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Making Breakfast for Mom on Mother’s Day

By Joyce Venezia Suss

Cooking breakfast for Mom on Mother’s Day is a time-honored tradition in many families. It can be as fun and simple as Dad and the kids preparing Mom a fun Egg in a Hole – perhaps even served to her on a tray in bed.

Or it can be a lovely sit-down breakfast for Grandma, featuring individual Spinach and Ham Quiches served on a pretty set table.

Both of these entrées can be accompanied by a fresh fruit salad and breakfast pastries from a bakery. Add a bouquet of flowers, and Mom will start her special day with a big smile.

Mini Spinach and Ham Quiches

Ingredients

1 (14.1 oz.) package refrigerated rolled piecrust

4 large eggs

3/4 cup heavy cream

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1/3 cup ham, finely chopped (or 6 strips cooked bacon, coarsely crumbled)

2 teaspoons Dijon mustard

5 tablespoons Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 375°F and grease a 12-cup muffin tin. Unroll piecrust and cut into 12 circles using a 4-inch biscuit cutter. Fit circles into muffin tin, pressing up and slightly over the sides of each cup. Chill 10 minutes.

2. In a medium bowl, whisk together eggs, heavy cream, spinach, ham, mustard, salt and pepper. Spoon into crusts, dividing evenly.

3. Bake on bottom rack of oven until puffed and set, about 25 minutes. Serve warm.

Joyce Venezia Suss breakfast cooking recipe

Egg in a Hole

Ingredients

1 slice Texas toast bread or other thick sliced bread

1 tablespoon unsalted butter, divided

1 large egg

1/2 avocado, sliced

Salt and freshly ground pepper

Directions

1. Using a biscuit cutter or drinking glass, make a hole in the center of the bread. Reserve the cutout circle.

2. Heat a nonstick skillet over medium heat. Add 1/2 tablespoon butter and melt, swirling to coat pan. Add bread slice and cutout; cook until light golden brown, 3 to 4 minutes.

3. Flip slice and cutout. Drop remaining 1/2 tablespoon butter into hole, and crack egg on top. Cover and cook until white is set but yolk is still runny, 3 to 4 minutes. If desired, use large spatula to carefully flip it over for “over easy” egg yolk. Transfer to a plate.

4. Arrange some avocado slices over toast and season with salt and pepper; mash avocado lightly with a fork. Serve remaining avocado slices on the side.

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