New Orleans, the nation’s quintessential brunch spot, offers plenty of inspiration for a Mother’s Day morning meal. The Big Easy attitude and the bold flavors can be found in simple preparations.
For starters, consider a batch of Sazerac cocktails, a classic blend of bourbon and sugar syrup with a pinch of bitters and Pernod.
Then, move into the main arena with a classic sausage and egg breakfast, here jazzed up with spices and a colorful topping of chopped bell pepper.
Sazerac cocktails or Bloody Marys
Creole poached eggs on toast
Glazed mixed grill
Mango and strawberry sugar-cookie shortcakes
Coffee, tea
CREOLE POACHED EGGS ON TOAST
Preparation time: 15 minutes
Cooking time: 10 minutes
Yield: 4 servings
Eggs can be poached a day in advance and refrigerated. To reheat, gently place them in simmering water, just long enough to warm them through. Other egg preparations work here, too: Try fried, shirred or even scrambled.
1 tablespoon unsalted butter
1/2 each: red and green bell pepper, finely diced
1 small onion, finely diced
2 to 3 teaspoons Creole seasoning blend
1/8 teaspoon salt
Ground red pepper to taste
1 tablespoon orange juice
4 large eggs, poached
4 slices bread, toasted
Fresh minced chives for garnish, optional
1. Melt half of the butter in medium non-stick skillet over medium-high heat. Add bell peppers, onion, seasoning blend, salt and red pepper; cook, stirring often, until vegetables are tender and begin to brown at edges, about 4 minutes. Stir in remaining butter and orange juice; remove from heat.
2. To serve, place well-drained eggs on top of toast. Spoon vegetable mixture over eggs, sprinkle with chives if using and serve at once.
Nutrition information per serving:
Calories ………… 210 Fat …………. 9 g Saturated fat .. 4 g
% calories from fat .. 40 Cholesterol .. 220 mg Sodium …… 305 mg
Carbohydrates …… 20 g Protein …….. 10 g Fiber ………. 1 g
GLAZED MIXED GRILL
Preparation time: 5 minutes
Cooking time: 7 minutes
Yield: 4 servings
2 teaspoons unsalted butter
4 andouille sausages or chicken-apple sausages (about 3 ounces each), split lengthwise
1 tablespoon maple sugar or brown sugar
1 tablespoon cider vinegar
1/2 teaspoon hot pepper sauce or to taste
1. Melt butter in large non-stick skillet over medium heat. Add sausage. Cook, turning several times, until browned at edges and heated through, about 5 minutes.
2. Mix together sugar, vinegar and hot pepper sauce, stirring to dissolve sugar. Add to pan; increase heat to high. Cook until syrup lightly coats sausages, about 1 minute.
Nutrition information per serving:
Calories ………… 190 Fat ………… 16 g Saturated fat .. 6 g
% calories from fat .. 73 Cholesterol … 40 mg Sodium …… 560 mg
Carbohydrates ……. 4 g Protein ……… 9 g Fiber ………. 0 g
MANGO AND STRAWBERRY SUGAR-COOKIE SHORTCAKES
Preparation time: 20 minutes
Standing time: 15 minutes
Yield: 4 servings
Add a splash of dark rum to the fruit mixture for extra kick.
1 pint strawberries, washed
1 ripe mango, peeled, diced
2 tablespoons sugar
1 teaspoon minced lemon zest
4 large, soft sugar cookies
Whipped cream, mint sprigs for garnish
1. Set aside 4 of the best berries for garnish; hull and slice remaining. Place in medium bowl; mix with mango, sugar and lemon zest. Let stand at least 15 minutes before serving.
2. To serve, place each cookie on a dessert plate; spoon a portion of fruit mixture on top. Garnish each with whipped cream, mint sprigs and a whole berry.
Nutrition information per serving:
Calories ………… 200 Fat ………. 4.5 g Saturated fat .. 1 g
% calories from fat .. 20 Cholesterol … 5 mg Sodium …… 190 mg
Carbohydrates …… 40 g Protein …….. 3 g Fiber ………. 3 g
