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Mother's Day Brunch

Happy Mother’s Day! While I believe that our loved ones should be celebrated every day, this is a fun holiday to pay special attention to any mother figures in your life. Today, I’m sharing a brunch menu that’s perfect for recognizing all the incredible moms out there.

Above: My mom, Becky. Note her wearing lipstick in the pool.

This menu takes about two hours to prepare from start to finish. I started making the scones at 9:30 AM and served brunch at 11:30.

These cranberry orange scones are delicious for a Mother’s Day brunch. While scones may seem fussy to make, Ina Garten’s recipe is easy to follow, and the scones turn out bakery-quality every single time. They are lightly sweet and pair well with the savory quiche and bacon.

There are so many options on how to cook bacon. My mom is a firm believer that it’s best to cook it in the microwave. I, on the other hand, like roasting it in the oven. It’s so simple, you don’t have to baby it, and cleanup is easy. Preheat your oven to 400 degrees, line a baking sheet with parchment paper, and lay out strips of thick-cut bacon (don’t overlap). Bake for 20 minutes for crisp bacon, then drain the pieces on paper towels.

Get the Recipe: Roasted Bacon

To add brightness to the meal, I served individual fruit salads in my grandmother’s champagne coupes. I did a combination of blueberries, raspberries, and blackberries.

I love mushrooms and spinach in scrambled eggs and decided to use that combo in a quiche. Pie crusts are my NEMESIS (no, I’m not being dramatic; I hate making pie crust) so I cheat and use frozen. This quiche is straightforward to make but elegant to serve for brunch.


Spinach Mushroom Quiche

1 frozen pie crust

1 tablespoon vegetable oil

2 cups cremini mushrooms, sliced

2 cups raw spinach

4 extra-large eggs

1 1/4 cups light cream

1 tablespoon chopped fresh parsley

2 teaspoons chopped fresh thyme

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1/4 teaspoon freshly cracked pepper

3/4 cup freshly grated Gruyere cheese

1/4 cup freshly grated Parmigiano-Reggiano

Preheat the oven to 350 degrees.

Heat the oil in a medium (10-inch) sauté pan over medium-low heat. Add the mushrooms and sauté for about 10 minutes, until well browned and cooked through. Add the spinach and cook until wilted. You want to cook out any excess water.

In a large bowl, whisk together the eggs, cream, parsley, thyme, nutmeg, salt, and pepper.

Sprinkle half of the Gruyere and Parmesan on the crust, then the spinach, then the remaining cheese. Pour the egg mixture over the top. Bake for 35 minutes. It will puff up in the oven, but don’t be alarmed. Cool for 15 minutes, cut into wedges, and serve.

Hot Tip: grind parmesan in food processor to save time.


Get the Look:

I wanted to include my mom’s favorite color (pink) in the table setting and these adorable Amanda Lindroth x Julia Berolzheimer napkins fit the bill. I kept the rest of the table neutral with some oatmeal placemats and our everyday white china. I’m obsessed with these champagne flutes. They are so chic; they elevate any table. For the centerpiece, I picked up some tulips from Whole Foods and arranged them in a white pitcher.

"Delicious. That was the best brunch I've ever had." - my mother, an unbiased reviewer


Thanks for reading!

- Sam


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