If you’re looking for the perfect surprise to show mom your immense gratitude, a delicious home-cooked meal she doesn’t have to make herself is a fabulous way to start her Mother’s Day! Make mom a breakfast in bed that shows how much you appreciate all she has done for you with the following brunch recipes.
Crispy French Toast
Photo credit: Leanne Gallaway
Yields 4 servings
Ingredients:
- 4 eggs
- 2/3 cup milk
- 2 teaspoons of cinnamon
- 8 thick slices of 2-day-old bread, better if slightly stale
- Butter
- Maple syrup
- Berries (optional)
- Orange zest (optional)
Directions:
1. Beat eggs, milk and cinnamon together. If using, add orange zest. Whisk until well blended. Pour into a shallow bowl.
2. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt butter (or use vegetable oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.
3. Serve hot with butter, maple syrup and if available, fresh berries.
Quiche
Photo credit: Leanne Gallaway
Yields 6 servings
Ingredients:
- 1 9-inch refrigerated piecrust
- 2 tablespoons olive oil
- 2 medium onions, chopped
- Kosher salt and black pepper
- 1 cup fresh flat-leaf parsley, chopped
- 4 large eggs
- 3/4 cup half-and-half
- 1/8 teaspoon ground nutmeg
- 8 ounces Gruyere, grated
- 4 cups mixed greens
Directions:
1. Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
2. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.
3. In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.
4. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche.
Blueberry Ricotta Pancakes (from EatingWell.com)
Photo credit: Leanne Gallaway
Yields 8 pancakes
Ingredients:
- 1/2 cup whole-wheat pastry flour
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 3/4 cup part-skim ricotta cheese
- 1 large egg
- 1 large egg white
- 1/2 cup nonfat buttermilk
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons canola oil, divided
- 3/4 cup fresh or frozen (not thawed) blueberries
Directions:
1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
2. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
Crepes
Yields 8 crepes
Ingredients:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
Directions:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Crumbcake Banana Muffins (from AllRecipes.com)
Photo credit: Leanne Gallaway
Yields 10 muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 3/4 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup butter, melted
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
You can serve these all together at a huge family brunch or pick a couple of mom’s favorites just for her. Show the most important woman in your life how well she has raised you with these classy dishes!
For Mother’s Day lunch and dinner recipes, check out the following CL articles:
Intern Kitchen: Potato Pancakes
Intern Kitchen: Blueberry Waffles
Intern Kitchen: Chocolate Chip Pancakes
Raquel Santos is a senior at Rutgers University. Follow her on Twitter @raqueltossi. To stay tuned to more articles for classy co-eds be sure to follow College Lifestyles on Facebook, Twitter and Pinterest.
