Ask A Chef: Mother’s Day Breakfast Recipes

May 7, 2014 5:00 AM

(Photo credit: NOEL CELIS/AFP/Getty Images)

(Photo credit: NOEL CELIS/AFP/Getty Images)

Want to surprise your mother with a homemade Mother’s Day breakfast she won’t forget? Help has arrived. We managed to persuade two DFW chefs, John Franke and Cleo Norris, to spill some of their favorite breakfast recipes. They walk you through their recipes, along with some tips to make sure they turn out just right. Whether your mom likes eggs, crepes or French toast, one of these recipes is sure to make her taste buds smile. Need more ideas? Check out these Mother’s Day brunch recipes as well.

Chef John Franke
The Ranch
857 W. John Carpenter Freeway
Irving, TX 75039
(972) 506-7262
www.theranchlc.comWhiskey Cake
3601 Dallas Parkway
Plano, TX 75093
(972) 993-2253
www.whiskey-cake.comChef John Franke is a man about town in the DFW area. He’s a chef at two delicous restaurants in Plano and Irving and was kind enough to share a couple special recipes for Mother’s Day. His first restaurant, Whiskey Cake, is best known for its delectable namesake, but there is much more to the Plano restaurant’s menu including Chef John Franke’s signature fried green tomatoes with a breakfast B.L.T. Also on the list for Mother’s Day is The Ranch’s green eggs and ham that adds cilantro pesto for the “green” factor with a special twist. Read on to see how to prepare these special dishes and make sure you mom feels like the special lady she is on Mother’s Day.
Green Eggs & HamDeviled Egg Base Ingredients:

  • 1 cup mayonnaise
  • 1 cup yellow mustard
  • 1/2 cup dill pickles, diced
  • 1/4 cup shallots, diced
  • 1/2 tbsp. tabasco
  • 1 1/2 tbsp. sugar
  • 1/4 cup chives, finely sliced
  • 1 tbsp. kosher salt
  • 1/2 tbsp. black pepper, coarse ground
  • 1/2 tbsp. turmeric


  1. Mix all ingredients in a mixing bowl and transfer to a food container.
  2. Cover and refrigerate.

To assemble:

  1. Mix the base with egg yolks to desired consistency and fill each egg white half.
  2. For a brunch twist, top with shaved country ham, local herbed goat cheese (any store bought works) and a small dollop of cilantro pesto (see recipe below) to make them into green eggs and ham.

Cilantro Pesto Ingredients:

  • 2 bunches cilantro, rough chopped leaves and no thick stems
  • 1/4 cup pecans, roasted, split
  • 1/2 cup parmesan, freshly grated
  • 3/4 cup olive oil 
  • 1 tbsp. black pepper, coarse ground
  • 1/2 tbsp. kosher salt


  1. Blend all ingredients in a small container using a stick blender.
  2. The mixture will be very thick and seem as though it needs liquid. Continue blending and incorporating the oil and pulverizing the cilantro.
  3. Place in plastic container and refrigerate until needed.
Fried Green TomatoesFry Batter Ingredients:

  • 1 pound all-purpose flour
  • 2 cups soda water
  • 2 cups beer
  • 2 tsp. cayenne pepper
  • 1 tbsp. granulated garlic
  • 2 tsp. kosher salt


  1. Mix all ingredients together with a whisk in a large mixing bowl. Set aside. Refrigerate if needed for later.

Seasoned Flour Ingredients:

  • 5 pounds all-purpose flour
  • 2 1/2 tbsp. cayenne pepper
  • 9 tbsp. salt
  • 1 1/2 tbsp. black pepper
  • 1 1/2 tbsp. onion powder
  • 1 1/2 tbsp. garlic powder


  1. Mix all ingredients and store at room temperature or use immediately.


  • Green tomatoes, sliced 1/4-inch thick
  • 1 recipe fry batter
  • 1 recipe seasoned flour
  • 1 gallon canola oil


  1. Place flour in a large cake pan and place the wash in a large mixing bowl.
  2. Place fry batter in a large deep dish.
  3. Bread the sliced tomatoes one piece at a time by dredging in flour, then dipping in batter, and back to flour. Shake off excess flour and place on a cookie sheet until all pieces are done.
  4. Place a large cast iron Dutch oven filled 3/4 full of canola oil on a medium high burner and bring to 350 degrees F.
  5. Once oil is at proper temperature, carefully lay breaded tomatoes in the oil. Do not fry more than 10 pieces at one time.
  6. The oil temperature must be monitored to ensure proper cooking. The temperature should drop to around 325 degrees F. Adjust the burner up or down to get the oil to 350 degrees F within 3 minutes of dropping the sliced tomatoes.
  7. Allow the tomatoes to fry for 3 minutes or until crisp. Serve immediately with remoulade.

Remoulade Ingredients:

  • 2 cups mayonnaise
  • 2 tbsp. creole mustard
  • 1 tbsp. parsley, fine chopped
  • 1 tbsp. red onions, finely diced
  • 2 tbsp. dill pickles, finely diced
  • 1 tbsp. capers 
  • 2 tsp. garlic, chopped 
  • 1 tbsp. lemon juice, fresh squeezed
  • 1 tsp. paprika
  • 1 tsp. tabasco
  • 1 tsp. kosher salt
  • 1 tsp. black pepper, coarse ground


  1. Place all of the ingredients in a mixing bowl and whisk to combine.
  2. Transfer to a plastic container, cover and refrigerate.

To build:

  1. challah bread, thick sliced, buttered and toasted
  2. remoulade
  3. green leaf or Bibb lettuce
  4. double smoked cherry wood bacon
  5. fried green tomatoes, 2 each
  6. sunny side up free range local egg

Related: Best Brunch In Dallas

Chef Cleo Norris
Café Brazil – Lower Greenville
2900 Greenville Ave.
Dallas, TX 75206
(214) 841-0900
www.cafebrazil.comChef Cleo Norris shares two rich breakfast recipes from Café Brazil’s menu. The famous banana bread French toast, which is only available during select seasons, is one you will be happy to try for yourself. The other is the fruit pancrepes which have gained a following of their own while on the menu for some time. If you are cooking for a crowd, consider making both recipes. They include a lot of the same ingredients and most of the prep work can be done the night before.
Banana Bread French ToastIngredients:

  • 1 loaf banana bread
  • 4 eggs, beaten
  • 1/2 cup cinnamon sugar mixture
  • Crème Anglaise sauce
  • 1 pint fresh blueberries
  • 1 pint fresh strawberries
  • 1 pint fresh blackberries
  • 1 fresh banana
  • 1/2 cup chopped walnuts
  • 1/2 cup powdered sugar
  • orange glaze

Crème Anglaise Sauce Ingredients:

  • 3 large egg yolks
  • 1/4 cup sugar
  • 1 cup milk
  • 3/4 tsp. pure vanilla extract


  1. In a bowl, mix egg yolks, sugar and vanilla well.
  2. In a double boiler on stove, heat milk until boiling, stirring continuously.
  3. Once milk has come to a boil, reduce heat and stir in egg mixture, stirring constantly.
  4. Once sauce thickens, transfer immediately to ice bath and let cool.

To Assemble:

  1. Cut banana bread into thick slices.
  2. Dip banana bread in egg batter and place on grill top.
  3. Flip over after a period of 1-2 minutes on each side.
  4. Lazily stack the toast over each other and dust with cinnamon sugar.
  5. Top with fresh fruit and drizzle Crème Anglaise over the fruit.
  6. Dust with walnuts and powdered sugar.
  7. Drizzle orange glaze around the plate.
Fruit PancrepesIngredients:

  • crepes
  • Crème Anglaise sauce
  • raspberry sauce
  • 4 eggs beaten
  • 1/2 cup butter or margarine
  • 1/2 cup cinnamon sugar mixture
  • 1/2 cup crushed walnuts
  • 1/2 powdered sugar
  • 6 cups mixed seasonal fruit
  • fresh mint

Crepes Ingredients:

  • 1 cup all-purpose flour 
  • 1 tsp. white sugar 
  • 1/4 tsp. salt 
  • 3 eggs 
  • 2 cups milk 
  • 2 tbsp. olive oil 


  1. Combine sugar, salt and eggs in stainless steel bowl and mix until smooth.
  2. Stir in milk and mix well.
  3. Add flour a scoop at a time and mix until smooth.
  4. Mix in olive oil until well blended.
  5. Coat non-stick skillet with spray and coat evenly with approx. 1 1/2 ounces crepe mix.
  6. When edges are dry, flip crepe and cook until loose from pan. Keep covered.

Crème Anglaise Sauce Ingredients:

  • 3 large egg yolks
  • 1/4 cup sugar
  • 1 cup milk
  • 3/4 tsp. pure vanilla extract


  1. In a bowl, mix egg yolks, sugar and vanilla well.
  2. In a double boiler on the stove, heat milk until boiling, stirring continuously. Once milk has come to a boil, reduce heat and stir in egg mixture, stirring constantly.
  3. Once sauce thickens, transfer immediately to ice bath and let cool.

Raspberry Sauce Ingredients:

  • 1 pint fresh raspberries 
  • 1/4 cup white sugar 
  • 1 cup cold water 


  1. Combine all ingredients (sugar last) in heavy pot and bring to a boil. Skim off foam. Reduce heat to medium and cook for 20-25 minutes until thickened.
  2. Remove from heat and cool over ice.
  3. Once cooled, blend thoroughly, strain and enjoy.

To Assemble:

  1. Place butter or margarine in pan. One at a time, dip each crepe in egg mixture and place in pan. Cook 1-2 minutes on each side. Sprinkle cinnamon sugar mixture on crepes after flipping to caramelize sugar.
  2. Place 1 1/2 cups mixed fruit in the middle of each plate.
  3. Fold crepes into fourths, and place on top of fruit so points of wedges form a peak in the middle.
  4. Drizzle first with Crème Anglaise, then with the raspberry sauce.
  5. Top with powdered sugar, walnuts and a sprig of mint.

Related: Best Blood Mary’s In Fort Worth

Emilie DesJardins currently works in Dallas television and worked with KRLD Restaurant Week for several years before that. She is always trying new places around the Metroplex to find the best food and unique things to do. See her work at

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