Mother's Day Weekend Brunch
Treat mom this weekend with an eggs benedict bake, au gratin potatoes, a spring green and spinach salad with apple, walnut and feta, lemon ricotta pancakes with berry coulis and finally a mochamisu trifle!
- one pan egg bake
- one container hollandaise cream sauce
- one pan potatoes
- one bag salad including one container dressing, feta and walnuts
- one bag pancake dry ingredients
- one container pancake wet ingredients
- one container raspberry coulis
- one container mochamisu trifle
- Remove pans of casserole and potatoes from fridge while preheating the oven to 375. Once preheated add both covered pans and bake for 15 minutes for 2 person meals and 25 minutes for 4 person meals, then uncover both pans and bake for an additional 10-25 minutes until caramelized and 165 degrees.
- Warm hollandaise style cream sauce on the stovetop on medium low stirring often until 165 degrees. Alternatively it can be heated in the microwave stirring every 30 seconds until heated through.
- Stir together wet and dry ingredients of pancakes until well combined but do not over mix (small lumps are okay!).
- Heat a griddle or fry pan on medium heat. Add a little oil and let it heat up but not hot enough to smoke. Ladle small pools of the mix onto the griddle/pan without letting them touch. Once the edges have bubbled and are dry and you can see some golden color flip them and continue cooking until golden, and cooked through to at least 165 degrees.
- Dice or slice apple for the salad.
- Drizzle or toss as much dressing as desired with salad, apple, cheese and nuts just before serving.
- Trifle is ready to eat.
- You can eat this meal anyway you like, but we recommend starting with the pancakes with coulis as an appetizer course, followed by the salad, then eating the benedict bake topped with sauce alongside the potatoes and finishing your meal with the trifle.
- DO NOT let mom do the dishes!