For the Love of Mom
It’s Mother’s Day! (In case you forgot…it’s still pre-brunch and if you get up and get dressed right now, you can still go get flowers and a card)!
Mother’s Day got me thinking about tradition. I’m lucky enough to have Mama Falk in town visiting me right now. Amidst the prerequisite pigging out at New York’s finest delis and eateries, we got to talking about my favorite of her recipes and sports traditions. (Mama Falk hails from Boston and is a big Pats, Celtics, and Red Sox fan). It was certainly this visit for today’s holiday that prompted our conversation and I couldn’t help but think that all too often we need a special occasion to remind us of the delicious goodness our mothers cook for us. I happen to prefer the weekend gameday-themed eats from mom like football-shaped pancakes, eggs and bacon.
But seeing as how it is Mother’s Day (and it also happens to be gameday if you’re an NHL or NBA fan), if you can, I encourage you to cook something yummy for your mother, wife, grandmother, etc. It’s a really nice way of saying “I appreciate you” and a great brunch can be enjoyed by the whole family.
When I’m with my whole family, I like to make breakfast tacos. They’re so simple and so tasty — and they bridge breakfast and lunch deliciously. So while you’re out at the store grabbing a card and flowers, pick up these ingredients as well for a delicious Mother’s Day brunch!
Breakfast Tacos
Ingredients
Large brown cage-free/organic eggs
Corn or flour tortillas (the smaller ones that are about 6–8 inches in diameter)
Chipotle hot sauce
Milk
Avocado, sliced the long way
Cilantro, roughly chopped
Salt
Black Pepper
Thick-cut bacon, cut into bite size pieces
1 large leek, minced
1/2 shallot, minced
Salted butter
Preparation
In a skillet, melt 1 tsp of butter (one notch on the butter wrapper) over medium-low heat. Once the butter is nearly all melted, add in your shallots and leeks and sprinkle with 1/8 tsp of salt and a good sprinkle (i.e. 1/2 tsp) of pepper. Sauté for about 3–5 minutes, until the shallots start to golden up. Remove from heat.
On your griddle or in a skillet, depending on what you’ve got, crisp up the bacon and put aside.
For the eggs and tortillas, figure 2–3 eggs and 2–3 tortillas per person.
In a bowl, crack your eggs and add in a little milk (about 1/4–1/2 cup). Season with 1/4 tsp of salt and 1/2 tsp of pepper. Throw in about 1/4 cup of the cilantro, about 5 drops of the Chipotle sauce, and the crispy bacon pieces. Whisk well.
Grab another (larger) skillet and melt 2 tsps of butter. Add in the egg mixture and cook slowly over medium-low heat, stirring/folding frequently until the eggs reach your desired consistency.
I like to serve the eggs family style. On one plate, I put the tortillas that I have warmed in the microwave in a warm, damp napkin. In a large serving bowl I serve the eggs, which I top with a healthy shake of more cilantro, a couple sprinkles of pepper, and the slices of avocado. And I like to offer more Chipotle sauce on the side for those who want to spice up the tacos. Serve with a side of fresh fruit and you’re good to go!
Enjoy and happy Mother’s Day!
