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A Garden-Inspired Mother's Day Brunch

Start mom's day off the right way with a delicious brunch and time spent with family around the table. We've partnered with Tieghan Gerard of Half Baked Harvest to create this beautiful and easy-to-make spread.

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Mother's Day is such a special holiday. It's a time to shower one of the most important women in our lives with all the love we possibly can. While gifts are great, I’ve found the best way to show my mom how special she is to me is to create a meal she is going to love with the entire family there to enjoy it with her. That's honestly one of the best gifts I think I could give my mom. Good food, family, and friends.

Blue plates with a pink tulip on top

This year, I wanted to create a Mother's Day brunch spread inspired by the foods my mom loves most. So, jumping right in…let me introduce my line up! For a drink, we have a refreshing strawberry ginger paloma...the perfect cocktail to get your gathering rolling. Having a cocktail in hand at family get-togethers, especially with a family as large as mine, is often a great way to get the party started. These palomas really are so delicious.

Pink palomas with strawberries and daisies

Tip: If you don't drink alcohol, omit the tequila and make a mocktail version!

Pink palomas with strawberries and daisies

Up next is the ricotta toast with blackberry smash salsa. Two of my mom’s favorite things are toasted bread and ricotta cheese, and blackberries are one of her favorite fruits. Combining the three together to make one epic toast just made total sense. Finish this recipe off with a drizzle of honey and you’ll have the perfect appetizer for your Mother's Day brunch that everyone will truly enjoy.

Ricotta on bread with blackberries and honey dipper with honey

Tip: The salsa for the ricotta toast can be made up to one day in advance and kept in the fridge until ready to serve.

Ricotta on bread with blackberries

Moving right along and onto the main course! I went with savory caprese fried eggs, and for something sweet...the perfect french toast with fresh blueberries. Oh, how much I love both of these recipes. I’m going to be honest, my mom is much more a sweet breakfast person, but since my whole family and then some will be attending brunch this year, I wanted to provide a savory option as well. When the idea for caprese fried eggs came to mind, I knew they would be such a great option. And yes, so very simple, just fried eggs with fresh mozzarella, heirloom tomatoes and basil. The mozzarella melts over the eggs creating the perfect cheesy egg with so much delicious tomato and basil flavor. Yum.

Pan with eggs and tomatoes and green herbs

The french toast is just as the title says, perfect. This is my go-to, no fail french toast recipe. It's doughy, sweet, and when topped with a handful of fresh blueberries makes for the perfect dish for just about any brunch table. It’s quick, easy, and one that leaves everyone asking for more. And okay, it's also one of my mom's favorite breakfast recipes, so I obviously had to include it.

Blue platter with french toast and blueberries on top

Tip: The french toast can be made ahead and kept warm in a 200 degree oven until the rest of the meal is ready. Don't let the french toast sit in the oven longer than 25-30 minutes however or it will dry out.

Hand reaching for pink cupcake off of cake stand

Last, but not least, dessert! I kept things simple and easy with some vanilla and chocolate cupcakes decorated like hydrangea flowers. To do this, I used freeze-dried strawberries to get a pretty pink buttercream and then piped star shapes all around my cupcakes, so fun and they make for a perfect edible centerpiece for your Mother's Day table.

Tip: Make extra cupcakes and cluster them together as added decoration for your gathering.

Speaking of the table, I really wanted mine to feel very spring with a southern country style, so I went with a mix of light blue dishes, wood/marble serving pieces, and a floral runner that really just made the table, with color. I decided to use fresh cut flowers to bring in pops of spring color and then used the food as added centerpieces. Each are beautiful and make the table look gorgeous and complete.

Full view of brunch table with floral tablerunner and place settings, along with food and drinks

If you are stumped as to what to get mom this Mother's Day, I hope you’ve found your answer. Whether it’s your mom, mother-in-law, or wife, everyone appreciates a good home cooked meal, and this easy brunch is the perfect affair to impress!

Check out our gift guide for more thoughtful ideas!

 

Print Recipe
Caprese Fried Eggs
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Servings
4-6
Ingredients
  • 2 tablespoons olive oil plus more for serving
  • 6 eggs
  • kosher salt and pepper
  • 8 ounces fresh mozzarella torn
  • 2 heirloom tomatoes sliced
  • 1 cup cherry tomatoes halved
  • 1/2 cup fresh basil roughly chopped
  • balsamic vinegar for serving
Servings
4-6
Ingredients
  • 2 tablespoons olive oil plus more for serving
  • 6 eggs
  • kosher salt and pepper
  • 8 ounces fresh mozzarella torn
  • 2 heirloom tomatoes sliced
  • 1 cup cherry tomatoes halved
  • 1/2 cup fresh basil roughly chopped
  • balsamic vinegar for serving
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Instructions
  1. Heat a skillet with a little olive oil over medium-high heat and fry the eggs to your liking. Season with salt and pepper. Remove from the heat and sprinkle the cheese over the eggs and allow to melt slightly. Add all of the tomatoes and basil, drizzle with olive oil and balsamic vinegar, and season with salt and pepper. Enjoy!

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Ricotta Toast with Blackberry Smash Salsa
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Rating: 5
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Servings
6
Ingredients
  • 1 loaf ciabatta or sourdough bread sliced
  • olive oil for drizzling
  • kosher salt
  • 1 cup whole milk ricotta cheese
  • 2 cups fresh blackberries
  • 1/4 cup fresh basil chopped
  • 1 jalapeño seeded and finely chopped
  • Juice of 1/2 a lemon or lime
  • honey for drizzling
Servings
6
Ingredients
  • 1 loaf ciabatta or sourdough bread sliced
  • olive oil for drizzling
  • kosher salt
  • 1 cup whole milk ricotta cheese
  • 2 cups fresh blackberries
  • 1/4 cup fresh basil chopped
  • 1 jalapeño seeded and finely chopped
  • Juice of 1/2 a lemon or lime
  • honey for drizzling
Votes: 1
Rating: 5
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Instructions
  1. Preheat your oven to 400 degrees F.
  2. Place the slices of bread on a baking sheet and drizzle with olive oil on both sides. Sprinkle the toast with salt. Transfer to the oven and cook 5 minutes, then flip the bread and cook 5 more minutes.
  3. Meanwhile, make the salsa. Add the blackberries to a bowl and, using a fork, lightly smash the blackberries until they are a little saucy. Stir in the basil, jalapeño, lemon or lime juice, and pinch of salt. Store in the fridge until ready to use.
  4. Transfer the bread to a serving board. Spread evenly with ricotta and then top with the blackberry salsa. Drizzle with honey. Eat!

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Perfect French Toast with Blueberries
Votes: 1
Rating: 5
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Servings
6
Ingredients
  • 1 1/2 cups whole milk
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 loaf brioche bread sliced into 1/2 inch thick slices
  • butter for greasing
  • Fresh blueberries for serving
  • real maple syrup for serving
Servings
6
Ingredients
  • 1 1/2 cups whole milk
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 loaf brioche bread sliced into 1/2 inch thick slices
  • butter for greasing
  • Fresh blueberries for serving
  • real maple syrup for serving
Votes: 1
Rating: 5
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Instructions
  1. In a 9x13 inch glass pan, whisk together the eggs, milk, vanilla, and cinnamon until combined. Dip the brioche slices into the egg mixture, allowing each side to sit for 5 minutes in the egg mixture.
  2. Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the brioche in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side.
  3. Serve the french toast sprinkled with blueberries. Top with powdered sugar or maple syrup, if desired. Devour!

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Strawberry Flower Cupcake Frosting
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Servings
12 cupcakes
Ingredients
  • 2 sticks salted butter at room temperature
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup freeze-dried strawberries ground until a fine powder
  • 12 vanilla or chocolate cupcakes
  • Wilton 1M piping tip
Servings
12 cupcakes
Ingredients
  • 2 sticks salted butter at room temperature
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup freeze-dried strawberries ground until a fine powder
  • 12 vanilla or chocolate cupcakes
  • Wilton 1M piping tip
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Instructions
  1. To make the frosting, add the butter to a large mixing bowl. Using an electric mixer beat until the mixture is light and fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat another 2 to 4 minutes or until the frosting is light and fluffy. Fold in the strawberry powder or your desired food coloring, leaving some streaks to create a marbled look.
  2. Place your piping tip on a piping bag. Pipe large star shapes around the edge of the cupcake and then fill in the center. Repeat with the remaining cupcakes.

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Strawberry Ginger Paloma
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Servings
1 drink
Ingredients
  • 3 ounces fresh grapefruit juice about half of 1 grapefruit
  • 2 ounces tequila omit to make a virgin version
  • 4 fresh strawberries sliced
  • Ginger beer for topping off
  • Crushed ice
  • Extra strawberries for garnish
  • Fresh chamomile flowers for garnish
Servings
1 drink
Ingredients
  • 3 ounces fresh grapefruit juice about half of 1 grapefruit
  • 2 ounces tequila omit to make a virgin version
  • 4 fresh strawberries sliced
  • Ginger beer for topping off
  • Crushed ice
  • Extra strawberries for garnish
  • Fresh chamomile flowers for garnish
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Instructions
  1. Add the grapefruit juice, tequila and strawberries to a glass. Using a muddler, gently push the strawberries down until they release their juices and are lightly smashed. Add a handful of ice, top off with the ginger beer. Give the drink a gentle stir.
  2. Garnish with fresh chamomile flowers and strawberries if desired. Drink!

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