Brunch takes the best parts of breakfast and lunch to create a whimsical dining experience — the perfect opportunity to relax with family and celebrate Mom! Check out some of our favorite recipes to spoil the women in our lives this Mother's Day.
Peach Bellini
Serves 6
There is something special about a glass of fizz in the morning. If you are treating others to brunch, why not spoil yourself with a cocktail?
Ingredients
3 ripe peaches
1 bottle of Prosecco or sparkling wine
Directions
Peel the peaches by plunging them into boiling water for 30 seconds. Refresh them under cold water and peel off the skin. Cut in half, remove the pit, and chop the flesh. Put the peaches into a blender, add a small amount of Prosecco, and process to a purée. Pour into glasses and top with the remaining Prosecco.
Eggs Benedict
Serves 4
Sauté the prosciutto so it becomes crisp, adding a superb texture to the creamy sauce and egg yolks. For a vegetarian option, you may substitute the prosciutto with wilted spinach
Ingredients
4 slices of prosciutto
4 eggs
4 English muffins
1 cup unsalted butter
3 egg yolks
2 tablespoons water
1 teaspoon lemon juice
Salt and pepper
Directions
For Hollandaise Sauce:
Place the butter in a small cicerone and melt it gently over low heat, without letting it brown. Put the egg yolks, water, and lemon juice into a blender and process until frothy. With the blade running, gradually pour in the melted butter in a steady stream until the sauce is thickened and glossy. Transfer it to a bowl, cover, and keep warm.
For Eggs Benedict:
Broil or sauté the prosciutto until crispy, keeping it warm in a low oven.
To poach the eggs, bring a saucepan of lightly salted water to a boil. Add 1 tablespoon of vinegar, preferably distilled, and reduce to a gentle simmer. Swirl the water well with a fork and crack 2 eggs into the water. Cook for 3 minutes, remove with a slotted spoon, and repeat with the remaining eggs. Meanwhile, toast the muffins whole and top each with a slice of prosciutto. Put the eggs on top of the ham. Spoon over the Hollandaise, sprinkle with salt and pepper and serve.
Charred Asparagus and Herb Frittata
Serves 4
By charring the asparagus spears on a stovetop grill pan you will intensify their flavor and add smokiness to the frittata.
Ingredients
8 ounces asparagus spears
1 tablespoon extra-virgin olive oil
6 eggs
4 scallions
2 tablespoons fresh herbs, tarragon, dill, and mint, or your preferred herbs
1/4 cup Ricotta
1 tablespoon butter
8 ounces smoked salmon
Salt and pepper
Sour cream, for serving
Lemon wedges, for serving
Directions
Trim the asparagus and toss in a bowl with extra-virgin olive oil, salt, and pepper. Heat your stovetop grill until hot and cook 3-4 minutes, turning until evenly charred. Set aside to cool. Put the eggs in a bowl and beat until evenly mixed. Stir in the scallions, herbs, and ricotta. Add salt and pepper to taste. Melt the butter in a non-stick skillet, add the egg mixture, and swirl to the edge of the pan. Arrange the asparagus over the top and cook 3-4 minutes until set underneath. Place under the broiler to cook the surface, then let cool to room temperature. Cut into wedges and serve with the smoked salmon, sour cream, and lemon wedges.
Fruit Tart
Serves 4
This fruit tart is the perfect dessert for your mid-morning meal.
Ingredients
1/4 cup unsalted butter
1/4 cup cream cheese
1/2 cup sugar
1/4 teaspoons salt
1 1/2 cups flour
3 medium plums, sliced
1 cup blueberries
1 egg
Directions
Preheat oven to 325F. Lightly spray a 10-inch tart pan and lightly dust with flour.
In a food processor combine butter, cream cheese, sugar, and salt. Pulse until combined. Add flour and mix until it resembles breadcrumbs. Press into the prepared pan to form a crust. Arrange the plum slices around the pan and the blueberries in the middle of the pan. In a small bowl, combine the egg and an additional tablespoon of sugar. Beat until mixed and pour over the fruit. Bake the tart for 40 minutes, or until the crust is golden and the fruit is cooked. Cool and slice.
