GMA: Emeril Lagasse Mother’s Day Breakfast In Bed
Chef Emeril Lagasse came by Good Morning America April 17 2013 to talk about his Mother’s Day Breakfast In Bed Contest and show off his grilled peanut butter, banana and honey sandwiches. Emeril said that they’ve had thousands of entries in the Breakfast In Bed contest and that making a decision is going to be tough.
All of the anchors joined Emeril outside as he cooked, though Sam Champion and Josh Elliott lied to a sleeveless and jacket-less Amy Robach to get her outside, telling her it was very warm out. She shivered and rubbed her hands together, as Emeril talked to everyone about his contest and showed them how to make his sandwiches. Although I think it’s worth mentioning that Rachel Smith was also sleeveless. It’s unclear whether she was lied to, but she seemed to be taking the weather a lot better.
Amy Robach asked about the blender that was sitting nearby the pan Emeril used to cook the sandwiches. Josh Elliott joked with her that the blender should be used only by the “bigger kids.” Emeril put some frozen yogurt, orange juice, honey and strawberries into the blender and attempted to blend it. The blender didn’t work. Josh Elliott tried to help him, but Emeril said, “Wait, wait, wait! Stay away from this blender!” Then Emeril walked away from the blender. I guess none of them were big enough kids.
GMA: Emeril Grilled Peanut Butter, Banana and Honey On English Muffins
This meal looked delicious! Josh Elliott compared this to a grilled cheese, but I think this sandwich really stands on its own.
Emeril’s Grilled Peanut Butter, Banana and Honey On English Muffins Ingredients:
- 4 whole wheat or regular English muffins, split in half
- 1/2 cup creamy peanut butter
- 2 ripe bananas, sliced into ¼-inch-thick rounds
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted
Emeril’s Grilled Peanut Butter, Banana and Honey On English Muffins Directions:
- Spread one tablespoon of peanut butter on each half of the English muffins.
- Place the banana rounds equally among four of the halves and drizzle a half teaspoon of honey on top.
- Top each half with the remaining halves.
- Brush one side of the sandwich with half of the melted butter.
- Heat a 12-inch saute pan and place two sandwiches in the pan, buttered side down. Cook on medium heat until crisp and brown, about two to three minutes.
- Brush the tops of the sandwiches with remaining butter.
- Flip sandwiches and cook the other side for another minute.
- Repeat until all sandwiches are done, then cut in half diagonally and serve immediately.