Most years, we go out to a huge Mother’s Day brunch buffet where we stuff ourselves silly and then nap for the remainder of the afternoon. But this year, we’re staying in because I have FOUR of the most fabulous brunch recipes—made from a Mother’s Day brunch gift—that are worthy of any celebration, especially one for Mom!
Smoked Salmon Eggs Benedict RecipeFirst up… Smoked Salmon Eggs Benedict is a twist on the popular Lox and Bagels. Made with Wolferman’s Signature English Muffins and topped with Harry & David Smoked Salmon, this easy to make brunch recipe will impress even the pickiest of moms. Fresh tomatoes and an easy to make hollandaise sauce (it’s even made in the blender!) go perfectly with your poached egg. Recipe serves 2
Ingredients for the hollandaise:
- 4 large egg yolks
- 2 tablespoon water
- 1 tablespoon lemon juice
- 1/8 teaspoon Kosher salt
- 16 tablespoons melted butter, cooled to room temperature
- 1 tablespoon crème fraîche (or sour cream)
Ingredients for eggs Benedict:
- 2 Wolferman’s Signature English Muffins, split
- 1 tablespoon vinegar
- 4 large eggs
- 8 ounces smoked salmon
- 8 slices tomato
- chopped fresh chives
- Add the yolks, water, lemon and salt to a blender. Blend the ingredients until smooth and then slowly add the butter in a thin stream until an emulsion forms, and the crème fraîche. Set aside.
- Bring about 2 inches of water to a simmer in a large pot. Add the vinegar to the water and stir.
- Crack each egg into a separate ramekin or coffee mug. When the water is still (do not boil), slowly tip the egg into the water.
- Allow the egg to sit in the water for a few seconds to allow the white to cook, then carefully fold over the egg white making sure it doesn’t stick to the bottom of the pan. Once the egg yolk is set, remove the egg to a plate using a slotted spoon. Keep warm.
- Toast the English muffins and arrange on a plate or platter. Top a muffin half with 2 ounces of smoked salmon, 2 slices tomato, 1 egg and 3 tablespoons hollandaise. Repeat with remaining muffins. Serve immediately.
Mushroom, Bacon and English Muffin Strata RecipeBaked egg dishes are the perfect option when wanting to bake ahead of time for brunch. These simple Mushroom, Bacon and English Muffin Stratas are no exception. They come together easily with the help of Wolferman’s Signature English Muffins! Replacing the traditional white bread I usually use in my strata recipe, the English muffins add a surprising and pleasant texture to the dish! Like a savory bread pudding, you will want these to grace your brunch table every single Sunday. Recipe serves 4
- 1 tablespoon olive oil
- 8 ounces sliced white mushrooms
- 4 slices Canadian bacon, cut into bite-sized pieces
- 6 large eggs
- 1 1/2 cups milk
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground pepper
- 4 Wolferman’s Signature English Muffins, cut into bite-sized cubes
- Preheat oven to 375 degrees.
- Heat the oil in a medium non-stick skillet over medium heat.
- Add the mushrooms to the pan and cook until softened. Stir in the bacon and cook for an additional 2-3 minutes. Set aside.
- In a large bowl, whisk together the eggs, milk, salt and pepper until combined. Add the English muffins to the bowl and toss to coat.
- Stir in the mushroom and bacon mixture.
- Divide the mixture evenly between 4-8 ounce ramekins coated with cooking spray and place on a baking sheet.
- Bake the strata for 25-30 minutes or until puffed and golden brown.
- Allow to cool for 5 minutes before serving.
Cheesy Snap Pea & Bacon Frittata RecipeNow, let’s round out your Mother’s Day Brunch buffet with a spring inspired frittata that’s as tasty as it is gorgeous. Made with one of Harry & David’s popular side dishes, Creamy Snap Peas with Bacon, this recipe is ready in no time. Served straight from the oven still in the pan, this Cheesy Snap Pea and Bacon Frittata is a stunning centerpiece all by itself. Recipe serves 4
- 8 large eggs
- 1 cup milk
- 1 cup Creamy Snap Pea with Bacon
- 1/4 cup white cheddar
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon fresh ground pepper
- Preheat oven to 425 degrees.
- In a large bowl, whisk together the eggs and milk until just combined.
- Heat an 10 inch skillet coated with cooking spray over medium heat. Pour the egg mixture into the pan and cook until beginning to set around the edges.
- Stir in the Creamy Snap Peas with Bacon, cheddar, salt and pepper.
- Transfer the skillet to the oven. Bake until puffed, golden brown and the egg is set in the center.
- Remove from the oven and serve immediately topped with fresh snipped chives, if desired.
Bundt Cake French Toast RecipeCraving something sweet? How about a Bundt Cake, French Toast-style? Ready in no time, this incredibly easy breakfast recipe starts off with a mini bundt cake that’s sliced up before being cooked French toast-style. Only the simplest ingredients are needed. Serve with a bit of maple finishing butter, a sprinkle of powdered sugar, some fresh fruit and a slice of Canadian bacon….because I totally love the sweet and savory pairing! Recipe serves 4
- 1 Harry & David Bundt Cake
- 2 large eggs
- 1 1/3 cup milk
- 1 teaspoon vanilla
- 2 tablespoons salted butter
- Wolferman’s Maple Finishing Butter
- Slice the bundt cake into 8 equal pieces.
- In a medium bowl, whisk together the eggs, milk and vanilla.
- Heat a nonstick skillet over medium heat and melt the salted butter in the skillet.
- Dip a slice of cake in the egg mixture being sure to coat all sides. Allow the excess to drip off and place the cake in the skillet. Repeat with remaining slices.
- Cook the cake for 2-3 minutes or until golden brown. Flip the slices over and cook for an additional 1-2 minutes or until golden.
- Serve immediately topped with a dollop of maple finishing butter and a sprinkle of powdered sugar, if desired.