Two Delicious Egg Recipes for Mother's Day

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Every Mother Hen has Her Day! Try these Two Delicious Egg Recipes for Mother’s Day.

Is there a more dedicated mother on the homestead? Okay, sure all mammas are good mammas, but when something or someone is an exceptionally good mamma we say they’re “a real mother hen”! Ha! The defence rests! they say on TV.

Perhaps it’s the way those little chicks hide under her wings and snuggle into her tummy and butt fluff; perhaps it’s her fearlessness when protecting her babes – it doesn’t matter the size of the threat, that mamma hen thinks she can take on the world…and win! A mamma hen is part protector, part teacher, part nurturer, and all devotion.

Mother’s Day is Sunday, May 14th. By then – depending on zone – we should be seeing some wonderful local produce in the markets or in our very own gardens: asparagus, fiddleheads, baby lettuces and sprouts, rhubarb, morels, and other foraged goodness. Now, I don’t know how this happened, but seems brunch is the preferred celebratory meal of mothers everywhere, so, in celebration of mothers everywhere – feathers, fur, or fleece – oh, and of course, the two-legged variety! – I give you two egg recipes perfect for a springtime breakfast, brunch, or lunch that you and your very own mamma hen will love!

Asparagus, Bacon & New Potato Hash with Fried EggsMothers Day Blog Image 3-1.jpg

This dish is so easy to make, and though this recipe is for four, it’s easy to expand the to feed as many folks as drop by to wish Mom well on her day. Also, got a vegetarian in the crowd? Just omit the bacon, step up the butter and exchange it with the same amount of chopped smoked almonds for that salty, smoky flavour! Also, the butter in the recipe can be changed out for whatever you like: bacon or duck fat, vegetable oil…just not margarine…please!


1 bunch asparagus, washed, coarse bottoms trimmed off, chopped into about 1-inch lengths

About 35 (4 cups) baby new potatoes, scrubbed, cut in half; tiny ones can be left whole. I like a mix of colors

3 – 4 Tbsp. butter, divided

1/3 cup Bacon, coarsely chopped; or chopped smoked almonds for a veggie version

½ large or 1 small red onion; finely chopped

1 bunch spring onions, roots and tough green tops trimmed off, coarsely chopped

Sea salt and white or black pepper to taste

4 – 8 free-run eggs; that’s one to two per person

½ cup sour cream or tzatziki sauce on the side

About ¼ cup fresh, finely chopped herbs: chives, parsley, wood sorrel, sprouts…whatever you like!


Over high heat, bring a large pot of salted water to boil; add the asparagus and boil for about 30 seconds to 1 minute. Scoop out with slotted spoon and let drain in colander. Save the water.

Add the potatoes to the boiling asparagus water and cook until tender, or until a sharp knife can be inserted easily; about 10 minutes. Drain potatoes through a colander; set aside in the colander to dry a bit.

While the potatoes and asparagus are both cooling and draining, make the rest of the dish.

Set a large, wide, high-sided skillet – cast iron is best! – on medium to medium-high heat. Add 2 tablespoons of the butter and the bacon (or almonds), and red onion; stir and fry until softened and beginning to brown.

Add the potatoes, stir and cook for a further 10 minutes or so, until the potatoes begin to brown here and there.

Add the spring onions and asparagus; stir, and reduce the heat to low. Stir every now and then, while you fix the eggs.  

In a large cast iron or non-stick skillet over medium-high heat, add 1 – 2 tablespoons of butter. When melted and spread all around, crack in the eggs. Give them all a sprinkling of salt and pepper to taste, and make them as you like them: crispy edges, over-easy, or sunny side up.

When the eggs are done to your liking, place them on top of the hash after you give it one last stirring. You can drizzle any left-over melted butter from the egg pan right on to the hash.

Sprinkle with your garnishing herb of choice and bring this whole beautiful mess to the table with a side dish of sour cream – or tzatziki sauce – and a pile of buttered toast…and okay, maybe some fried ham wouldn’t hurt! And don’t’ forget a hot mat for the table or your mamma will be as angry as a wet hen!

Serves 4

Creamy Maple-Orange-Cran Nog

Mother's Day Blog Image 2.jpgI really must implore you to use freshly squeezed orange juice – the ready-made or concentrate stuff is just too acidic for this drink. Sure, it costs more and takes longer, but isn’t Mom worth it? And since you’ll be making this with your own super-fresh and healthy backyard eggs, enjoying them raw is just fine! The vanilla vodka is optional; if you don’t want to add alcohol to the drink, use a teaspoon of pure vanilla extract instead – the vanilla flavor is lovely!  


1 cup freshly squeezed orange juice

½ cup 100% cranberry juice

1 large, extra-large, or jumbo free run egg

1 Tbsp. pure maple syrup (or runny honey if you prefer)

2 oz vanilla vodka (for non-alcoholic version: 1 tsp. vanilla extract)

2 Tbsp. 35% (whipping) cream

8 – 10 ice cubes, divided

Orange wedges and whole cranberries for garnish; optional


Into a blender add all ingredients (except the orange and cranberries for garnishing) and about 2- 3 ice cubes. Reserve the rest of the ice for serving. If one wants the drink virgin and the other wants it with vodka, it’s fine to add it right into the glass.

Blend on high or on the smoothie setting until frothy. Serve in two glasses with more ice if desired. Garnish is optional, but why not? Just run a couple of orange or tangerine wedges and a single whole cranberry (or another tasty berry!) onto a skewer and balance across the top of the glass. Pretty!   

Makes 2 drinks

Cheers to Mom!  

Signe Langford

Signe Langford

Signe Langford is the author of Happy Hens & Fresh Eggs; Keeping Chickens in the Kitchen Garden with 100 Recipes. She is a chef, Toronto food writer and backyard chicken fanatic.


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