Entertaining
May 3, 2018
5 Mother’s Day Brunch Recipes To Treat Mom!
Food editor Kristen Eppich shares celebratory brunch recipes perfect for treating Mom this Mother’s Day.
These days, our brunch options go way beyond the ubiquitous eggs benny or poached salmon. We’re more motivated than ever to cook nutritious meals at home, which is why alternative flours such as the rye in this tart crust and the buckwheat in these waffles are becoming our new pantry staples. We’re more sensitive to different diets, too — these overnight oats are vegan, gluten-free and, yes, delicious. We’ve also developed an insatiable appetite for hotter flavors, resulting in shakshuka becoming a big breakfast trend (this version is rich but not too spicy). Finally, we haven’t lost our capacity to have a little fun in the kitchen: my bacon, eggs and toast spaghetti is a creamy, crispy celebration of all things indulgent. Happy brunching!
What could be better than a brunch dish that prepares itself while you’re sleeping? Bircher muesli, or overnight oats, is an old-fashioned dish making a big comeback. The name comes from Swiss nutritionist and physician Maximilian Bircher-Benner, who was an early proponent of the raw diet. As well as being easy, this brunch dish is also vegan. Oh, and it’s incredibly delicious!
Get the recipe for Oats And Barley Bircher Muesli.
Adding an alternative flour like fiber-rich rye to a tart shell brings depth and dimension to the crust. The ground walnuts in this recipe also add a protein boost and complement the squash — this flavor combination is spot on.
Get the recipe for Butternut Squash And Gruyère Tart With Rye and Walnut Crust.
Indulgent? Yes! This full-throttle dish has all your favorite breakfast components in one. Crispy bacon, buttery toast and runny eggs are all tossed into spaghetti and topped with a perfect six-minute egg. Feel free to substitute whole wheat pasta for the spaghetti if it makes you sleep better at night.
Get the recipe for Bacon, Eggs and Toast Spaghetti.
If you like your eggs with hot sauce or salsa, you’ll love shakshuka. The eggs are half baked, half poached in a spicy tomato sauce and topped with fresh herbs and briny cheese. If you don’t have a 12″ skillet, use a smaller pan and reduce the number of eggs to four.
Get the recipe for Shakshuka.
These waffles can be made using only white flour, but adding a portion of buckwheat flour to the mix is like the difference between white bread and sourdough — the latter has more flavour and a nice tang. Despite the sugar in this recipe, these waffles are not overly sweet, leaving you free to top them with whatever you like. I’m a sucker for classics like fruit, cream and maple syrup.
Get the recipe for Rise And Shine Buckwheat Waffles.
Think of this as an amped-up mimosa — a beverage for those who take their cocktails seriously.
Get the recipe for French 75 Cocktail.
Angus Fergusson
House & Home December 2017
Joel Bray and Lauren Petroff