Thursday, June 23, 2016

Your Guide To Making Her The Ultimate Breakfast In Bed

FOODRECIPE

Your Guide To Making Her The Ultimate Breakfast In Bed

Give your sweetheart a healthy treat she's sure to appreciate.

by BETSY ANDREWS MAY 5, 2016

PHOTOGRAPH BY MATT RAINEY

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The day I met Harper, he was grumpy. I was his mom’s new sweetheart, and he was meant to behave. He looked up at me and said, “I’m tired of being good.” But that’s his fate. He has always treated his mother well, especially when celebrating her. It was spring when I got together with Jeanne, and for Mother’s Day I helped 6-year-old Harper make her breakfast in bed. Earnest and sweet-toothed, he prepared whole-wheat waffles doused in maple syrup. Everything was organic—the kid was schooled in the right way to eat. Today, at 16, Harper is still good, a nice young man. We still serve Mother’s Day breakfast in bed. This year, it’s a vegetable-heavy spin on a British fry-up. For ease and health, we’ll roastour potatoes, mushrooms, tomatoes, even the bacon. We’ll gild the lily with fried eggs. Then we’ll climb on the bed and revel, us three, in our good little family built on love.

Related: 9 Next-Level Breakfasts In Bed That Moms Will Love

BREAKFAST ROAST-UP

The Rodale Test Kitchen's vegetable-centric spin on the full English breakfast takes the major elements of the classic fry-up—potatoes, tomatoes, even the bacon—and roasts them in the oven, resulting in a meal that’s healthier (and way easier to clean up after!) yet still unbelievably satisfying. For maximum flavor and nourishment, seek out stone-ground, organic, whole grain bread. Then use the bacon drippings—a delicious and healthy monounsaturated fat—to fry up some eggs to top off the lot.

Related: Stuff You Should NEVER Cook In A Cast-Iron Pan

Serves 4

8 ounces baby Yukon Gold potatoes, halved

8 ounces frozen pearl onions, thawed

8 ounces young carrots, tops trimmed

2 teaspoons chopped fresh rosemary

2 tablespoons extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

8 strips thick cut organic, pasture-raised bacon

8 ounces asparagus, trimmed and cut into 2-inch pieces

4 ounces oyster mushrooms, separated

3½ ounces sliced shiitakes

3½ ounces enokitake or beech mushrooms, separated in bunches

4 campari or small plum or cherry tomatoes

2 sprigs of thyme

8 large eggs

¼ cup finely chopped parsley

½ teaspoon lemon zest

Related: 7 Foods That Wake You Up Better Than Coffee

1. Heat the oven to 400 degrees. On a large rimmed baking sheet, toss together the potatoes, onions, carrots, rosemary, 1 tablespoon oil, a large pinch of salt, and a few grinds of pepper. Roast until just starting to become tender, about 20 minutes.

2. Lay bacon strips in a cast-iron skillet. In a bowl, toss together the asparagus, mushrooms, tomatoes, thyme, 1 tablespoon oil, a large pinch of salt, and a few grinds of pepper. Add it to the roast vegetables in the oven and toss to combine. At the same time, place skillet with bacon in the oven on a separate rack. Roast until the tomatoes soften but don’t break apart, and bacon is crisp, about 15 minutes more.

3. Transfer bacon to a paper towel lined plate to drain, reserving fat in skillet. Toss the vegetables with the parsley and lemon zest and season to taste with salt and pepper.

4. In batches, add the eggs to the bacon fat and fry on the stovetop until the whites are set and the eggs are still runny, about 3 minutes. Divide roasted vegetables among 4 plates; serve with eggs and bacon.

panatta

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Thursday, June 23, 2016