Martha Stewart's Best Mother's Day Recipes for an Amazing Breakfast in Bed

Who tells me that she's pretty desperate when it comes to cooking so we're going to make some simple scrambled eggs now nothing could be easier than that so turn on your stove okay I think it's this one there okay just on kind of medium and you can put you do that you just put a piece of butter as much butter as you want okay yes no no no in there we're cooking in the pan I think it's good to cook scrambled eggs in the pan okay good all right so now we have three eggs and you can break a fourth egg if you'd like you like a green egg so just break another egg into your bowl and then with your whisk just whisk these up perfectly good now you can add two tablespoons of heavy cream this is for a rich scrambled egg now if you're on a diet forget the cream okay okay and then is your pan you can just oh here we are push the butter around a little bit maybe I should just pretend I'm in character and I'll do better yes make believe there we go that Brie is cooking for you have a new boyfriend now that your husband died well it could be anybody so it could be anybody on the street I mean they're very male that's the odd that's the odd thing I mean I don't know why you're just all of them are just so hungry and in certain ways all those ladies on that street okay I think I'm doing much better now okay now just pull the egg from the sides all right like that and just talk okay well tell me tell me something about the the forthcoming season well I think that it's gonna be even better than last year yeah possible beautiful I think I'm doing great absolutely perfectly and then you take your little shells and then you can just fill your little egg okay with a little spoon yeah and you can do it that way but if you want to you want to know a secret yeah which is makes it very easy just put the egg into this little bag see the bag that's in the in the glass there yes so put your scrambled egg the secret is not to overcook don't overcook the eggs I really do I'm really in all people who are really good in the kitchen and make sure there's no ring on the see the on the pastry bag just just a little adapter tip right and then you can just squeeze now that you might find this is a little hot so be careful and then you serve it on a little silver tray you have silver trays right horse and here's the pancake batter and you're going to make it from scratch okay okay so take your big bowl okay all right and we're going to add to this bowl our dry ingredients first one and a half cups of flour okay now my little secret ingredient which I love is a half a cup of yellow cornmeal very finely ground because I've never heard of that that's just an addition just a little never thought of it three quarters of a teaspoon of salt okay and now what you're doing with your big whisk is you're actually aerating the dry ingredients really do it all the way around so you don't get it all mixed in and you're also going to add two teaspoons of baking powder make sure you get it all in there one teaspoon of baking soda because we're going to be using buttermilk and you need baking soda to counteract the acidity of the buttermilk okay and three teaspoons of sugar granulated sugar so those are our little ingredients here yeah and now we're going to add buttermilk three cups of buttermilk add the melted butter to your buttermilk you can't just dump it all in at the same well no don't add the butter to the flour because then it'll get lumpy okay we're gonna have a little bit of lumps in here and two egg yolks and you can just beat up the egg yolks in a little dish and just put that into the buttermilk to my problem is the batter I mean do you blend it smooth do you make it lumpy everyone has a different opinion yeah well you'll see okay you have a little mistake oh my gosh yeah you just hide it to me like that and then they will never know now put just pour slowly your wet ingredients into your dry ingredients yeah so and don't over stir don't over whisk don't over beat see why not because is it a gluten thing well you know it's it's just it you want a little tiny bit of lump a little texture but you don't want great big lumps and you don't like want it real real smooth buzzing away you know trying to get it all smooth like you see on TV but I guess you should come out with your own pancake to egg whites beaten until they're soft peaks and that just lightens up the batter really nicely now the griddle now don't you do that at home the egg whites beaten special okay and just fold it in again it looks a little lumpy but that's going to add a little bit of airiness to those pancakes the griddles are non skit stick griddles and you can spray them a little bit with vegetable spray just a little bit if you want and I'm going to make the job very easy for for our guest you can just put yours well that's gonna look normal these things people think look like the third moon of you know Jupiter's Sun or something they're just horrible well try try try that with the ring and then I will show you I don't training pancake yeah I don't like pancakes that are too big so it's just the way you drop the batter on the griddle and like that in that I'm making a little one for silver dollar Francesca and do I try one without yeah you can try some without and just don't plop it on too fast don't you know yeah that's fine stop okay and just put them all on the griddle cover your griddle the and try to maximize the cooking time and the cooking space and then these just cook until one side is a golden brown and then the other side yeah before perfect pancake and it's more about the batter than it's about the size and the shape I have some observers here in the kitchen today Francesca and Sharkey they want to learn how to make French toast and I'm sure you do too French toast can be a little challenging to make if you're serving more than a few people that's why we came up with the idea of transforming my favorite French toast recipe into one I call oven baked French toast now I can make 12 slices at a time and you can too let me show you we love to make French toast with flavorful bread a wonderful hollow bread you can use a French brioche like this the French call French toast hand hairdo lost bread because it's a way of reviving bread and French bread you know becomes dry after a day sitting on your counter and you have to do something with it make it into breadcrumbs or French toast but the brioche I'm using a fresh loaf it can be a day old loaf too and I'm going to use the end slice because we have hungry people and I don't even like to waste the end I would cut the crust off just from the end and cut the bread into a half inch slices maybe a little thicker than a half an inch using a serrated knife like this makes the slicing very easy you can use store-bought white thick sliced bread if you're on a diet you can use thin sliced bread but don't up the slices that you consume so there we have just the right number of slices hey dogs are you waiting for your French toast they haven't had breakfast yet and they're going to get hungry so six eggs six large eggs in a big bowl for one loaf or twelve slices of bread and these are farm fresh eggs I just collected them from the hen house and they are so beautiful really hard shelled and gorgeous yellow yolks six and break those up with a whisk or with a fork one and a quarter cups of whole milk you can use heavy cream if you want you can use half-and-a-half mom used to use whatever was in the kitchen so one and a quarter cups of milk and very important the flavoring a big pinch of salt I use kosher salt one tablespoon of sanding sugar I'm using a sanding shirt because it's a little bit sparkly and a little bit larger grain than regular granulated sugar but you can use regular sugar and two and a half tablespoons this is kind of important the orange flavored liqueur I'm sure in your liquor cupboard you have some orange flavored liqueur so two and a half tablespoons and the zest of a nice bright skinned orange I find this is the easiest way to zest an orange or a lemon if you don't have an orange you could use lemon but the orange just adds such a great flavor with the orange liqueur approximately one and a half teaspoons of orange zest and cut the orange in half and just squeeze about two tablespoons of orange juice right into your mixture again it just adds a flavorful deliciousness to the mixture now I have two baking sheets lined with a nonstick pad the oven is preheated to 375 degrees and these nonstick pads are very very good for lack of cleanup you're gonna have everything on the pad and just comes right off it also is nonstick you could use parchment but not in this recipe because we're going to put these under the broiler and parchment would burn and now soak your bread but not too long you want to just dip it one side turn it over notice how I'm using the fresh slice of bread to keep the drips right here it's just a little tip just lift it out don't leave it in too long because the bread tends to soak up a lot of this liquid and just continue doing this until the liquid is used up and the bread is all soaked boy does that look delicious and how nice that you're not frying anything that's the beauty of this particular French toast recipe just letting the last slice soak everything now take this to a 375 degree preheated oven put it on the middle rack and I have two ovens here I'm just putting one in the top and one in the bottom ten minutes look how nice and golden these look but they need to get a little bit brown so make sure that the oven is on broil at 480 degrees and watch it two to three minutes done this is really attractive looking really delicious now my brothers could eat oh about six pieces of this each I could eat two how about you I suggest that you invite some friends over this weekend make a nice breakfast serve it hot out of the oven it's best that way and I would sprinkle with a little bit more sugar since we haven't fried this and there's no grease and no calories from butter you could even add a little tiny bit of butter on top like that let it melt right into the hot toast that should melt nicely and then a little bit of syrup real Vermont maple syrup or Maine or New Hampshire or New York State and that is a delicious breakfast one of the best sandwiches I've ever had is the bacon and egg and cheese sandwich at a little cheese shop right here in New York City it is delicious fontina cheese fried egg bacon and English muffin so I thought I'd show you how to make my favorite breakfast sandwich grated cheese sliced cheese bacon highest-quality bacon you can find and it can't be bacon that's been sitting around cooked for a long time has to be freshly cooked like this English muffin just warm it on the griddle outside first then turn it over and toast the inside and I'm going to find the biggest nicest egg I have to toss up I think this one I'm going to fry the egg right into the bacon grease the bacon can stay in there and just break your egg right into the same pan does not look good I always sprinkle my fried eggs with a little bit of salt and pepper and I don't turn them over so now our English muffin is nicely toasted put on some fontina cheese don't break the yolk if you break the yolk fry another egg if you like you can just take a little bit of the bacon grease and pour it over the yolk that helps cook the yolk there bacon looks done so now on top of the egg put a little bit of grated fontina right on top melt into the egg and this is getting nice and soft a little bit of pepper put your bacon right on top looking good and our egg is done this goes on top of the bacon I think I better build this right on my plate and this muffin goes right on top now that's my favorite egg sandwich and I think it's the perfect way to start your day we're gonna put our dry ingredients through a sifter okay so all is not in there right no flour okay four cups of flour right don't write this down it's on the website and it's in the book okay one teaspoon of salt right three-quarters cup of sugar and one tablespoon of baking powder yep and one teaspoon perfect plus one cheese if you want to sit that okay great while you're doing that can I start this part yes okay good we have we have six egg yolks so the bakery is 11 years old it's going on 11 years yeah it's it's pretty amazing I keep whipping the egg whites sure you can I'm gonna mix the yolks with the milk I brought my own eggs in for you no wonder they're whipping up so beautifully we're gonna do a teaspoon of vanilla perfect and some melted butter three-quarters of a cup mm-hmm one and a half sticks yep exactly oh great it's not you not too hard right you can go a they don't have to be too soft medium to the stiff peaks is perfect and this this part of the recipe is pretty simple I'm gonna do the egg and milk mixture and vanilla into the right into the flour and I'll show you a couple of tricks one of the things we don't really want to mix this too much so what I like to do is just go around the edge and then I like to kind of spin the bowl a little bit and I kind of want to like chop it a little bit with the whisk because I really don't want to mix it too much I want lumps in it yeah I want the flour dissolved okay okay that's it and then we're gonna do the whites in two stages okay okay so we're good like that why don't you add half of the whites to this and I'm gonna keep the whisk I'm not gonna go to the spatula yet okay okay that's great so basically what I'm gonna do is I'm gonna turn the bowl again and just kind of lift it up from the bottom we don't want to hurt the whites too much how many eggs do you use a day we how many eggs a day about six cases 30 dozen eggs in a case yeah I'm six hundred and eighty dozen times well how much is a hundred thousand eggs a day at least yeah we serve about 600 orders of pancakes a week it's it's a little it's a little nice 1800 if it were 10 so it's it's 2040 oh my god that's a lot of eggs I love to think that I'm probably wrong okay checking that on your little handheld computer little calculator now the rest the rest of the whites just delicate and fold it in perfect good so fabulous so lightweight and that's the secret of our pancakes okay we like to just fold the whites in you use the blueberry please sure okay I'll add the fruit okay now how many I like a lot of blueberries but not too much so you don't put the blueberries in the batter I don't put the blueberries in the batter because they'll they'll bleed and we don't want that to happen okay and then I'm gonna do two more and we'll do that for banana walnut I don't like banana you don't make let's make them all blueberry then no we have to make what we have to do that for the people who do like but you got it all night and we serve both flavors which is the most popular blueberry definitely I'm sure definitely okay this is a this is a maple butter okay blueberry yes yeah that's blueberry so this is our maple syrup it's pure maple syrup and what we're gonna do like a French butter sauce Martha when you do I'm like a beurre blanc and you whip it in so you get an emulsification here we're making this maple butter mmm starting without me I am okay I cannot I didn't have to stand in line thank goodness it's cold outside but you know right after the show ladies and gentlemen just wander down to Clinton Street right absolutely we're open till 11 o'clock and we even serve our pancakes at night great great book very very lovely thank you very much I'm gonna show you a recipe that's in the book it's very simple and oh first we have to top the eggs now have you ever heard I was practicing did you break an egg several okay well here we're going to have a little bowl here you have a discard okay now this little doodaddy you can have this one or you can have this one this is this seems to be the new improved version there's nothing inside do you see mm-hmm and the only thing that moves is this little handle it doesn't move anything in here see when I pull it nothing nothing's happening it's all by vibration and by pressure isn't that interesting yes so take an egg these are all eggs from my garden my garden you should use your egg yes and all they're on mine they're my hands already you're ahead of me I have no hands here in your apartment no I wouldn't hopes I would hope not I mean that one's not nice we have to have this that's a pretty color horizontal okay so point side up or if there is yeah that's a way to your side now use that one and you hold this on top of the egg and hold it straight up if you can and you're in the palm of your hand you have to sort of cushion it a little bit and then you just pull this up and let this bang down and all it's all it's doing is adding pressure to the oh now it's not gonna do it the first time don't keep doing do it a couple times not too hard is this easier than cracking an egg I'm not sure the top should come off yes this one's coming right off in a nice little circle is yours work yes it did now pour the egg in there yes I did it you did it now these eggs will be scrambled okay okay and look it really and then you can if it's a little of that membrane you can just pull that out you have to wash the eggs very well with hot water see and you can pull out some of the membrane and you have a very nicely cut egg which we're going to fill with the scrambled egg we're gonna reuse oh yeah oh yeah yours ears got a little torn up well you practice I don't do aesthetics yep you're gonna do it again and again okay okay so so we have we're gonna use your egg we need about eight eggs all together would you like me to do another one or no no this is fine you want to practice more you want me to do anymore no okay do one more use the money's yeah use that one okay just practice I will whisk the eggs yeah not too hard gentle gentle a few times oh this is not good no we have severe structural damage so we're going to whisk this no no no now oh please put four tablespoons of butter in each of those pans four tablespoons good and I like to scramble and you can add heavy cream to your eggs if you want you can add salt and pepper to your eggs I had a little bit of salt and a little bit of black pepper no just freshly ground freshly ground black pepper and now you know I don't want to put too much air in your eggs I made scramble eggs yesterday oh you did it and it turned out magnificently we didn't crack the eggs and do the little thing no but that's only for that's only for this way we're going to serve these eggs okay you're doing well so I have to turn this heat up a little bit we made bacon egg and cheese mmm English muffin do you approve yes yes I you know what I love English muffins I do too I don't like the flavored ones that they're making nowadays but no but the old old English muffins so I can't remember the brand what's the brand Thomas Oh Thomas of course with the nooks and crannies yes yes toast them just a little bit now you notice there's a lot of butter but the richer for this particular dish the more butter actually the better it makes a really nice scrambled egg now do you entertain a lot at home you know once in a while we do we tend to go out more I mean you know there's a living in New York City on a Saturday night get a big group you go to the restaurant we have a couple parties a year that we do a summer party we do a holiday party so yeah we can throw a party if we have to yeah when called upon you have a rubber scraper there because we're working in a in a nice tough you know nonstick pan and so I'm going to give you some eggs scrambling just stir them around that is a lot of butter but that's because well this is this is a one you're getting just the taste you were just getting a taste okay here and it's and we're gonna serve it in in that egg cup with very beautiful caviar on top do you like caviar well yes salmon roe caviar I rarely have it at 4 a.m. in my kitchen but so not overdone oh that's perfect oh so beautiful let's move it to okay so you don't want to overdo this now see how nice they are beautiful you're done they're done but they're not hard and so now we're going to put them into you put yours into that plastic bag that is a piping bag this is getting complicated see this is usually where my egg story ends but there's more well you could put right onto the plate you could put these on a big platter looks like we're going to another direction and we're going to put these into those hollowed-out eggshells that we just made okay so now we have all this beautiful egg what'd you do what'd you do nothing what'd you do it just that's okay some collateral damage okay so now that's salty over there pick that up a little bit of salt don't worry that you don't need any more salt because the caviar might have a little bit okay so lift that up and then just squeeze it into its hot so be careful but you want it hot because you want everybody to enjoy this so beautiful it's too hot is it too hot so you have enough for three eggs no it's not it's so easy look and you can make this for a lot of people quickly now don't get it all over the silver I'm ruining Martha's silver you'll never have me back there it's a little hard for a beginner I agree no this is just for aesthetics right and a squeeze up here you could you could just put these on the plate gently gently oh I'm sorry oh oh my gosh what a mess here turn this over okay there good right no no they're not done yet oh now you take your beautiful caviar eggs okay and you just put a little spoon of caviar eggs oh my god on top of each do you have a preference on the caviar well the this is affordable the salmon roe and you can go to Russ and Daughters and get this down on Houston Street if you live in New York or you can get it online and it comes to you and you know in the ice pack but if you're going to buy the farm-raised ocetra it's very very expensive that's like $200 for this much caviar and this is more like $30 seems like a lot for breakfast $200 Steve side but look how pretty this is not for nothing but I feel like and we'll let the audience decide mine are a little more beautiful than Martha's you're all in deep trouble there okay and if you have this beautiful little service oh do you have a little service like this at home no I do not oh that's something nice to get for your wife you know then she's pining away for a present from you really get her the egg holder yeah look how beautiful and then you had served this with brioche toast like that and little napkins and you can hold that and this is actually a very very nice dish to serve oh here these little cups come out like this oops like that and you eat with a spoon oh it's just like this just take a little taste and let me know what you think oh great this tiny little grain is called quinoa and it is tiny but it is mighty it contains a tremendous amount of protein it's considered a complete protein because it contains all eight essential amino acids and it's also higher in unsaturated fats and lower in carbohydrates than most other grains while many times it's served in savory side dishes quinoa makes a wonderful hot breakfast cereal and I thought I'd show you how to use it this is white quinoa and the first thing to do is wash the grains just run some cold water on the grains and put it in a strainer the seeds are covered with a layer of saponin which is a bitter soapy resin that forms a lather on contact with water and it should be washed off this is to keep insects away from the grain itself and these are actually the fruit of a plant that belongs to the same family as beets chard and spinach so here we have the quinoa all rinsed and now we can start making our wonderful cereal two cups of milk which we are going to bring to a boil milk comes to a boil rather rapidly and we're going to add the quinoa to the boiling milk and we should also have for the cereal brown sugar cinnamon and some fruit whichever fruit you want to use like blueberries raspberries okay it's just coming to a boil and we're going to add the quinoa to the milk this is going to expand to four times the original volume so make sure you have a large enough pot stir it in well and another very nice feature about quinoa is that it is gluten-free so with so many people suffering from gluten intolerance this is a great source not only of protein but also of magnesium iron and potassium so turn this down to a simmer and cook until the quinoa is thick and plump after 10 minutes add one tablespoon of brown sugar and a little bit of cinnamon to taste oh about an eighth of a teaspoon quinoa is relatively new to the American market but it was a favorite grain of the ancient Incas who used it for hundreds and hundreds of years now simmer that eight minutes longer so now 18 minutes are up the quinoa is done and you can serve it what a very healthy and delicious breakfast if it's a little thick you can add a little bit more milk even heavy cream but this is a gluten-free breakfast that everyone in your family will enjoy a little bit more milk a sprinkling of berries raisins would be delicious raspberries blackberries a healthy delicious and nutritious breakfast cereal so many people tell me that they are intimidated to bake with yeast well I hope that this recipe really does encourage you and not intimidate you one of the most rewarding things that a home baker can do is make yeast dough it is very rewarding the smell the texture the feel all of the senses are gratified when you make yeast dough at home so we start off first proofing our yeast two packages of active dry yeast and put the yeast in water that's between 105 and 110 degrees I sometimes just stick an instant read thermometer in the water and just let the yeast proof proof means exactly that you're testing it for its quality of being able to raise the flour into a nice light dough we want to make sure that the yeast is active make sure that you stir the yeast into the water it's starting to bubble that way you know it's alive so we're gonna leave that and now we're gonna start with the dough itself we're gonna cream butter one-and-a-half sticks of unsalted butter we're going to have two large egg yolks not whole eggs just the yolks so here's our egg yolks now to the butter we're gonna add a quarter of a cup of granular sugar okay so cream your butter and your sugar I'm gonna add the egg yolks now you can see how they incorporate into the butter and sugar and we're using one cup of bread flour which has a higher gluten content than all-purpose flour and one and two-thirds of a cup of all-purpose flour unbleached high quality and to that we're going to add one teaspoon of salt and you can whisk this up oh this looks really good now add your sour cream a third of a cup sour cream high quality sour cream some vanilla half a teaspoon the white vinegar one teaspoon and this acts as a tenderizer in the dough an odd addition but it's you'll see when you taste the different products that we're going to make it really adds something special to this dough we have to add our yeast which has proofed it is all dissolved scrape that in and then you'll add your flour and you're you'll see it kind of breaks up but don't worry about that it will come together and make a nice malleable dough scrape down your bowl okay so now we can start adding slowly our dry ingredients and beat it for two to three minutes so this is what the dough looks like you can turn it out onto a floured work surface and then knead it until it's a little bit smoother and forms a ball so you see I'm not going to incorporate a lot of flour because it doesn't really need any more flour and this will be set in a bowl you don't have to even butter the bowl because this dough is buttery already so the recipe actually asks you to knead this dough for five minutes and notice I'm turning and pushing with the heels of my hands pulling back with my fingers pushing with the heels of my hands trying not to add too much flour if you add too much flour you're just going to get a heavier dough and this doesn't really need it at all you don't want sticky dough but you don't want dry dough that's dry dough is worse than sticky dough so here we have a very nice dough it's smooth it's not wet it's almost as smooth as a baby's bottom and so now get this right into a large bowl cover with plastic wrap you don't want it to dry out and I always like to put a flour sack towel over the slightly damp and put it in a warm place to dry find that warm place in your kitchen and just let it rise until it's doubled in bulk it's nice right back here we have one that's already doubled in bulk right here yes this looks very good it smells great smells yeasty a slightly slightly sour and I don't mean that in a bad way slightly sweet and it feels very nice now when you poke your finger in it look it deflates and that's you can tell it has really risen when you draw it all together it is going to decrease in size and it's ready to work this is your risen dough and this modest little handful of dough will make a dozen of the best sticky buns or a dozen of the best sugar buns you pick new kitchen this does call for a wonderful celebration and I have the perfect drink it's my trick of the trade Joey do you know what's in here I have no idea but could we make a few of them okay we can do it in the juicer yeah I mean it's really delicious this is what I recharge my batteries with every single morning I don't leave my house without it okay it's a guaranteed battery recharge it's the green juice okay and you need a you need a juicer okay like this but how about just a pair right celery oh celery gives such good good for you thing parsley parsley is good for you ginger ginger yes Oh parsley is so good it gives that pungency to the drink I just got that where's the ginger Martha the ginger the ginger here it is oh just a piece of ginger you got to take the skin off the ginger to do that nope don't have to take the skin off the fruit off the ginger off the orange there that's a ginger and even a piece of orange or two okay this is what every morning do you drink this in the morning no I know what do you drink in the morning hot chocolate sometimes hot chocolate no chocolate milk or water or you know sometimes aren't just plain orange juice so now how do I get this off there oh there we go okay now this is so spectacular I want to pour you a fresh one even though these are fresh all of these Nikki made them in the kitchen oh and not in this kitchen in the prep nobody's allowed to use this kitchen until Wow for the first time until I