RECIPES For MOTHER'S DAY Brunch

Today, I’m sharing a collection of my favorite recipes to help you create a Mother’s (and Mother Figures) Day brunch to remember. It’s the perfect opportunity to celebrate the women who’ve nurtured, supported + inspired us, whether that’s moms, grandmothers, sisters, aunts, friends, or teachers. Gather your loved ones + treat them to a beautiful, bountiful brunch featuring any (or all!) of the dishes below.

French EGGS BENEDICT

This Mother’s Day favorite gets an elegant upgrade with a few French-inspired twists. Consider this your invitation to say bonjour to a fresh take on a brunch classic. Flaky croissants replace the traditional base, layered with creamy brie, tender asparagus + savory prosciutto, all topped with a rich, velvety hollandaise. It’s Eggs Benedict, just elevated to something truly special.

Prep Time: 25 min. / Cook Time: 20 min. / Total Time: 45 min. / Servings: 4

Ingredients

4 croissants

8 oz brie cheese, sliced

8 slices of prosciutto

bunch of organic asparagus, stalks trimmed

8 eggs (I like Vital Farms brand)

1/4 cup white vinegar

4 egg yolks

1/2 tbsp organic lemon juice, freshly squeezed (I like Santa Cruz Organics)

1/2 cup butter, melted (I like Miyoko's plant based butter)

1/4 tsp salt

Directions

1. Preheat oven to 375 degrees.

2. Bring a pot of water to a boil. When close to boiling, add the vinegar to help keep the eggs in place for a perfect poach.

3. Carefully pour each egg into the water.

4. Cook for 3 to 4 minutes until the egg white is set but the yolk is still runny.

5. Use a slotted spoon to remove the egg from the water onto a paper towel-lined plate. Set eggs aside.

6. Steam asparagus by pouring a couple inches of water into a large pot + place a steamer basket inside. Bring the water to a boil, then add asparagus to the basket.

7. Cover the pot with lid + steam for about 3 to 5 minutes (depending on thickness of the asparagus). Remove asparagus from pot + set aside.

8. To make the hollandaise sauce, add egg yolks to a heat-safe bowl + whisk together for a couple minutes.

9. Add the lemon juice to the yolks + vigorously whisk until the mixture has thickened + doubled in size.

10. Place the bowl over a saucepan filled with simmering water, ensuring the water is shallow enough that it does not touch the bottom of the bowl.

11. Slowly add in the butter, while constantly whisking for several minutes until the mixture is nice + thick.

12. Remove from heat, add salt + whisk again.

13. Cut croissants in half lengthwise + place on a baking sheet + into the oven for about 4 minutes until just toasted. Remove from oven + set aside.

14. To assemble the Eggs Benedict, top each croissant half with brie cheese, a few asparagus spears, prosciutto + a poached egg. Then spoon the hollandaise over the egg + serve.

Strawberry Basil MIMOSA

Fresh fruit, fragrant herbs + a splash of bubbles, yes, please. This bright, seasonal twist on the classic mimosa blends sweet strawberry purée with orange juice, sparkling wine + a hint of aromatic basil.

It’s the perfect sip for Mother’s Day brunch or a sunny afternoon, capturing the best of strawberry season in every glass. Cheers to a cocktail that feels just as special as the occasion.

Prep Time: 10 min. / Total Time: 10 min. Servings: 6

Ingredients

1/2 cup freshly squeezed orange juice

2 cups strawberries

1/4 cup agave

4 fresh basil leaves

1/2 cup Sparkling Strawberry Basil French Soda

1 750 ml bottle champagne or prosecco (I like Veuve Clicquot Brut NV)

Directions

1. Cut the tops off the strawberries + toss them in a blender with the orange juice + basil leaves. Blend until smooth.

2. Add the strawberry puree + agave to a large pitcher + stir.

3. Add the champagne or prosecco + the soda to the pitcher + stir.

4. Serve in champagne flutes + garnish with strawberries.

White Chocolate + Berry TRIFLE

This effortlessly elegant trifle is as delicious as it is beautiful. Layered with creamy white chocolate + fresh, juicy berries, it’s a decadent dessert that feels special without the fuss. Served in individual glasses (martini glasses make a stunning presentation), these trifles are perfect for brunch entertaining. Mix + match your favorite berries for a colorful, crowd-pleasing treat that’s sure to impress.

Prep Time: 10 min. / Cook Time: 10 min. Total Time: 20 min. / Servings: 4

Ingredients

5 oz box shortbread cookies

1 cup white chocolate chips

3.4 oz package vanilla instant pudding mix

2 cups cold milk

2 cups Cool Whip, thawed

4 cups seasonal berries (I use strawberries, blackberries, raspberries + blueberries)

Fresh mint for garnish

Directions

1. Place the white chocolate chips in a microwave-safe bowl + microwave for 30 seconds, then stir.

2. Continue warming at 15 second intervals, stirring in between each until the chocolate is fully melted.

3. Once melted, set aside + allow to cool slightly.

4. In a large mixing bowl, whisk together the pudding mix + cold milk. Mix for 2 to 3 minutes until thickened.

5. Add in melted chocolate + whisk again.

6. Add 1/2 cup of the Cool Whip + mix until smooth.

7. To assemble the trifles, use your hands to break up two shortbread cookies into the bottom of each martini glass.

8. Pour the white chocolate pudding over the cookies, followed by a handful of berries.

9. Top with a generous dollop of whipped cream + garnish with fresh mint.