Chocolate Breakfast for Mom

Create a breakfast that will satisfy Mom's sweet tooth.

Create a breakfast that will satisfy your mom's sweet tooth.

Your Menu: Serves 8 to 10

Double Chocolate Scones

Poached eggs
Mixed berries
Vanilla yogurt

Chocolate Chai Tea

Orange juice

Click here to view the recipe for Double Chocolate Scones >>
Click here to view the recipe for Chocolate Chai Tea >>

Test Kitchen Tips:

To poach eggs, lightly grease a large skillet oil or shortening. Add water to half-fill the skillet. Bring water to boiling. Reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Carefully slide egg into simmering water, holding the lip of the cup as close to the water as possible.

Repeat with 4 more eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon. Season to taste with salt and pepper. Repeat with 5 more eggs. Keep eggs warm in a shallow baking pan in a 200 degree F. oven while poaching remaining eggs.

If you use salted butter in the scones, decrease the salt amount to 1/4 teaspoon.

Shopping List:

For Scones

1 container European-style (Dutch processed) cocoa powder or unsweetened cocoa powder
1 pound unsalted butter
1 dozen eggs
1 8-ounce carton whipping cream
1 12-ounce package miniature semisweet chocolate pieces
1 package pecan pieces (optional)
1 container coarse sugar (optional)
1 quart plus 1 pint desired mixed berries, such as strawberries, raspberries, and blueberries
1 pint vanilla yogurt
1/2-gallon orange juice

For Tea

1 package premium loose Assam black tea or black tea bags
1 container European-style (Dutch processed) cocoa powder or unsweetened cocoa powder (also in above list)
1/2-gallon lowfat milk
1 8-ounce carton whipping cream