Nothing says I love you quite like breakfast in bed. Treat your sweetheart to a Pop-Tart, or something a little more extravagant, this Valentine’s weekend to show you care.
Choose from a stylish, sweet, or savory recipe for the perfect breakfast in bed.
½ small avocado
⅛ teaspoon Kosher salt
⅛ teaspoon freshly ground black pepper
1 (1 oz.) slice whole-grain bread, toasted
½ teaspoon extra-virgin olive oil
Optional toppings: Sunny side-up egg, Himalayan sea salt, red pepper flakes
In a small bowl, combine avocado, salt, and pepper. Gently mash with the back of a fork.
Spread the mashed avocado mixture on the toast. Drizzle with olive oil and sprinkle over desired toppings.
MIXED BERRY FRENCH TOAST
4 slices bread
1 cup milk
1 tablespoon vanilla
1 tablespoon cinnamon
MIXED BERRY SAUCE
2 cups mixed berries, blueberries, raspberries, and blackberries
2 tablespoons lemon juice
⅓ cup granulated sugar
Whisk eggs, cinnamon, vanilla, and milk together in a medium-large bowl to create an egg wash.
Dunk bread in egg wash.
Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes.
Mix berries, sugar, and lemon juice in a medium pan over low heat crushing and stirring berries until they form a thick sauce.
BREAKFAST POTATO SKILLET
3 russet potatoes, cut into bite-size pieces
1 red bell pepper, diced
1 small white onion, diced
olive oil, to taste
1 tablespoon dried rosemary
1 tablespoon garlic, minced
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 500˚F (260˚C).
Dice potato, red bell pepper, and onion. Place in a cast-iron skillet.
Drizzle olive oil over everything and season with rosemary, garlic, paprika, salt, and pepper. Mix until evenly coated and spread into an even layer.
Bake for 30 minutes, stirring every 10-15 minutes.
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