Nothing tells mom that you appreciate her more than letting her sleep in and then greeting her with a wonderful breakfast that doesn’t even require her having to slip out from under the blissful coziness of her covers.

If only it was that easy!

It can be! I have three easy, yet elegant breakfast in bed ideas and recipes that will look and taste like the whole family spent hours in the kitchen.  Any of theses three delicious dishes will surely knock her socks off and let her know that all those long nights of nursing fevers, helping with the science projects and being the never ending taxi service to and from practice is much appreciated.

1: Strawberry Scoop Scones with Soft Boiled Egg

Ingredients:

• 2 cups flour
• 1/2 cup sugar and additional for final dusting
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup or 1 stick of cold butter and cut into pieces
• 2/3 buttermilk
• 1 teaspoon vanilla extract
• 1 cup fresh diced strawberries

Directions:

Preheat oven to 400 degrees. Oven rack should be placed in the middle position. Line a baking sheet with parchment paper.

In a food processor or large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture or cut dough with two knives. The mixture should look like coarse crumbs.  Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Once dough comes together remove from food processor and fold in strawberries.  Make sure you do not mash the strawberries.

Using an ice cream scoop, scoop out dough and place about 2 inches apart. Sprinkle sugar onto the tops. Bake for about 15- 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool.

• Yields 8-10 scones.
• Total preparation and cook time 35 minutes.

Soft Boiled Egg

Ingredients:

• Eggs
• Salt and pepper to taste

Directions:

Remove desired number of eggs from the refrigerator and let them sit at room temperature for 15 minutes.

1. Place eggs in a small pot and add  enough water to cover eggs. Bring the water to a rolling boil then reduce heat to a simmer.
2. For soft-cooked runny yolk, cook 5 minutes (4 minutes for medium eggs; 6 minutes for extra-large eggs).
3. For medium-cooked creamy partially-firm yolk, 7 minutes (6 minutes for medium eggs; 8 minutes for extra-large eggs).
4. Remove eggs from pan and run under cold water for a few seconds to stop the cooking time.
5. Crack and remove top with a small spoon and salt and pepper to taste.  These can be made while scones are baking.

2: Dutch Babies with Fresh Fruit

Ingredients:

• 4 eggs
• 1 cup milk or half and half for a more richer taste
• 1 cup sifted all-purpose flour
• 1/2 teaspoon vanilla extract.
• 2 pinches salt
• 1/4 cup butter
• 1/4 cup confectioners’ sugar for dusting

Directions:

Preheat oven to 425 degrees.  In a casserole dish, add butter and place in oven until butter is melted.

In a medium bowl, beat eggs with a whisk until light. Add milk or half and half and stir. Gradually whisk in flour, vanilla and salt.

Remove dish  from oven and coat the pan with the melted butter.  Pour batter in dish and bake  until puffed and lightly browned for about 20 minutes.  Remove immediately and dust with powder sugar.  Serve with fresh berries and whipped cream.

• Yields 4-6 servings.
• Total preparation and cook time 35 minutes.

3: Easy Potato Crust Quiche

Ingredients:

• 2-3 cups frozen hash browns
• 6 eggs
• 1 cup chopped ham
• 1 cup diced green pepper
• 1/4 cup diced red onion
• 1/2 cup milk
• 2 cups shredded cheese
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder

Directions:

Preheat oven to 400 degrees.  Grease casserole dish and evenly spread out hash browns.   Bake until beginning to crisp and turn brown.  About 15-20 minutes.

Meanwhile, in a large bowl whisk together eggs and milk.  Add salt, pepper, garlic powder, green peppers, onion, ham and cheese.  Fold over the top of browned hash browns and spread evenly.

Bake for 30 minutes until golden brown and a toothpick inserted in the middle comes out clean.  Remove from oven and let stand for a few minutes. Cut into squares and serve warm with raisin toast and fresh fruit.

• Yields 6-9 servings.
• Total preparation and cook time is 45-50 minutes.

Add a touch of fresh flowers, picked from the yard, coffee and juice to any of these recipes and you have created a beautiful presentation for this special day.