A Mother’s Day Breakfast Kids can Make

By Sandy Hu
The latest from Inside Special Fork

As two little girls, my older sister and I were all over Mother’s Day. Judy was the cook, so I just tagged along after her in the kitchen, washing dishes or doing whatever chores it took for us to make a special Mother’s Day meal.

When my boys were young, it was dad who organized the Mother’s Day celebration, which usually included breakfast in bed. I have fond memories of their sweet efforts and their charming homemade cards.

If you’re looking for a Mother’s Day breakfast your little ones can make, I have a simple idea. Actually, it’s something I enjoyed at the Marlton, the Greenwich Village hotel where we were staying on vacation in New York a month ago.

It’s a simple, savory breakfast that little hands can help to produce for mom.

Mother’s Day Breakfast for One

For the Avocado Toast
½ ripe avocado
1 teaspoon fresh lemon juice
¼ teaspoon salt
1 large slice sourdough bread (middle slice of a round loaf)
1 slice tomato

To Finish the Plate
1 egg
1 cup prewashed mixed baby greens
1 teaspoon extra virgin olive oil
¼ teaspoon sherry vinegar or other wine vinegar
Kosher salt and freshly ground black pepper, to taste

Scoop out avocado into a medium bowl. Mash with a fork until almost smooth. Season with lemon juice and salt; set aside.

Hard boil the egg. For the best way to boil an egg, follow these tips.

While the egg is cooking, toss greens with olive oil and vinegar; season with salt and pepper.

When egg is cooked, peel and slice in ½-inch slices with a sharp, thin knife.

Cut bread slice in half and grill or toast halves in a toaster.

To plate: Arrange one piece of toast on a dinner plate. Spread toast with the avocado mixture, top with tomato slice, Season tomato with salt and pepper. Lay second piece of toast over the tomato, set slightly askew to reveal tomato.

Arrange the egg on one side of the toast, fanning out the slices. Spoon the salad on the other side of the toast. Serve immediately.

Makes one serving.

Here are some other Mother’s Day breakfast recipes to honor mom this year.

• Blueberry Sour Cream Pancakes by Lori Powell are a welcome breakfast treat.
• Apple Butter Pinwheels are not hard to make because they start with frozen puff pastry. Best served warm. Recipe by Marilyn Hunter.
• Button-Busting Chocolate Chip Banana Bread would be an indulgent treat for mom for breakfast, served with a cup of coffee. Recipe by Katie Barreira.
• French Toast, a recipe from the archives, is quick and easy. Surround with fresh berries to make it festive, and drizzle with maple syrup.

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