Christmas morning is a time for traditions. There's usually kids running around after opening presents, friends and family stopping by with more gifts, and a formal dinner to prepare. With all this commotion, though, parents who stayed up late wrapping presents, cleaning or preparing for holiday guests might be too exhausted to think of putting any effort into the breakfast meal. But starting your Christmas Day by indulging in a special holiday meal can set the mood and help create more memories. Below are five easy recipes to make the perfect Christmas morning breakfast, whether you prefer basic eggs or something a little more fancy.
Make The Perfect French Toast
â€” La Vida Magazine (@LaVidaMagazine) December 20, 2014
Stuffed French toast.... the words alone are enough to make you drool. To make this Good Food recipe for four, use two large ripe bananas, one tbsp maple syrup, two eggs, 1/4 cup of milk, 1/4 cup of double cream, a drop of vanilla extract, 1/2 cup of sugar, one tsp cinnamon, a pinch of nutmeg, one large brioche loaf cut into 4 x 2-inch slices and 3/4 cup of butter. To start, mash the bananas with the maple syrup and set aside. Combine the eggs, milk, cream, vanilla, sugar, cinnamon and nutmeg. Heat the oven to 360 F. Cut an opening near the top of each slice of brioche to form a pocket and stuff with the banana mix. Dip the bread in the egg mix for at least 30 seconds on each side. Grease up a large non-stick pan. When hot, add the bread to the pan and fry for two minutes on each side until golden. When done, store each batch in the oven to keep it warm. Serve drizzled with extra maple syrup and some vanilla yogurt if desired.
Pancakes With A Twist
— Love Child Mom (@lc_organics) December 20, 2014
Gluten-free pancakes aren't always an easy sale, but this pretty and delicious stack from Love Child Organics can persuade nonbelievers. To start, combine one cup buckwheat flour, ½ teaspoon baking soda, 1 tsp baking powder, a pinch of sea salt, ¾ teaspoon cinnamon, ¾ teaspoon dried ground ginger and 1/8 teaspoon ground cloves. In a different bowl, combine one tablespoon molasses, one tablespoon maple syrup, ½ cup milk, ½ cup applesauce and one egg. Combine the wet and dry ingredients and set aside for five minutes or until bubbles start to appear in the batter. As you wait, make a yogurt drizzle sauce by combining 1 cup plain yogurt, 3 tablespoons maple syrup and ¼ teaspoon cinnamon. Heat up a frying pan, add a small amount of butter or oil and ladle 1/4 cup portions of the batter into the pan. Cook over medium heat until bubbles form in the top of the pancakes, indicating that they are cooked through. Flip and cook on the other side for about 1 more minute. Serve the pancakes with the yogurt sauce and sprinkle with a few pomegranate arils.
Eggs, Hollandaise And A Little Time In The Oven
— Deborah Harroun (@tasteandtell) December 17, 2014
Eggs in butter sauce would make even the grumpiest holiday grinch happy. The best part? You can prepare this dish the night before. To make this Taste and Tell recipe for six, you need six whole English muffins, six ounces of Canadian-style bacon, chopped, six eggs and 1 1/2 cups of milk. The hollandaise sauce is a semi-traditional recipe with three egg yolks, ½ teaspoon Dijon mustard, one tablespoon lemon juice, a dash of hot sauce and ½ cup of melted butter. First, grease up an 8-inch baking dish so nothing sticks. Cut the muffins into one-inch cubes and place in the baking dish with the bacon. Combine the eggs and milk and season with salt and pepper. Add the egg mixture to the bread and bacon. Make sure to mix well. Cover and refrigerate overnight, or at least for a few hours. When you are almost ready to eat, preheat the oven to 350F. Bring the egg to room temperature, then bake it until its golden and a knife inserted in the center comes out clean, or about 60 minutes. When that's almost done, it's time to make the sauce. First, combine the egg yolks, Dijon, lemon juice and hot sauce in a blender. Blend for several seconds. Very slowly add in the hot butter until the sauce is thick and creamy. Serve the eggs warm with the sauce poured on top.
A Breakfast Skillet That Will Leave You Satisfied
— Annemarie Rossi (@RealFoodRecipes) December 17, 2014
Vegetables and eggs make for a healthy, hearty breakfast. This recipe from Real Food, Real Deals features potatoes and fried eggs and takes less than an hour to make. For four servings, chop about two cups potatoes and two cups sweet potatoes and slice 1 1/2 cups of leaks. Start by sauteing the potatoes in a tablespoon of olive oil for about 30 minutes until they are evenly tender. Season with a pinch each of salt, pepper and paprika. In a separate pot, steam the leaks for about five minutes until they are soft. Add about two cups of chopped kale and cook for an additional minute. Remove from heat and allow water to evaporate for about 30 seconds. Fry four eggs to taste, of if your guests are really hungry, fry two eggs per person. Now bring it all together. Place the leaks, kale and eggs on top of the potatoes in the skillet until everything is heated. Serve immediately by placing skillet on table so guests can help themselves.
Something Sweet And Sticky
— Swanky Recipes (@SwankyRecipes) November 18, 2014
What's easier than makes these treats ahead of time using frozen bread dough and then heating them up on Christmas morning? To make 12 servings of this Real Simple recipe, spoon one teaspoon melted butter, one teaspoon brown sugar and three pecan halves into a 12-cup muffin tin. Thaw a frozen, one pound white bread dough loaf then roll the dough onto a lightly floured surface into a 14-by-8-inch rectangle. Coat with three tablespoons melted butter, sprinkle with a pinch of cinnamon, 1/2 cup chopped pecans and a few pinches of brown sugar. Roll the dough into a 14-inch-long log before cutting it into 12 pieces. Each piece goes cut-side down into a muffin cup. Set aside and let it rise for about 25 minutes while your oven heats at 325° F. Bake until golden, or about 15 minutes. Wait 5 minutes before removing the tin and allowing the treats to cool completely. They can be frozen for up to one month and then thawed and reheated at 250° F for 10 to 15 minutes. Cool before serving.