Congratulations to the winners of the MyOmelet.com Breakfast in Bed Recipe Contest!  We asked you to share your best recipes for making a special breakfast in bed for someone you love and enter the Embassy Suites Breakfast in Bed contest.  We received a lot of great recipes for breakfast treats that could be enjoyed without leaving the warmth of bed – including omelets, pancakes, and pastries, and more. 

A panel of judges selected the three delicious winning recipes based on overall appeal, appropriateness to theme, and originality.  Winners received prizes from EmbassySuitesAtHome.com, where you’ll find the same great amenities and products featured in our hotels including pillows, bedding and much more. 

At Embassy Suites Hotels®, every guest is treated to a complimentary cooked-to-order breakfast each morning.  It’s the next best thing to breakfast in bed.  We hope you’ll enjoy using these winning recipes for making a special breakfast in bed for someone you love. 

Grand Prize Winning Recipe:  Poached Eggs in Zesty Tomato Sauce with Crispy Prosciutto and Lemon Gremolata
Submitted by Cheryl from Hertford, North Carolina

Preheat oven to 355 Degrees. Line a large baking sheet with parchment or baking paper. Lay the slices of prosciutto ham onto one end of the baking sheet. On the opposite end, place the slices of garlic in a single layer. Place baking sheet into the oven, cooking the prosciutto for 15 minutes or until ham is dry & crispy like a chip and the garlic until lightly golden or about 10 minutes. Remove garlic from oven as it cooks, then the prosciutto; set aside to cool.

Meanwhile, add the grated lemon zest and chopped parsley to a small bowl; chop the garlic and stir into mixture. Set aside. Whisk together the tomato sauce and tomato juice in a large skillet; heat to a low simmer. Crack each egg into a small dish and slide into the simmering sauce. Cook the eggs for five minutes, spooning the tomato sauce over the eggs halfway through the cooking process.

To serve, spoon the tomato sauce into individual shallow serving bowls. Using a slotted spoon, place two eggs in each bowl. Crumble a piece of crispy prosciutto on top of the eggs and spoon some gremolata over the top. Drizzle with a little olive oil and a sprinkle of kosher salt and pepper.

Serves 4.

Second Prize Winning Recipe:  Blueberry Blintz-Like Sunrise Souffle
Submitted by Margee from Trout Lake, Washington

Preheat oven to 350F. Grease a 9-inch square baking pan with 2 inch sides. In a large bowl, beat cottage cheese and cream cheese on high speed until blended. Beat in butter, 4 tablespoons granulated sugar, flour, eggs, lemon juice and baking powder until mixed. Pour batter into prepared pan and bake until springy to the touch and edges are lightly golden about 35-40 minutes.

Meanwhile in a medium saucepan whisk remaining sugar, orange juice and cornstarch until smooth then heat over medium whisking until mixture just thickens about 3 minutes. Stir in blueberries and lemon zest until just warmed through. In a small bowl, mix sour cream with brown sugar. To serve cut warm souffle mixture into squares. Place squares on plates adding blueberry mixture on top and last add a dollop of the sour cream mixture.

Serves 6.

Souffle egg batter can be prepared the night before as well as the blueberry mixture just gently re-heat. Low-fat cottage cheese, cream cheese and sour cream can be used in this recipe if desired.

Third Prize Winning Recipe:  Fresh Berry Ricotta Crepes with Sweet Orange Cream
Submitted by Mary from Ada, Oklahoma

Cream:
3 oz. cream cheese, softened
½ cup sweetened condensed milk
¼ cup fresh orange juice
½ teaspoon orange zest

In a large mixing bowl, beat ricotta cheese, butter, milk, eggs, and vanilla together on low speed until smooth. Stir flour and sugar together in a small bowl. Stir into first mixture just until mixed. Heat a large non-stick skillet over medium-high heat.  For each crepe, spoon about ¼ cup of batter into skillet. Cook for 2-3 minutes per side just until golden brown, turning once. Remove from skillet and cover to keep soft and cool slightly.

Meanwhile, toss berries and 2 tablespoons sugar together in a medium bowl.

For drizzle, in a small mixing bowl, beat cream cheese and milk together on low speed until smooth. Beat in orange juice and zest.

To assemble, place two crepes on each serving plate. Arrange about 1/3 cup of fruit mixture down center of each crepe. Roll up, placing seam down. Drizzle with orange cream as desired. Serve immediately.

Serves 4.

Bon appétit!