Mother’s Day Brunch Recipes

It’s too late to make Mother’s Day brunch reservations! One way to convince Mom that you didn’t forget Mother’s Day is by preparing a delicious brunch! Here’s four tasty Mother’s Day brunch recipes that are fairly easy to make, and as a bonus we’ve included some printable bookmarks that will make Mom think that you’ve actually planned in advance!

Some of this article was written with the assistance of Chat GPT, but hey! we’re not cooks, so we needed a little help!

Lobster Benedict with Avocado and Hollandaise Sauce

Ingredients:

• 4 English muffins, split and toasted
• 1/2 pound cooked lobster meat, chopped
• 4 poached eggs
• 1 avocado, sliced
• Hollandaise sauce (see recipe below)
• Salt and pepper to taste

Directions:

1. Toast the English muffins and set them aside.
2. Heat up the chopped lobster meat in a pan until warmed through.
3. Poach the eggs in simmering water for 3-4 minutes, until the whites are set and the yolks are still runny.
4. To assemble, place some avocado slices on each English muffin half, followed by a spoonful of warmed lobster meat. Top each half with a poached egg, spoon the Hollandaise sauce over the top, and sprinkle with salt and pepper to taste.

Hollandaise Sauce:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and cayenne pepper to taste

Directions:

1. In a double boiler, whisk together the egg yolks and lemon juice until thickened.
2. Slowly whisk in the melted butter until the sauce is thick and creamy.
3. Season with salt and cayenne pepper to taste.

Enjoy this decadent and savory Lobster Benedict with Avocado and Hollandaise Sauce for a special Mother’s Day brunch or any occasion that calls for a delicious meal!

Eggs Benedict

Ingredients:

• 4 English muffins, split and toasted
• 8 slices of Canadian bacon
• 8 poached eggs
• Hollandaise sauce (see recipe below)
• Salt and pepper to taste

Directions:

1. Toast the English muffins and set them aside.
2. Fry the Canadian bacon until it is cooked to your liking.
3. Poach the eggs in simmering water for 3-4 minutes, until the whites are set and the yolks are still runny.
4. To assemble, place a slice of Canadian bacon on each English muffin half, followed by a poached egg. Spoon the Hollandaise sauce over the top, and sprinkle with salt and pepper to taste.

Hollandaise Sauce:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and cayenne pepper to taste

Directions:

1. In a double boiler, whisk together the egg yolks and lemon juice until thickened.
2. Slowly whisk in the melted butter until the sauce is thick and creamy.
3. Season with salt and cayenne pepper to taste.

Strawberry and Cream Cheese Stuffed French Toast:

Ingredients:

• 8 slices of bread
• 4 ounces of cream cheese, softened
• 1/4 cup of strawberry preserves
• 4 eggs
• 1/2 cup of milk
• 1 teaspoon of vanilla extract
• Butter for frying
• Powdered sugar for dusting

Directions:

1. In a small bowl, mix together the cream cheese and strawberry preserves until well combined.
2. Spread the cream cheese mixture onto four slices of bread, and top with the remaining slices to make four sandwiches.
3. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
4. Dip each sandwich in the egg mixture, coating both sides.
5. In a large skillet, melt some butter over medium heat. Fry the sandwiches for 3-4 minutes on each side, until golden brown.
6. Dust with powdered sugar before serving.

Spinach and Feta Quiche:

Ingredients:

• 1 pie crust – get a ready made one in the dairy section
• 4 eggs
• 1/2 cup of milk
• 1/2 cup of heavy cream
• Salt and pepper to taste
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of garlic powder
• 1/2 cup of chopped spinach
• 1/2 cup of crumbled feta cheese

Directions:

1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch pie dish.
3. In a large bowl, whisk together the eggs, milk, and heavy cream.
4. Season with salt, pepper, thyme, oregano, and garlic powder.
5. Add the chopped spinach and feta cheese, and stir to combine.
6. Pour the mixture into the prepared pie crust.
7. Bake for 35-40 minutes, until the filling is set and the top is golden brown.
8. Let the quiche cool for 5-10 minutes before slicing and serving.

Here’s a set of 6 printable Mother’s day bookmarks, thanks for following us!