This Mother’s Day, make your mom or wife a brunch she won’t forget. Breakfast in bed is always a good start to Mother’s Day, but the same old cereal and toast can get a little boring. In this article, you will find a couple of local chefs who gave out some of their signature recipes. You can visit them for brunch at their restaurant or try out their recipes for yourself.
Bread Winners Café
3301 McKinney Ave.
Dallas, TX 75204
Bread Winners Café is one of the most popular brunch places in the Metroplex. Every Saturday and Sunday morning, people waiting for a table fill the lobby and sidewalk in front of the restaurant. Adam Kovac is the executive chef for the Dallas and Plano locations of Bread Winners. He gave recipes for a couple of their most popular brunch dishes. You can try one of his recipes this Mother’s Day for a sweet or savory breakfast for your mom.
French Ham Benedict
8 ounces French ham, sliced thin
1 bunch asparagus
1 cup hollandaise sauce(see recipe)
2 tablespoons vegetable oil
Steam or sauté asparagus until tender. Cut croissants in half horizontally. Place in oven on low to warm. In a sauté pan or griddle, warm the ham until beginning to brown. In a nonstick pan, fry eggs individually in olive oil until over-easy.
Place warm croissant bottom on a plate. Add half the ham followed by half the asparagus. Top with two over-easy eggs and 4 tablespoons hollandaise sauce. Place the croissant top and serve.
4 egg yolks
1 tablespoon water
1 stick (1/2 cup) unsalted butter, melted
1/2 teaspoon sea salt
Bring a saucepot with three inches of water to a simmer. In a stainless steel mixing bowl (large enough to place on the saucepot without falling in) combine egg yolks, water and lemon juice. Whisk for about one minute until the mixture is frothy. Place on the saucepot of simmering water and continuously whisk for 6-8 minutes or until the mixture thickens enough to coat the back of a spoon. Be careful not to let the mixture get too hot or the eggs will begin to scramble. Remove from water. Whisk in melted butter, salt and cayenne.
Banana Foster Waffles
1/4 cup butter
1 cup brown sugar
2 tablespoons water
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
1 teaspoon banana liqueur or extract
1/2 teaspoon cinnamon
1/4 cup dark rum
In a large sauté pan over medium-high, heat all ingredients except the rum. When the sugar is dissolved into the butter and the bananas have started breaking down, about 8-10 minutes, add rum away from the flame. Tilt the pan slightly to ignite the rum (or light with a lighter) to burn off the alcohol in the rum.
Tips from the chef:
Use older, browned bananas as they are sweeter and pack more banana flavor.
Sauce can be made ahead of time to speed up preparation.
2 cups AP flour
1 tablespoon baking powder
1/2 teaspoon table salt
3 tablespoons granulated sugar
2 large eggs, lightly beaten
2 cups whole milk
4 tablespoons unsalted butter, melted
In a mixing bowl combine all dry ingredients. In a separate bowl, combine all wet ingredients. Add wet ingredients to dry ingredients, and whisk together until incorporated. Do not over mix. Cook following the directions on your waffle iron.
Place fresh, cooked waffle on a plate. Pour Foster sauce over the top. Garnish with whipped cream and powdered sugar.
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Lanny P. Lancarte, II
Joe T. Garcia’s
2201 N. Commerce St.
Fort Worth, TX 76164
Joe T. Garcia’s has been around since 1935 and is probably the most famous restaurant in Fort Worth. During peak weather, eager guests wait for hours for a seat in the gigantic patio. The pitchers of margaritas do help speed the waiting time though. Lanny Lancarte, executive chef and owner of Joe T’s, offered a recipe from their breakfast menu with a twist. This is a healthier version of their traditional migas. It uses egg whites, skim milk mozzarella, and baked chips, instead of the whole egg, whole milk, fried chip variety found on the menu. It is the perfect brunch for any mother who is likes to eat healthy.
Egg White And Chicken Migas
8 egg whites
2 cups baked corn chips
1 cup hot sauce
1 chicken breast, diced and cooked
1 cup skim milk mozzarella, shredded
1 tablespoon grape seed oil
In a sauté pan, heat grape seed oil on med-high heat and add tortilla strips. Turn for 30 seconds. Add egg whites and stir with a spatula until cooked. Add chicken and salsa. Stir for 30 seconds. Serve on a plate garnished with mozzarella cheese. Lancarte recommends using Guiltless Gourmet brand baked corn chips and Joe T. Garcia’s own hot sauce for the ultimate flavor.
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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 Examiner.com.