What better way to start celebrating Valentine’s and the one you love, than with a romantic Breakfast for Two?
Romantic Breakfast for Two
I decided I wanted to start our Valentine’s celebrating first thing, and what better way than a fabulous breakfast? Whether you serve it at the table, by the fire, or in bed. This is sure to start your day off right.
I am not a morning person, and I wanted to enjoy my day, and not spend all morning fussing in the kitchen. So when I was planning my menu, my goal was to keep it simple, yet elegant … and light, but still filling. With some thoughtful planning, and a little preparation, I achieved a wonderful homemade meal with little effort. Let your own tastes guide your menu, or take out all the stress and use mine.
I am usually fussing over centerpieces and place settings, but I let the food and purpose guide this one. I set a simple tray using heart doilies and plain white dishes. But I brought in Valentine’s by layering in some cute Dessert plates I found with red and pink. A few plates, and some doilies were all the “hardware” I invested in for this Celebration.
I am not a coffee drinker, but I love the Steamed Milk a la Cappuccinos, so whether you are topping a morning cup o’ Joe, or sprucing up a Hot Chocolate, whipping up some foam makes it feel a little more special.
I love to create fun drinks for my parties, and celebrating Valentine’s, even if it’s just the two of us, is no different. It seems to elevate the meal somehow. I made a homemade Creamy Decadent Dark Hot Chocolate topped with Whipped Cream and Cocoa. And I created my version of a traditional Mimosa, this one happens to be Mango Nectar topped with Sparkling Pear Cider. You can create your own Spritzers with any of your favorite juices or nectars topped with your own favorite Bubbly cider, soda, or Sparkling Water.
This spritzer was a little more inspired for a day of love. To a glass of Sparkling Pear Cider, I added mixed frozen berries and some berry juice. I loved the colors for Valentine’s, and it was easy and paired well with my parfait.
If you want to elevate your service just a little. I used a tiered wire tray to host my Valentine’s plates topped with yummy treats.
For some reason, anything served in tiers, or elevated (i.e. footed Cake plate) seems to look and feel just a little more fancy, and maybe even tastes a little better too.
I often let foods that are in season inspire my menu, but strawberries just scream Valentine’s to me, so I had to serve them. I considered dipping them in chocolate, and many other presentations, but in the end, a pile of fresh, ripe, juicy strawberries were all I needed. Plus, Strawberries seem to pair perfectly with scones.
English Scones seemed to be a great addition to my menu, they bake fast, and are easy to prepare but still seem special, and elegant. Plus, we can combine them with yummy spreads and toppings.
Here is my favorite recipe for Classic Currant Scones.
Preheat the oven to 425, and have a large ungreased baking sheet ready.
Whisk together thoroughly:
2 cups all purpose flour
1/3 cup sugar
1 tablespoon baking pwder
1/2 teaspoon salt
6 tablespoons cold butter, cut into pieces
Cut in the butter with a pastry blender, tossing the pieces with the flour mix to coat and separate them as you work, until the largest pieces are the size of peas.
1/2 cup dried currants (or raisins, Craisins, or dried cherries)
Whisk together, then add all at once:
1 large egg
1/2 cup heavy cream
1 tsp. grated orange zest (optional)
Mix with a silicone spatula just until the dry ingredients are moistened. Gather the dough into a ball and knead gently against the sides and bottom of bowl 5-10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean. Transfer to a lightly floured surface and pat the dough into an 8″ round about 3/4″ thick.
Cut into 8 or 12 wedges and place at least 1/2 inch apart on the baking sheet.
Brush the tops with:
2-3 teaspoons cream or milk
If desired, sprinkle the tops with Cinnamon and/or Sugar (I like to use course Sugar crystals, or Raw Sugar)
Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack or serve warm.
If that still seems like too much work, you could always pick up some Scones at your favorite bakery, or even some Croissants.
Whenever I make Scones, I serve them with thick fresh, Whipped Cream, Lemon Curd, and Raspberry Jam.
I’ve tried some copycat recipes for traditional Devonshire Cream, but have found that I like a simple, thickly Whipped Cream. For mine, I whip about a cup of Heavy Cream with my Electric Mixer sprinkled with a little powdered sugar, and a splash of vanilla. I start on low speed, and go higher as it thickens until I have soft peaks.
I make homemade Raspberry Freezer Jam every summer, and I’m pretty sure my family wouldn’t know what to do if we ran out, but you could any of your own favorite jams, jellies, or preserves.
Lemon Curd is one of life’s little pleasures, it’s a little expensive to buy and seems intimidating, but is actually very easy to make. Homemade really is the best, and it goes great with just about anything!
In a medium saucepan, whisk together until light in color:
3 large eggs
1/3 cup sugar
grated zest of 1 lemon
1/2 cup strained fresh lemon juice
6 Tablespoons butter, cut into small pieces
Cook, whisking, over medium heat until the butter is melted. Then whisk constantly until the mixture is thickened and simmer gently for a few seconds. Using a spatula, scrape the filling into a mesh sieve set over a bowl and strain into the bowl.
1/2 teaspoon vanilla
Let cool, cover, and refrigerate to thicken. This keeps refrigerated, for about a week.
I’ve also made some yummy variations, following the same recipe, but using Limes, Key Limes, Meyer Lemons, and even Oranges.
For a light, fresh side I made a yogurt parfait with Honey Flavored Greek Yogurt (my favorite!!) and thawed frozen Mixed Berries (Raspberries, Blackberries, Strawberries, and Blueberries).
It’s also great with an extra layer of crunchy granola.
For my ‘main dish’ I served Baked Eggs with Tomatoes, Herbs, and Cream elegantly served in Individual Ramekins. Elegant, yummy, and SO easy!
Baked Eggs with Tomatoes, Herbs, Parmesan, and Cream
Preheat oven to 350. Generously butter four 1/2 cup ramekins.
In a bowl, stir together:
2-3 tomatoes, chopped
1/2 cup chopped, fresh basil
1/4 cup chopped, fresh Italian parsley
1/2 teaspoon salt and pepper, each
Divide evenly among the prepared ramekins.
Cut 2 teaspoons butter into small pieces and divide among ramekins, sprinkling evenly over tomato mixture.
Break an egg into each ramekin. Season each with another 1/2 teaspoon salt and pepper.
Drizzle each egg with 1 teaspoon of Heavy Cream.
Arrange the ramekins on a rimmed baking sheet.
Bake until the egg whites are opaque and the yolks have firm edges, but are soft in center, about 15 minutes.
Remove from oven, and sprinkle each serving with about teaspoon of Parmesan Cheese. Serve at once.
Baking the eggs with butter and cream is a classic French dish, but you could easily vary the ‘filling,’ think chopped ham, and vegetables such as spinach, or mushrooms perhaps??
And there you have a simply special Breakfast for Two, with an elegant, light, but filling menu to celebrate the one you love and start your day off right!
I hope I’ve inspired you whether you use any or all of my ideas for a leisurely breakfast of your own.
And as they say, you don’t need an excuse, you could make this special meal anytime to show your special someone how much you care! But for right now…
Happy Valentine’s Day!