Surprise mom and show your love with a few of our favorite brunch recipes. Don't forget a bouquet of mom’s favorite flowers!
Instructions
Set the EGG for indirect cooking (with convEGGtor) at 350°F/177°C and lightly grease a Stir Fry & Paella Pan.
Prepare topping and filling as laid out below.
Place dough on a lightly greased work surface and pat or roll it into a rectangle, about 1⁄4” thick. Spread filling evenly over the dough and roll dough into a log, the long way.
Use a serrated knife to slice the log into 16 slices. To make clean cuts, rinse the blade in hot water and wipe it off between slices.
Place buns in the Stir Fry & Paella Pan and pour the remaining topping over them.
Cook sticky buns in the EGG for 25 minutes, or until slightly brown. Remove them from the EGG and loosen their edges with a knife and scoop out with a rubber spatula.
Allow to cool slightly before serving. Store extras at room temperature in an airtight container. Makes 16 buns.
For the topping, whisk together the syrup and softened butter. Pour half of the glaze in the bottom of the Stir Fry & Paella Pan and sprinkle brown sugar and pecans on top. Reserve the remaining topping for later.
For the filling, whisk together the butter, sugar and cinnamon.
Recipe and photo from Big Green Egg.
Set your EGG for indirect cooking with a convEGGtor at 400°F/204°C. Add the skillet to preheat.
Add extra virgin olive oil to the skillet, and then add the butter. Once the butter melts, add the onion, leek and potatoes, salt and pepper. Cook until the leek and onions have sweated down and the potatoes are soft, approximately 10-15 minutes. Stir occasionally. Spread the leek, onion and potato mix evenly on the bottom of the pan.
While the vegetables cook, whisk the eggs, heavy cream and cheddar cheese together in a bowl. Add the egg mixture and the ham to the skillet. Cook for 10 minutes.
Add crumbled goat cheese to the top of the frittata, and let cook another 10 minutes or until the edges are golden brown and the middle of the frittata is set.
Let rest for 10 minutes, slice and serve!
Recipe and photo from Big Green Egg.