We’re always searching for tasty brunch recipes and with Mother’s Day coming up, we think this recipe from Cynthia Beretta of Beretta Family Farms is everything! As a mom of three, Cynthia knows the value of having time together as a family even in the kitchen! What’s her idea of the perfect way to spend Mother’s Day?
She tells us the perfect day would be waking up to breakfast in bed with all three of her children home. “It’s very rare with the kids gone to school that we get to spend much time together, so any time I get with my family together makes for the perfect day,” says Cynthia. “We would spend the day outside on the farm with Leischen and Mike on the horses while the boys and I trek behind them down the beaten trails on our property. The day would come to an end by enjoying a meal all together on our backyard deck enjoying good food and some great laughs.”
Here’s one of Cynthia’s favourite brunch recipes!
Cynthia Beretta’s Bacon and Egg Stuffed Sourdough Waffles
(Makes 4 Large Waffles)
- 4 oz. (1/2 cup or 115 g) organic butter
- 8 oz. (1 cup or 225 g) organic milk
- 9 oz. (about a cup or 255g) white sourdough starter (if you do not have this, see below)
- 1 tsp kosher salt
- 1 tbsp. (packed) brown sugar
- 6 oz. (about 1 1/2 cups or 170 g) all-purpose flour
Prepping the Sourdough Waffles:
Heat the organic butter and organic milk in a pan until the butter is melted and then let cool to room temperature.
Add the milk-butter mixture to the white sourdough starter, salt, brown sugar and all-purpose flower. Mix these together to form your batter, then cover tightly and let it stand it for 8 – 14 hours. Cynthia suggests to make the batter before bed so it’s ready to go in the morning!
In the Morning:
Pre-heat the waffle iron for 10-15 minutes. While this is warming up you can prepare your bacon and eggs. Scrambled about a dozen farm fresh eggs (any leftovers will be devoured by the kids regardless) and fry up a pack of Beretta Smart Cuts Bacon. Once the bacon is nice and crisp, pat it down, crumble it and set it aside with the scrambled eggs.
Once the waffle iron is ready to go, add a small amount of batter and smooth it across the surface. Pile your desired amount of ‘filling,’ being sure to keep it in the center of the waffle iron. Top with another thin layer of waffle batter and close the iron. If your iron does not have an indicator light, 6-8 minutes is usually a good sweet spot for the perfect waffle.
When the waffle is finished, Cynthia suggests two options: for the classic breakfast connoisseur, top with local maple syrup – Cynthia get’s hers from a Mennonite community in Orangeville. For someone in the mood for something savoury, try sliced avocados and some shredded cheddar cheese compliment the fillings perfectly.
Sourdough Starter Recipe:
If you do not have sourdough starter it is very easy to make! You’ll just have to plan ahead as it does take a few days. This recipe from Bon Appetit a good one!