Breakfast In Bed: Tips & Recipes

October 08, 2016

Breakfast In Bed

Everyone likes to be - spoiled especially if it the words "breakfast" and "Bed" in the same sentence. We have some tips, tricks and recipes you share to create, experience the perfect breakfast in bed.
First, make sure the first things, you have a fun-tray to the create a great presentation. Add some personal details, if not much to the specialist. Whether the a place mat, flowers, or anything that's fun, add a personal touch. Secondly (and above all) eat! Make sure that you know exactly what you are doing and have all of the ingredients that requires the recipe before you start. You don't want to have, to a grocery store run in the middle of the FRY eggs! If you have not yet decided what to do, we still have some great ideas that impress – they are refined and simple.

Waffled brioche French toast
  • 1 1/2 cups milk
  • 3 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 5 large eggs
  • Four 1 1/2-inch thick slices brioche or challah bread
  • Melted unsalted butter, brush waffle iron
  • Maple syrup and raspberries and powdered sugar for topping
  • Special features: waffle iron (preferably Belgian style)
Heat a waffle iron to medium-high. Preheat the oven to 200 degrees F (cooked waffles warm). Whisk the milk, sugar, vanilla, salt and eggs in a bowl or baking dish. Soak a piece of bread into the mixture for 2 minutes per side.
Light with the brush at the top and bottom of the waffle with butter. Place the soaked bread on the waffle iron and close gently (do not press down). Cooking, until golden brown and dry, if you lift a corner, 5 to 6 minutes.Keep warm in the oven or covered with aluminum foil on a plate. Repeat with the remaining bread.
Top French toast with syrup, raspberries and powdered sugar. (Prep: 10 min, Cook: 25 min, skill: light). Link to the recipe here.
Colling Wood
Baked eggs in cheesy hash brown cups
  • 2 cups shredded of hash browns (simply potatoes), all excess moisture squeezed out and patted dry
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped onion
  • 2 tablespoons olive oil
  • 1/2 - 1 teaspoon of salt, to taste for personal preference (I used 1 teaspoon)
  • -2 tablespoons crumbled bacon
  • 2 Tbsp chopped fresh herbs, such as parsley or Basil
  • 2 eggs, room temperature
Oven Preheat on 425F. have two 12-ounce ramekins ready (if you don't have ramekins, 8″ round pan, and up to two additional eggs). In a large bowl, mix the Rösti, cheese, onion, olive oil and salt. Divide equally between the two ramekins and place a sufficiently large indent in the Middle, to the eggs later.
Baking you for 30-40 minutes or until the tops just begin to turn golden brown (let not to Brown, as you still need to cook the egg). Cool for 5 minutes.
Crack each egg into the center of each bowl. Bake for another 8-12 minutes, or until the egg whites are used. Top evenly with Bacon and herbs. Serve immediately. (Preparation: 15 minutes, cooking: 60 min, skill: light). Link to the recipe here.
Toast with avocado spread, smoked of salmon & poached egg
  • 2 slices whole wheat bread
  • 1 avocado
  • 1 tsp lime juice
  • a pinch of salt and black pepper
  • 2 eggs
  • 4 slices of smoked salmon
Toast bread. Cut the avocado in half and remove the meat in the dish type. You crush using a folk. Mix the lime juice and salt, then add the avocado. Spread the avocado on toast. Set a small saucepan with water to boiling. As soon as it comes to a boil turn the water on a low simmer. Crack your first egg in a saucer. Give the water carefully stir, and slide the egg into the water. Repeat with the second egg.

Boil the eggs for 3 minutes. Sure, time, 3 minutes, goes really fast. Remove with a slotted spoon and drain on a tea towel. Place two slices of salmon on each slice of toast and top with an egg. Sprinkle with salt and pepper.

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