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FRESH and Festive: Mother’s Day Breakfast

Every Mother’s Day, my children serve me breakfast in bed. I love this tradition, partly because I get to stay in bed while they fix it, and they take forever! It’s always a nice, lazy, morning for me.

Then there’s the breakfast itself, which, really, would be special even if all they did was pour me a bowl of Froot Loops. But, helped along by my husband, they usually go all out. Pancakes. Fruit bowl. Sometimes eggs. Good strong coffee. And, the perfect crowning touch – fresh flowers in a bud vase, sometimes plucked right from our garden.

You can create your own tradition for your mother, and you don’t even have to cook. A pre-cut fruit salad, some fresh-squeezed juice, a basket of scones and muffins from our bakery, and you’re in business. But if you want to go that extra mile, here are a couple of easy ideas, including a recipe my children love to make. Plus, there’s not much cleanup afterward, which is something Mom will be grateful for when she actually makes her way out of bed on Mother’s Day morning.

Monkey in the Middle
Serves 1

2 slices loaf bread (white or whole wheat)
2 eggs
1 Tbs butter, softened, divided
salt and pepper, to taste

Toast bread lightly. Melt about 1 teaspoon of the butter in large frying pan over medium heat.

Spread remaining butter lightly over toasted bread. Then, use a cookie cutter to cut a hole in center of each piece of bread. When butter is melted and just beginning to sizzle, place bread and holes in pan, butter side down.

Gently break egg into the hole in each slice of bread. Sprinkle with salt and pepper. Cook for a minute or two, or until bottom of egg is firm enough to flip. Turn egg-and-bread, and bread holes, and cook for another minute or two, depending on how firm you like your egg yolk. Remove from heat and serve, placing the bread circle on top of the egg.

Cinnamon Scones
Makes 16

3 cups flour
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1 1/2 sticks butter, cut into chunks
1 cup buttermilk
1/3 cup cinnamon chips

For glaze:
1 cup powdered sugar
1/2 tsp vanilla
1 tsp cinnamon
2 Tbs milk

Preheat oven to 425° F. In medium bowl, stir together flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter, using a pastry blender, until mixture is coarse, like a pie crust mixture. Stir in cinnamon chips.

Pour in buttermilk and mix just until dry ingredients are moistened.  Turn onto a lightly floured board and knead about a half-dozen turns. Cut dough in half. Pat first half into a 6- to 7-inch circle and cut into 8 pie-shaped sections. Separate and place on ungreased cookie sheet about 2 inches apart. Do the same with the second half. Bake for 10 to 12 minutes at 425° F until golden. Remove to rack to cool.