Mother’s Day. It’s one of those celebratory holidays that tends to sneak up on you! While it might only be May 1st, it’s time to start thinking about how you’ll be honouring your Mom on Sunday May 13th… and if you ask me, I’d suggest brunch!
Cooking up a memorable and thoughtful meal is an excellent way to spoil Mom on her special day! My easy Mother’s Day Brunch Menu features a variety of fresh spring flavours, like asparagus, salmon and berries, and incorporates the unsung hero of brunch – Canadian eggs!
From sweet to savoury, fresh Canadian eggs make an appearance in every dish! Packed with 14 important nutrients like vitamins A, D, E, folate, iron and zinc, eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids! Sounds like a powerhouse food every Mom out there recommends!
So celebrate all the Moms in your life by hosting a beautiful Mother’s Day brunch filled with flowers, friends, family, and five of my favourite brunch recipes featuring eggs! And don’t forget to download the FREE Eggcentric TV app for your Apple or Android device to gain access to exclusive content, including access to my quiche and French toast recipes! Cheers!
Growing up there is nothing I loved more than my gramma’s deviled eggs. No fuss or muss, these classic deviled eggs are easy to prepare and are an instant crowd-pleaser! They will be gone before you know it!
- 6 hard-boiled Canadian eggs, peeled
- 1/4 cup mayo
- 1 tsp vinegar
- Pinch of salt
- Freshly ground black pepper
- Smoked paprika, for garnish
- Optional: Chopped parsley
- Cut eggs in half, lengthwise. Carefully remove the yolks to a bowl and mash with fork.
- Stir in mayo, vinegar, salt and pepper.
- Using a piping bag, or spoon, fill the whites with egg yolk mixture. Sprinkle with smoked paprika and garnish with parsley, if desired.
- TIP: Deviled eggs can be covered & refrigerated for up to 24 hours, making them easy to prepare ahead of time.
Keywords: Deviled Eggs, Devilled Eggs
The vibrant flavours of spring-time shine through in this homemade quiche! The flaky, buttery crust is complemented perfectly by the smoked salmon & bright asparagus. The subtle saltiness from the capers and the spice from the Dijon adds balance to the rich eggs. This quiche is an excellent option for brunch as it can be prepared the day before and reheated.
- 1 frozen premade pie crust, thawed or Cheddar Quiche Pastry
- 1 cup milk
- 4 large Canadian eggs
- 1 tbsp Dijon mustard
- ¼ tsp salt and pepper
- 1 cup asparagus, blanched, cut into 1-inch pieces
- 125 g smoked salmon, cut into pieces
- ½ cup grated Swiss cheese
- 2 tbsp chopped fresh dill
- 1 tbsp capers, chopped
- Garnish: Micro-greens or chopped chives
Cheddar Quiche Pastry
- 1½ cups all-purpose flour
- ¼ tsp salt
- 1 stick (8 tbsp) butter, frozen, grated
- ¾ cup shredded Cheddar cheese
- 6–9 tbsp ice water
1. Preheat oven to 350°F (175°C).
2. In a medium bowl whisk together milk, eggs, Dijon mustard, and salt and pepper.
3. To the pie crust, layer in asparagus, salmon, Swiss cheese, dill, and capers. Pour the egg mixture over ingredients in crust. Bake for 35-40 minutes or until the middle is set. Remove from oven, allow to cool slightly, and sprinkle with chopped chives and micro-greens, if using.
Cheddar Quiche Pastry:
1. Sift flour and salt into a large bowl. Add grated butter and cheese. Mix using a fork until butter and cheese is evenly distributed. Sprinkle in water 1 tbsp at a time until dough starts to come together. Dough will be ragged and will hold together when pressed. Turn dough out onto a floured surface and knead 2-3 times. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
2. Spray a 9-inch pie pan with non-stick spray. Line pie plate with dough, trim off excess or crimp edges for a more decorative look. Line pastry with foil and fill it with pie weighs or dried beans. Blind bake crust for 15 minutes or until golden brown. Remove from oven. Carefully remove the weights and foil and allow to cool 5-10 minutes before using in quiche recipe above.
Keywords: Smoked Salmon Quiche, Salmon Quiche, Brunch Quiche
This berry French toast bake is a quick and easy brunch treat! Sweet and tangy cream cheese is layered between two pieces of buttery brioche and sprinkled with fresh mixed berries. The streusel topping is an irresistible addition to this incredibly delicious dish!
Cream Cheese Filling:
- 8 oz cream cheese, at room temperature
- 1 large Canadian egg, at room temperature
- 2 tbsp maple syrup
- 1 tsp vanilla extract
French Toast Bake:
- 1 loaf brioche, French bread, or challah, sliced into 12 1-inch slices
- 1½ cups cream or milk
- 8 large Canadian eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup fresh raspberries, divided
- 1 cup sliced fresh strawberries, divided
- 1 cup fresh blueberries, divided
- ¼ cup whole wheat flour
- ¼ cup brown sugar
- 2 tbsp unsalted butter, melted
- 1 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp salt
- In a medium bowl, using an electric mix beat all filling ingredients until smooth. Set aside.
- In a large bowl whisk together milk, eggs, cinnamon, and nutmeg just until combined. Prepare a 9×13 baking dish by spraying with non-stick cooking spray. Dip slices of bread in egg mixture and place in bottom of baking dish ensuring all lay flat. Pour cream cheese filling over layer; spread evenly using a spatula. Sprinkle ½ cup of each raspberries, strawberries and blueberries over filling. Dip remaining bread in egg mixture and place over cream cheese and fruit filling. Sprinkle remaining berries over top. Pour any remaining egg mixture evenly over bake. Cover dish with foil and place in refrigerator for 1 hour, or up to 12 hours.
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine all streusel ingredients with a fork until evenly distributed and crumbly. Sprinkle streusel evenly over top of French toast. Bake, uncovered, for 45-50 minutes or until streusel topping is browned and crisp, and bread is baked through. Remove from oven and allow to cool 5 minutes before serving.
- Serve with a dollop of fresh whipped cream or maple syrup.
Keywords: Berry French Toast, Stuffed French Toast, French Toast Bake
With its pretty pink hue and lush raspberry flavours, the Clover Club Cocktail is the perfect signature drink for Mother’s Day brunch. You might notice this recipe calls for a raw egg white, but don’t let that scare you! The egg white helps give this cocktail a creamy texture and the beautiful white foam that makes this drink look sophisticated.
- 3 oz (90 mL) gin
- 1 oz (2 tbsp) raspberry syrup (recipe below)
- 1 oz (2 tbsp) fresh lemon juice
- 1 oz (30 mL) vermouth
- 1 egg white (from 1 large egg)
- Ice for shaker
- Raspberries & lemon wedge for garnish
- Add gin, raspberry syrup, lemon juice, and vermouth to a shaker with ice. Shake for 15 seconds; strain out into glass.
- Add egg white to shaker and strained cocktail, dry shake vigorously for 15 seconds. Pour into two chilled glass and garnish with raspberries and lemon.
- To Make Raspberry Syrup: Add 2 cups fresh raspberries and 1 cup granulated sugar into medium saucepan and muddle together. Add ½ cup of water and bring mixture to a simmer. Stirring occasional, reduce on low for 20 minutes. Stir in 1 tbsp vodka. Using a fine-mesh sieve strain into container and refrigerate for up to one month.
Keywords: Clover Club Cocktail, Clover Cocktail, Cocktail with Eggs
Nothing says “Spring” like a beautiful, dense carrot cake. Perfect for everything from Easter to Mother’s Day, this variation on the classic carrot cake take these “naked cake” trend to a whole new level! If you’re looking for a cake that is super impressive, make a double batch and stack it four layers high!
Makes One 9-inch cake, 2 layers
- 2 cups all-purpose flour
- 1 tsp each baking powder & baking soda
- 3/4 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 cups packed light brown sugar
- 4 large eggs, at room temperature
- 1 cup canola oil
- 2 ½ cups grated carrots, lightly packed
Cream Cheese Icing:
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup icing sugar
- 1/2 tsp vanilla extract
- Preheat oven to 350°F (175°C).
- Grease and flour 2 round 9-inch metal cake pans; set aside.
- In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a medium bowl, using an electric hand mixer, beat together brown sugar, eggs and oil until smooth. Using a rubber spatula fold in flour mixture, about ½ a cup at a time, until incorporated. Fold in carrots, mixing just until combined. Divide among prepared cake pans, smoothing out the top.
- Bake for 40 minutes or until cake has risen and is firm, about 40 minutes. Toothpick inserted into centre should come out clean. Let cool in pan on rack before inverting to remove. Once cake is completely cooled and ready to assemble, prepare the icing.
- In a medium bowl, using an electric hand mixer, beat cream cheese and butter on medium speed until smooth. Beat in icing sugar, 1/4 cup at a time, until light and fluffy.
- Place one cake layer on a large plate or cake stand. Using an offset spatula, spread 1/2 of the icing into cake, keeping just to the top. Place second cake layer on top and gently press down until cream cheese icing starts to come out the sides. Add remaining icing to the top of the cake, spread evenly. Using offset spatula firmly scrape excess frosting away while smoothing it out at the same time. Sides of cake should appear just barely frosted.
- Tip: Carrot cake can be baked and frosted ahead and kept, in an airtight cake dome or container, at cool room temperature, for up to 2 days.
Keywords: Carrot Cake, Naked Carrot Cake, Carrot Cake with Cream Cheese Icing
For more brunch inspiration hop on over to this blog post where I provide 8 egg-cellent tips for hosting an unforgettable Mother’s Day Brunch! What are you waiting for? Get cracking!