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Cooking Corner - Mother's Day Breakfast

Written By: Ellen Kleven  |  Posted: Thursday, April 28th, 2011

           From breakfast in bed to a special dinner, there are many ways that people choose to honor their mothers with food on Mother's Day. One of the most common meals to serve on Mother's Day is brunch, and one food item that is almost unquestionably found at a brunch table or buffet is the egg. It's scrambled, fried, poached, boiled, and turned into countless delicious entrees and sides including frittatas, omelets, quiches, soufflés, popovers, clafoutis, flan, and custard. I realize many Americans will take their mothers out to eat (Mother's Day is arguably the most popular day to eat out in America), but I can't resist recommending a homemade brunch or breakfast, carefully thought out and well executed, to honor your mother.

            Featured as the recipe of the fortnight is Eggs Blackstone, which was derived from the classic Eggs Benedict. The difference lies in the type of meat used-Eggs Benedict uses Canadian bacon (smoked eye of a pork loin) while Eggs Blackstone uses regular slab bacon along with a thick slice of tomato. This is a challenging recipe for most home cooks; none of the steps are terribly difficult in and of themselves, it's the fact that they're all combined into one big process that can make it stressful to prepare. There are some tips and tricks I've found that make it easier though, especially if you are serving a large crowd with other items on the menu. The following description of ingredients is from the base of this recipe up to the sauce.

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