Breakfast In Bed

Mother’s Day Brunch From The Spicy Olive

Although Mom probably loves anything you cook her, don’t just settle for toast and orange juice. This Mother’s Day, bring her a few of these tasty treats from the kitchen of Melanie Cedargren, owner of The Spicy Olive. Cedargren shared a few of her favorite Mother’s Day Brunch goodies for all to enjoy.

The Spicy Olive’s French Toast

2 eggs

1/2 cup milk

2 teaspoons ground cinnamon

4 slices thick bread (Italian or brioche)

2 teaspoons (at least) of The Spicy Olive’s Blood Orange Olive Oil

Whisk egg and milk together and mix in cinnamon. Heat a grill pan and spread The Spicy Olive’s Blood Orange olive oil over pan to evenly coat. Dip the bread slices into the egg mixture and place on heated pan. Cook for 2-4 minutes on one side until lightly browned. Turn over and cook the other side until lightly browned. The Blood Orange olive oil imparts a delicious flavor to the French Toast!

The Spicy Olive’s Mushroom Omelet

Makes 2 omelets

4 eggs
1/4 cup milk
1 package of mushrooms, cleaned and sliced
2 tablespoons of The Spicy Olive’s Wild Mushroom and Sage Olive Oil
1/2 cup shredded cheese of your choice: swiss, cheddar or smoked gouda
Cooked and crumbled pork breakfast sausage (optional)
Sea salt and pepper to taste

Break eggs in bowl and whisk; add milk and continue whisking until frothy. Add Wild Mushroom and Sage olive oil to pan and heat. Add sliced mushrooms and sauté until cooked and lightly browned. Remove from pan and reserve in a bowl. Add a little more Wild Mushroom and Sage Olive Oil to pan. Pour in half of the egg mixture. Allow to cook until bottom of omelet is firm. Push edges in to allow egg to flow to edges to cook. Flip eggs over to firm the other side. Add mushrooms, crumbled pork sausage (if desired) and cheese. Fold one side of the omelet over the sausage, cheese and mushrooms. Remove from pan to a plate and top with more cheese and salt and pepper. Place in warm oven and cook second omelet. Enjoy!

Coconut Lime Fruit Salad

2 teaspoons of The Spicy Olive’s Persian Lime Olive Oil

1/3 cup of The Spicy Olive’s Coconut White Balsamic Vinegar

Fresh fruit of your choice

Mix the olive oil and vinegar over your favorite fruit salad for a tropical treat! We recommend trying a salad of melon, strawberries, blueberries and fresh pineapple.

The Spicy Olive’s Orange Chocolate Chip Banana Bread

1 3/4 cup sifted, all-purpose flour
2 1/2 teaspoons of double acting baking powder
1 teaspoon baking soda

1/3 cup of The Spicy Olive Blood Orange Oil
2/3 cup sugar

2-3 teaspoons water
1 beaten egg
1 to 1 1/2 cups ripe banana pulp

Sift together the flour, baking powder and baking soda. Set aside. Blend the oil, sugar and water until creamy. Beat the egg and banana pulp into your creamy mixture. Add the sifted ingredients to your creamy mixture in three equal parts. Fold in 1/3 cup walnut pieces (if desired) and 1/3 cup semi-sweet chocolate morsels. Place in a greased loaf pan and bake at 350°F for one hour.

The Spicy Olive’s Cara Cara Orange Vanilla Mimosa

2 teaspoons of The Spicy Olive’s Cara Cara Orange Vanilla White Balsamic Vinegar

1/4 cup orange juice

Champagne or Prosecco (seltzer water if you prefer a non-alcoholic beverage)

Place the Cara Cara Orange Vanilla balsamic in bottom of champagne flute. Add orange juice, then top off the flute with Champagne, Prosecco or seltzer water. The Cara Cara Orange Vanilla Balsamic Vinegar adds a delicious and unexpected vanilla twist to this brunch cocktail. Cheers!