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The Best Mother’s Day Brunch Recipes

May 1, 2018

Mother's Day Brunch Guests Enjoying the Menu
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!

Mother's Day Brunch Recipe Ideas

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!

Mother's Day Brunch Printable Menu

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!

Appetizer

Classic Deviled Eggs

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!

Ingredients

PREP TIME: 10 minutes
SERVES: 3-6

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

Directions

1. Cut eggs in half, lengthwise. Carefully remove the yolks to a bowl and mash with fork.
2. Stir in mayo, vinegar, salt and pepper.
3. 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.

Main Dishes

Spring Smoked Salmon Quiche with Asparagus, Swiss Cheese, Dill and Capers

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.

For the full cooking video download the FREE Eggcentric TV app for your Apple, Android or Roku device!

Berry French Toast Bake with Cream Cheese Filling and Streusel Topping

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!

For the full cooking video download the FREE Eggcentric TV app for your Apple, Android or Roku device!

Signature Cocktail

The Clover Club Cocktail

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.

PREP TIME: 5 minutes
SERVES: 2

Ingredients

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

Directions

1. Add gin, raspberry syrup, lemon juice, and vermouth to a shaker with ice. Shake for 15 seconds; strain out into glass.
2. 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.

Dessert

Naked Carrot Cake with Cream Cheese Icing

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!

YIELD: 9-inch layer cake, 2 layers
PREP TIME: 20 minutes
BAKE TIME: 40 minutes
SERVES: 18 Slices

Ingredients

Carrot cake:

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

Directions

1. Preheat oven to 350°F (175°C).
2. Grease and flour 2 round 9-inch metal cake pans; set aside.
3. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. 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.
5. 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.
6. 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.
7. 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.

Mother's Day Recipes with Eggs

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!

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4 Comments

  • Reply Lana May 1, 2018 at 2:27 pm

    WOW! That cake looks delish. All of this food is making me hungry. Love you dress where’s it from?

    • Reply Britt Stager May 11, 2018 at 7:19 pm

      Hi Lana, thanks so much for your kind comment! The dress is from Banana Republic 😉

  • Reply Eleanore May 11, 2018 at 6:44 pm

    just wondering how come your cake has 4 layers nad the recipe seems to only make 2? did you use smaller pans or double the recipe? thanks.

    • Reply Britt Stager May 11, 2018 at 7:18 pm

      Hi Eleanore, thanks for stopping by! Yes, the recipe makes a two-layer cake. If you would like it to be four layers high, simply make a double batch! I find it has more “oomph” with four layers vs. just two, but if you’re making it for a smaller crowd, two layers will usually do.

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