Mother’s Day is just around the corner and I thought it would be sweet to celebrate everything your mom does with a Mother’s Day Brunch. My idea (and my mom’s) of a perfect brunch is not a mix of breakfast and lunch, but instead breakfast and dessert. Yup, a good brunch has to have something sweet. I’ve got the perfect line up of delicious breakfast dishes and some desserts that can pass as breakfast – if they’re made with fruit then it counts as breakfast.
Remember to keep your mom in mind when creating the menu. Does she love chocolate or is she more of a fresh fruit lover. Have a blend of savoury and sweet recipes and include some make ahead recipes for a smooth stress free brunch. My mom loves recipes that boarder dessert for breakfast – scones, crepes and chocolate chip banana bread, so I included these along with some fresh chia pots and granola parfaits. For those who are more traditional we also have mini frittatas to round out the spread.
The Menu
mini frittatas
scones with lemon curd & chia jam
pink sorbet mimosa
granola & yogurt
fruit salad
Table Setting/Decor:
- It wouldn’t be Mother’s Day without some fresh flowers to bring a pop of colour and a little elegance to the table. I went with a mix of babies breath, carnations and tulips (some of mom’s favourites).
- Variety of serving wear. Gather a mix of platers, plates, boards and jars. I used wood, vintage pieces, glass and marble for a really nice variety. I think having a mix adds a little interest to the table and helps showcase the food. It’s also nice to add some height with a cake stand or tiered tray.
- Don’t forget the vases. I used a few small milk bottles and mini glass vases which were very pretty grouped around the table.
- You can also have some cloth napkins, pretty gold/bronze serving utensils or a table runner to add a little more elegance.
Scones and Mini Frittata
(others recipes are linked above)
- Scones
- 1 3/4 cups AP flour
- 2 tsp baking powder
- 1/4 cup coconut sugar
- 1/4 tsp salt
- 1/2 cup coconut oil (in solid form)
- 1/2 cup almond milk
- 1 tsp vanilla
- Mini Frittata
- 6 eggs
- 1/4 cup finely chopped chives
- 1/3 cup + 2 Tbsp almond milk
- 2 Tbsp goat cheese
- Preheat oven to 350 degrees.
- Add dry ingredients to a mixing bowl and whisk to combine.
- Cut coconut oil into the dry mix using a fork until the mixture resembles a fine crumb. You don’t want to use your hands as it will melt the oil.
- Add the milk and vanilla and mix gently with a wooden spoon until the dough just comes together.
- Turn the dough onto a parchment lined baking tray and shape into a disk about 1/2 to 1 inch thick.
- Bake 30-35 minutes, or until lightly golden.
- Preheat oven to 350 degrees.
- Beat the eggs with the chives and milk until well combined.
- Crumble in the goat cheese and stir gently.
- Divide the mixture into 6 greeted muffin tins and bake 20-25 minutes.
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