Lovely "Breakfast Recipes" for Mom's Special Day!


Also excellent for a "Birthday Breakfast".






Eggs  Benedict






6 eggs

6 English muffins, split, toasted, and buttered

12 thin slices cooked ham 


1/2 cup butter

2 egg yolks

1 teaspoon fresh lemon juice

dash salt

dash ground cayenne pepper

1/4 cup boiling water







In the top of a double boiler, whisk egg yolks and lemon juice together.

Add 1/3 of the butter, about 3 tablespoons.

Place double boiler over simmering water.

Cook, beating constantly, until butter melts and sauce begins to thicken.

Add 3 more tablespoons of butter.

Stir until butter melts, then add remaining 2 tablespoons of butter.

Slowly whisk in boiling water.

Continue cooking over simmering water, stirring, until mixture thickens, about 2 to 3 minutes.

Remove from heat; stir in salt and cayenne pepper.


Place ham slices on rack of broiler pan.

Broil 4 inches from heat for about 4 minutes, or until ham begins to get browned.


While ham is broiling, pour about 2 inches of water into a large skillet.

Lightly salt water; bring to the boiling point.

Carefully put eggs in water, breaking into a cup first,

then gently slipping them into the water one at a time.


Simmer eggs, while basting with the water, for 3 to 5 minutes or until set.

Remove with slotted spoon; drain.


On warm serving plates, place English muffins, 2 halves to each plate.

Top halves with 2 slices of ham and a poached egg.

Spoon a little sauce over the egg.



Yields - 6 servings






Orange  Baked  French  Toast







French bread loaf (16 oz.) cut into 18 slices

11 oz. cream cheese cut into 1/4 inch slices

12 large eggs

2 cups milk

salt and pepper to taste

Orange Sauce (below)




Orange Sauce


2 cups firmly packed brown sugar

4 teaspoons grated orange rind
1 cup fresh orange juice


Combine all ingredients in a saucepan, stirring well.

Bring to boil; reduce heat and simmer until thickened (about 5 minutes), stirring often.


Makes 2 1/2 cups







Place enough orange sauce in dish to cover bottom of a lightly greased baking dish.

(Can be baked in individual dishes or in a 9x13 baking dish.)


Place single layer of bread slices over orange sauce.

Top with slice of cream cheese.

Top with remaining bread slices.


Wisk together eggs and milk; pour over bread.

Cover and chill 8 hours or overnight.

Let stand at room temperature for 30 minutes before baking.


Season with salt and pepper.




Preheat oven to 375 degrees.  


Bake at 350 for 45 minutes, shielding with foil after 30 minutes, if necessary.

Remove from oven and top with remaining orange sauce.



Yields - 9 servings






Mushroom  Cheese  Omelet






Handful button mushrooms sliced

1 tablespoon olive oil 

1/3 cup shredded Cheddar cheese

2 large eggs, beaten

1 tablespoon chopped parsley

salt and pepper to taste







Add the olive oil to a small frying pan over medium-high heat.

Add the sliced mushrooms and fry until browned - about 4 minutes stirring often.

Transfer to a bowl and mix in the parsley and cheese.


In the same frying pan, over medium heat, add the beaten eggs.

Swirl the pan to distribute the egg mixture.


As the eggs begin to set, lift the edges so the uncooked eggs can flow underneath.


When the eggs are almost completely set, spoon the mushroom mixture

over half of the omelet.


Fold the omelet.



Yields - 1 serving






Ham  and  Cheese  Quiche







1 (9 inch) baked pie crust

3 eggs. separated

1 cup chopped ham

1 cup shredded Monterey - Colby cheese

4 ounces cream cheese, softened

1/4 cup chopped parsley    

salt and pepper to taste







Preheat oven to 350 degrees.  


In a glass bowl beat egg whites until stiff.


In a separate bowl, mix together cream cheese and egg yolks.

Add ham, parsley and Monterey - Colby cheese.

Fold in egg whites.


Pour into pie crust and bake for 35 minutes.



Yields - 6 servings









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