Mother's Day Menu: Easy Mexican Cobbler Eggs & Creamy Chicken Pasta

Updated at: 24/05/2025

Mother's Day is a time for celebrating the incredible women who have shaped our lives, and what better way to show your appreciation than with a delicious home-cooked meal? This year, ditch the predictable brunch and elevate your Mother's Day feast with a menu that's both impressive and surprisingly easy to prepare. We're offering a delightful selection of recipes perfect for a celebratory gathering, designed to minimize stress and maximize flavor, allowing you to enjoy quality time with your mom rather than being stuck in the kitchen all day. Think vibrant colors, fresh ingredients, and dishes that are as beautiful to look at as they are to eat.

This "Mother's Day Feast" features two standout recipes: easy Mexican Cobbler Eggs, a fun and flavorful twist on a classic breakfast dish, and a creamy chicken pasta that's both comforting and elegant. For a step-by-step guide to creating these delectable dishes, along with helpful tips and variations, simply continue reading! Let us help you create a Mother's Day celebration your mom will cherish for years to come.

Tools Needed

  • blender
  • stove
  • mixing bowls
  • whisk
  • baking tray (39cm x 26cm)
  • oven
  • spatula
  • stand mixer or hand mixer

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Savory Dishes

  • In hot water, add salt, serrano chile, chiles de árbol, garlic, and onion. After 5 minutes, add tomatoes (without stems). Once the tomatoes burst, blend everything with cooking water.
  • Add the blended sauce to the warm cooking water. Incorporate epazote. Add eggs one by one. Add cheese slices (optional). Cover and cook for 8 minutes on low heat. Serve with refried beans and tortillas.
  • Cut chicken into small pieces. Season with salt, pepper, onion powder, and garlic powder.
  • Blanch broccoli florets in salted water for 3 minutes. Cool on a tray.
Prepare the Cobbler Egg Sauce: In hot water, add salt, serrano chile, chiles de árbol, garlic, and onion. After 5 minutes, add tomatoes (without stems). Once the tomatoes burst, blend everything with cooking water.Cook Cobbler Eggs: Add the blended sauce to the warm cooking water. Incorporate epazote. Add eggs one by one. Add cheese slices (optional). Cover and cook for 8 minutes on low heat. Serve with refried beans and tortillas.Prepare Chicken for Macaroni: Cut chicken into small pieces. Season with salt, pepper, onion powder, and garlic powder.Cook Broccoli: Blanch broccoli florets in salted water for 3 minutes. Cool on a tray.
Prepare the Savory Dishes
  • In a blender, combine milk, cream, grated cheese, salt/bouillon powder. Blend until smooth.
  • Cook pasta according to package directions. Reserve some cooking water.
  • Melt butter and oil in a pan. Sauté grated onion and garlic. Add chicken and cook until sealed. Add white sauce, macaroni, and reserved cooking water. Stir in cooked broccoli. Top with more grated cheese and cover to melt.
Make White Sauce: In a blender, combine milk, cream, grated cheese, salt/bouillon powder. Blend until smooth.Cook Macaroni: Cook pasta according to package directions. Reserve some cooking water.Combine Macaroni Ingredients: Melt butter and oil in a pan. Sauté grated onion and garlic. Add chicken and cook until sealed. Add white sauce, macaroni, and reserved cooking water. Stir in cooked broccoli. Top with more grated cheese and cover to melt.
Prepare the Savory Dishes

Step 2. Prepare the Cobbler Eggs

  • In hot water, add salt, serrano chile, chiles de árbol, garlic, and onion. After 5 minutes, add tomatoes (without stems). Once the tomatoes burst, blend everything with cooking water.
  • Add the blended sauce to the warm cooking water. Incorporate epazote. Add eggs one by one. Add cheese slices (optional). Cover and cook for 8 minutes on low heat. Serve with refried beans and tortillas.
Prepare the Cobbler Egg Sauce: In hot water, add salt, serrano chile, chiles de árbol, garlic, and onion. After 5 minutes, add tomatoes (without stems). Once the tomatoes burst, blend everything with cooking water.Cook Cobbler Eggs: Add the blended sauce to the warm cooking water. Incorporate epazote. Add eggs one by one. Add cheese slices (optional). Cover and cook for 8 minutes on low heat. Serve with refried beans and tortillas.
Prepare the Cobbler Eggs

Step 3. Prepare the Creamy Chicken Pasta

  • Cut chicken into small pieces. Season with salt, pepper, onion powder, and garlic powder.
  • Blanch broccoli florets in salted water for 3 minutes. Cool on a tray.
  • In a blender, combine milk, cream, grated cheese, salt/bouillon powder. Blend until smooth.
  • Cook pasta according to package directions. Reserve some cooking water.
Prepare Chicken for Macaroni: Cut chicken into small pieces. Season with salt, pepper, onion powder, and garlic powder.Cook Broccoli: Blanch broccoli florets in salted water for 3 minutes. Cool on a tray.Make White Sauce: In a blender, combine milk, cream, grated cheese, salt/bouillon powder. Blend until smooth.Cook Macaroni: Cook pasta according to package directions. Reserve some cooking water.
Prepare the Creamy Chicken Pasta
  • Melt butter and oil in a pan. Sauté grated onion and garlic. Add chicken and cook until sealed. Add white sauce, macaroni, and reserved cooking water. Stir in cooked broccoli. Top with more grated cheese and cover to melt.
Combine Macaroni Ingredients: Melt butter and oil in a pan. Sauté grated onion and garlic. Add chicken and cook until sealed. Add white sauce, macaroni, and reserved cooking water. Stir in cooked broccoli. Top with more grated cheese and cover to melt.
Prepare the Creamy Chicken Pasta

Step 4. Prepare the Chocolate Roll Dessert

  • Preheat oven to 375°F (190°C). Grease and chill a baking tray. In a mixer, beat eggs, sugar, salt, vanilla, and honey until light and fluffy. Gradually add flour and cocoa, mixing gently.
  • Pour batter onto prepared tray, spread evenly. Bake for 8-10 minutes. Let cool slightly, then invert onto a powdered sugar-dusted cloth. Roll up while warm.
  • Whip cold cream with Nilla icing sugar until stiff peaks form.
  • Unroll the cake, spread with Chantilly cream, and roll again. Refrigerate until firm. Decorate with powdered sugar.
Prepare Chocolate Roll: Preheat oven to 375°F (190°C). Grease and chill a baking tray. In a mixer, beat eggs, sugar, salt, vanilla, and honey until light and fluffy. Gradually add flour and cocoa, mixing gently.Prepare Chantilly Cream: Whip cold cream with Nilla icing sugar until stiff peaks form.Fill and Decorate Chocolate Roll: Unroll the cake, spread with Chantilly cream, and roll again. Refrigerate until firm. Decorate with powdered sugar.
Prepare the Chocolate Roll Dessert

Read more: Quick & Easy Pantry Mexican Rice with Rotel

Tips

  • Refrigerate the baking tray for the chocolate roll to prevent sticking.
  • Use eggs at room temperature for the chocolate roll for better volume.
  • Grate the onion for the white sauce to enhance flavor.
  • Use cold mixing bowls and beaters for the Chantilly cream for better results.

Nutrition

  • Calories: Not available without ingredient details
  • Fat: Not available without ingredient detailsg
  • Carbs: Not available without ingredient detailsg
  • Protein: Not available without ingredient detailsg

FAQs

1. Can I make the Mexican Cobbler Eggs ahead of time?

It's best to assemble and bake the cobbler eggs just before serving to keep them warm and bubbly. The filling can be prepped in advance, though.

2. What kind of pasta works best for the Creamy Chicken Pasta?

Almost any pasta shape will work! Fettuccine, penne, or even rotini would be delicious.

3. Can I substitute ingredients in either recipe?

Yes! Feel free to swap out cheeses, vegetables, or proteins based on your preferences and what you have on hand. Get creative!


This Mother's Day, treat your mom to a memorable meal without the kitchen stress. These two recipes are sure to impress, offering delicious flavors and a celebratory atmosphere. Happy Mother's Day from our kitchen to yours!