Winn-Dixie Saves Customers Time and Money this Mother's Day with $0.50 Eggs and More...

In 2015, Americans spent an average of $173 on Mother’s Day, resulting in the highest amount in the last 12 years according to the National Retail Federation. As well, Mother’s Day is the number one day for restaurant sales, but surprisingly Mom was right, “money does not grow on trees!”

Winn-Dixie is helping customers spend a little less this year by offering great low prices on Mother’s Day favorites and to help keep Mom out of the kitchen. Plus this Friday-Sunday only, customers who spend $30 or more will receive a dozen large Winn-Dixie eggs for only $0.50 – the lowest price Winn-Dixie has sold eggs in more than a decade!

So skip the restaurant reservations and celebrate Mom with something made from the heart. Serve Mom breakfast in bed with Curtis Stone’s Mother’s Day recipe:

Brown Butter French Toast with Warm Honeyed Blueberries and Sour Cream

Prep: 15 minutes

Cook: 15 minutes

Serves: 4

Ingredients:

- 4 tbs. unsalted butter

- 1 cup whole milk

- 1 cup sugar, divided

- 6 large eggs

- 3/4 tsp. ground cinnamon

- 8 one-inch-thick slices French bread

- Three 6-oz. containers fresh blueberries

- 2 tbs. honey

- 1 lemon, zested, juiced

- 1 cup sour cream

Instructions:

1. Preheat oven to 200°F. Place a baking sheet in oven.

2. Heat a small skillet over medium-high heat. Add butter and swirl for about 1 minute, or until butter has stopped foaming and is light brown. Remove from heat.

3. In large rectangular baking dish, whisk milk, 3/4 cup sugar, eggs, and cinnamon until well blended. Working in batches, soak bread in custard, turning once, for about 4 minutes, or until custard is absorbed.

4. In each of 2 large heavy nonstick skillets, heat 1 tbs. browned butter over medium heat. Place 2 slices of bread in each skillet and cook for about 2 minutes per side, or until bread is golden brown and heated through. Place French toast on baking sheet in oven to keep warm. Wipe skillets and repeat to cook remaining bread.

5. Meanwhile, in a medium saucepan, combine 3 tbs. sugar, blueberries, honey, 2 tbs. lemon juice, zest, and 1/4 tsp. salt. Cook over medium heat for about 4 minutes, or until sugar melts and blueberries soften slightly. Don’t let blueberries cook too long or they will become mushy and lose their beautiful shape. Remove pan from heat.

6. In a medium bowl, whisk remaining 1 tbs. sugar, 1 tbs. water, and sour cream until smooth.

7. Divide French toast among 4 plates. Top with warm honeyed blueberries and serve with a dollop of sour cream.

Make-ahead:

Custard, honeyed blueberries, and sour cream can be made up to 1 day ahead, covered separately and refrigerated. Rewarm blueberries over low heat before serving.