Home > Recipes > Secret Recipes to Being Mom’s Favorite

Secret Recipes to Being Mom’s Favorite


Let’s face it, moms deserve a little pampering now and then. At the very least, I mean VERY least, once a year. Sheesh! (This is really for my two teen boys. Subtle hints are useless. Just ignore.)

If getting all gussied up and going out for brunch isn’t her thing, then we’ve got two great, spoil-her-rotten, bed-in-breakfast recipes to make you Mom’s favorite of all time. (We know you already are. This will just be another feather in that best-kid-ever cap of yours.)

First up is the over-the-top Brunchwich: Pork Roll from The Committed Pig. It’s enormous and decadent, and I’m sure your loving, generous mom will be willing to share—but let her offer. Don’t walk in with a napkin under your chin and a spare set of utensils.

If mom is more of an elegant, “I’ll have a mimosa with that” type of gal, then the Eggs Oscar with Crab from The Buttered Biscuit will surely impress her. Keep the mimosas flowing and bow while exiting the boudoir backside first and I see you taking home the “favorite kid or husband” award.

Let the spoiling begin!

Print

The Brunchwich: Pork Roll

In this inventive sweet and savory “brunchwich,” a national favorite (french toast) meets a local classic (pork roll) or Taylor Ham for our North Jersey readers.

  • Author:
  • Yield: 1 Massive Sandwich

Ingredients

French Toast

  • 4 eggs
  • ¼ cup heavy cream
  • ¼ cup half and half
  • 2 tablespoons ground cinnamon
  • ¼ cup granulated sugar
  • 1 tablespoon butter
  • 2 thick slices challah bread

Sandwich Filling

  • 5 thick slices pork roll
  • 3 slices uncooked bacon
  • 3 slices yellow American cheese
  • 1 tablespoon butter
  • 1 egg
  • Maple syrup, for serving (optional)

Instructions

  1. For the french toast: In a bowl, whisk eggs, cream, half and half, cinnamon, and sugar. Heat a large nonstick pan over medium heat for 1 minute. Melt butter in pan. Dip bread on both sides in egg mixture and place in pan. Cook for about 5 minutes on each side, flipping once with a spatula, until outside is golden brown and center is medium-firm to the touch. Remove from pan and cover to keep warm.
  2. For the filling: In a large frying pan or griddle over medium heat, cook pork roll and bacon for about 4 minutes, flipping once. Top pork roll with cheese and cook for 1 minute more. Remove from pan and cover to keep warm.
  3. Heat a small nonstick pan over low heat and melt butter. Crack egg into pan. Cook for about 2 minutes, until white is set. Flip egg with a spatula and cook for another few seconds.
  4. Place one slice french toast on a plate. Top it with pork roll, then bacon, and then fried egg. Place the second piece of toast on top and serve with maple syrup (if using). Consume. And then nap.

Notes

Excerpted from The Jersey Shore Cookbook by Deborah Smith. Reprinted with permission from Quirk Books.

Print

Eggs Oscar

Eggs Oscar with Crab from the Jersey Shore Cookbook

Eggs Oscar boasts a combination of simple yet elegant flavors—tender asparagus, succulent crabmeat, and rich hollandaise. It’s a Jersey spin on traditional eggs Benedict and a staple on the menu at the Buttered Biscuit. In a pinch, you can make hollandaise from a packaged mix; add fresh lemon juice and a dash of Tabasco to brighten the flavor. Another variation: serve on a biscuit instead of an English muffin.

  • Author:

Ingredients

  • 8 asparagus stalks, ends trimmed
  • ½ teaspoon salt
  • Pinch ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar
  • 4 eggs
  • 2 English muffins
  • 1 pound lump crabmeat
  • Hollandaise sauce, either homemade or from a packet (such as Knorr brand)

Instructions

  1. Preheat oven to 350°F. Toss asparagus with salt, pepper, and olive oil. Arrange on a baking sheet and roast for 10 minutes, until fork-tender but not mushy.
  2. Meanwhile, fill a medium saucepan halfway with water. Add vinegar and bring to a rolling boil over high heat. Crack one egg into a small bowl or ramekin and then gently slip it into the pot; repeat with remaining eggs, one at a time. Lower heat, cover, and cook for about 4 to 5 minutes. While eggs cook, toast English muffins. Use a slotted spoon to carefully remove cooked eggs and place them on a paper-towel-lined plate to drain.
  3. Place 4 ounces crabmeat on each muffin half. Top with 2 asparagus stalks, 1 poached egg, and hollandaise. Serve immediately.

Notes

Excerpted from The Jersey Shore Cookbook by Deborah Smith. Reprinted with permission from Quirk Books.

You may also like
Live Facebook Wine Talk with Nicholas Harary
May 24: Summer Wine Talk, Live with Chef Nicholas Harary
Aerofarms tour of their Newark facility
AeroFarms: The Farm of the Future
The Great Jersey Shore Burger Contest
It’s a Tie at the Great Jersey Shore Burger Contest
Shrimp Ceviche with Mango Slaw
Home Show Home Run and Shrimp Ceviche with Mango Slaw Recipe!