Making the Most of Mother’s Day at Home
Mother’s Day might look different this year due to COVID-19. You might not be able to take mom to her favorite brunch spot, but that doesn’t mean you cant prepare her an amazing meal & make the day special. We have some great ideas for the perfect day you can create for mom.
Step 1: Set the menu. What style of breakfast does Mom enjoy?
Does Mom have a sweet tooth? Do crepes! Its a little different from the pancakes she’s used to making and you can load up on toppings!
Is your mom a little salty? Then you can’t go with traditional breakfast of eggs, bacon, maybe some Mimosa’s & toast.
Or maybe your mom prefers a little spice! If she enjoys things a little spicy you can make her breakfast burritos with all of her favorite fixings & spices.
Step 2: Do the shopping.
Once you decide on the menu, you will have a shopping list that might look like:
Crepes: Eggs, salt, milk, flour, unsalted butter, maple syrup & Bacon Swinery Orange Marmalade Bacon.
Traditional Breakfast: Eggs, bread, & Bacon Swinery Everything But The Bagel Bacon, orange juice, & champagne if that is her style. (Momosa, anyone?)
Breakfast Burritos: Burrito size tortillas, eggs, Bacon Swinery Sriracha Bacon, baby potatoes, beans, cheese, & any vegetables that mom might like. (Maybe a morning margarita as well to pair with this one)
Step 3: Cook the meal.
While each of these meals can be prepared in many ways, we recommend cooking any bacon in the oven on a cookie sheet with parchment paper. Set the oven to 350-400 depending on how crispy you like your bacon. Cook for 18 minutes, take it out, flip the bacon, & throw it back in for another 10 minutes.
Crepes: These crepes work in both savory & sweet recipe. This recipe yields about fourteen 8-inch crepes
- 3.5oz of Unsalted butter.
- 1.75 Cups milk
- 4 large eggs
- 1/2 tsp salt
- 1.25 Oz flour
- In a 1-2 quart saucepan, cook the butter over medium heat, swirling it every few seconds, until melted and the milk solids at the bottom of the pan turn golden-brown, 2-4 minutes. Immediately pour the brown butter into a small bowl & let cool almost to room temperature.
- Combine the milk, eggs, & salt in a blender. Blend for a few seconds to combine. Add the flour & blend until very smooth, about 20 seconds. Add the brown butter & blend for another 10 seconds.
- Pour the batter into a large bowl & let rest for at least 5 minutes & up to 24 hours. (If resting for more than 30 minutes, cover & refrigerate.)
- When ready to cook the crepes, check the batter, it should be as thick as heavy cream, not as thick as pancake batter. If it feels to thick, whisk in up to 1/2 cups more milk.
- Heat a crepe pan with an 8-inch base or a 10-inch nonstick skillet with an 8-in base over medium-high heat until its hot enough for a drop of water to sizzle. Using a folded paper towel, grease the pan with about 1/4 tsp butter. The butter should sizzle upon contact but not instantly turn brown. If it does, reduce the heat as necessary.
- Using ladle or measuring cup, pour 1/4 cup of the batter into the center of the pan while simultaneously lifting the pan from the heat & tilting & turning it in all directions so the batter spreads evenly across the bottom in a thin circle. If the crepe has any holes in it, quickly add a few drops of batter to fill them in.
- Cook until the edges begin to dry & lift from the sides of the pan and the bottom is nicely browned (life up an edge with a small silicone spatula or your fingers to check) about 1 minute. Use the spatula or your fingers to flip the crepe over. Cook until the second side is browned, about 20 seconds more.
- Slide the crepe from the pan onto a large plate or cooling rack. Repeat with the remaining batter, adjusting the heat and spreading more butter in the pan every 2 or 3 crepes, or whenever the pan begins to look a bit dry. You can stack the crepes on the plate as they’re done; they won’t stick. The crepes will soften as they cool.
- Don’t forget about the Bacon Swinery Orange Marmalade bacon for the perfect pairing. Cooking instructions above.
Traditional American Breakfast:
I would prepare & start the bacon first because it will take the longest to cook, as well as you might want to use some of the bacon oil to cook your eggs in. Prepare the eggs however mom desires, if you choose over-easy, that works great to make a breakfast sandwich. Lastly, you have to prepare the toast, just don’t burn it! (unless that is how Mom enjoys it). Once plated, this breakfast has the easy option to turn into a breakfast sandwich if anyone desires.
Potatoes: I would recommend start by preparing the potatoes first. My preferred method is to steam the baby potatoes for 8-10 minutes to soften them a little. Then chop them in half, then in half once again so you have 4 pieces. Prepare a pan with butter, oil, or both. Cook the potatoes on medium heat, moving them around every 3-5 minutes until crispy.
Bacon: See instruction above!
Eggs: The easiest method for breakfast burritos would be scrambled eggs. About 1.5 eggs per burrito (depending on tortilla size).
Vegetables: Saute your veggies in olive oil.
Beans: My preference is canned either black, pinto, or re-fried beans. Any of these can be heated on the stove top. For the black & pinto beans, make sure to drain any liquid they cook in, so that it does not make your burrito fall apart.
Once all of the above ingredients are cooked, use a pan on the stove top with a little oil, on low heat, heat your tortilla & add the cheese so it melts. Once melted, add all of the ingredients into the burrito & wrap it up! For an extra toasty tortilla, set the heat to medium & heat each side for an additional 3-4 minutes.
Step 4: Easy cleaning.
With the use of parchment paper, you can easily discard the bacon grease or save it for cooking later!
If you are not able to spend Mother’s day with Mom this year because of COVID-19, make sure to check out our Mother’s Day Special you can get directly shipped to Mom! What is better than the gift of bacon?