I grew up in the 1970s and 1980s, so I watched a lot of television.
Most of that TV consisted of reruns like “Gilligan’s Island” and “Bewitched,” both of which were ubiquitous on the dial between school and dinnertime. Looking back with the wisdom of four decades, I have come to several startling conclusions.
You can’t make a radio out of a coconut, even if you’re a teacher.
Most American households don’t have a goofy housekeeper named Alice.
Darrin Stevens was a bigoted jerk. (Sorry, but it had to be said).
In short, television lied to me. Overall, I’m okay with that.
I might just have a plain old radio, but neither am I stranded on a desert island like Gilligan. I’m also not married to a witch, although – unlike Darrin – I think that would be pretty cool.
Yet some TV lies die harder than others. On the one hand, I am convinced that the best place to chill a pie on a hot day is on a windowsill. #2, breakfast in bed is the ultimate way to show your mom you love her on Mother’s Day.
This last trope is one that remains popular on television today. The child always appears in the room, tray in hand, with a full breakfast of toast, juice and hot coffee. Sometimes there is also a single flower in a vase, but this is a joker.
Mom is still delighted as she nibbles on toast with jam and sips her juice. In fact, I think maybe she’s…too happy.
Think about it. Is it possible to eat toast without making a pile of crumbs? Personally, I can’t do it.
In fact, the other Michael forbade me to eat my sesame bagel in the living room every morning. He complains of “butter stains” on the chair and “whimsical sesame seeds” on the chair cushions. Personally, I think he’s just petty.
Still, I wouldn’t want toast crumbs in my bed. Nor would it be fun to spill hot coffee on my sheets, let alone my bare legs. As for that flower, if I were to pick a flower from the other Michael’s garden, I would hear about it for days.
Finally, how many households actually have those fancy serving trays that are always featured in any breakfast-in-bed scene? Do they give them away at CostCo?
Thus, I’m beginning to suspect that the breakfast-in-bed trope may be a lie, much like the professor’s coconut radio.
What’s not a lie, though, is that Sunday is Mother’s Day, and your mom could really enjoy it if you surprise her with breakfast (but not in bed). I have a number of recipes in this week’s column that can help you make Mom’s Day. They vary in complexity, so pick one that matches your skill set (and Mom’s appetite).
Tater Tot Fritatta
I once heard a TV character describe a frittata as “egg pizza”. This is another TV lie, because a pizza has a crust, unlike fritattas. In fact, you could think of it as a crustless quiche. After all, it contains eggs, cheese, vegetables and sometimes meat.
I’ve adapted the recipe below from The Kitchn.com. I liked to include some bacon, but you can also include cooked sausage or ham. You can also skip the meat altogether and add a few extra veggies like roasted asparagus or chopped tomatoes.
Ingredients
- 8-10 strips of bacon, fried, drained and chopped
- 1 bag (16 oz) frozen tater tots
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 2 teaspoons kosher salt, divided
- Pinch of black pepper
- 10 eggs
- ½ cup sour cream
- 2 tablespoons fresh chives
- 1¼ cup shredded sharp cheddar cheese, divided
- 1 medium bell pepper, diced
- 1 large shallot, diced
- ½ parmesan, finely grated
Preheat the oven to 475 degrees.
Combine garlic powder, onion powder, cayenne pepper, ½ teaspoon kosher salt and black pepper. Drizzle frozen Tots with 1 tablespoon olive oil. Sprinkle the garlic mixture over the Tots and stir to combine. Place the seasoned tots on a baking sheet and bake for about 20-25 minutes until crispy. Cool completely. After baking the Tots, reduce the oven temperature to 350 degrees.
Whisk together the eggs, sour cream, chives, 1 cup cheddar cheese, 1 teaspoon salt and another pinch of black pepper.
Heat a tablespoon of olive oil in a cast iron skillet over medium heat. Add bell pepper and shallot and sauté until softened, about 3 minutes. Season with the remaining ½ teaspoon of salt.
Pour the egg mixture over the vegetables in the skillet. Divide the Tater Tots over the eggs followed by the cooked bacon. Sprinkle with Parmesan and remaining ¼ cup cheddar cheese.
Bake 20 to 22 minutes or until just set. Set the oven to the “Broiler” setting and broil until the top of the frittata is golden brown, 2-3 minutes. Let cool for about 5 minutes, then cut into wedges and serve.
French toast overnight
This recipe comes from epicurious.com. French toast is my favorite breakfast dish every time I eat out in the morning. Not only do I love French toast, but it also seems very hard to mess up. There’s just not much to give a fuck.
But it’s hard to be perfect. Typically, the crust is overcooked while the center is still doughy. Or sometimes the egg mixture doesn’t get inside the bread, leaving a nice soft exterior but a dry interior.
This recipe solves some of those problems. The bread soaks in the egg mixture overnight, making sure it gets well into all the nooks and crannies. In addition, it is baked for about 30 minutes. The slower heat and longer time will ensure it is done through and through.
However, there are a few things you could do to ensure a good toast. First, use good bread. Sandwich slices are less than ideal. They are thin and don’t absorb much egg flavor. Instead, use a thick slice (¾ inch to one inch) of Challah, a soft, sweet egg bread. If you don’t have any on hand, try French or Italian bread. Again, be sure to cut it into thick slices.
Ingredients
- ¼ cup butter, at room temperature
- 1 challah bread, cut into ¾ to 1 inch thick slices
- 6 eggs
- 1½ cups whole milk
- ¼ cup) sugar
- 2 tablespoons of maple syrup
- 1 teaspoon vanilla
- ½ teaspoon of salt
- Powdered sugar (optional)
- Maple syrup (optional)
Spread the butter in the bottom of a 9 x 13 inch pan. Arrange the Challah slices in the dish. Put aside.
Beat together the eggs, milk, sugar, syrup, vanilla and salt. Pour half of the mixture over the slices of bread. Flip the slices and pour in the rest of the egg mixture. Cover the mold with plastic wrap and refrigerate overnight.
The next morning, when you’re ready to bake, preheat your oven to 375 degrees. Remove the mold from the refrigerator while the oven preheats. Bake the mold for 15 minutes. Remove from the oven and gently flip the bread slices. Return the pan to the oven and bake for another 15 minutes.
Remove from oven and serve with maple syrup, butter or fresh fruit.
Serves about 6 people (depending on how many slices they eat).
To note: If your bread is not golden brown, you can cheat a little. Sprinkle half a teaspoon of powdered sugar (use a sieve to get an even coating), then place the toasted bread under the broiler for about 2 minutes (watch it carefully or it will burn).
Lemon and ricotta pancakes
This recipe comes from Hell’s Kitchen, a restaurant in Minneapolis. It has become one of our favorite places to stop for breakfast or lunch in the Twin Cities.
These buns are one of the reasons. Michael says it’s a great dessert pancake, and I agree. They are sweeter than regular pancakes with a surprisingly bright lemon flavor.
Don’t be put off, however, by the appearance of the dough. It’s very thin and bright yellow in color thanks to the nine – yes, nine – egg yolks in the recipe.
These cakes are delicious with fresh fruit and a little maple syrup.
Ingredients
- 6 egg whites
- 9 egg yolks
- ⅓ cup butter, melted
- ½ cup) sugar
- 1 cup ricotta cheese
- 4 tablespoons freshly grated lemon zest (about 4 lemons)
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- ⅓ cup flour
- Butter to grease the pan/plancha
Pour the egg whites into the bowl of a mixer and mix until stiff peaks form. Reduce speed to low. Gradually add the egg yolks, then gradually add the melted butter. Continue to whisk on low speed until well incorporated. Stop the mixer and add the sugar, ricotta, lemon zest, lemon juice and salt. Whisk at medium speed for 1 minute. Reduce the speed to minimum and gradually add the flour. Continue mixing for about 1 minute. Stop the mixer and scrape down the sides of the mixing bowl with a rubber spatula. Return the mixer to medium speed and mix for about 1 minute.
Refrigerate the dough for an hour (optional). When you’re ready to bake the buns, heat a skillet or griddle over medium-high heat. Brush with melted butter. Drop about ¼ cup of batter onto the hot griddle. Cook until bubbles appear and bottoms are golden brown (about 5 minutes). Flip the hotcakes and cook for another 2-3 minutes. Remove from skillet.
These are delicious topped with fresh fruit and dusted with a little powdered sugar.
