09 May Special of the day: A Beautiful Breakfast in Bed for Mom
One of my very favorite Mother’s Day gifts is the bright and cheery crayon-resist painting of a bouquet of flowers in a striped “#1 MOM” vase adorned with hearts our daughter Madison created for me for Mother’s Day last year. It hangs on the wall by our bed, adjacent to the “I Love My Mom” drawing our older daughter Mackenzie did for me in kindergarten, both sweet reminders of how very lucky we are to have such wonderful daughters.
There’s nothing like being a mom, I say, and having children of your own makes you appreciate your own mom all the more.
The handmade gifts and artwork masterpieces hold a special place in your heart, and on your wall, to be sure. But it’s just hard to beat breakfast in bed on Mother’s Day. Lounging in bed, reading the paper and not having to rush off anywhere is surely a simple pleasure in life, one every mom would appreciate, I’m thinking.
Eggs Benedict always reminds me of my amazing mom, who has a way of making everything beautiful: the delectable meals she creates, the lovely home she’s always made for the family, and especially the way she always looks, perpetually petite and flawlessly put-together.
Heading to the kitchen to create a marvelous menu for moms, I adapted traditional Eggs Benedict, using thinly sliced succulent prosciutto atop freshly baked Rosemary Biscuits and poached eggs drizzled with Homemade Hollandaise Sauce.
Serving something light and refreshing in a champagne flute seems like the celebratory thing to do for this occasion, and stirring up Peach Bellinis could not be easier.
Baking a few Orange Shortbread Hearts Dipped in Dark Chocolate adds something small and sweet, the perfect ending to a beautiful breakfast in bed.
Show Mom some love on Mother’s Day with this week’s Special of the Day: A Beautiful Breakfast in Bed for Mom including Eggs Benedict with Proscuitto and Homemade Hollandaise on Rosemary Biscuits paired with Peach Bellinis and Orange Shortbread Hearts Dipped in Dark Chocolate. Happy Mother’s Day!
Recipes and food photography by Sydne George.
(makes a small pitcher or Bellinis, serves 4-6)
1 (11 ounce) can peach nectar (Albertsons Hispanic aisle)
1 (750 ml) bottle Prosecco
Stir together peach nectar and Prosecco in glass pitcher.
Pour into champagne flutes.
Eggs Benedict with Proscuitto and Homemade Hollandaise on Rosemary Biscuits
Make the Rosemary Biscuits:
(makes 6 3-inch biscuits)
3 cups flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon fresh rosemary leaves, minced (woody stems removed)
1/3 cup butter
1 cup buttermilk
Preheat oven to 350 degrees.
Combine dry ingredients in medium bowl.
Cut in butter with pastry blender or two forks, until incorporated.
Add buttermilk and stir to combine, until dough comes together.
Shape dough into a ball and transfer to lightly floured surface.
Roll out dough to a thickness of ¾ inch and cut into 3-inch round biscuits.
Place biscuits close together on lightly greased baking sheet.
Bake in preheated oven for about 15 minutes, until lightly golden.
Remove from oven and split in half horizontally.
While biscuits are baking, make the Homemade Hollandaise
Homemade Hollandaise Sauce
1 cup butter
4 egg yolks
2 tablespoons freshly squeezed lemon juice
Melt butter. Let cool.
Blend egg yolks and 2 tablespoons lemon juice in blender until mixed.
Slowly add cooled melted butter and blend until slightly thickened.
Poach the eggs:
Poach eggs in salted simmering water to desired degree of doneness.
Warm ¼ pound thinly sliced prosciutto slightly in microwave.
Arrange a few slices of warmed prosciutto on split Rosemary biscuits.
Top prosciutto with a poached egg.
Drizzle Homemade Hollandaise over the top of each egg.
Garnish with additional sprigs of fresh rosemary.
Orange Shortbread Hearts dipped in Chocolate
(makes about two dozen cookies)
*Can be made ahead.
1 cup butter, softened
¾ cup powdered sugar
¼ cup freshly squeezed orange juice
2 teaspoons grated orange peel
2 ½ cups flour
4 ounces bittersweet chocolate, melted
Preheat oven to 350 degrees.
Cream butter and powdered sugar in electric mixer until light and fluffy.
Add orange juice, orange peel and flour and mix until dough forms a ball.
(Add additional flour if too sticky or additional orange juice if too dry.)
Roll dough out on lightly floured surface to a thickness of ¼ inch.
Use cookie cutter to cut heart-shaped cookies.
Transfer to baking sheet, leaving space between cookies.
Bake in preheated oven for 10-12 minutes, until set and lightly browned on the bottom.
Remove from baking sheet and cool on cooling rack.
When cool, dip in melted chocolate.
Let set on parchment covered board.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at https://sydnegeorge.com/blog/.