Katie Chin Makes Mother’s Day Breakfast Blossoms

Katie Chin Makes Mother’s Day Breakfast Blossoms

Mother’s Day Breakfast Blossoms

Fruit & Waffle Blossoms


Sliced strawberries

Sliced kiwi fruit

Orange slices


3-4 Toasted round waffles


Slice one of the round waffles into strips resembling flower stems and sun rays.

Place two whole round waffles on a plate.  Arrange the raspberries around the one of the waffles to resemble a flower.  Place a waffle strip below the waffle to resemble a stem.  Repeat with another waffle round using strawberries.  Place kiwi slices next to the stems to resemble leaves. 

Place an orange slice at the top of the plate to resemble the sun.  Use remaining waffle strips to resemble sun rays.

Tomato Tulips


Grape tomatoes

One container whipped cream cheese, at room temperature

1 Tbsp softened butter

1 clove garlic, finely minced

1 Tbsp fresh chopped herbs (such as basil or dill)

Salt & Pepper to taste



Cut off the roots and ends of the green onions and set aside. 

Combine the whipped cream cheese, butter, garlic and herbs in a medium bowl until blended.

Using a skewer, poke a hole in the stem side of each tomato. Keeping the stem side down, make a cross (2 slices) 1/2 of the way down the tomato. Using a small spoon (or the tip of an old fruit peeler) scoop out the seeds from the inside of tomato and discard them.

Fill a pastry bag with the cream cheese mixture and pipe the mixture into the cut end of each tomato, filling it up. (If you don’t have a pastry bag, you can rig one up by using a small zipper-top plastic bag and snipping a tiny corner off to act as the nozzle.)

Insert a green onion into the hole at the stem end of the tomato. (Enlarge the hole a bit if needed with a wooden chopstick.)  Arrange tomato tulips on a serving platter.