WILMINGTON — She’s cooked for you and your siblings your whole life and you had one thing to do: book a Mother’s Day brunch.
For dutiful sons and daughters who forgot this annual obligation, don’t panic. Although many of Wilmington’s popular brunch spots are already booked, you can still show your mom some love by taking over the kitchen yourself.
We’ve come up with a list of five brunch recipes that can each be whipped up in an hour or less. Remember, your mom just wants to see that you care; you don’t have to be a foodie or cooking enthusiast to pull off a good brunch. Plus, half the fun for her will be watching you in an apron.
That’s why we’ve stuck with the basics — quick to prepare, easy to cook, and delicious. Here are five recipes to get you rolling. Let’s start with the booze.
This one’s the easiest on the list, and when made first may actually calm your nerves if you don’t know your way around a kitchen. They’re found on brunch tables all over the country for a few good reasons: they’re light, refreshing, and easy to drink.
Let the experts stick to all the fancy variations (think Strawberry Grapefruit Mimosas or Champagne Gummy Bears), all you need is orange juice, a decent bottle of champagne, and an orange or two. Adjust the proportions based on preference.
Ingredients for one serving
- 4 oz. champagne
- 1 oz. orange juice
- 1 sliced orange wedge
We’re climbing up the ladder of difficulty here. This one’s nice on the eyes and is as easy as throwing fruit, granola, and yogurt into some sort of glassware.
Instructions for one serving (Prep Time: 10 minutes)
- Start with a layer of vanilla yogurt.
- Add a layer of red raspberries.
- Add a layer of granola.
- Add a second layer of yogurt.
- Top with a mix of granola, raspberries, blueberries, and sliced bananas.
A family recipe from here in the newsroom, this is another ultra-easy brunch item that can add a twist to the traditional toast covered with strawberry jam. It began in the 1950s in Columbia, South Carolina, and over the years has been served on breakfast tables in Texas, Colorado, and today, here in Wilmington.
To add to the “look what I made for you Mom” vibes, April marked the start of strawberry season, so you can head over to Lewis Farms (6517 Gordon Road in Wilmington), Carol Sue Farms (18055 Highway 17 in Hampstead), or Old River Farms (8711 Old River Rd. in Burgaw) to pick your own fresh strawberries.
- Whole wheat bread (or any bread of your preference)
- Powdered sugar
- Wash and slice strawberries (about a quarter inch thick).
- Toast your bread.
- Squash a small pile of strawberries with a fork until it is a spreadable paste, but not soupy.
- Spread on toast then sprinkle with powdered sugar.
Show mom that you can go a step above fried eggs and bacon. Keep in mind, this may require a quick R&D phase of watching do-it-yourself videos on how to poach an egg, and a blender makes for a smoother operation when making the Hollandaise sauce.
With that in mind, here’s the lowdown:
Ingredients (makes four servings)
- 8 pieces of bacon (smoked salmon can be used here as well)
- 3 tablespoons chopped parsley
- 2 teaspoons white vinegar
- 2 English muffins
- 4 eggs
Ingredients for Hollandaise sauce
- Pinch of cayenne or few drops of hot sauce
- 10 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 3 egg yolks
Instructions (Prep and cook time: 20 minutes)
- Melt 10 tablespoons unsalted butter.
- Put egg yolks, lemon juice, salt in a blender.
- Blend on medium speed for a half minute.
- Turn to slow speed and add hot melted butter, set aside.
- Cook the bacon to your liking.
- Poach the eggs (there are plenty of how-to videos online, including this one, this one, and this one, which is extra-easy on beginners).
- Toast the English muffins.
- Butter a muffin slice and top with bacon.
- Add an egg on top, then pour on hollandaise sauce.
- Sprinkle parsley on top.
Don’t let the image fool you, this one only requires a dose of common sense and a pinch of patience. But it is the most ambitious option on our list, so be sure to schedule over an hour for prep and cook time.
- 1 pie crust
- 2 tbsp. olive oil or butter
- 1/3 cup crumbled feta cheese (tomato-basil flavored works well too)
- 1/2 cup sundried tomatoes
- 1 small onion, medium diced
- 2 cups coarsely chopped spinach leaves
- 2 cloves garlic minced
- 1/4 cup sliced Kalamata olives (the purple ones)
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 4 eggs
- 1 1/4 cup milk
- Salt and pepper
Instructions (Cook Time: 1 hour)
- Preheat oven to 375°
- Chop sundried tomatoes and set aside.
- Fit a 9-inch pie plate with the pie crust and set aside.
- Melt the butter or olive oil in a skillet over medium-high heat, careful not to burn. Add the onion and garlic and cook for about 3 minutes (until tender).
- Add in the red pepper and cook another 3 minutes.
- Throw in the spinach, parsley, and oregano. Cook until spinach wilts. Remove the skillet from heat.
- Stir in feta cheese and sundried tomatoes.
- Pour the mixture into the pie crust and spread evenly, then set aside.
- In a mixing bowl, whisk the eggs, milk, and salt and pepper. Pour over the spinach mixture inside the pie crust.
- Bake in preheated oven for 50-55 minutes or until crust is golden brown.
- Take out, cool, and eat.