Impress everyone (especially mom) this Mother’s Day with our curated list of flavorful and fun breakfast recipes! Whether mom likes sweet or savory foods, she’ll appreciate the time you put into making this meal and the moments spent together.
Apricot and Brie Toast
Recipe from Carolyn Cope on Instagram
Ingredients: 1 baguette ⅓ cup apricot preserves, divided 4 tablespoons butter, divided ½ cup dried apricots 4 ounces thinly sliced prosciutto 4 ounces brie A few sprigs fresh thyme
Preheat the oven to 350°F with a rack in the center and cut the baguette into six sections and halve each section lengthwise. Line a sheet pan with parchment paper and place sections, cut sides up, in a closely spaced single layer on the pan, leaving some room for the apricots. In a small bowl, melt one tablespoon of the butter in the microwave. Stir it together with two tablespoons of the apricot preserves. Add the dried apricots and stir to coat evenly, then place apricots in a single layer in the remaining space on the sheet pan. Bake for about 10 minutes, until bread is very lightly toasted and apricots are a bit sticky and jammy. Spread each baguette piece with some of the remaining butter and apricot preserves. Drape with a slice of prosciutto and top with a slice or two of brie and a couple of jammy apricots. Garnish with thyme and serve.
Lemon Poppyseed Pancakes
Recipe from Ndaebot Eding on Instagram
Ingredients: 2 eggs ½ cup of milk 1 teaspoon of vanilla extract ¾ cup of all purpose flour 1 teaspoon of baking soda 2 tablespoons of sugar 2 tablespoons of poppy seeds Lemon zest A pinch of salt A splash of rum
In a large bowl, mix the dry ingredients: flour, baking powder, sugar, 1 pinch of salt, and vanilla sugar. In another bowl, mix the 2 egg yolks with the milk, the rum, and the lemon zest, then mix in the poppy seeds. Add to the dry ingredients while mixing, you will get a thick pancake batter texture, let rest for about 15 minutes. Beat the egg whites until stiff and add them gently to the pancake’s mixture (this is the secret of ultra-soft pancakes), preferably with a spatula.
Cook in a hot (medium heat) buttered pan for about a minute on each side. Once the edge is golden brown and little bubbles form on the top, flip the pancake. Enjoy!
Honey Lemon Tartlets with Flowers
Recipe from Lisa Ode on Instagram
For the crust: 1 cup all-purpose flour ⅓ cup powdered sugar ½ cup almond flour ½ teaspoon salt ½ cup unsalted butter, cold and cubed
For the filling: 3 egg yolks room temperature ¼ cup clover honey ¼ cup granulated sugar ¼ cup lemon juice 1 tablespoon lemon zest 2 tablespoons sour cream ¼ teaspoon salt
For the garnish: Powdered sugar Fresh berries Edible flowers
Preheat oven to 350°F. Place all of the crust ingredients in a food processor. Pulse until mixture forms a ball. (If you don’t have a food processor, use a fork or pastry blender to mash the butter into dry ingredients until crumbs form. Then use your hands to form dough into a ball.) Press dough onto the bottom and up the sides of 6 (4-inch) un-greased, non-stick tartlet pans (with removable bottoms). Set aside.
Whisk together egg yolks, sour cream, honey, sugar, lemon juice, zest, and salt until combined and smooth. Pour into prepared crusts. Bake until center is almost set, 25-30 minutes. Let them completely cool on wire rack. Just before serving, sprinkle with powdered sugar. Garnish with berries and edible flowers.
Breakfast Smoothie Bowl
Recipe from Jody Seidel on Instagram
For the base: 2 cups of spinach ½ cup of frozen mango 1 cup of frozen berries 1 banana 1 tsp ginger 1 spoonful of your protein powder of choice A splash of water
Blend well and top with whatever your heart desires!
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