I think Valentine’s Day is such a nice thing! As much as it is sort of intended for lovers, it is definitely a holiday to celebrate love. And to me, it means celebrating the love you have for your spouse, your family, your children, friends…. and love in general.
One of the nice things to do on this day is to prepare a special breakfast – and here are some recipes that will help you to say “I Love You” first thing in the morning!
Valentine’s Day Breakfast Recipes
Put a fresh spin on the traditional mimosa — minus the alcohol — with cranberry juice and a fizzy mixer.
- 1/2 cup cranberry juice
- 1 cup raspberry flavoured ginger ale
- 1 strawberry, top removed, sliced in half
- Spring of mint
- Combine juice and ginger ale in a small pitcher; pour into champagne glasses.
- Garnish with strawberry slice and mint sprig.
Trade the ginger ale for a raspberry-flavoured sparkling water or berry-flavoured sparkling lemonade.
Mixed Berry Compote
This simple mix of fresh berries will without a doubt sweeten your Valentine’s Day breakfast or brunch meal and added benefit is that it is healthy!
- 1/2 cup sugar
- 1/2 cup water
- 1 cup blackberries
- 1 cup strawberries
- 1 cup raspberries
- 2 tablespoons butter
- Sprig of fresh mint
- In a large saucepan, bring sugar and water to a boil.
- Simmer for about 10 minutes on medium-low heat.
- Add the blackberries and strawberries, stir to mix thoroughly and simmer on low for 2 minutes.
- Add the raspberries and butter to the mixture; warm until butter just melts.
- Remove from heat; let cool slightly.
- Garnish with mint.
- Top with fresh whipped cream.
To make this tasty dish, you can prepare ingredients the day before, store them in plastic containers in your refrigerator and bake the Strata in the morning!
- 3 cups sliced fresh mushrooms
- 3 cups chopped zucchini
- 2 cups cubed fully cooked ham
- 1 1/2 cups chopped onions
- 1 1/2 cups chopped green pepper
- 2 garlic cloves, minced
- 1/3 cup vegetable oil
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup half-and-half cream
- 12 eggs
- 4 cups cubed day-old bread
- 3 cups shredded Cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- In a large skillet, saute the mushrooms, zucchini, ham, onions, green peppers and garlic in oil until vegetables are tender.
- Drain and pat dry; set aside.
- In a large mixing bowl, beat the cream cheese and cream until smooth.
- Beat in eggs.
- Stir in the bread, cheese, salt, pepper and vegetable mixture.
- Pour into two greased 11-in. x 7-in. x 2-in. baking dishes.
- Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
There in nothing wrong with having chocolate for breakfast – especially not on Valentine’s Day!
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 3 tablespoons unsweetened cocoa powder
- 1 cup milk
- 2 eggs
- 4 tablespoons butter, melted
- 1 tablespoon butter, softened
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon milk
- Preheat waffle iron.
- In a large mixing bowl, stir together flour, baking powder, salt, sugar and cocoa.
- Stir in milk, eggs and butter until mixture is smooth.
- To make hard sauce: stir together softened butter, confectioners’ sugar, vanilla extract and milk.
- Sauce should be fairly stiff.
- Spray preheated waffle iron with non-stick cooking spray.
- Pour mix onto hot waffle iron.
- Cook until golden brown.
- Serve hot with hard sauce.
Simply cutting out a shape from a piece of bread turns a breakfast standard into a special treat.
- 1 teaspoon butter
- 1 slice bread
- 1 large egg
- Using a 3-inch heart-shaped cutter, or sharp knife, cut heart out of the center of the bread.
- In a medium non-stick skillet over medium low heat melt butter. Place the bread, heart stencil and cut-out heart, in the skillet. Cook about 2 minutes, or until bread is toasted on one side.
- Flip bread over and add egg to the center of the cut-out heart. Cover skillet. Cook 2-3 minutes, or until white of egg is cooked.
- Salt and pepper to taste. Spread heart cut-out with jam, if desired.
Tips & Tricks
– If your skillet is too small to fit the stencil and cut-out heart bread pieces so that they lay flat, the cut-out can be toasted in a toaster.
– If sunny-side up eggs are not to your liking, then once the egg is set turn over the filled stencil and cook about 1 minute more, or until the yolk is set.
Valentine’s Day Pancakes
- 1-1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/3 cups buttermilk
- 1 large egg, at room temperature, lightly beaten
- 3 tablespoons butter, melted
Maple Raspberry Sauce:
- 3/4 cup seedless red raspberry jam
- 3 tablespoons maple syrup
- In a large bowl whisk flour, sugar, baking powder, baking soda and salt to combine.
- Make a well in the dry ingredient. In the well add the buttermilk, egg and butter. Stir to moisten. It will not be smooth.
- Grease and heat griddle over medium low heat. For each pancake, pour 1/4 cup of batter onto griddle Cook about 1-2 minutes, or until bubbles appear on the top of the pancakes. Turn and cook about 1-2 minutes more or until just cooked through. Repeat with remaining batter.
- With 3-inch heart-shaped cookie cutter, cut pancakes into hearts.
- For sauce: In medium microwavable bowl cook raspberry jam with maple syrup on high; stir to combine. Continue to heat in 30 second intervals, stirring to combine, until raspberry jam is melted
Toast your favourite kind of bread and spread with butter and dust with icing sugar and cinnamon to add a special sweet surprise to your special Valentine’s Day breakfast..
- 2 slices white bread
- 2 teaspoons butter or margarine
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- Use a toaster to toast the bread to desired darkness.
- Spread butter or margarine onto one side of each slice.
- In a cup or small bowl, stir together the sugar and cinnamon
- Sprinkle generously over hot buttered toast.
Have a wonderful Valentine’s Day and please send in your comments, suggestions and experiences! You input is always very much welcomed and appreciated!