3 May 2023
Burnt toast and runny eggs are often what happens when kids prepare a Mother’s Day breakfast. However, with a little adult supervision and assistance, she can have something more edible.
Baked Ham and Egg Cups
- 12 thin slices ham (about 10 ounces)
- 1/2 cup shredded Swiss cheese
- 6 large eggs
- 6 tablespoons heavy cream
- salt and pepper
- 1 tablespoon chopped fresh chives
- Preheat the oven to 400 degrees F. Line ramekins or a muffin tin with nonstick aluminum foil or non-stick spray and place on a baking sheet.
- Stack 2 slices of ham directly on top of each other and fit to form a cup, making sure the ends of the ham hang over slightly. Repeat with the remaining ham. Dividing evenly, sprinkle half of the cheese into the bottoms of the ham cups. Crack an egg into each and add 1 tablespoon cream. Divide the rest of the cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper evenly among the cups.
- Bake until the egg whites are set and the yolks are still soft, 20 to 24 minutes, or longer if mom prefers a harder cooked egg, rotating the baking sheet halfway; some cups may cook faster than others. Sprinkle chives on top and then carefully lift the ham cups out of the foil so you do not tear the ham or break the shape of the cup.
Roll up sandwiches
- 2 slices of bread per person
- butter for spreading
- A selection of fillings such as:
- Cream cheese and pickle
- Grated cheese and ham
- Grated carrot and hummus
- Peanut butter and jam or jelly
- Mashed banana
- Remove crusts from the bread.
- Using a rolling pin, roll each slice of bread as thin as possible.
- Spread the filling, starting with butter.
- After filling, roll up the bread with the shortest edge closest to you and firmly form a spiral.
- Wrap the rolled sandwich in a piece of plastic wrap, store in the fridge for a little while and then slice into three or four pieces.
No-Bake Sheet Pan Lemon Yogurt Tart
- 1 (14.4-ounce) box graham crackers, or 3 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 3/4 sticks (14 tablespoons) butter, melted
- 2 (1/4-ounce) packets unflavored powdered gelatin
- 3/4 cup granulated sugar
- 1 cup freshly squeezed lemon juice (from 3 to 4 medium lemons)
- 1 cup water
- 3 cups Greek yogurt
- 2 (8-ounce) containers thawed whipped topping, or 3 cups heavy cream
- 3 tablespoons finely grated fresh lemon zest (from 2 to 3 medium lemons), plus more for garnish
- If using whole graham crackers, place them in a food processor and pulse until completely broken down into crumbs that have a sandy texture. Transfer to a large bowl.
- Add sugar and salt and stir to combine. Drizzle in the melted butter and stir until the crumbs are evenly coated and hold together when pressed.
- Transfer the crumbs onto a 13×18-inch rimmed baking sheet. Use the bottom of a measuring cup or glass to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate uncovered for at least 1 hour, or cover and refrigerate for up to 1 day. Meanwhile, prepare the filling.
- Stir the gelatin and sugar together in a heat-safe medium bowl. Bring the lemon juice and water to a boil in a small saucepan over medium-high heat. While whisking constantly, slowly pour the hot liquid into the bowl of gelatin, then continue whisking until the gelatin and sugar are dissolved. Set aside to cool to room temperature, about 30 minutes.
- Meanwhile, if using heavy or whipping cream, pour the cream into a bowl and using the whisk attachment of a stand mixer or electric hand mixer, whip on medium speed until stiff peaks form, 7 to 8 minutes.
- Place the yogurt, half of the whipped topping or whipped cream, and lemon zest in a large bowl and gently combine. Gradually whisk in the cooled lemon gelatin until fully incorporated. Pour the filling over the graham cracker crust and spread into an even layer. Refrigerate uncovered until the filling is set, about 1 hour. Cover and refrigerate the remaining whipped cream or topping.
- Just before serving, spread the remaining whipped cream/topping over the tart and garnish with lemon zest. Cut into 20 to 24 pieces and serve chilled.