In this week’s Martin & Sylvia story "Mother's Day", Momma doesn’t know what she wants to do for Mother’s Day, so Daddy, Martin and Sylvia come up with all sorts of ideas. Together they create a small book of options. When Momma pages through, she is delighted and amazed to discover what her perfect Mother’s Day could include!
Now that I’m a mom, myself, I can say that — while being treated on Mother’s Day is quite nice — planning surprises for my mom as a child, like Daddy, Martin, and Sylvia do in this week’s story, was even more fun.
Every year I’d get up extra early to try to make my mom breakfast in bed. I’d even pick a little bouquet of flowers (hopefully not Mom’s prize roses) the night before, to make it extra special.
And the meal? It was invariably scrambled eggs—at 8 or 9, it was the only breakfast recipe I knew how to make.
While this recipe is just a little fancier than the one I used to make for my mom, it’s still simple enough to be kid-friendly. Depending on the age and kitchen skills of your child, it may require a little help from another adult for cooking and slicing, but, for the most part, the kiddos should be able to measure the ingredients, whisk the eggs, and chop the herbs (tip: use a clean pair of safety scissors instead of a knife).
Mother’s Day Egg Scramble
2 Tablespoons of milk
2 Tablespoons shredded cheese
1 Tablespoon chopped herbs, like thyme or chives
a pinch of salt and pepper
1 Tablespoon butter
small handful of vegetables (optional, but a few quartered cherry tomatoes or a sliced mushroom or two are good choices if Mom likes those)
1 slice of toast
2 Tablespoons of Greek yogurt
A pinch of chopped herbs for garnish
In a small bowl, whisk the eggs and milk together, then add the cheese, herbs, salt and pepper, and any veggies.
Pre-heat a griddle or skillet over medium heat, and melt the butter in the center. When the butter is hot, gently pour in the egg mixture. Cook until the edges of the egg are set, then use your spatula to gently move the egg around the pan so that the top of the egg gets rotated to the bottom and all parts of the egg are cooked.
When the egg is firm all the way through, plate it up on a piece of toast. Top it with a few spoonfuls of thick, Greek yogurt, and garnish with a pinch more of chopped herbs sprinkled over the top.
Serve with a hot mug of coffee or tea—whatever Mom’s favorite is—and a maybe a vase of pretty flowers on the side.
Happy Mother’s Day!
If you liked this recipe, here are others you might enjoy:
Not yet a subscriber? Try a free trial HERE.
About the Author
The Sparkle Kitchen Series is created by Meryl Carver-Allmond.
Meryl lives in a hundred year old house near the prairie with her sweet husband, two pre-schoolers, one puppy, one gecko, and about ten chickens. While she's been writing since she could pick up a pen, in recent years she's discovered the joy of photography, too. She feels lucky to be able to combine those skills, along with a third passion--showing people that cooking for themselves can be healthy and fun--in her weekly Sparkle Kitchen posts.
When Meryl isn't writing for Sparkle Kitchen, you can find her on her personal blog, My Bit of Earth, where she writes about chickens, babies, knitting, gardening, food, photography, and whatever else tickles her fancy on any given day.