Cooking With You: Mother's Day breakfast ideas

Cooking With You for Mother's Day 5/13/17 (Courtesy: WLUK)

Many mothers dream of being served breakfast in bed, and Mother's Day offers the best excuse of all to pamper the mother in your life! In today's Cooking With You segment, Gerald Norz of De Pere joins us in the kitchen with some excellent breakfast recipes for Mom for this weekend's holiday.


Egg's Benedict: (makes two servings)

Ingredients; 6 eggs, 2 english muffins, asparagus, tomato, bacon, lemon juice, butter, chives.

Hollandaise Sauce Instructions:

Separate the whites from the yolks of three eggs. Set aside.

Melt 1/2 cup of butter. This can be done in the low heat of a double boiler or in a microwave at 40% power.

Whisk the egg yolks and the lemon juice together. Add to the melted butter and continue to whisk. Whisk until mixture is thick. If cooking in the micro wave at 40% power whisk every 30 seconds. Repeat until thick.

Steam three spears of asparagus for each serving.

Cook two strips of bacon for each serving, you can substitute with Canadian bacon if you prefer..

Poach two eggs (or the quantity for the number of people you are serving.) I prefer a full egg, but if you like you can just use the left over egg whites from the Hollandaise sauce. To poach in water add 1/4 cup of vinegar to a each two cups of water. Bring to a low boil drop in eggs and cook 3-4 minutes.

Toast one side of an English muffin for each egg

Slice a large tomato, one slice for each serving.

Shop some chives for a garnish.

Keep everything hot until ready for assembly, assemble the bacon on top of the muffin, then the tomato, then asparagus then the egg and top with the Hollandaise sauce and a sprinkle of chives. Some cracked pepper can also be added on top.


Ingredients: 3-6 eggs, butter, flour, milk. filling, your choice of honey, butter, fruits, Nutella.

Crepe Batter: Melt 1/4 cup of butter and set aside. In mixing bowl or mixer combine four eggs, 2 1/4 cups of mils and a 1/4 teaspoon of salt. The gradually add two cups of flour while mixing. Now mix in the melted butter. Add one teaspoon of vanilla extract.

Let stand in refrigerator for an hour for best results, but can be used right away.

Power out batter on preheated flat crepe griddle or an omelet pan. Cook on one side flip and cook the other. fill with desired filling and roll and serve.

Honey butter - 60% melted butter, 40% Wisconsin pure honey. Use to power over rolled crepes.

Strawberries & Cream Crepes - sliced strawberries with some granulated sugar added. Fill crepes with strawberries and whipped cream.

Apricot Crepes - fill with apricot jam and a touch of vanilla ice cream.

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