Chef Emeril Lagasse Creates a Mother’s Day Breakfast Inspired by His Own Mom

Emeril Lagasse has been serving surprise breakfast in bed to deserving moms at secret locations across the country for 25 years on “Good Morning America” ​​on Mother’s Day.

This year, the chef spoke with “Good Morning America” ​​ahead of the occasion to look back at some of the best Mom-ents.

“It’s been a lot of fun. There’s been a lot of special people along the trip,” Lagasse said.

While the chef and restaurateur said “there have been so many” wonderful surprises, “the best reaction we’ve ever received” was in 2011 for Mary Tyson in Albany, Georgia.

“She was so shocked when we knocked on the door,” he recalls. “She lost her mind and when her family started coming” along with the whole town, including members of her church, the military, local leaders and other friends, Lagasse fondly remembers serving her a special breakfast dish made with her favorite ingredient, strawberries.

The previous year, Almaz Gebremedhin’s surprise, “was probably one of the most emotional for me,” Lagasse told “GMA.” “She was a refugee from Ethiopia (with) five children. And she was a cleaner in this hospital. And when I went in to pick her up. She froze…and what was special was was her kids. She’s the woman of the year, that’s for sure. All her kids she sent to college.”

“I got goosebumps just thinking about it,” he said.

Emeril Lagasse Mother’s Day recipes inspired by his mom

Lagasse finds inspiration to honor these moms from her own “hardcore Portuguese” mom, Hilda Medeiros. “She (was) special – but we are still together.”

He said his mannerisms and gestures in the kitchen also resemble those of his late mother.

“My wife tells me that all the time, she said, ‘just like your mother,’” he said.

To honor Hilda, Lagasse shared a new recipe with “GMA” for one of her favorite breakfasts, chorizo ​​potato hash.

“What I would do for my mom is serve it on a plate, and then I would put the fried egg right on top,” he said. “Happy Mother’s Day, Mom. I know you’re up there,” Lagasse said, blowing a kiss.

Chorizo ​​and Potato Hash with Fried Eggs, Easy

Ingredients
2 1/2 cups russet potatoes, peeled and cubed (1/2 inch)
Salt, as needed
2 tablespoons of olive oil
3/4 pound chorizo, fresh or smoked, crumbled or roughly chopped
1 cup chopped onion
1/2 cup finely chopped red peppers
2 teaspoons minced garlic
1 cup beef or chicken broth
Emeril’s original essence or other Creole seasoning
Salt and freshly ground black pepper
Fried eggs too easy, to serve, the recipe follows
2 tablespoons chopped fresh parsley

Directions
Place potatoes in a medium saucepan with enough salted water to cover by 1 inch. Bring to a boil and cook until just tender but still firm, 8 to 10 minutes. Drain well.
In a large skillet over medium-high heat, add the olive oil and, when hot, add the sausage, breaking it into small pieces if necessary, and cook until browned , usually 5 to 6 minutes. Remove with a slotted spoon and drain on absorbent paper.
To the fat remaining in the pan, add the onions and peppers and cook, stirring, over medium-high heat until tender, about 3 minutes. Add the garlic and cook for 1 minute, stirring.
Add the potatoes and cook, stirring only occasionally, until they begin to turn crisp and golden, 7 to 8 minutes.
Return the sausage to the pan and season with salt, pepper and essence to taste. Add the beef stock and bring to the boil, stirring gently to keep the potatoes intact. Reduce heat and simmer until mixture thickens slightly, 1 to 2 minutes. Adjust seasoning if necessary and cover to keep warm while preparing eggs.
Divide the mince between 4 large plates and garnish each portion with 2 fried eggs. Garnish the eggs and mince with parsley and serve immediately.

Over-Easy Fried Eggs

Makes 8 eggs, 4 servings

Ingredients
4 tablespoons unsalted butter
8 large eggs
Salt to taste
Freshly ground black pepper to taste

Directions
Melt 1 tablespoon butter in each of 2 heavy medium skillets over medium-high heat.
When the butter is foamy, carefully crack 2 eggs one by one into each pan and season lightly with salt and pepper.
Reduce heat to medium-low, cover, and cook until whites are firm and set and yolks are still runny, about 2 minutes.
Uncover and, using a spatula, separate the eggs from each other and carefully turn over. Cook uncovered on the second side briefly for runny yolks, 20 to 30 seconds, or longer for firm yolks.
Remove from heat, season with salt and pepper to taste and transfer to plates.
Repeat with remaining butter and eggs and serve immediately, 2 eggs per person.

Recipe courtesy of Chef Emeril Lagasse, all rights reserved

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