What are your fondest memories of your mother? Perhaps it’s her teaching you how to bake cookies, wiping away tears when you had a bad day or helping you mature into the woman you are today. No matter what the memories are, it’s evident that Mother’s Day is one of the most celebrated holidays and brings us back to what made our mothers so special.
Brunch had always been my mother’s favorite meal on Mother’s Day. With so many brunch ideas out there, this recipe is easily adaptable to substitute other vegetables and other sauces. The sauce I used is a Mornay Sauce (made from a standard Bechamel sauce) – a beautiful and smooth white sauce which I added Parmesan Reggiano and White Cheddar Cheese. Serves 4.
- 1 to 1- 1/2 cups of fresh mushrooms – I used button (sliced) and baby portobellos
- 1 tablespoon of butter or vegetable oil
- 2 tablespoons beef or vegetable stock/broth
- 1 lb. asparagus, remove 1 inch of stem cut on diagonal, steamed and blanched in cold water (see #2 in directions)
- 4-6 poached eggs (see #3 in directions)
- 1 cup Panko bread crumbs
- 1 egg, slightly beaten with 1 teaspoon water
- Vegetable Oil
- Thyme, fresh, 3 sprigs
- 2 tablespoons unsalted butter
- 3 tablespoons flour
- 1- 1/4 cups milk
- white pepper, dash
- 1/4 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup grated Parmesan Reggiano Cheese, finely grated
- 1/4 cup grated White Cheddar Cheese, finely grated
- In a medium saute pan, melt butter and add mushrooms, stock and one sprig of thyme. Cook for about 4-5 minutes until mushrooms are tender. Set aside in a bowl and keep warm.
- Using the same pan, add asparagus and enough water to cover. Gently cook for about 6-8 minutes until asparagus is somewhat tender but still a little crunchy. Remove from heat and blanch in cold water to maintain color and stop cooking process. Remove asparagus and set aside on a plate to keep warm.
- In a french skillet or saute pan that has straight sides, heat enough water to halfway fill pan. Add 1 teaspoon of lemon juice or white vinegar. When water has somewhat boiled, reduce heat to a slow simmer. Break 1 egg into a small bowl and gently place egg near surface of water and slip egg into pan. Take a spoon and gently bring white of egg together. Repeat the process until all of the eggs are in pan. Cook for about 4-5 minutes. Remove with slotted spoon – I like to cool the eggs on wax paper for easy removal.
- Mornay Sauce – In a medium saucepan, melt butter and add flour – whisk rapidly to blend the butter and flour into a smooth mixture. Slowly add milk 1/4 cup at a time, whisking in a steady stream until all of the milk has been added. Bring mixture to boil whisking rapidly – add two sprigs of thyme. Simmer for 10 minutes. Remove from heat and remove thyme. Add white pepper, dry mustard and Worcestershire sauce. Whisk thoroughly then add cheeses – whisk until all of the cheese is incorporated. Add salt if needed. Place cover on pan and place back on stove with heat off.
- In a saute pan, heat 2 tablespoons of vegetable oil. Place beaten egg in bowl and Panko bread crumbs on a plate. Take one egg and carefully dip egg into egg wash and then into bread crumbs then place in saute pan. Saute on each side for 1-2 minutes – carefully turn over with a slotted spatula. Repeat this process until all of the eggs have been encrusted.
- Place three asparagus on each plate then follow with a spoonful of mushrooms on top. Drizzle Mornay sauce over vegetables. Place crusted egg on top and drizzle with more sauce. Repeat until all plates are assembled.
- Add slice of bacon on top of vegetables, add roasted red peppers.
- Begin with your assembly of a toast point or English muffin.
- Use other combinations of cheeses: Fontina or Jack.