Mother’s Day just seems to call out for champagne and brunch. Since the occasion falls in the Spring, these quintessential ideas using fresh eggs, fresh strawberries and a citrus marmalade are perfect. The good husband made the brunch and cocktails for me….recipes below!
Perfect Mother’s Day Drink: Strawberry Lavender Champagne
This drink is so good and so easy. Just add an ounce of Strawberry Lavender simple syrup to a champagne flute and top with sparkling wine (or sparkling water). The video below shows my husband making the cocktail if you want to see him in action.
The syrup is equally good with non-alcoholic bubbly drinks if you are a non-imbiber on Mother’s Day.
DIY Strawberry Lavender Syrup
If you want to make your own strawberry lavender syrup, tie a handful of culinary lavender in a cheesecloth bag, place it in a pot that has equal parts of strawberry juice and sugar and bring to a boil. Turn the heat off after it comes to a boil and let the lavender steep into the syrup for 20 minutes to a couple of hours. Strain and bottle up.
Now the Salmon Omelet:
The key to making any good egg dish is low heat and slow, gentle cooking. It is very easy to overcook eggs and they do not have nearly the flavor or “mouthfeel” when they are overcooked. The french say the texture of eggs in a scramble or an omelette should be “snotty”. While not the most pleasant visualization, it is effective in helping you remember when to take them off the burner.
You can use either smoked salmon or leftover salmon that has been poached, grilled, broiled, etc. I would not use canned salmon as it doesn’t have the fresher taste and can be fairly oily.
The less the salmon is cooked the better, as it will cook more in the omelet and overcooking can dry out salmon. Using salmon in an omelet is a little more forgiving however due to the creaminess of the eggs.
If you feel the salmon is pretty dry, you may want to add some cream cheese or sour cream to the omelet to make the dish a bit creamier.
Easy Salmon Omelet for Mother’s Day brunch
- omelet pan (or medium saute pan with sloping sides)
- 2 teaspoons oil grapeseed or olive oil
- 5 eggs
- 1/2 lb cooked salmon not canned salmon (I used a salmon filet that had been cooked the night before for dinner and just tore it into small pieces)
- 1/4 cup chives minced (could also use chopped asparagus)
- salt and pepper to taste
- 1/4 cup creme cheese optional
- Turn the burner on to low heat and heat up a little oil in the saute pan.
- Meanwhile, crack the eggs into a bowl and beat with a wire whisk. Add salt and pepper and whisk again. Pour the eggs into the saute pan and let them start to set up slowly. When they are slightly firm around the edges of the pan, take a small silicon spatula and gently lift an outside edge of the omelet a bit, while tilting the pan slightly to let the eggs in the middle run over the edge. Do this all around the outer edges as the eggs start to firm up. It will result in the outer edges being a bit thicker than the middle but that is OK. Keep doing this until the eggs in the middle are still runny but thick enough to hold the salmon on top without it sinking to the bottom of the pan.
- While the eggs are still soft but starting to firm up, sprinkle the torn pieces of salmon on half of the omelet. Sprinkle the chives or asparagus on top of the salmon. Let this cook for about 1 minute to heat up the salmon. Watch the eggs though, you don't want them to get beyond the "snotty" stage. When salmon is slightly warm and eggs are still soft and creamy, lift the pan from the burner and tilt it to the side slightly. Place a wide spatula under the side of the omelet with no salmon and quickly flip it over on top of the side with the salmon. Don't be shy about this, as it is easier if you are quick and confident. If you have oiled the pan (even if it is non-stick), it will also be easier
- Let it rest for a half minute or so and use the spatula to help slide it out of the pan and onto a plate. Done! Beautiful! Serve with strawberry champagne and toast with citrus marmalade.
Finish with Toast and Marmalade (& coffee)
This is such a classic for Mother’s Day Brunch, and with good reason. It is exceptionally good. Get a good, hearty artisan loaf of bread.
And what goes best with a robust toasted bread for a Mothers’ Day brunch? A marmalade! The one shown above is the Meyer Lemon Marmalade, but there are five fresh, low sugar citrus marmalades from our farm’s online store.
Now….have some coffee, sit back and enjoy your feast, kids or no kids!