You know on Mother’s Day mom deserves a little spoiling (in fact, she probably deserves a lot – and more often). So why not kick off her day of spoiling with a delicious brunch? Just don’t forget the champagne and orange juice!
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk, preferably whole
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice (optional)
- 1/2 cup fruit jam (optional)
- 2 tablespoons confectioners’ sugar
- Heat oven to 400° F. In a large bowl, whisk the eggs to combine. Add the flour and whisk until smooth. Add the milk, salt, and vanilla and mix until incorporated; set aside.
- Add the butter to a large cast-iron skillet and transfer to oven until the butter melts. Remove from oven and quickly pour the batter into the hot skillet. Return to oven and bake until the pancake is puffed and golden, about 15 minutes.
- Drizzle the lemon juice (if using) over the pancake. Spread the jam (if using) evenly over the top. Sprinkle with the confectioners’ sugar.
Citrus Salad with Honey & Mint
- With a knife, cut away the peel and white pith of the grapefruit and orange and slice the fruit into rounds.
- Arrange the slices on individual plates. Drizzle with the honey and top with the mint.
- 1 9-inch refrigerated piecrust
- 2 tablespoons olive oil
- 2 medium onions, chopped
- Kosher salt and black pepper
- 1 cup fresh flat-leaf parsley, chopped
- 4 large eggs
- 3/4 cup half-and-half
- 1/8 teaspoon ground nutmeg
- 8 ounces Gruyere, grated
- 4 cups mixed greens
- Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
- Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.
- In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.
- Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche.
- 1 pound sliced bacon
- 1/3 cup maple syrup
Arrange 1 pound of sliced bacon on a baking sheet lined with parchment paper or aluminum foil. Drizzle with 1/3 cup maple syrup. Bake at 400° F for 30 to 40 minutes. Transfer the bacon to a plate, not a paper towel―it will be very sticky.
(Recipes: Real Simple)