My parents are coming back home Sat evening (10th) from vacation, needless to say their fridge will be pretty bare. I was thinking of getting the family together on Sunday morning for Mother's Day for breakfast/brunch that I will prepare. I'm starting to pull some ideas together, either making Monkey Bread or a Raspberry Lemon cake for something sweet and leek & bacon hash browns. I am getting stuck on the main dish though.
So I want to know what is everyone's favorite breakfast or brunch main dish?
An easy make ahead savory dish would be a strata. I generally don't follow a recipe but use whatever sounds good to me at the time. I have used this recipe and liked it (I made oven dried tomatoes instead of sun dried) :
There are also many threads here with recipes/ideas that sound good.
We like stratas but Mother's Day is kind of special. A 9 in quiche serves 4 in our family, if you have a couple of tins, you could make a variety, depending on the number of diners and quiche can be made ahead, about 75% cooked and reheated the morning of.
Don't know your ethnicity or background, but a blintz souffle is always yummy too. Blintzes are kind of like crepes and can be filled with fruit or cheese. The souffle is a custard your pour over the blintzes. The best part is you can prepare the night before and bake to order morning of brunch. If you are interested, let me know and I can supply recipe.
Another suggestion would be bagels, smoked salmon/lox/nova, a platter of tomatoes, cream cheese and thinly sliced onions and bagels. To carry the fish theme one step further, you could offer smoked whitefish, sable, etc.
If the quiche idea doesn't appeal to you, you could try an Italian frittata, a very substantial omelet with upteem number of filling possibilities. Share some additional feedback on which direction you are headed or if you want any recipes.
re: Diane in Bexley
JD, just saw your request, hope it isn't too late. At this stage, I would advise purchasing some ready made blintzes (Golden's are OK) in the flavor(s) you like. My preference is cheese, but a lot of people like the fruit or you can have variety. For a 9X13 casserole dish, you will need 12-16 blintzes. Grease the dish really well, my preference is melted butter but cooking spray works too. Lay the blintzes in one layer in the pan, crowded or not, depending on how many eaters (3 per person in my house, but most people would have 2 with other sides).
You make a custard to pour over the blintzes, using 6 eggs, 8 oz cream cheese (I use light), 1 cup whole milk or 1/2 & 1/2, beat very well in mixer or rotary beater. You can flavor the custard a variety of ways, some suggestions you can use to your taste, use a combo BUT NOT ALL AT ONCE! 2 T good quality vanilla extract, 3 T OJ concentrate or Grand Marnier/Triple Sec, 1 T ground cinnamon, 1 tsp freshly grated nutmeg, 1 T Amaretto or almond flavoring, 2 T seedless raspberry jam, 2 T cassis. Pour the custard over the blintzes, bake in 375 oven for 30-45 min depending on whether/not blintzes were frozen. You can serve with sour cream, fresh fruit, jam, dried fuits (cranberries or apricots). Use your imagination. Good Luck!
Are you willing to forego the hash browns in favor of hash? My personal fave is chicken hash with caramelized onion, red bell pepper, chunks of apple, potatoes, and lots of thyme, bound with a little heavy cream and chicken stock. Bacon would be good in there, too. I don't have a recipe, I just make it with what I've got on hand but I'm sure you can go to epicurious or google.
re: Erika L
At our house, we love Grand Marnier French Toast- along with a bunch of baked bacon- french roast and some fruit!
The Grand Marnier French Toast is awesome because you make the night before and then bake it- so it couldn't be easier.
Recipe as follows:
8T butter 1c sugar 2t corn syrup 1 lg loaf hallah bread 5 lg eggs 11/2 c half & half 1t vanilla 1t G M 1/4t salt 1/2 cinnammon
melt butter w/brown sugar over med heat till smooth- pour into a 13by9 dish, layer thick cut bread into syrup mix...Whisk eggs, half & half, vanilla, G M, cinnamon and salt- pour over bread (I push any bread into the goop if it isn't wet from egg mix)- cover and refridgerate overnite.
Bring to room temp in am- bake 350* for up to 35 minutes.
I alter my recipe by sprinkling in half a bag of white chocolate chips and macadamia nuts mix- really makes it yummy.
re: Erika L
re: chef chicklet
We make a super easy fritatta that you can improve in any way you like, but the basic requirements are:
a rectangular glass baking dish
butter for the baking dish
1/3 cup cream or half and half or creme fraiche
3 cups of shredded cheese of your choice (great to use Swiss or Gruyere, cheddar and parmesan)
Fresh herbs (2 T of tarragon, basil, rosemary, whatever you like)
veggies to your liking (broc, carrot, diced tomatoes, spinach)
Pre-heat the oven to 375. Butter the baking dish. If using veggies, blanche them (if using tomatoes, blot to remove the juice) drain and place in the baking dish.
Break the eggs into a deep bowl. Using a hand mixer, beat the eggs for 10 minutes. (Alternatively, you can use a blender.) At the 10 minute mark, add the liquid. Beat another five minutes. The color will be a gorgeous, rich yellow.
Poor the eggs over the veggies or if no veggies, just in the dish. Sprinkle herbs on top; then cheese on top. Bake about 40-45 minutes. This is best if slightly cooled; it is even better the next day.