I’ve always been a breakfast person, but I never gave much thought to breakfast in bed. Now, it seems all I needed was the right equipment.
Kate at Pacific Merchants sent me a beautiful acacia wood Breakfast in Bed set to try out. The tray, plate, and bowl are light and they feel good and smooth in my hands. The natural wood color really shows off the food you serve on it.
Like Pacific, I’m a fan of everyday luxuries and life’s simple pleasures. A pretty bowl of plump raspberries. A new lipstick called ‘Lady Danger.’ On a weekend, a pretty tray with matching plates and bowls makes breakfast feel even more special. This set is great for a Sunday morning treat, and I also found myself also using it to elevate even the most simple of breakfasts: avocado toast. A jar of water with fresh cucumber slices on the side, and I felt like I was being really, really nice to myself.
The idea of breakfast in bed inspired me to make a breakfast galette. You know I love galettes, both savory and sweet, and this one also calls again for my most favorite, versatile dough: pâte brisée. And what could be better than a cheesy, oniony galette with an egg on it? A *mini* breakfast galette baked just for you. This recipe makes two single-serving galettes. You know what means. A really good flaky crust to filling ratio.
So here’s the plan. The night before you want to surprise someone with breakfast in bed, make the dough and store it in the fridge. On Sunday morning, roll it out, layer it with bacon, cheese, and shallots, and bake it off. This is easy enough to do while you let your boo sleep in.
And to drink? A raspberry-mint smoothie. It’s tart, colorful, and refreshing, which I think is a perfect way to start the day. I love drinking smoothies from jars. It has more than enough space for a smoothie, and it can be breakfast on the go if necessary. The Kilner jar that comes with the breakfast in bed set is perfect for this.
Kate also sent these decorative cheese leaves made of parchment paper. They add a little oomph to a plate, and they definitely make me want to step up my cheese and cracker game. The rose one is probably my favorite. I’m a sucker for a pretty flower.
From Kate, here’s a little about the company: Pacific Merchants Trading Company seeks the best and most beautiful products around the world to help its customers live by the motto: “Enjoy the simple pleasures of life”. The owner, Bruce, founded the company in 1992 and it remains a family-owned and run company. They seek out unique, quality products from around the world at fair prices.
Pacific Merchants is giving a $100 gift card to one of my readers! To enter for a chance to win, leave a comment below telling me what you’d serve for breakfast in bed.
The giveaway ends at 11:59 p.m. on Wednesday, July 23. I’ve extended the giveaway and it ends Friday, July 25 at 9 a.m. EST. I’ll then select a winner randomly from the entries.
But I also have a little something for all of you! Use the code ‘ALS15’ and get 15 percent off your Pacific Merchants order.
Update: This giveaway is now closed. The lucky winner is no. 19! Congrats, Kay!
mini breakfast galettes
I love a good galette (aka crostata), and the idea of breakfast in bed inspired to me make a galette for a special morning. The ingredients are simple but they’re enveloped in a buttery, flaky crust, and that makes it a treat. The whole thing is easy enough to arrange in the morning while the coffee bubbles and brews, and you let your boyfriend or girlfriend sleep in. I made these breakfast galettes in mini sizes so that each one serves one. This breakfast was made just for you! To make breakfast in bed even easier, make the dough the night before you plan to serve, and it’ll be ready to go when you pull it from the fridge in the morning.
1 disk pâte brisée (recipe below)
2/3 cup shredded cheese (a blend of mozzarella, fontina, parmesan is great)
1 minced shallot
2 strips thick-cut bacon, cooked and chopped
3 eggs (1 is for egg wash)
Heat oven to 400°F.
Divide disk of pâte brisée into two equal pieces. Take one and use a rolling pin to spread dough out into a circular shape about 1/4-inch thick. It helps to use a floured surface and to sprinkle some flour on your rolling pin as well. Transfer to a large baking sheet lined with parchment paper.
Sprinkle 1/3 cup cheese on the dough, leaving a 1 1/2-inch border around the edges. Sprinkle half of the minced shallots and half of the cooked bacon over the cheese. Use your fingers to create a slight well in the center. Fold the edges of the dough over. Repeat these steps with remaining dough, cheese, shallots, and bacon to make a second mini galette. Place it on the large baking sheet next to the first one.
Make an egg wash by cracking 1 egg into a small bowl and adding a splash of water. Use a fork to break up the egg and combine. Brush egg wash lightly on folded edges of each galette. Season each galette with a pinch each of salt and pepper.
Bake for 15 to 17 minutes, or until edges are starting to turn golden. Remove baking sheet from oven and quickly add 1 egg yolk (I tossed most of the egg white so it wouldn’t take over the galette, but it’s nice to hang on to some along with the yolk for both looks and taste) in each center. Bake for another 8 to 10 minutes, until egg yolk is set and the crust is golden brown. Garnish with chopped chives and serve.
This dough comes together so easily and bakes up incredibly flaky. Use it for sweet or savory pies, quiches, or galettes. Dough makes enough for two full-size galettes and can also be frozen up to 3 months and thawed in the fridge before using. In this case, we’re splitting one disk of dough to make two small galettes. You can make extra galettes with the rest of the dough or freeze it for another day’s galette. Recipe from Martha Stewart’s Pies & Tarts.
2 1/2 cups (320 grams) all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks or 8 ounces) cold butter, cut into small cubes
1/4 to 1/2 cup ice water
Combine flour, salt, and sugar in a stand mixer or food processor. Add the butter and combine at slow speed or pulse until the mixture resembles coarse meal with different sized piece of butter, including some larger pieces. Drizzle 1/4 cup ice water over the mixture. Mix or pulse until the mixture just starts to hold together. Add up to another 1/4 cup ice water, a tablespoon at a time, if the mixture is too dry.
Divide the dough in half and place each on a sheet of plastic wrap. Wrap loosely with the plastic and press into a disk using a rolling pin. Refrigerate until firm, wrapped well, for 1 hour or up to 1 day.
Raspberries are so gorgeous right now that I want to eat as many as possible. They match beautifully with fresh mint in this easy, refreshing smoothie. It tastes like such a treat and is a great way to kickstart the morning. Add a drizzle of honey or another date if you want a sweeter smoothie. You can halve this recipe to make one smoothie.
3 cups frozen raspberries
8 to 10 fresh mint leaves
1 cup unsweetened, full-fat coconut milk (soy or almond milk works, too)
1 small ripe banana, broken or sliced into a few pieces
2 or 4 medjool dates, pitted
Add ingredients to a blender and blitz until everything is combined and the mixture is smooth and turns pink. Pour into two jars and serve immediately.