Brunch – Celebrating Mother’s Day

HAPPY MOTHER’S DAY!

In the food service industry, brunch on Mother’s Day is huge. What better way is there to celebrate your mom then by taking her out of the kitchen on her day. As is the case with many culinary traditions, the origin of brunch is a bit hazy.

There are numerous theories, such as the English tradition of feasting after a hunt, or from the Catholic tradition of fasting before church and having a large meal after services. By 1930, ‘brunch’, that blend of breakfast and lunch had caught on in the United States. From some of the classic dishes restaurants offered such as eggs benedict,  brunch evolved into decadent spreads that even included morning cocktails.

Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 39 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us and I always will.

It is also with loving thoughts, I celebrate my mother-in-law, Dolores, for her loving and kind ways and for raising that ‘special’ man I love sharing my life with. To my sisters, who give so much of themselves to be the great mom’s they are.

In July 2016, I posted a blog entitled ‘Brunch in Thibery, France. It has some more brunch ideas for croissants, crepes and french toast you might like.

For today I have two brunch items in mind. One is BAKED EGGS IN PORTOBELLO MUSHROOM CAPS  and the other a SAVORY SALMON & DILL MUFFIN.  Enjoy your day!

Print Recipe

Salmon/Dill Muffins & Baked Eggs in Mushroom Caps

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Brunch, Lunch

Cuisine

American

Servings

MetricUS Imperial

Ingredients

Salmon/Dill Muffins

• 2 cups flour
• 2 tsp baking powder
• 170 grams (1 1/2 cups) cheese, shredded (your choice)
• 60 grams smoked salmon, separate with fingers
• 1/3 cup fresh dill, chopped
• 1 egg
• 3/4 cup milk
• 1/3 cup vegetable oil
• 110 grams cream cheese,

Baked Eggs in Mushroom Caps

• 2 large Portobella mushroom caps
• 4 tbsp pasta sauce
• 4 tbsp cream
• 4 tbsp OR 2 slices cheese (needs to melt easy)

Course Brunch, Lunch Cuisine American Servings MetricUS Imperial Ingredients Salmon/Dill Muffins 2 cups flour 2 tsp baking powder 170 grams (1 1/2 cups) cheese, shredded (your choice) 60 grams smoked salmon, separate with fingers 1/3 cup fresh dill, chopped 1 egg 3/4 cup milk 1/3 cup vegetable oil 110 grams cream cheese, Baked Eggs in Mushroom Caps 2 large Portobella mushroom caps 4 tbsp pasta sauce 4 tbsp cream 4 tbsp OR 2 slices cheese (needs to melt easy)

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Salmon/Dill Muffins

1. Preheat oven to 350 F. Line a 8-cup large muffin pan with paper liners.
2. In a large bowl, whisk together flour & baking powder; add grated cheese, salmon & fresh dill. In a small bowl, beat together egg, milk & oil. Make a well in center of flour mixture; add wet ingredients, mix only until combined.
3. Fill muffin cups half full; divide cream cheese between the 8 cups. Top with remaining batter to evenly fill cups. Bake 15-20 minutes or until they test done.

Baked Eggs in Mushroom Caps

1. Preheat oven to 350 F. Remove stalk from mushroom caps. Make sure mushrooms do not get cracked so the eggs & sauce leak out. Place mushrooms in a baking dish that will keep them from tipping. Divide pasta sauce between mushrooms & spread. Break an egg into each mushroom. Pour cream over the eggs, drizzling to try to cover the whole surface.
2. Carefully place mushrooms in the oven for about 20 minutes. When eggs are almost set lay cheese slices on top & continue baking for another 5 minutes.

Recipe Notes

• Cooking times can vary between ovens; watch eggs closely.
• If you prefer, you can scrape out the mushroom 'gills' to make more room for the filling.