Do you remember sleep-overs as a child? That sense of excitement to play all day, giggle all night, and get up to a spectacularly fun breakfast? For some reason, I always remember bisquick pancakes for my sleepover breakfasts- why do we stop these fun little rituals when we grow up? We get so busy, wrapped up in our daily grind, that we forget those simple nuggets of laughter with a friend, holding hands through Anne of Green Gables, the joy of those last few hours before its time to go home, how these things nourished our souls.
I vow to share breakfast with a friend, to cherish the special time, nourish our souls before its time to go home.
Breakfast with a friend
Baked brown rice with toasted almonds and golden raisins
Shirted eggs with ham, mushrooms, sun-dried tomatoes and mozzarella
Honey-vanilla yogurt with mixed berries and fresh granola
Spray casarole dish with non-stick spray. Place 1 cup brown rice in oven- proof casarole dish. Place 2 T butter (cut into 4 pieces) around the rice; sprinkle dash of cinnamon and ginger over top; pour 1 1/2 cups boiling water over top of rice; cover with foil, bake in oven (350 degrees) for 50 minutes. While rice is baking, place brown sugar, raisins, and toasted almonds in small dishes, and put cream in small pitcher. Remove rice from oven, let rest for 5 minutes covered; fluff with fork and serve in small bowls, serve with the yummy raisins, nuts, brown sugar and cream. Great baked with 1/2 of a vanilla bean, too! Enjoy -v
Coat 4 small ramekins with non-stick spray. Line the ramekins with one or two slices of thin- sliced ham (or turkey), crack two eggs into each cup, season with salt, pepper & oregano; place 1/2 of a thinly sliced mushroom per cup, 1 tsp chopped sun-dried tomatoes, then top with shredded mozzarella. Place cups on a rimmed baking sheet and bake at 375 for 20 minutes or until eggs are cooked to your liking. You can serve in ramekins or turn out onto small plate, served with a toasted English muffin – enjoy -v