Mother's Day Brunch

Directions

Mini Pancakes (Poffertjes)

1. In a large bowl, whisk together all of the ingredients until the batter is smooth. Transfer batter to a squeeze bottle for better control.

2. Heat up a MINERAL B Carbon Steel Aebleskiver & Poffertjes Pan over medium heat with a tablespoon of butter. Squeeze out around a teaspoon or two of batter into each divot of the pan. Cook pancakes for a minute or two, or until bubbles begin to form on top. Flip over each pancake and cook for an additional 30 seconds to a minute.

   

Eggs Benedict

1. For the hollandaise sauce:

   1). Using a hand blender, blend yolks and lemon juice in a mixing bowl on medium low speed until just combined. Transfer hot melted butter to a liquid measuring cup. With the blender running, pour the butter very slowly in a steady stream into the egg mixture through the top. Blend until pale yellow and slightly thickened.

   2). Remove the sauce from the blender and use immediately or set aside in a bowl, covered with plastic wrap, pressing it down until it touches the sauce. When ready to serve, stir in 1 or 2 tablespoons of hot water and stir until desired consistency.

2. For the poached eggs:

   1). Bring a pot of water to a low boil over medium heat, around 180 degrees F.

   2). Add the vinegar to the pot and stir the water continuously in a circular motion to create a whirlpool.

   3). Carefully pour the egg into the center of the whirlpool and cook until the whites are opaque, about 3 minutes. Using a slotted spoon, transfer the egg to a paper towel lined plate.

3. For assembly Arrange the toasted English muffins on a large platter. Top each half with ham or Canadian bacon. Top with a poached egg. Drizzle hollandaise sauce over the entire platter and top with fresh herbs. Serve immediately.

   

French Toast

1. In a small bowl, whisk together the eggs, cream, salt, nutmeg, sugar, and vanilla. Stir until smooth but not foamy. Soak one piece of bread at a time in the bowl and transfer to a lined baking sheet.

2. Place the bread in the skillet or on the griddle, and fry until both sides are golden brown; this should take about 2 minutes each side. Transfer the French toast to the baking sheet and serve immediately