The Ultimate Mother's Day Brunch

Nothing says I love you like a homemade meal so, this year, why not treat mom to a delicious brunch. This fresh spring menu is easy yet impressive and has a little something for everyone.

Strawberry Bellini A spring twist on a classic bellini, we use strawberry purée instead of peach. The result is an easy, beautifully-hued seasonal cocktail that’s perfect for brunch.

Strawberry Bellini, Food Network


1 pint organic strawberries, washed, dried, and stems removed

1 bottle good sparkling wine

  1. Place the strawberries in a powerful blender and blitz until smooth. Pass through a fine mesh sieve.

  2. Divide the strawberry purée between 6 glasses (or pour into the bottom of a carafe) and top with chilled sparkling wine.

  3. Give the mixture a stir and serve immediately.

Spring Veggie Scramble

As easy as it is elegant, this scramble is pretty much guaranteed to become a permanent addition to your breakfast/brunch repertoire.

Spring Veggie Scramble, Pioneer Woman


4 tablespoons oil, divided

3 tablespoons butter, divided

2 medium leeks, cleaned, cut in half lengthwise, then sliced into ¼-inch half moons

salt and pepper

1 large bunch asparagus (about 16 spears), cut into 1-inch pieces

12 large organic eggs

¼ cup chopped chives, to garnish

  1. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large sauté pan over medium heat. When the pan is hot and the butter has melted, add the leeks and a generous pinch of salt and sauté for 5 minutes. Add asparagus, another big pinch of salt, and sauté 5 more minutes, or until tender (this might take more or less time depending how thick your asparagus is).

  2. While the leeks and asparagus cook, crack the eggs into a large bowl, whisk to combine, and season generously with salt and pepper. Remove the sautéed vegetables to a bowl and add the remaining 2 tablespoons of olive oil and 1 tablespoon of butter to the pan.

  3. Pour the eggs into the pan and cook over medium-low heat for 5-7 minutes, scraping the bottom of the pan and stirring constantly with a spatula. When the eggs are almost set but still a bit runnier than you like them, add the sautéed leeks and asparagus back into the pan, stir to combine, then transfer to a serving platter.

  4. Garnish with chopped chives and serve immediately.

Cinnamon French Toast Bread Pudding

You can assemble this bread pudding the night before and bake it off in the morning. Cook it in a pretty dish and it can go straight from the oven to the table.

Cinnamon French Toast Bread Pudding, The Goop


2 tablespoons butter, cut into small pieces + extra for buttering the dish

½ large loaf day-old challah bread, cut into large 1-inch pieces (about 6 cups)

2 eggs

1 egg yolk

¼ cup + 2 tablespoons sugar

½ teaspoon ground cinnamon

1 teaspoon vanilla

1 cup whole milk

¾ cup half and half

fresh berries for serving, optional

  1. Preheat the oven to 350°F.

  2. Butter an 8-inch square baking dish or 2 ½ quart dutch oven.

  3. Cut the challah into 1-inch pieces and place in a large bowl.

  4. Whisk the eggs and egg yolk in a separate large bowl. Add sugar, cinnamon, and vanilla and whisk to combine. Whisk in whole milk and half and half and pour the mixture over the cubed challah.

  5. Let the mixture sit for 10 minutes before transferring to the prepared baking dish. Top with the diced butter, pop in the oven, and bake for 20 minutes.

  6. Eat hot or at room temperature with fresh berries, if desired.

Spring Pea & Fresh Herb Salad

Bright with lemon zest and fresh herbs, this simple salad makes an elegant addition to any brunch, lunch, or dinner spread. If you’re serving this as part of a buffet, consider leaving the dressing on the side so the butter lettuce doesn’t get soggy as it sits.

Spring Pea and Herb Salad, Fresh, The Goop


for the salad:

1 head butter lettuce, washed and dried, leaves roughly torn

1/3 pound fresh shelling peas (about 1/3 cup shelled peas)

1/3 pound sugar snap peas (about 25), strings removed and cut into ½-inch slices

8 spring radishes, thinly sliced

1 ½ tablespoons chopped tarragon leaves

2 tablespoons chopped fresh mint leaves

for the dressing:

1 tablespoon minced shallot

½ teaspoon finely grated lemon zest (we use a microplane)

1 tablespoon lemon juice

1 teaspoon Dijon mustard

4 tablespoons olive oil

salt and pepper to taste

  1. Combine all the salad ingredients in a large bowl.

  2. To make the dressing, whisk together the first 5 ingredients and season to taste with salt and pepper.

  3. Toss with the dressing and add more salt and pepper to taste.

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