Do you have any Christmas morning breakfast traditions? I thought last year was a good year to start our because it was our little girl's very first Christmas. I spent a beautiful, sunny Christmas morning in the kitchen making a quiche, white chocolate raspberry scones, salmon toasts, and mimosas of course! I just remember it being so peaceful and pleasant. Monroe was just old enough to be able to sit up in her own chair and so she intently watched me prepare breakfast for all of us and we sat down and enjoyed a gorgeous Christmas morning spread. We talked and laughed about all the good memories of the year and how excited we were for the future.
So, this year I want to recreate that feeling! Because that's what all these traditions are about anyways. Creating a feeling, a smell, a taste that brings you back to a special moment in time that you wish you could hold onto forever. For me, I will always be chasing the feeling of that Christmas morning! This year I'm making an easy egg and veggie quiche, my white chocolate scones with raspberry chia jam, salmon and dill toast, and a little bubbly mimosa!
Although now we have a very rambunctious toddler and not just a content baby. So maybe it won't be as peaceful but a mom can hope, right? So scroll down to see my spread and for my white chocolate raspberry scones with chia raspberry jam!
- 6 Eggs
- 4 Basil Leaves
- 1 Yellow Onion
- 2 Tomatoes on the vine
- 1/4 Cup Sun-dried tomatoes
- 1 cup shredded parmesan cheese
- 1 tsp salt
- 1/2 tsp pepper
- 6 slices turkey bacon or regular bacon
- Pre heat your oven to 350
- Cook your bacon and let cool, then chop into small pieces
- Crack 6 egg into a bowl and whisk together
- Add in cheese, salt, pepper & stir to combine
- Cut the onion in half, dice half of it and slice the other half into full circles
- Sautee the onion in olive oil until translucent, add in 1/4 cup diced tomato (one of the tomatoes off the vine) and 1/4 cup sun-dried tomato cook 3 minutes
- Grease up a pie pan or 8 inch fry pan with cooking spray or olive oil. Get it good! You want the frittata to slide out.
- Pour in eggs then stir in tomato/onion mix as well as crumbled bacon. Top with circles of onion and thin slices of the 2nd tomato off the vine.
- Pop into the oven for 40 minutes until cooked through
- Top with basil and serve!
White Chocolate Scones with Chia Seed Jam
- 2 cups all purpose flour
- 1/4 cup coconut sugar or regular sugar
- 1 tablespoon baking soda
- 1/2 cup almond milk or regular milk
- 6 tablespoons salted butter cold!
- 1/4 cup white chocolate chopped up or chocolate chips
- 1 tsp vanilla
- 1/4 tsp almond extract
- 1 tablespoon coconut sugar for topping
- 2 Tablespoons chia seeds
- 1 pint raspberries
- 1/4 cup water
- 2 Tablespoons maple syrup
- 1 tsp vanilla
- Make the jam first so it can cool and thicken. In a sauce pan combine water, raspberies, vaniila, and maple syrup.
- Bring to a soft boil and crush raspberries into the liquid. Cook while simmering for about 5 minutes then remove from heat, stir in chia seeds
- move to a small bowl or mason jar let cool and it will thicken up as it cools.
- For the scones preheat oven to 350
- In a food processor combine flour, sugar, baking powder, and butter. Pulse until it starts to look crumbly. About 10 pulses
- Add in vanilla, almond extract and milk. Pulse about 5 times and check to see if the dough sticks together when you try to form a ball in your hand, If it does, you are done! If not, add a touch more milk.
- Toss in chocolate and pulse 2 more times.
- The dough will be extrmely crumbly but turn it out onto a floured surface and form a disk.
- Flatten it out until it is about 8 inches in diameter.
- Cut into 8 pie pieces
- Arrange on parchment lined baking sheet and top with the 1 tablespoon of coconut sugar.
- Bake 10-12 minutes and remove to let cool completely. Top with jam!