Mother’s Day brunch screams Eggs Benedict? But don’t wait until Mother’s Day to make this iconic breakfast.

Don’t be afraid of making Hollandaise. It really is easy. But, you can also buy a packet from Knorr Hollandaise mix that is very respectable.

This is how I like to make it…using an immersion blender.


  • 3 egg yolks
  • 1 tbsp lemon juice
  • 1/4 tsp Kosher salt or to taste
  • 1/2 cup (1 stick) unsalted butter
  • Pinch of cayenne
  • Poached eggs
  • English muffins
  • Canadian Bacon
  • White vinegar
  • Chopped chives
  • Paprika


  • Place the eg yolks, lemon juice, and salt in the cup of your immersion blender.
  • Melt the stick of butter and keep warm.
  • Using your blender stick, blend the egg until well combined and beginning to thicken. Slowly drizzle in the melted butter while blending. After all the butter is in, continue to blend another 30 seconds until everything is doubled in size. Add the cayenne and taste for seasoning. You can keep it warm in a bowl over a pan of barely simmer water while the eggs cook.
  • Bring a medium sauce pot to a low simmer. Turn down the heat so it is NOT bubbling.
  • Toast tops of the English muffin on the “Bagel” setting, or, place them on a sheet pan and brown in a 350 degree oven until golden brown.
  • Lightly grill the Canadian bacon on a flat griddle or skillet until browned.
  • Add about 1 tsp of white vinegar to the water. Using a slotted spoon, stir the water to star a whirlpool then add an egg. Continue to stir until the egg has set, about 3 minutes. Remove the egg and plate on a paper towel lined plate while you cook the other eggs.
  • Place half a muffin on a plate. Add 1-2 slices of Canadian bacon depending on the size. Place a poached egg on the bacon. Spoon on the Hollandaise. Garnish with paprika and chopped chives and serve immediately.


The French Omelette is just eggs and butter. Unlike some of the American “Omelets” we are used to…you know, eggs wrapped around everything but the kitchen sink…this elegant egg dish is painfully simple. But, it’s 10% ingredients and 90% technique. The result will be a fluffy, light omelette that is creamy and custard-like on the inside.

I’ve been practicing my French Omelette technique for a few months now, and am still working on it. To do justice on how to make one, you should search YouTube for “French Omellete Jacques Pepin”, and you will see the definitive technique. I have not reached a point where I have to confidence to film mine for YouTube, but will come soon.

The only other things that go into a true French Omelette would be fresh herbs (chives, parsley, and chervil), salt, pepper, and, I break the rules a bit here…the slightest touch of some Gruyere cheese (I put about 1 tbsp in mix 4-egg omelette).

Having a nice 8-9 inch non-stick skillet is essential…they were made for making a French Omelette. Use good butter (I like to use Irish butter). Placing the skillet over medium low heat, add the butter. Thoroughly beat the eggs, then add a pinch of salt and pepper, plus your herbs (about 2 tbsp)…I used chives and flat leaf parsley.

After adding the eggs, it’s the technique that comes into play. Using the bottom of a dinner fork (not actually touching the pan), start mixing the eggs constantly, occasionally pulling the eggs away from the sides. Once you have obtained lots of small curds and the bottom is set, roll the omelette away from the handle. Using your fist, bump the edge of the skillet on the hand to help dislodge the eggs from the edge of the skillet. Holding the handle upside down, told the skillet over your plate, use your fork to fold the omelette most of the way…then tilt the skillet over allowing the omelette to fall onto the plate. Use your hands to shape it into a French Omelette shape (pointed at the ends). Rub their surface of the omelette with some of the cold butter…and serve. It takes practice, but that’s part of the fun of cooking. When you can successfully plate a French Omelette, it will reignite your passion for cooking…at least it did for me!

Again, please check out Jacques Pepin’s YouTube video for a great demonstration on how to make a French Omelette. My video is coming soon.


Fried rice should be made with day old rice. Most of the time, I use day old jasmine rice, but almost any white rice will do. It just needs to be allowed to sit overnight in the fridge. In this case, I made Spanish Rice 2 days ago…and this Pork Fried Rice came out really flavorful.

You’ll find find Fried Rice recipes all over the internet and YouTube, but this one is just one of my favorites. Please note that MSG is in this recipe but is totally optional. It most certainly adds a level of umami that makes your fried rice, well…just like fried rice! MSG has made somewhat of a comeback of late. It was really given a bad rap in the 80’s, but it is not really that bad. Leave out some salt when you use MSG…you won’t need the extra sodium from salt.


  • About 2-3 tablespoons of vegetable oil (I like to use avocado oil)
  • 2-3 large eggs, beaten well
  • 1/2 cup shallot, chopped
  • 1/2 cup carrot, 1/4 inch dice
  • 1/2 pound ground pork
  • Kosher salt
  • White pepper
  • 1/4 tsp red pepper flakes
  • 1 tbsp fresh grated ginger
  • 2 cloves garlic, chopped
  • 1/2 cup frozen peas
  • 4 cups day old cooked white rice
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp Hoisin sauce
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 3 green onions, chopped
  • 1/2 tsp MG (optional)


  • Mix together in a small bowl the soy sauce, fish sauce, sesame oil, and sugar and set aside.
  • In a wok or large skillet over medium heat, heat 2 tsp of oil and add the eggs. Stir and and cook for about 30 seconds. Then remove to a plate a set aside. When cool, slice into slivers.
  • Heat 2 more tsp oil and add the shallot and diced carrots. Cook, stirring, for about 3 minutes.
  • Raise the heat and add the ground pork. Cook while breaking it up with a large spoon. Cook until no loaner pink. Season with salt and white pepper to taste.
  • Stir in the ginger, garlic, and peas and stir for about 1 minute.
  • Add the rice and start tossing to cook, abut 2 minutes. Add more oil if needed so it doesn’t stick in the wok.
  • Stir in the green onions. Season with MSG if using.
  • Toss to combiner then fold in the scrambled eggs. Serve immediately.


The term “deviled” in food was first referenced in 1786. It referred to spicy or zesty foods, most often prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity.

Bascaillly, they are just stuffed eggs. And my favorite recipe for Deviled Eggs tried to maintain the simplest of ingredients: mayonnaise, mustard, and black pepper with chives and crumbled bacon for a garnish. I have used pickles and minced onions in the past, but I always for back to this faithful rendition.


  • 6 large eggs
  • 3-4 tbsp whole mayonnaise
  • 1 tsp Dijon mustard
  • 1/4 tsp black pepper
  • 1-2 dashes of Tabasco
  • Kosher salt to taste
  • Paprika for garnish
  • Chopped chives for garnish
  • Minced bacon for garnish


  • Place eggs in a saucepan and cover with cold water. Bring to a rolling boil. Turn off the heat and cover. Let sit for 12 minutes. Remove from the water and place in a bowl of ice water for 3 minutes before peeling under cold water. Place on a paper towel lined plate and cover loosely with another paper towel. Place in the refrigerator for 15 minutes.
  • Halve the eggs lengthwise and scoop out the yolks into a bowl. Also place one of the egg white halves in the bowl (for volume). Mash it all with a fork.
  • Add the mayonnaise, mustard, black pepper, Tabasco, and salt to taste. Mash some more and stir to a smooth consistency. Taste and reseason if necessary.
  • Fill each egg white with about 1 1/2 tsp of the yolk mixture.
  • Sprinkle lightly with paprika. Then garnish with minced bacon and chopped chives. Refrigerate loosely covered until ready to eat.


On the big island of Hawaii in 1949, some high school kids requested this dish from a local roadside diner and named it Loco Moco. “Loco” because one of the kids nickname was Loco (crazy), and “Moco” because it rhymed with Loco, not considering it means “mucous” in Spanish! Regardless of the mental connotation, it is widely considering Hawaii’s favorite diner dish and can be found in many versions at most locally owned roadside diners.

I lived on Oahu in the early 70’s, and this was my favorite version of Loco Moco.


For the patties:

  • 1 pound of 80/20 ground beef
  • 1/2 cup diced onions
  • 2 tsp Worcestershire sauce
  • Kosher salt and black pepper to taste
  • 1/2 tsp garlic powder

For the gravy:

  • 1/2 cup of diced onions
  • 1 garlic clove, minced
  • Pinch of red pepper flakes
  • 1 cup chicken stock
  • 1 cup beef stock
  • 1 tbsp soy sauce
  • 1 tsp Worcestershire1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Kosher salt and black pepper to taste
  • 2 tbsp cornstarch
  • 3-4 cups cooked white rice
  • 4 eggs, cooked sunny side up
  • Chopped chives or green onions


  • Place the ground beef in a mixing bowl and add 1/2 cup diced onions, 1 tsp Worcestershire, 1/2 tsp garlic powder, salt and pepper. With your hands, everything together completely. Form into 4 (4 ounces) patties, season with salt and pepper and set aside.
  • Place a saucepan over medium low heat and add 2 tsp canola oil. Add the diced onions and cook, stirring, for about 4-5 minutes until the onions are translucent. Add the red pepper flakes and the minced garlic and stir another 30 seconds. Season with salt and pepper.
  • Add the stocks and bring to a simmer. Add the soy sauce, onion powder, and garlic powder. Cook for about 5 minutes.
  • Stir the cornstarch with 2 tbsp cold water in a small bowl then stir into the simmering gravy. Allow to simmer until thickened. Taste and season with salt and pepper. Cover and keep warm until ready to use.
  • Cook the ground beef patties in a large skillet until deeply browned on both sides.
  • To serve, place some cooked white rice on a plate. Place a patty on the rice then spoon over the brown gravy. Add a cooked sunny side up egg. Garnish with chopped chives and serve.
  • Sometimes, this plate is served with a small side of macaroni salad.


Of course, the star of this is the sausage gravy. Recipes abound for this, traditionally Southern, breakfast…although, it’s not exclusive to the south at all anymore.

I really like to keep the gravy pretty basic: ground breakfast sausage (I use Jimmy Dean), butter, flour, and milk. I don’t add a lot of much else except a little salt, pepper, and a pinch of a couple spices (recipe below). There is also a tiny bit of my secret ingredient for my sausage gravy…and that’s a half teaspoon of chicken base (or bullion cube).

Admittedly, I cheated by using Pillsbury Grande Biscuits. But, when I want everything perfect, I make the biscuits from scratch. Maybe next time!


  • 1/2 pound ground pork breakfast sausage, like Jimmy Dean
  • 3 tbsp unsalted butter
  • 3 tbsp flour
  • 2 1/2 cups whole milk
  • 1/2 chicken base or half a bullion cube
  • 1/4 tsp granulated garlic
  • 1/4 tsp granulated onion
  • Pinch paprika
  • Pinch crushed red pepper flakes
  • Kosher salt to taste
  • 1/4 or more of black pepper
  • Chopped chives or green onions


  • Place a medium saucepan over medium low heat and add the ground sausage, breaking it up with a wooden spoon. Let it get browned and cooked until no longer pink. Remove from saucepan to a small bowl.
  • To the saucepan, add the butter then the flour and stir to cook for about 1 minute. Slowly whisk in 2 cups of the milk, hold back 1/2 cup in case it gets too thick, and bring to a simmer. Cook and let it thicken for about 2 minutes, whisking. Add the chicken base, granulated garlic, granulated onion, paprika, red pepper flakes, salt to taste, and black pepper. Lower the heat and let it cook another 3 minutes or so. Add more milk if it is too thick. Some people like it real thick, I prefer it to be a little loose. Taste and reseason if necessary, especially the pepper. Cover and keep warm until ready to use.
  • Slice the biscuits in half, lightly butter then brown on a griddle. Place the two halves on a plate, spoon on the gravy, then top with the egg(s). Garnish with chopped chives or green onions.


The other day I saw a guy do this on YouTube and just had to give it a try.

They’re easy to make, though require little silicone rings to cook the pancakes and eggs in…at least, to make it uniform. Also, apparently McD’s has figured out how to infuse the little pancakes with maple syrup by using crystallized maple. Substituting a drizzle of real maple syrup when serving does the job.

This recipe for the buttermilk pancakes was enough for about 8 pancakes (4 McGriddles), though we only made 2 McGriddles and saved the batter for tomorrow. Use your favorite ground breakfast sausage but I always recommend Jimmy Dean.


For the buttermilk pancakes:

  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp Kosher salt
  • 1 1/2 tbsp sugar
  • 1 large egg, beaten
  • 1 1/4 cups buttermilk
  • 1 tbsp maple syrup
  • 2 tbsp unsalted butter, melted plus more for the griddle and the eggs

For the McGriddles:

  • 3 ounces of ground breakfast sausage, divided into 2 patties
  • 2 eggs
  • 2 slices of American Cheese
  • Real maple syrup


  • Make the buttermilk pancake mix by combining the flour, baking powder, baking soda, salt, and sugar in a medium bowl. In another small bowl, beat together the egg, buttermilk, melted butter, and 1 tbsp maple syrup. Stir the buttermilk mix into the dry ingredients using a fork until well combined. Don’t whisk as a few small lumps is alright.
  • Heat a griddle over medium low heat. When hot, brush the griddle with butter then place the silicone rings. Spoon in about 1 1/2-2 tbsp of pancake batter into each and let cook until bubbles appear on the surface. Remove the ring and flip the pancakes. Cook another 1 minute or so until golden brown. Remove from the griddle and keep warm in the oven on a plate. Repeat with the remaining pancakes.
  • Cook the sausage patties on the same griddle until well browned on both sides. Drain on a paper towel then keep warm while you cook the eggs.
  • Place two silicone rings in a non-stick skillet and add about 1 tsp of butter to the each ring. Crack an egg into each and break the yolk, stirring it a little. Let the egg cook until set then remove the right. Flip the egg for about 20 seconds to finish cooking.
  • To assemble the McGriddles, place one of the pancakes on a plate. Add the sliced cheese, then the cooked sausage patty, then the egg and the top. Drizzle with a little maple syrup and serve immediately.


We love Frittatas. They are so open to customization with any omelet ingredients you like. These were made with salsa, grated sharp white cheddar, chopped deli ham, and chives. Even though this recipe utilizes the little frittata tins provided with the Power XL Pro air fryer, you can just as well make this recipe using small ramekins and a regular oven. If baking in an oven, cooking times with need to bee increased a bit since the airfryer required less cooking time with most recipes.


  • 3 large eggs
  • 2 tbsp of your favorite salsa (we use Pace Chunky)
  • Kosher salt and black pepper
  • 1/4 cup grated sharp white cheddar cheese
  • 1/4 cup chopped deli ham
  • 2 tbsp chopped chives or green onions


  • Note: we made these in our airfryer using a non-stick mini-frittata pan provided with the Power XL Pro. You can just as well use small ramekins in the airfryer or in the oven, just adjust cooking time for the regular oven, ie, increase to 8-10 minutes.
  • Preheat airfryer to 350 degrees. Spray the mini-frittata pan or ramekins with cooking spray.
  • In a mixing bowl, whisk the eggs thoroughly. Season with salt and pepper, add the salsa, and whisk again. Divide the egg mix evenly between 4 of the frittata tins or ramekins.
  • Sprinkle in the chopped ham, shredded cheddar, and chopped chives evenly over the frittatas. Add any other desired ingredients now as well.
  • When the airfryer has preheated, place the frittata pan or the ramekins on the center tack. Cook for 5-6 minutes making sure the eggs are set.
  • Remove from the tins and serve immediately and garnish with chives and cheese if desired.


O.K., so maybe that is too bold a statement to make. Country gravy recipes abound. Everyone’s mother, grandmother, or uncle made the best country gravy you ever had. So let’s start by looking at the most basic of basic country gravy recipes.

White country gravy, in its purest form, is a Béchamel sauce…a white sauce…made from butter, flour, and milk…plus salt and pepper. Proper seasoning with the salt and especially the black pepper is crucial to make this the least bit flavorful.

Moving on. Country Sausage Gravy is what I have strived to perfect for many years. And this is what this recipe is all about.

I didn’t want to stray too far from the basic béchamel. Let’s face it, if you watch the Food Network you will find all manner of country gravy concoctions adding all sorts of weird stuff to what started as an exquisite sauce. Here is what I did.

I start out by browning a small amount of country sausage, about 1/4 of a pound for this 2 cup recipe. While the sausage is rendering, add 1/4 cup of minced shallots. Cook the sausage and shallots for about 3 minutes, smashing and stirring. Add 2 tbsp of unsalted butter and let it melt. Then add 2 1/2 tbsp of flour and stir in, cooking and stirring for about 2 minutes. Now gradually whisk in 2 cups of whole milk. Bring it to a simmer and continue to whisk until it begins to thicken. At this point, add 1 tsp of chicken base (I use Better Than Builiion) and whisk until everything is incorporated. Here is where your seasoning skills come in…season to taste with salt and black pepper. A lot of black pepper. Taste and reseason if necessary. Finish with a few scrapes of whole nutmeg on a microplane then let it cook on low for about 4-5 minutes. Serve over a hot biscuit and top with a sunny side up egg and that’s what a Country Sausage Gravy is all about. All you need is a dash of Tabasco or Cholula if it suits you.

I like to make my Sausage Country Gravy the night before and store in the refrigerator overnight. It’s always better the next day!

This recipe makes about 2 cups of gravy.


  • 1/4 pound country breakfast sausage (I like to use Jimmy Dean)
  • 1 tsp olive oil
  • 1/4 cup minced shallots
  • 2 tbsp unsalted butter
  • 2 1/2 tbsp of flour
  • 2 cups whole milk
  • 1 tsp chicken base (I like Better Than Buillion)
  • Kosher salt and black pepper to taste
  • Pinch of fresh nutmeg
  • Chopped chives for garnish


  • (in the text above)


I haven’t been to Japan for quite a while, so I have no recent first hand knowledge…but, supposedly, the most popular Egg Salad Sandwich in Japan can be found at 7-11! But, they sell them everywhere.

Typically, it is made with a Japanese milk bread called “shokupan”. It wasn’t available in my area, so I used a soft, thick-sliced artisan wheat bread. I did, however, use Kewpie Japanese mayonnaise that, in my opinion, is the best mayo you can find. A bit pricey, but it’s worth it.

Of course, an egg salad sandwich starts with hardboiled eggs, and therein lies the first critical challenge: cooking the eggs properly. I’ve included my method for cooking good hardboiled eggs below. Whichever method you choose, they must not be overcooked “Easter eggs”.


  • 4-5 eggs
  • 1 tbsp chopped chives
  • 4 tbsp Kewpie mayonnaise
  • 1/2 tsp apple cider vinegar
  • 1 tsp yellow mustard
  • 1/4 tsp sugar
  • 1/8 tsp garlic powder
  • 1/8 tsp Kosher salt
  • 1/8 tsp black pepper
  • 4 slices Japanese milk bread or small artisan white bread
  • Dijon mustard


  • Place the eggs in a saucepan of cold water and bring to a rolling boil. After 4 1/2 minutes after the water boils, remove one of the eggs and place in a bowl of ice water. After 1 minute longer remove the remainder of the eggs and place in the ice water. The first egg should be a little creamier inside, it will be the one you slice for the middle of the sandwich. Peel the eggs. Chop 3 of the eggs about 1/4 inch and place in a mixing bowl. Season lightly with salt and pepper.
  • For the dressing, mix together the chives, mayonnaise, mustard, apple cider vinegar, sugar, garlic powder, salt, and pepper, reserve 1 tbsp of the dressing to spread on the bread.
  • Place 3 tbsp of the dressing in the bowl with eggs and fold together, mix gently, don’t mush it together.
  • To build the sandwich, spread a little Dijon on the top slice of bread. Spread 1/2 tbsp of the dressing on the bottom slice. Spoon on half the egg salad.
  • Slice the first egg in half lengthwise and place half on the bottom slice on the egg salad. Place the top slice. With a bread knife, slice off the end crusts then slice the sandwich in half through the egg as in the photo. Repeat with the remaining bread slices.