For Mother’s Day, Give Mom A Break With A Homemade Breakfast She’ll Love
For moms, Mother’s Day this Sunday should mean a day off from the everyday grind of child care, household chores, and endless errands. She should get to sleep in on Sunday morning, and not worry about getting breakfast ready for the family. In fact, to make sure she starts the day with a smile, why not prepare a simple breakfast just for her?
Portia Baluyut is one breakfast expert who knows how to put together a beautiful morning meal. As chef and owner of Rustic Mornings by Isabelo Garden (famous for its breakfasts!) in Marikina, she shares recipes that can be done quickly and easily, even by non-cooks.
Her Bacon, Egg and Tomato Croissant Squares are the perfect vehicle for whatever ingredients you have in your pantry. Instead of bacon, you can also use chorizo or crispy corned beef hash. Or else, experiment with cream cheese and salmon. Leftover adobo flakes would be great, too!
If mom prefers a healthier breakfast, her Potato and Squash Crisps are a delicious way to get your veggie fix. Then, pair this dish with a vitamin-rich fruit and veggie juice she calls Sweet Sunrise. For a more citrusy drink, you can use orange instead of pineapple.
Bacon, Egg and Tomato Croissant Squares
4 squares store-bought puff pastry
4 slices American cheese or any melting cheese, grated
4 bacon strips, cut into 2
extra egg, for brushing pastry
salt and pepper, to taste
1. Preheat oven to 350°F.
2. Fold the sides of the puff pastry square over, squeezing the sides to create a well in the center of the square. Or else, slice 1-inch puff pastry strips and layer them around the sides of the puff pastry square to create a well.
3. Sprinkle the cheese inside the pastry well. Crack an egg into the pastry well and top with a slice of bacon.
4. In a separate bowl, whisk extra egg. Brush pastry with egg wash for a nice golden brown puff pastry.
5. Bake for 20 to 25 minutes until egg yolk is cooked to your liking.
6. While pastry is baking, in a separate pan, cook cherry tomatoes until skin is scored.
7. Once puff pastry is perfectly brown and the eggs and bacon are cooked, season with salt, pepper, and smoked paprika. Top with cherry tomatoes for a pop of color.
Potato and Squash Crisps
cooking oil, for deep frying
1 1/2 cups grated potato
1 1/2 cups grated squash
2 1/2 tablespoons grated Parmesan cheese
2 tablespoons chopped parsley
1 egg, optional
1. Fill a large pan half way with cooking oil. Heat oil on stove at medium heat.
2. In a large bowl, combine potato and squash. Squeeze the mixture with both hands to remove as much moisture as possible.
3. Add Parmesan and parsley and mix well.
4. Using a 1/4 cup measuring cup, fill with potato-squash mixture and drop into hot cooking oil. Do not touch. Let it cook for 5 to 8 minutes or until bottom is golden brown. Flip and cook the other side.
5. If you’re having trouble keeping the shape of the crisps, add 1 egg to the mixture to act as a binder.
6. Cook until golden brown and crispy, transfer to a plate with kitchen towel to drain excess oil.
1/2 cup sliced fresh pineapple
1 apple, sliced
half a carrot, sliced
1/2 teaspoon beet juice
1. Juice all ingredients together, except for beet juice and ice cubes. Pour into a tall glass.
2. Slowly pour the beet juice into the fruit juice to create a red swirl. Do not mix. Serve with ice cubes.
These recipes first appeared in FOOD Magazine, Issue 3, 2015
Recipes by Portia Baluyut
Photos by Paul del Rosario
Potato and Squash Crisps photo by Paulo Valenzuela
Styling by Tina Concepcion Diaz