THE PASSIONATE FOODIE: The Beauty of Breakfast in Bed

by Sandra Jones

When it comes to planning meals, dinner gets all the glory. You think about what to make, grocery shop specifically for that meal and, in pre-pandemic times, share it with others. By contrast, most morning breakfast routines rarely vary. Maybe it’s coffee and a smear of peanut butter on toast or tea and a bowl of oatmeal. Monday through Sunday, rinse and repeat.

But breakfast doesn’t have to be boring. These cooler, darker winter months are prime time for breakfast in bed and just a smidge of planning can create a truly indulgent experience. Hey, most of us are already lounging in pj’s until noon, so why not make the most of it!

DISHING UP THE LOVE

If you’re more about Cap’n Crunch than Crêpes Suzette, don’t worry. Breakfast in bed doesn’t require Michelin-star moves to be memorable. In fact, keeping it simple means that with minimal effort the cook can quickly jump back into bed to enjoy the feast.

The easiest option is to combine store-bought goodies with make-at-home treats. Pick up an assortment of special pastries from your favourite bakery then layer up a parfait glass with vanilla yogurt, berries and a sprinkle of granola and you’ve got an appealing start to the day.

Happy to cook in the morning but still want to keep the fuss to a minimum? Elevate the awesome egg into something new. Try a brunch quesadilla, comprised of a flavourful combination of scrambled eggs, green onion, tomatoes and cheese encased in a pan-fried Setting the scene is every bit as important as what we serve. Pull out the fine china and crystal and fill a carafe with coffee so no one needs to get out of bed for a refill. tortilla and served up in wedges with a side of salsa. You can chop the few ingredients the night before so it’s just a quick scramble and assembly.

If you want to wake up to some wow, move beyond pedestrian pancakes to a fruit clafouti or apple puff pancake. Recipes abound on the internet and while it’s virtually the same few ingredients as regular pancakes, this beauty is cooked in a skillet in the oven and emerges golden brown and ready to be saluted with warm maple syrup. A few minutes of whisking and a handful of ingredients comes together quickly in true restaurant style.

Of course, breakfast in bed might sound like a non-starter if Dracula is more of a morning person than you are. Don’t toss the baby out with the bran muffins before you check out the magic of make-ahead breakfast casseroles. These all-in-one dishes are a great solution because you can fully assemble them the day or night before and just pop them into the oven to cook whenever you wake up. Be sure to set the timer so you can go back to bed while it bakes!

As a final touch, consider popping the cork and mixing up a mimosa in a champagne flute or blitz up a homemade fruit smoothie to go along with freshly brewed coffee or a pot of tea.

DREAMY DELIVERY

It’s no secret that we eat with our eyes first, so setting the scene is every bit as important as what we serve. Start with a big tray that will provide a stable surface for setting onto the bed. Make it special by pulling out the fine china and crystal or mix and match your dinnerware to create a pretty morning scheme.

Wrap cutlery in cloth napkins to keep it contained and then add a few special touches like a snip of greenery from the garden in a bud vase, the morning paper with a crossword or sudoku and a carafe of coffee so no one needs to get out of bed for a refill. Don’t forget any necessary condiments such as salt, pepper, sugar and cream.

Now all that’s left to do is relax, settle in and eat up the unexpected room service. Enjoy!

Apple Puff Pancake

(recipe from Bonnie Stern’s Essentials of Homecooking)

INGREDIENTS

¼ c (50 ml) butter

2 apples, peeled and sliced

½ tsp (2 ml) ground cinnamon

3 T (45 ml) brown sugar

3 eggs

1 T (15 ml) white sugar

½ c (125 ml) milk

½ c (125 ml) all purpose flour

2 T (25 ml) icing sugar, sifted

Melt butter in a 9 or 10 inches (23 or 25 cm) heavy non-stick ovenproof skillet on medium-high heat. Transfer 2 T (25 ml) melted butter to a blender or food processor. Add apple slices, cinnamon and brown sugar to butter remaining in skillet and cook for 10 minutes, or until apples are tender.

Meanwhile, add eggs, sugar, milk and flour to butter in blender. Blend until smooth. Pour over apples in skillet.

Bake in a preheated 425 F (220 C) oven for 20 minutes, or until browned and puffed. Shake pan to loosen pancake. Invert onto a serving platter and dust with sifted icing sugar or serve with maple syrup.