When was the last time you had breakfast in bed? Experiencing the luxury of ordering room service from an upscale bed and breakfast in the comfort of your own home. Give this recipe a try but it is less about the recipe and more about the inspiration to treat yourself and those you care about special and bring them some breakfast in bed.
INGREDIENTS
Waffle
2 eggs
2 cups all-purpose flour
1 ¾ cups milk
½ cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
maple syrup
sliced strawberries for topping
Scrambled Eggs
2 eggs (beaten)
salt and pepper to taste
1 tablespoon of butter or 3/4 tablespoon olive or avocado oil
Sausages
1 package of chicken or turkey sausage of choice
Sautéed Spinach
2 large bunches of spinach, about 1 pound
extra virgin olive oil
3 cloves garlic, sliced
Salt to taste
Pineapple Mimosa
1 bottle of champagne or Prosecco
2 cups 100% pineapple juice
INSTRUCTIONS
Sausage
Prepare according to package instructions.
Waffle
Preheat waffle iron. Beat eggs in a large bowl with a whisk until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla until smooth.
Sautéed Spinach
Clean and prep the spinach: Cut off the thick stems of the spinach and discard. Fill up your sink with water and soak the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Pat spinach dry with paper towels or place in a salad spinner.
Sauté garlic: Heat 2 Tbsp of olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute until the garlic is just beginning to brown.
Add spinach to the skillet with olive oil and garlic. Pack it down if necessary. Use tongs to turn the spinach so that all pieces are coated with olive oil and garlic. Repeat a couple of times. Cover the pan and cook for 1 minute. After a minute, uncover and turn the spinach. Cover and cook for an additional minute.
After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat.
Drain any excess liquid from the pan. Drizzle spinach with a little oil and sprinkle with salt to taste. Serve immediately.
Scrambled Eggs
Beat eggs, salt and pepper in a medium bowl until combined.
Heat butter in a large nonstick skillet over medium heat until melted. Pour in eggs. As eggs begin to set, gently spread the eggs across the pan with a spatula, forming large soft curds.
Continue cooking—spreading, lifting and folding eggs until thickened and no visible liquid egg remains. Do not over stir. Remove from heat and serve immediately.
Mimosa
Add about 1/3 cup of juice into a champagne flute and fill the rest with champagne or Prosecco.
Assembly
Select a beautiful tray. Arrange all food items onto a white plate and top waffles with freshly sliced strawberries (see photo above). Add the mimosa. Don’t forget a napkin and a small decorative element such as a flower.
