It’s time to show your Mother just how much you appreciate her with nothing less than a delicious home-cooked meal, served up with an extra side of love.
Truly, there is no better way to repay the stress and headache you brought on as a child than by returning the favor of putting a few hours into a nice meal. And while your cooking might not compare to your mother’s cooking, the thought will definitely be sweeter than anything you can buy.
Luckily, no matter what level of chef you are, we’ve collected brunch and breakfast meals from Country Living that anybody with a love for their mother and an eager attitude can cook by simply following the instructions.
Loaded Breakfast Sandwiches with Fennel Herb Sausage Patties
- 4 large plum tomatoes, sliced 1/2" thick
- Kosher salt and freshly ground black pepper
- 2 tbsp. unsalted butter
- 6 large eggs
- Mayonnaise, for serving
- 8 slices Texas toast-style bread, toasted
- fennel herb sausage patties
- fresh flat-leaf parsley, for serving
- 1/2 lb. ground pork
- 1 garlic clove, chopped
- 1 tbsp. chopped fresh parsley
- 1 tbsp. chopped fresh chives
- 1/2 tsp. fennel seeds, crushed
- 1/8 tsp. red pepper flakes
- Kosher salt
- Cooking spray
- For the Fennel Herb Sausage Patties: Stir together pork, garlic, parsley, chives, fennel seeds, red pepper, and 1/2 teaspoon salt in a bowl. Cover and chill for at least 15 minutes and up to one day.
- Form sausage mixture into four 3 1/2-inch patties. Heat a large nonstick skillet over medium-high heat; lightly grease. Cook patties until gold brown and cooked through, 3 to 4 minutes per side. Drain on paper towels.
- To make the sandwiches: Heat broiler to high. Line a rimmed baking sheet with foil; fit with a rack and lightly grease rack. Place tomatoes, in a single layer, on rack. Season with salt and pepper. Break yolks with a rubber spatula. Cook, stirring every 15 seconds, until soft curds form, 3 to 4 minutes.
- Spread mayonnaise on 4 slices of toast. Top with eggs, tomatoes, sausage patties, and parsley dividing evenly. Top with remaining toast.
Spicy Beet Bloody Marys
- 3 medium red beets
- 3 c. tomato juice
- 2 tbsp. pepperoncini juice
- Juice of 1/2 lemon
- 1 tbsp. Freshly ground pepper
- 2 tsp. Worcestershire sauce
- 1 tsp. prepared horseradish
- ½ tsp. Ground garlic
- 6 oz. chilled vodka
- Preheat oven to 400 degrees F. Wrap peeled and halved beets in foil and roast until tender, 45 minutes. Remove from oven, open foil, and set aside to cool. In a blender or food processor, blend beets, tomato juice, pepperoncini juice, lemon juice, freshly ground pepper, Worcestershire sauce, prepared horseradish, and ground garlic until smooth.
- Fill each of 4 glasses with ice and 1 1/2 ounces chilled vodka. Top each with beet mixture, and garnish with a stick of celery (we used the leafy hearts) and a cocktail spear threaded with a cocktail onion and a pepperoncini.
Banana Bread Flapjacks
- 2 c. all-purpose flour, spooned and leveled
- 1/2 c. finely chopped toasted pecans, plus more for serving
- 3 tbsp. packed brown sugar
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. Kosher salt
- 1 tsp. baking soda
- 1 1/4 c. Buttermilk
- 1 c. mashed ripe banana (about 3 medium), plus slices for serving
- 2 large eggs
- 1/4 c. unsalted butter, melted, plus more for griddle
- pure maple syrup, for serving
- Stir together flour, pecans, sugar, baking powder, salt, and baking soda in a bowl. Whisk together buttermilk, banana, eggs, and butter in a separate bowl. Add flour mixture to buttermilk mixture and stir until just combined.
- Heat griddle or large nonstick skillet over medium heat; butter. Pour about 1/4 cup batter for each pancake on griddle. Cook until tops are covered with bubbles and edges look dry, 2 to 3 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes. Place pancakes in a single layer on a baking sheet, and keep warm in a 175°F oven up to 30 minutes. Repeat with remaining batter.
- Serve with maple syrup, toasted pecans, and sliced bananas.
Country Ham French Toast
- 4 large eggs
- 1 c. whole milk
- 1 c. half-and-half
- 1 1/2 tbsp. pure maple syrup, plus more for serving
- 2 tsp. pure vanilla extract
- 1/2 tsp. ground nutmeg
- Kosher salt
- Unsalted butter, for griddle
- 8 thin slices country ham
- 8 slices Texas toast-style-bread
- Whisk together eggs, milk, half-and-half, maple syrup, vanilla, nutmeg, and 1/2 teaspoon salt in a bowl.
- Heat griddle or large nonstick skillet over medium heat; butter. Working in batches, lay 1 slice ham on griddle. Quickly dip 1 slice of bread into egg mixture, then place on top of ham. Cook until golden brown, 2 to 3 minutes per side.
- Serve warm with maple syrup alongside.
Top Hat Catering would love to hear your reviews of these Mother’s Day recipes, leave a comment below! Subscribe to our free monthly newsletter for more recipes on current holidays and events by executive chef Delano Lambertclare.