Happy May! I honestly can’t believe we’re 5 months into 2021 already, time goes by so quickly! This new month means it’s time to start planning Mother’s Day Brunch. I love brunch, it’s my favorite meal and it’s the perfect way to celebrate your mom. This Sunday holiday calls for a casual brunch with delicious food a cocktail or two and fresh flowers. Is it even Mother’s Day without flowers? Lilacs are always a hit and thankfully we have a lilac bush in our yard. We’ve done many dishes over the years but here are some favorites that will probably make an appearance this year.
This dish seems to be the star of any brunch table. It’s not as difficult to make as it seems, the only tricky part can be getting your hollandaise just right. Below is a recipe that has not failed us by Mark Bittman of the NY Times.
Ingredients
For the Hollondaise:
¾ cup (1 1/2 sticks) unsalted butter
3 large egg yolks
1 ½ teaspoons fresh lemon juice, plus more to taste
¼ teaspoon cayenne or hot paprika, plus more to taste
Kosher salt and freshly ground pepper
For the poached eggs:
1 tablespoon white distilled vinegar
Kosher salt
8 large eggs
For the Benedict and assembly:
4 English muffins, split
8 slices Canadian bacon or thick-cut ham
2 tablespoons unsalted butter
¼ cup chopped chives
2 tablespoons chopped dill, tarragon or parsley
Flaky sea salt
Coarsely ground black pepper
Directions
Make the hollandaise: Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, 3 to 4 minutes.
Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Set aside. (It will keep at room temperature while you work.)
Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs (you could probably do up to four at a time.) Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it’s not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
Now toast up those English muffins! Don’t be shy with the toast, they are going to be covered with hollandaise and poached egg, you don’t want a mushy muffin. If you have a griddle/flat top they are super tasty browned up on there too, don’t forget the butter!
Cook Canadian bacon or ham in a medium skillet over medium–high heat until golden brown and just crisp at the edges, about 6 minutes.
Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
4 cups of shredded potatoes, you can buy frozen shredders or make fresh in your food processor. (defrosted or fresh, press potatoes to remove all liquid)
6 thin slices of baked ham (black forest or rosemary is really yummy)
1/2 cup shredded cheddar
Directions
In a bowl, mix hash browns, melted butter and egg whites together.
Season with salt and pepper.
Grease 6 large muffin cups.
Press 1/2 cup of mixture into bottom and up sides of muffin cup.
Bake at 425˚F for 15 minutes.
Remove from oven and line the hash brown cup with a slice of ham. Evenly divide the spinach on top of the hash browns and top with cheese.
Crack one egg into each cup.
Season with salt and pepper.
Place back into oven for 8 minutes or until the white is just set and the yolk is still runny. Cook for 10-11 minutes to have a completely cooked egg. (Remember that eggs continue to cook for a couple minutes off heat so keep that in mind)
Remove from oven and allow to sit for a couple minutes.
Use an offset spatula or knife and run around the outside of the hash brown cup. Gently remove and plate.
Classic Quiche
This is one of my favorite go to recipes. I make quiche almost weekly, it’s a filling lunch and easy breakfast. There are never any leftovers when it’s served to a crowd and it’s versatile enough for meat lovers and veggie lovers alike. You can find my quiche recipe here. If you make the quiche the day before, bring to room temperature of heat in a 325F oven covered with foil for 20 minutes.
French toast is a dish made from bread soaked in a mixture of milk and egg, possibly sugar (if you want to obtain a caramelized appearance) and cooked in a pan.This is great recipe for bread that is a little stale.
Ingredients
1 1/4 cup of whole milk or half and half
2 eggs
1 teaspoon vanilla extract
2 tablespoons sugar
stale bread ( a nice French boule or Italian bread)
1-2 tablespoons of butter
optional: powered sugar, maple syrup, fresh fruit
Directions
Whisk the eggs with the sugar and vanilla extract
Slowing add the milk, keep whisking until frothy
Cut slices of bread about half an inch thick
Dip slices in egg/milk mixture, coating each side
Melt a tablespoon of butter in a pan and cook the slices of bread for about 5 min.
Turn the slices over and continue cooking for 3 min.
Place on a plate lined with paper towels
Sprinkle with powdered sugar (if using) and serve.
Note: If you are making a large batch of pain perdu heat your oven to 180-200F to keep the toast warm before serving
Last Minute Ideas
Things happen, weeks get hectic and sometimes you need to just pick something up at the grocery store or local bakery and there is nothing wrong with that!
Here are some things that you can throw together and still have a nice brunch with your mom.
Fruit Salad- I love fruit salad and so does my mom. It’s a staple at any breakfast/brunch that Andrew and I host. If you’re super crunched on time buy one that’s already put together for you at the store, dump it into a nice bowl and voila! No one will ever know. (unless the mango is hard, check the mango)
Entenmann’s Danish- No judgment here, that danish is delicious! Pick up a cheese or raspberry one pop it in the oven for a few minutes….so good
Trader Joes Croissants- In the frozen section, they have chocolate, plain and Swiss with ham.
Cinnamon Rolls- yep the ones in the tube. Bang that puppy on the counter, pop them in the oven and make your whole house smell good.
There you go! Easy brunch ideas that your mom will love. No brunch is complete without beverages! Breakfast standards of coffee/tea and maybe a festive drink like a mimosa or sparkling water with juice will complete your meal. Have a wonderful morning celebrating your mom and don’t forget the flowers!
