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Yummy Dishes for a Mother’s Day Brunch!

Yummy Dishes for a Mother’s Day Brunch!

We’re just a few days away from Mother’s Day, but just in time to start planning an amazing Sunday brunch for our amazing moms. That’s why we decided to help you out with some ideas for dishes to make for brunch, even if you’re not an expert in the kitchen!

 

Fruit salad

Ingredients

– For the dressing:

1/4 cup of honey

1/4 cup of freshly squeezed orange juice

Zest of 1 lemon

 

– For the salad:

1 lb. strawberries, hulled and quartered

6 oz. blueberries

6 oz. raspberries

3 kiwis, peeled and sliced

1 orange, peeled and wedges cut in half

2 apples, peeled and chopped

1 mango, peeled and chopped

2 cups of grapes

 

Directions

  1. In a small bowl whisk together honey, orange juice, and lemon zest. 
  2. Add fruit to a large bowl and pour over dressing, tossing gently to combine. 
  3. Chill until ready to serve.
    • 8-10 servings
    • Total time: 20 minutes

 

Eggs benedict

 

Ingredients

4 large eggs, plus 2 large egg yolks

1 tablespoon of butter

4 slices of Canadian bacon

2 English muffins, split and toasted

1 tablespoon of warm water

1 tablespoon of fresh lemon juice

3/4 teaspoon of kosher salt

1/2 cup of (1 stick) butter, melted

Chopped fresh chives, for serving

 

Directions

  1. Poach eggs: Fill a large saucepan with 2 inches water and bring to a boil. Reduce heat to a bare simmer. Break 1 egg into a small bowl and gently tip into the pan. Use a spatula to gently lift the egg from the bottom of the pan. Repeat with remaining 3 eggs and cook until the whites are just set, but the yolks are still runny, about 3 minutes. Using a slotted spoon, remove the eggs to a paper towel–lined plate to drain.
  2. In a large skillet over medium-high heat, melt butter. Add Canadian bacon and cook, flipping once, until golden on both sides, about 4 minutes. 
  3. Arrange bacon on top of English muffin halves and top with poached eggs.
  4. Make sauce: In a blender, combine egg yolks, water, lemon juice, and salt and blend until frothy. With blender running, pour in hot melted butter in a very thin stream, blending until sauce is thick and emulsified.
  5. Spoon sauce over eggs. Sprinkle with chives and season with salt and pepper. Serve immediately.
    • 4 yields
    • Total time: 30 minutes

 

Crepes

 

Ingredients

1 cup of all-purpose flour

2 large eggs

1 tablespoon of granulated sugar

1/4 teaspoon of kosher salt

1 1/2 cup of whole milk

1 tablespoon of butter

Fresh fruit, for serving

Powdered sugar, for serving

 

Directions

  1. In a large mixing bowl whisk the flour, sugar and salt until combined. Then create a well with flour and add the eggs. Gradually pour in milk, whisking to combine after each addition. Let batter stand at room temperature until slightly bubbly on top, 15 to 20 minutes.
  2. In a small skillet over medium heat, melt butter. About 1/4 cup at a time, drop batter evenly onto pan, swirling it to evenly coat.
  3. Cook for 2 minutes, then flip and cook for 1 minute more. Repeat with remaining batter. 
  4. Serve crêpes warm with fresh fruit and powdered sugar.
    • 4 yields
    • Total time: 35 minutes

 

Copycat IHOP Pancakes

 

Ingredients

– For the whipped butter

1/2 cup of butter, softened 

2 tablespoons of whole milk

 

– For the pancakes

2 cups of all-purpose flour

3 1/2 tablespoons of granulated sugar

1 1/2 teaspoon of baking powder

1 1/2 teaspoon of baking soda

1 teaspoon of kosher salt

2 cups of buttermilk

2 large eggs

3 tablespoons of melted butter

Maple syrup, for serving

 

Directions

– For the whipped butter

In a medium bowl using a hand mixer or whisk, beat together butter and milk until mixture is fluffy and scoopable, 2 to 3 minutes. Cover with plastic wrap and set aside.

 

– For the pancakes

  1. Preheat the oven to 200º. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and pour in buttermilk. Add eggs over buttermilk and whisk until combined, then fold in melted butter until just combined. (Clumps are ok!)
  2. Preheat a large nonstick skillet over medium-low heat until hot but not scorching, 2 to 3 minutes. Using a measuring cup, ladle ½ cup batter into the center of the skillet and use the bottom of the measuring cup to smooth batter out into a uniform circle about 5½” wide.
  3. Cook 2 to 3 minutes until the sides start to lift from the pan and bubbles start to form on top. Flip, then cook for an additional 1 to 3 minutes, or until the other side is golden brown. Transfer to a baking sheet and keep warm in the oven until ready to serve. Repeat with remaining batter.
  4. Top pancakes with a scoop of whipped butter and drizzle with maple syrup.
    • 4-6 yields
    • Total time: 5 minutes

 

Quiche Lorraine

 

Ingredients

– For the crust

1 1/4 cup all-purpose flour

1/2 teaspoon of kosher salt

1/2 cup (1 stick) cold butter, cubed

3 tablespoons of ice water

 

– For the quiche

8 slices of bacon

1 1/2 cup shredded Gruyère, divided

1 shallot, minced

6 large eggs

See Also

1 1/2 cup heavy cream

Pinch of cayenne

Pinch of nutmeg

Kosher salt

Freshly cracked black pepper

 

Directions

  1. Make the crust: In a large bowl whisk together flour and salt until combined. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Add ice water by the tablespoon until the mixture forms into a crust. Form into a disc, wrap in plastic wrap, and refrigerate until firm, 30 minutes.
  2. Preheat the oven to 375°. On a lightly floured surface, roll out the crust until ¼” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use.
  3. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain.
  4. Scatter cooked bacon on pie crust with 1 cup Gruyère and shallot. In a large bowl, whisk together eggs, cream, cayenne, and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese.
  5. Bake until the crust is golden and eggs cooked through, 40 minutes. Let cool for 15 minutes before slicing and serving.
    • 6 yields
    • Total time: 1hour 40 minutes

 

Dalgona Martini

 

Ingredients

Ice

2 oz. Baileys

2 oz. vodka

2 tablespoons of granulated sugar

2 tablespoons of instant coffee

2 tablespoons of cold water

 

Directions

  1. Fill a cocktail shaker or glass with ice, add Baileys and vodka. Stir or shake vigorously until well chilled. Strain into a martini glass. 
  2. In a medium bowl, combine sugar, coffee, and water. Vigorously whisk until mixture turns silky smooth and shiny, then continue whisking until it thickens and holds its lofty, foamy shape.
  3. Dollop and swirl the whipped coffee mixture on top of the martini.
    • 1 serving
    • Total time: 5 minutes

 

Everything bagel casserole

 

Ingredients

Cooking spray

4 everything bagels, chopped

1 1/2 cup of shredded white cheddar

1 1/2 cup of halved cherry tomatoes

1 oz. (8-oz.) block cream cheese, cut into 1/2″ cubes

1/2 red onion, thinly sliced

8 large eggs

2 1/2 cups of milk

2 green onions, sliced, plus more for garnish 

Kosher salt

Freshly ground black pepepr

Pinch cayenne

1 teaspoon of poppy seeds

1 teaspoon of dried minced onion

1 teaspoon of sesame seeds

1 teaspoon of dried garlic 

1 teaspoon of coarse salt

 

Directions

  1. Preheat the oven to 350° and grease a 9”-x-13” baking pan with cooking spray. Scatter about half of the bagel pieces in the baking pan then top with half of the cheddar, tomatoes, cream cheese, and red onion. Repeat to make another layer.
  2. In a large bowl, whisk together eggs, milk, and green onions. Season with salt, pepper, and a pinch of cayenne pepper. Pour mixture over bagels making sure to coat each bagel piece. Sprinkle seasonings over the casserole then cover with foil and bake for 45 minutes. Remove foil and bake until bagels are golden and eggs are cooked through, about 25 minutes more. Let cool for 30 minutes. 
  3. Garnish with green onions before serving.
    • 8 servings
    • Total time: 1 hour 20 minutes

 

Here’s to crafting a Mother’s Day brunch that any mom or mother figure will love! Whether you’re looking to serve fun drinks, decadent foods, or healthy snacks, any one of these dishes will make for a fabulous brunch full of celebrations. FBI STYLE hopes you enjoy yourself and make sure to have an awesome day with your mom starting off with a yummy brunch!

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