Post Mother's Day Delight
Mother's Day may be over, but that doesn't mean you can't still show her some appreciation. Surprise mom with breakfast in bed. Chef Marc shares a simple breakfast recipe that he has cooked for his wife with his son, Marc Jr. Cooking together is a great way to tie in the whole family and treat mom to something special. Below he shares the recipe for strawberry-cream cheese stuffed French toast. Marc suggests topping this off with a blood orange mimosa.
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon granulated sugar
- 8 ounces cream cheese
- 12 slices white bread
- 1 cup sliced fresh strawberries
- Butter, for cooking
- Maple syrup, for serving
- Strawberry Syrup, for serving, recipe follows
- Confectioners' sugar, for serving
In a small bowl, whisk together the eggs, milk, and granulated sugar. Spread the cream cheese on half of the bread slices and top with strawberries. Top with the remaining 6 bread slices and press around the edges to seal.
Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2 to 3 minutes per side. Serve with maple syrup, Strawberry Syrup, or confectioners' sugar.
- 3 cups sliced strawberries
- 1 cup granulated sugar
- Zest and juice of 1 lemon
In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to 1/2 in volume, 15 to 18 minutes.
Remove from the heat and let cool to room temperature before serving.
- 1 bottle Prosecco
- 1 1/2 cups fresh blood orange juice
- 1 tablespoon super-fine granulated sugar
- 2 tablespoons orange liqueur (recommended: Grand Marnier
Chill bottle of Prosecco. Combine fresh blood orange juice with sugar and orange liqueur in a large measuring cup and stir to combine. Cover and refrigerate until chilled. To serve, pour into the bottom of Champagne glasses and slowly top-off with ice-cold Prosecco.
To taste some of Marc's fabulous recipes, stop by the HideAway Country Inn where he cooks daily.