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Dining In — Recipe of the Week: Mother’s Day – virtually


This will be a Mother’s Day unlike any we have known.

There won’t be large gatherings of families to toast Mom on her day, or throngs filling local restaurants for brunch and dinner.

But there will be lots of flower and candy deliveries, cavalcades of cars driving by, phone calls and cards dropped off as well as brunch and dinner deliveries and pickups from local restaurants.

We are far enough into the pandemic that many local restaurants have become adelpt at crafting meals for pickup or delivery that can be eaten at home. Many are gearing up for Mother’s Day with menus for brunch and dinner that can be sent to Mom or brought home for her to enjoy.

The Plumsteadville Inn in Plumsteadville is known for its Mother’s Day brunch, and many reservations are made as much as a year in advance. This year the inn will offer a curbside pickup brunch package, which is a family-style meal for four including quiche, bagels, cold fish platter, deviled eggs, cheesy potatoes, salad and dessert sampler. The regular curbside menu also is available.

Springtown Inn in Springtown is offering a special Mother’s Day menu for pickup, while Solstice in Newtown will offer a Mother’s Day Brunch menu from 10:30 a.m.- 2:30 p.m. and dinner service from 4:30 to 6 p.m. for delivery or pickup. Flowers or balloons can be added to the orders.

The Pineville Tavern in Pineville is offering pickup or delivery of a special menu for the day in addition to a multi-course “Make Mom Dinner” surf-and-turf package that comes with cooking and heating instructions, depending on the dish.

Caleb’s American Kitchen in Lahaska has expanded its days of service and is offering a special menu for Mother’s Day curbside pickup.

The Washington Crossing Inn in Washington Crossing is offering a special three-course takeout menu; meanwhile Quinoa in Doylestown and El Tule in Lambertville, N.J., have expanded their family-style menu options for four and each mom gets a tres leche cake.

If you prefer to cook for your favorite mom, this recipe from has the moderate challenge of making hollandaise sauce. Tips from the author: Don’t heat it too much or the eggs will start to scramble, make sure the bowl never touches the water, and don’t stop whisking.

Eggs Benedict Bake

butter, for skillet

8 English muffins, torn into small pieces

1 pound deli sliced ham, chopped

8 large eggs

2 cup whole milk

1 teaspoon garlic powder

Kosher salt

Freshly ground black pepper

For the hollandaise:

4 large egg yolks

Juice of ½ lemon

½ cup melted butter

Pinch cayenne pepper

Paprika, for garnish

1. Butter a large oven-safe skillet. Alternate layers of English muffins and ham in skillet until they’re both used up.

2. In a large bowl, whisk together eggs, milk, and garlic powder and season generously with salt and pepper. Pour mixture over ingredients in skillet and cover with plastic wrap. Refrigerate at least 1 hour or up to overnight.

3. When ready to bake, preheat oven to 375 degrees. Bake until bread is golden and eggs are cooked through, 1 hour. (Cover with foil if top is getting too brown.) Let cool.

Make hollandaise:

1. Bring 2 inches of water to a boil in a small saucepan, then reduce heat to maintain a low simmer. In a medium heatproof bowl, whisk together egg yolks with lemon juice. Place over saucepan (be sure bottom of bowl doesn’t touch water) and, while whisking vigorously, slowly add melted butter and whisk until thickened, about 2 minutes. Remove from heat and season with cayenne and salt.

2. Drizzle hollandaise over bake and sprinkle with paprika before serving.