Senior Breakfast 2020

This year’s remote Senior Breakfast took place Friday, May 1, 2020. You can watch the replay below. (Click the arrows in the lower right-hand corner to make it full screen.)

What is Senior Breakfast?

Senior Breakfast is BU tradition that predates the George Sherman Union, Warren Towers and Walter Brown Arena. The exact year is not known, but we do have photos from the 1952 and 1953 Senior Breakfasts to show that it at least goes back that long. Back in those days, the event was held on Marsh Plaza and alumni were invited. (No, we don’t know what they did if it rained.)

Just like the original versions of the event, the senior class is celebrated. Also, we announce the news everyone has been waiting for: this year’s Commencement speakers.

Your Senior Breakfast Recipe

Boston University’s Catering on the Charles has provided a recipe for those who wish to make themselves what would have been served during Senior Breakfast. However, we do recognize that not everyone will be able to obtain these ingredients at this time; we just wanted to provide you this in the event you are and would like to try your hand at cooking it.

Here’s the instructional video from the University’s Chef Bee and Dean Elmore.

Roasted Tomato and Leek Tart

with Salt and Pepper Yukon Gold Potatoes with Oregano and Applewood Smoked Bacon

Oven Roast Grape Tomato
1 pint Grape Tomato
1tsp Sugar
1/8 tsp Salt
½ tsp Thyme
1 ½ tsp Olive Oil
Preheat oven to 170F Wash and dry grape tomatoes then cut in half. Toss Tomatoes with sugar, salt, thyme and olive oil. Place cut side up on sheet pan and place in oven. Bake tomatoes 1 ½ -3 hours depending on oven. They will begin to wrinkle and the moisture will be reduced by 50%.

Blanched Leeks
1 small leek
Bring 1 qt water to a simmer.
Cut the green off the leek at an angle to minimize waste. Split the leek lengthwise and wash well to remove sand. Slice thin and wash again. Place the cut washed leeks in simmering water 30 second and then drain and rinse with cold water. Dry and hold

Blanched Spinach
6 ounces baby spinach
Bring 1 qt water to a simmer. Using your hands pick through the spinach removing any unwanted discolored leaves and thick stems. Turn water off and place spinach in the hot water, stir then drain immediately and cool with cold water. Squeeze the spinach in a tea towel to dry. Rough chop the dry spinach and hold.

Fresh Mozzarella
4 ounces
Remove from package, dry and slice thin. Hold.

Egg Custard
8 each whole eggs
1/8 cup Milk
½ tsp Salt
1/4 tsp Pepper

1 10 Inch pie shell

Salt and Pepper Yukon Gold Potatoes with Oregano
1 pound Yukon Gold potatoes (any small potato will do)
½ tsp Salt
1/8 tsp Pepper
1 tbsp. Olive Oil
½ tsp Oregano
Wash and quarter potatoes. Bring two quarts water to a simmer and add potatoes for 4 minutes. Preheat oven 375. Drain and dry allow to air dry 5 minutes. Toss potatoes with salt, pepper and olive oil then place on a baking sheet. Place in oven and roast 15-20 minutes, remove from oven and toss with oregano and adjust seasoning.

Applewood Smoked Bacon
1 package Bacon
Preheat oven to 375. Place bacon single layer on a cookie sheet and bake 12-20 minutes until desired crispness is achieved. Drain on paper towel.

Assembly Instructions
Place the spinach. Tomatoes and leeks in the pie shell. Pour egg mix over the top, and gently using fingertips, mix together. Place sliced cheese on top and lightly push down arranging if necessary the tomatoes, spinach and leeks. Place on bottom rack of oven 15 minutes at 375, then reduce heat to 350 for another 20-25 minutes until set. Cool 10 minutes before cutting. Serve with Potatoes and Bacon.

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