Mom works so hard every day, why not celebrate her in style by creating a delicious and easy Breakfast in Bed! With a little guidance, even a child can happily create a Mother’s Day that will long be remembered.
Presentation counts, so set up a tray, complete with china, coffee cup, martini glass, silverware and a cotton napkin so Mom may luxuriate in bed while enjoying this “made to order” repast. Probably the most important part of this menu is, “Remember to clean up”, so Mother’s Day really is a special day.
Menu
Mommitini
Poached Egg Presentation
with Turkey Bacon
Fresh Fruit Platter
Mommitini
1 oz. part Grenadine Syrup
3 oz. parts Orange Juice
1 oz. part Rum, if desired
1. Fill a cocktail shaker with ice.
2. Add remaining ingredients, cover and shake until very cold.
3. Pour into a martini glass. (Drinks always taste better in a pretty glass!)
Foolproof Poached Eggs
1 tblsp. vinegar
1 or as many eggs as you like-why not make them for the whole family!
A bowl of cold water
Pour two inches of water into a saucepan three inches deep. Add one tablespoon vinegar. Bring to a simmer.
Break one of the eggs and, holding it over the water, let it slide in. Carefully push the white over the yolk, with a wooden spoon for 2 to 3 seconds. Keep the water at the barest simmer and proceed with the other eggs (if desired) in the same way.
After four minutes, remove the first egg with a slotted spoon. Place the egg in cold water; this washes off the vinegar and stops the cooking. Remove the rest of the eggs, as they are done.
My Favorite Way to Cook Turkey Bacon
1. Preheat toaster oven to 450 degrees.
2. Place 2 pieces of bacon per person in a disposable aluminum foil tray.
3. Place in toaster oven and cook until done, approximately 15 minutes.
Poached Egg Presentation
Poached Eggs
Bacon
Plum Tomato, sliced
Frisee or other lettuce
1 piece of toast
Place toast on center of plate. Top with poached egg. Place frisee around the toast. Top with bacon and tomato. (As seen in the photo.)
Fresh Fruit Presentation
Fruit of your choosing
I suggest melon, cut up, grapes, and blueberries
Alexandra Troy is the owner and head chef of Culinary Architect Catering, a company that specializes is unique, personalized and events for 2 to 200 people. She lives in Manhasset with her husband and son.
