Sandra Lee: Mother’s Day Breakfast in Bed
Surprise your mother, or leave these recipes lying around
Recipes excerpted from Sandra Lee Semi-Homemade Magazine
Goat Cheese Omelet
Serve this omelet warm by whipping it up just as you hear Mom getting up for the day
Makes 1 omelet (multiply as necessary)
3 large eggs
2 tablespoons goat cheese, softened
1 tablespoon chive herb blend, Gourmet Garden®
1 tablespoon water
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1 tablespoon butter
Garnish: chopped fresh chives, goat cheese crumbles
1. In a medium bowl, whisk together eggs, goat cheese, herb blend, water, salt, and pepper until cheese and eggs are well combined.
2. In a large nonstick skillet, melt butter over medium heat until foamy, rotating skillet to coat bottom. Add egg mixture to skillet. As eggs start to cook, gently lift edges with a spatula, and tilt skillet so uncooked portion flows underneath. Rotate the skillet as you do so, making sure all edges have been moved. Cook until eggs are set on bottom, but top is still moist. Fold omelet in half, and place on a warm plate. Garnish with chives and goat cheese, if desired. Serve immediately with fresh fruit, if desired.
Blueberry-Poppy Seed Muffins
Makes about 6 muffins
1 (7-ounce) package blueberry muffin mix, Jiffy®
1 large egg
1⁄4 cup whole milk
1⁄2 teaspoon vanilla extract
11⁄2 teaspoons poppy seeds
1⁄4 cup lemon curd, Dickinson’s®
1. Preheat oven to 400?. Line a 6-cup muffin pan with paper liners.
2. In a medium bowl, combine muffin mix, egg, milk, vanilla, and poppy seeds. Batter will be slightly lumpy. Spoon batter into prepared muffin cups, filling half full. Bake for 13 to 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 2 minutes. Remove from pan, and cool completely on a wire rack. Serve with lemon curd.
Courtesy of Sandra Lee Semi-Homemade magazine; reprinted with permission from Hoffman Media, LLC.