In a far too busy world, Mother’s Day can be a day of dilemmas: Do we go out or dine in? Is it a breakfast, brunch, afternoon or evening meal?
Keeping it simple, fathers and children often get together at home to create a meal from the heart. If the day calls for a breakfast or brunch treat that says, “Mom, we love you,” then the challenge is finding the right dish.
Eggs are always in, and no matter what the skill or the ages of the cooks, they can win delighted raves from Mom if prepared by loving hands.
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Tips for scrambling eggs
*Always place eggs in a bowl large enough to allow for brisk beating.
*For every three eggs (two servings of scrambled eggs), whisk in about 1/4 teaspoon salt, a pinch of freshly ground pepper and a tablespoon of water, milk or half-and-half. Beat with a fork, wire whisk or beater until fully blended.
*Over moderately low heat, warm the oil or butter in the pan before adding the eggs. Use a wooden spoon or spatula to move the eggs as they cook, letting the liquid portion flow to the bottom of the pan.
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*Remove eggs from heat when barely set if you like them creamy-moist; they will retain enough heat to set up without overcooking.
*Additions that need precooking (onions, bell pepper, mushrooms, ham or sausage) should first be sauteed over moderate heat; reduce heat before adding eggs. Shredded or cream cheese should be added when eggs are nearly set. Fresh herbs should be snipped over eggs just before serving.
— B.H.
Scrambled eggs in crisp pastry shell
Preparation time: 10 minutes
Cooking time: 8 minutes
Yield: 6 servings
Use a ready-made pastry shell or one of your own homemade crusts.
1 baked 9-inch pastry shell
8 eggs
2 tablespoons water
1/2 teaspoon salt
1/8 teaspoon each: ground nutmeg, freshly ground pepper
1/2 stick (1/4 cup) plus 1 tablespoon butter
1/4 pound thinly sliced Westphalian ham or prosciutto, cut into thin strips
Snipped chives or chopped parsley
1. Heat oven to 350 degrees; warm the pastry shell until heated through, 6-8 minutes.
2. Meanwhile, beat eggs, water, salt, nutmeg and pepper in a large bowl until well-combined; set aside.
3. Melt 1 tablespoon of the butter in a small skillet; add ham; cook, stirring occasionally, until browned, about 5 minutes. Keep warm.
4. Melt 3 tablespoons of the butter in a large skillet over low heat; add egg mixture. Cook, stirring lightly as eggs begin to thicken, until creamy. Cut remaining 1 tablespoon of the butter into bits; add to eggs, stirring until softly set, about 2 minutes. Spoon eggs into the hot pastry shell; scatter ham strips evenly over the eggs. Sprinkle with chives.
Nutrition information per serving: 328 calories, 68% of calories from fat, 25 g fat, 11 g saturated fat, 322 mg cholesterol, 12 g carbohydrates, 15 g protein, 930 mg sodium, 0 g fiber