Mother's Day Brunch Menu

Mother's Day 2018- Tips for a Mother's Day Brunch www.ChefShayna.com

Mother’s Day is in a week and a half. What does the ideal Mother’s day look like to you? Do you like waking up to breakfast in bed? I do, but then wonder what the kitchen is going to look like when I walk out of my room. As a new mom I remember thinking I would love nothing more than a few hours alone to shower, use the restroom ALONE, and just sit in silence. Last year, I was bombarded with a lovely bouquet of peonies from Farm Girl flowers while I was literally sitting on my throne (aka the potty). I’ve come to understand and embrace that is mom life. Now, I am now cherishing every interrupted restroom break, homemade knick knack, card and special treasure as I realize this time of my girls’ young childhood is fleeting.

My husband has mastered the box pancake mix so that’s what I usually get as my breakfast in bed menu and I’ll say, beggar’s can't be choosers, I’ll take it but this year I’m dropping a few (not so subtle) hints and stocking the kitchen with some ingredients for a change in the menu. I’m sharing a few easy brunch recipes that can be prepped ahead of time so that they kitchen doesn’t look like a bomb went off (I might just send the link to my hubby too).

Mother's Day Brunch- Rock her Breakfast in Bed www.ChefShayna.com

The Menu & tips:
Strawberry Scones- Make the dough ahead of time
Eggs Benedict- Oven Hack Method to poach eggs & Blender for Hollandaise Sauce
Quiche- Use store bought pie crust to save time. Whisk eggs & chop veggies in blender.
Spring Asaparagus & Farro Salad- Make ahead & Chill in Fridge


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Strawberry Scones

2 eggs, divided
1 Tbsp. plus 1/4 cup heavy cream
1/4 cup buttermilk
1 tsp. vanilla extract
2 cups flour, plus extra for dusting work surface
1/3 cup, plus 1 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter, cut into 1-inch pieces
2/3 cup strawberries, chopped

 1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
2. Beat 1 egg with 1 Tbsp. cream in a small bowl; set aside. Whisk remaining egg, remaining ¼ cup cream, buttermilk, and vanilla together in medium bowl.
3. Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until blended. Add butter and pulse into flour until mixture resembles coarse cornmeal, about 10 seconds. Transfer mixture to a large bowl and make a well in center. Add buttermilk mixture and stir until batter forms moist lumps. Carefully stir in strawberries.
4. Transfer dough to lightly floured work surface and knead gently until dough comes together and is smooth, about 10 seconds. Pat dough into 7-inch circle about 1 inch thick. Cut circle into 8 wedges. Brush off excess flour with pastry brush. Place wedges on baking sheet; brush tops with egg and cream glaze and sprinkle with remaining 1 Tbsp. sugar.
5. Bake until lightly browned, about 15 minutes. Transfer to a wire rack. Serve warm or at room temperature. Makes 8 scones.


Quiche

2 prepared pie crust
1 cup shredded favorite cheese: swiss, parmesan, cheddar
1/3 cup minced onion
4 eggs
1 cup heavy cream
1/8 tsp. cayenne pepper (optional) 
salt & pepper, to taste
Add-ins to equal 1 cup: bacon, ham, broccoli, canned mushrooms, zucchini, chopped spinach 

Heat oven to 425 degrees. 

  1. Prepare crust in ramekins. 

  2. Mince onion and shred cheese. Chop or dice the desired add-ins.

  3. Sprinkle pie crust with cheese, onion, and add-ins.

  4. Crack eggs and place in a bowl. Add in heavy cream, s&p, and blend with whisk (or whip in blender). Pour into pie crust. 

  5. Bake 15 minutes then reduce heat to 300 for another 15 minutes. 12 individual quiches.* 

*For a large quiche: You need 1 crust. Bake 15 minutes then reduce heat to 300 for another 30 minutes. 


Mother's Day brunch menu- www.ChefShayna.com

Eggs Benedict

4 slices of bacon or Canadian bacon
4 eggs
2 English muffins, split in half, toasted and buttered
Hollandaise Sauce:
2 egg yolks
¼ tsp. salt
Pinch of black pepper
Pinch of cayenne pepper
Juice of ½ lemon
¾ stick butter, melted
¼ cup fresh basil
2 Tbsp. white vinegar

1. Preheat oven to 375º degrees. Line baking sheet with parchment paper. Place bacon on the prepared baking sheet and bake for about 15 minutes, or until crisp. Set aside.
2. Poach eggs using method below*
3. To make the Hollandaise sauce, place the egg yolks, salt, black pepper, cayenne pepper, and lemon juice in the bottom of a bowl or blender. Blend until the yolks are pale and fluffy, about 2 minutes. With the hand mixer (or Blender) going, slowly add (drizzle) the warm melted butter until fully incorporated. Add basil and blend until combined. Season with salt. Keep the sauce warm.
4. To assemble, place a slice of bacon on top of a toasted and buttered English muffin half, then a poached egg. Season with salt and pepper. Serve with warm Hollandaise sauce. Makes 4 servings.

Oven Hack Poached Eggs
Preheat oven to 350 degrees 
In a muffin tin, add 1 TB of water to each cup, 1 cup filled for the desired amount of eggs. Crack egg into the water-filled cup being sure not to break the yolk. 
Place the muffin tin in the oven for 12 minutes. The eggs may appear to be uncooked but it is the water rising to the top. The yolk will still be runny. 
Remove the egg with a slotted spoon. Viola! 


Spring Brunch Menu to make Mom's Day -www.ChefShayna.com

Spring Asparagus Salad

1– 2 bunches asparagus, trimmed
1–2 tablespoons olive oil
salt and pepper to taste
2 cups dry Farro ( about 4–5 cups cooked)
½ Cup kalamata olives ( pitted, sliced)
½ Cup feta cheese
½ cup toasted pine nuts (optional, sub slivered almonds)
½ cup mint, basil, dill, or Italian parsley, chopped
2 green onions, sliced
Zest from one lemon ( divided)

425 F oven.

Trim the tough ends of the asparagus off. Lay them on a baking sheet and drizzle with 1-2 T olive oil, sprinkle with a generous pinch of salt and cracked pepper, and half of the lemon zest. Roast in the oven until just tender, about 20-25 minutes.

Bring a large pot of salted water to a boil. Add 2 cups Farro, and cook until al dente.

While Farro is cooking, make the dressing. In a small bowl, stir all ingredients together.

Drain Farro and place in a large bowl. Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest.  Taste, and adjust salt and lemon to your liking.

Serve warm, or chill and serve as a salad.

If serving chilled, taste the salad once more before serving and adjust salt, lemon and olive oil one more time as the cous cous may soak up the flavorful dressing.


No matter how you celebrate this year, I wish you a very happy Mother’s Day!

Mother's Day Brunch Menu- www.ChefShayna.com