Mother’s Day is right around the corner, treat mom to a decadent breakfast in bed with these recipes that are sure to please the whole family. Don’t forget the fresh squeezed orange juice!
Peanut Butter Crunch French Toast
½- 1cup creamy peanut butter
16 – ½ inch thick slices of Brioche Bread
4 large eggs, beaten
¼ cup heavy cream
2 teaspoons of vanilla extract
4 cups of cornflakes, finely crushed
1 stick of unsalted butter
Confectioner’s sugar for dusting
4 cups mixed berries
Preheat the oven to 250 degrees.
Make 8 peanut butter sandwiches using 1 -2 tablespoons of peanut butter on each.
Line a large baking sheet with wax paper.
In a pie plate, beat the eggs with the cream and vanilla. In another pie plate, spread the crushed cornflakes. Lightly soak the sandwiches in the egg mixture and then dredge in cornflakes, pressing to help them adhere. Transfer the sandwiches to the baking sheet to set awhile.
Melt 2 tablespoons of butter in a very large skillet. Add 4 of the sandwiches and cook over moderate heat until golden and crisp on the bottom. (2-3 minutes). Turn, add an additional 2 Tablespoons of butter and crisp the other side. Transfer the sandwiches to the prepared baking sheet. Wipe the skillet clean. Repeat with the last 4 sandwiches, as before. Transfer to the baking sheet and keep warm in the oven. (or cool down, wrap well, refrigerate and reheat in a preheated 250 degree oven, till crisp, when needed).
To serve…transfer the French toast to plates and dust with confectioner’s sugar. Top with fresh berries and drizzle with maple syrup. Serves: 8
*optional- add sliced bananas or mom���s favorite jelly to the peanut butter sandwiches.
Bacon and Asparagus Frittata
yield: Makes 4 servings
2 tablespoons (1/4 stick) butter
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 lb. cooked crumbled thick cut bacon
1 cup sliced stemmed button mushrooms
8 large eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Preheat broiler. Heat butter in a large nonstick pan over medium high heat. Saute asparagus and mushrooms, and sprinkle lightly with salt until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, bacon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.