixture, alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla.

Spoon half of the batter evenly into the muffin cups. Sprinkle half of the brown sugar mixture evenly over batter. Spoon remaining batter evenly over brown sugar mixture. Sprinkle remaining brown sugar mixture over batter. Bake for 20-24 minutes,  or until ia wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and serve warm.

I served it all with cappuccino – I made the usual coffee, then I took some half and half and warmed it in the microwave oven. I let it cool for 5 minutes and then I took my Aerolatte and I wizzed it until it was thick. I spooned it over the top, sprinkled it with some ground cinnamon and served it. Mmmmm….

Risa's notes:

* I omitted the almonds.

** I used half sugar, half Splenda as I didn't have enough sugar.

*** I used half sour cream, half greek yogurt

Original recipe called for prosciutto but I used some smoked salmon as I had no prosciutto at all. I cooked the asparagus in the oven without the salmon and then rolled the salmon around each spear before serving.

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