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Ask A Chef: Breakfast Recipes For Mother's Day

Mother's Day is a time to honor your birth giver, the woman who nurtured you, cared for you and made you breakfast every day. What better way to show your appreciation than by making her breakfast for a change? Serve her something elegant and tasty. Local Sacramento chefs offer some recipes that promise to make you the favorite child this Mother's Day.

Wendy McClaine
WB Catering
Sacramento, CA
wbcatering14@gmail.com

For 20 years, Wendy McClaine and her partner Brian Crenshaw have been operating WB Catering in the Sacramento area. Together they serve large parties and prepare dishes of any type from American to Greek. For Mother's Day, Wendy suggests honoring your mother with indulgence and beauty. Here are a few recipes that would make any mother gasp with delight. 

Cream Cheese Stuffed French Toast

Ingredients:

  • 2 eggs, beaten and in a shallow bowl
  • 8 oz cream cheese, softened
  • 12 slices white bread, cut in half diagonally
  • butter
  • 1 cup strawberries, sliced

Directions:

  1. Make the sandwiches: Spread cream cheese on one side of each piece of bread. Place strawberries on one piece of bread and sandwich with another piece. Press the two pieces together to make a firm seal. You should end up with six sandwiches
  2. Heat up a frying pan and add butter, coating the pan. Keep on medium heat.
  3. Dip a sandwich into the egg mixture, coating each side. Drop sandwich into the frying pan and fry, making sure to compress the sandwich with the spatula. Cook until golden brown. Repeat for all six sandwiches.
  4. Serve immediately with maple syrup. Sprinkle with powdered sugar, if desired.
Crab Eggs Benedict with Sriracha Hollandaise Sauce

Sriracha Hollandaise sauce ingredients:

  • 1/2 cup butter
  • 3 egg yolks
  • 2 tablespoons lemon juice
  • dash of salt
  • black pepper
  • Several dashes Sriracha sauce

Crab and eggs ingredients:

  • 3/4 pound cooked lump crab meat
  • 2 tablespoons chives, chopped
  • 2 tablespoons lemon juice
  • black pepper
  • 1 teaspoon white vinegar
  • 6 large eggs
  • 6 English muffins, toasted

Directions:

Sriracha Hollandaise sauce:

  1. Heat butter in a sauce pan until frothy. Skim off the foam.
  2. In a blender, whip the egg yolks, lemon juice, salt, pepper and hot sauce for 3 to 5 seconds or until thickened.
  3. With the blender running, slowly add the hot butter, leaving the white milk solids at the bottom of the pan. Transfer the sauce to a bowl. 
  4. Before serving, reheat butter in a double boiler.

Crab and eggs:

  1. Combine crab meat, chives, lemon juice and pepper. Once well mixed, form into patties. Set aside.
  2. Poach eggs. Bring a large pot of water to a boil; add vinegar. Reduce water to a simmer and carefully slide the eggs, one by one, into the water. Simmer eggs for 3 to 5 minutes or until firm. Using a slotted spoon, transfer the eggs to a plate lined with a paper towel.
  3. Place half of each toasted English muffin on a plate. Top each with crab mixture and a poached egg. Pour warm Hollandaise sauce over eggs. Serve immediately.
Sweet Mango Rice Pudding

Ingredients:

  • 1 cups coconut milk
  • 1/2 cup sugar
  • dash of salt
  • 1 cup water
  • 2 mangoes
  • 1 1/2 teaspoon tapioca starch

Directions:

  1. In a saucepan, bring rice and water to a boil; cover and reduce heat to low. Simmer 15 to 20 minutes, until water is absorbed.
  2. While the rice cooks, mix together 3/4 cup coconut milk, 1/2 cup sugar and dash of salt in a saucepan over medium heat. Bring to a boil; remove from heat and set aside.
  3. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
  4. Make a sauce by mixing together 1/4 cup coconut milk, 1 tablespoon sugar, dash of salt and the tapioca starch in a saucepan; bring to a boil.
  5. Chop mango into cubes, pour over rice on a dish, pour sauce on top, serve.

Related: Best Seafood Restaurants In Sacramento

Richard Garcia
Grill Master
Sacramento, CA

Richard has been a skilled BBQ chef practicing his craft for over 20 years. He serves large parties literally pounds and pounds of meat. As a skilled artisan, Richard makes his own spice rubs and is constantly perfecting his craft. For a Mother's Day breakfast, he suggests something hearty and savory as a lovely change of pace. 

Steak and Eggs

Ingredients:

  • 2 1/2-pound cuts of New York steak
  • 4 eggs
  • salt
  • pepper
  • garlic powder
  • butter
  • sourdough bread, toasted

Directions:

  1. Cover each side of the steak with salt, pepper and garlic powder and then rub the spices in with your hands.
  2. In a large frying pan, add butter to coat and then sear the steak for 30 seconds on each side. If you don't want rare steak, cook longer to desired temperature. Set aside and cover with foil or another plate to keep warm. 
  3. Wipe pan out with a paper towel, return to medium heat and coat with butter.
  4. Fry eggs, keeping yolk intact and runny.
  5. Lay fried eggs on top of the steak, two each, and serve hot.
  6. Serve with toasted, buttered bread.
Biscuits and Sausage Gravy

Biscuits ingredients:

  • 2 cups flour
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup milk

Sausage Gravy ingredients:

  • 10-oz sausage patties, crumbled
  • 1/4 cup flour
  • 2 1/2 cup milk
  • salt
  • pepper
  • hot sauce

Directions:

Biscuits:

  1. Preheat an oven to 450 degrees F.
  2. Mix flour, baking powder and salt in a bowl. 
  3. Add milk a little at a time, stirring lightly.
  4. Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.

Sausage Gravy:

  1. Cook sausage crumbles in a frying pan until thoroughly heated, stirring frequently.
  2. Stir in flour first and then gradually add milk.
  3. Cook until the mixture comes to a boil and thickens, stirring constantly.
  4. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper and hot sauce.
  5. Split biscuits in half. Place 2 halves on each plates; top with gravy and serve.

Related: Best Creative Burgers In Sacramento

Laurel Hanson is a freelance writer uncovering Sacramento's healthy food secrets in local restaurants, locavore havens, and even local foraging. Her work can be found on Examiner.com
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