These breakfast-in-bed suggestions are for those of you who have never touched a stove. If you know how to whip your own heavy cream to make whipped cream then these are too simple for you. If you barely know how to turn on your stove, we’ve got you covered. What better way to show your spouse how much you care than to try something you’ve never tried before. (Dad, are you reading this?)
Fried Eggs and Ham
Serves 1
2 eggs
1 slice of thick cut ham
Heat the oven to 200 degrees.
Put a little olive oil in a frying pan, just enough to coat.
Heat the oil until hot but not smoking on medium low heat. Brown both sides of the ham and then put in the oven on an oven safe plate to keep it warm.
Reduce the stove top to low. Fry the eggs in the same pan. Add a touch more oil if you need it.
Cook the eggs to your liking, hard yolk, soft yolk, runny yolk, whatever you like.
Place the ham on a plate and put the eggs on top of the ham and serve.
Eggs on Crusty Bread
Serves 1
2 eggs
2 thick slices of good crusty bread
Heat a little butter or olive oil, just enough to coat, in a pan over medium low heat. Crack two eggs into the pan, being careful not to break the yolk. Allow them to cook until the egg whites turn white. The carefully flip them over. If you prefer you can cover with a lid and it will steam the top of the egg so you don’t have to flip it.
Gently toast your bread. If the slices are too thick for the toaster you can put them in an oven or toaster oven. Do not over toast. It might make the bread too hard to eat.
Put the slices of bread on the plate and drizzle with good fruity olive oil. Top each with a fried egg and another drizzle of good olive oil. Add a little salt and pepper to taste.
Buckwheat Pancakes
Serves 2
Buckwheat Pancake Mix - or any other mix you like
2 Bananas
Chopped Pecans
If the thought of making these scares you a little, buy the frozen pancakes and top with sliced bananas, pecans and maple syrup.
Buckwheat pancakes are a favorite in my house. I love them because I feel better that the kids are eating something a little healthier. But how I really love these little pancakes is with mashed banana.
Prepare the buckwheat pancakes (I use Arrowhead Mills Organic but use anything with which you are comfortable). Prepare as instructed on the package but also add one mashed banana. Make 8 pancakes. Sprinkle the pancakes with some chopped pecans, sliced bananas and serve with a little side of maple syrup.
My family also likes it when I serve fried egg on top of the buckwheat pancake. It will be much less dry with a little pat of butter or olive oil on top. Something about the sweetness of the pancake combined with the richness of the egg makes it really yummy.
Frozen Waffle with Strawberries
Serves 4
1 pint strawberries (washed and sliced)
1 tablespoon sugar
1/2 teaspoon of lemon zest (if this is too hard skip it)
4 Frozen Waffles
Whipped Cream (This is optional. If you buy it in a can just make sure it’s real whipped cream not whipped topping. I’m not judgmental about food except when it isn’t real food)
In a medium bowl toss the sliced strawberries with the sugar and lemon zest. Let it sit for 30 minutes. This will allow the sugar and strawberries the time to make a sweet strawberry syrup.
Toast your frozen waffle (I like Van’s Organic Waffles for this purpose).
Top the waffles with the strawberries and syrup and whipped cream.
