Helen Rosner

14 of Our Best Recipes for a Perfect Mother's Day Brunch

Because your mom deserves the best brunch possible

By SAVEUR Editors

Updated: April 25, 2018

If you're searching for ways to pamper your mom this Mother's Day, there are few ideas better than a good brunch. You can stick to some of the classics, like eggs Benedict, French toast, and waffles, or you can take advantage of the season and pack her breakfast with spring produce. You can't go wrong with a breakfast salad or some perfectly ramped-up eggs. If she likes it a bit more sweet, go for a classic coffee cake. No matter what you make, she'll love it, because that's just what moms do.

Niçoise Salad Quiche — A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, and buttery, just-wilted lettuce. Get the recipe for Niçoise Salad Quiche »Yossy Arefi

Gruyere, Rosemary, and Honey Monkey Bread — Savory and sweet marry perfectly in this combination of salty cheese, fragrant herbs, yeasty bread, and rich honey-butter sauce. Get the recipe for Gruyere, Rosemary, and Honey Monkey Bread »Yossy Arefi

Oeufs au Plat Bressanne — This classic French meal of baked, cream-soaked toast and eggs is deceptively simple (and scalable) but lavish. Named for the Alpine region of Bresse, which is best known to the culinary world for its exceptional chickens, the dish is practical country cooking at its finest. As it bakes, the cream soaks into the bread and thickens to a rich sauce right on the platter, resulting in a savory French toast. Get the recipe for French Baked Toast with Cream and Eggs »Matt Taylor-Gross

Breakfast Salad — Bacon and eggs get the salad treatment complete with a zingy espresso vinaigrette and toasty croutons for crunch. Get the recipe for Breakfast Salad »Farideh Sadeghin

Arlene's Coffee Cake — Contributor Jamie Feldmar gave us this recipe for cinnamon and pecan-laced coffee cake; the original came from her grandmother's neighbor, and has been passed down through the women in her family. With a tender texture thanks to sour cream in the batter, it will stay moist for several days after baking, making it a great make-ahead dessert or breakfast. Get the recipe for Arlene's Coffee Cake »Farideh Sadeghin

Manresa Quiche — An extra-velvety quiche loaded with blue cheese for creaminess in a nutty spelt and whole wheat crust. Get the recipe for Perfect Blue Cheese Quiche With Whole Grain Crust »Matt Taylor-Gross

Ramp and Wild Greens Pesto — Fermentation revivalist Sandor Katz makes this punchy pesto to capture the essence of spring. Chickweed, a spicy herb, is his green of choice to pair with ramps, to which he adds mild herbs and sunflower seeds, but you can replace chickweed with watercress, arugula, or any other peppery green. The same goes for the ramps—this pesto works just as well with spring onions or garlic. It will keep in the fridge for a few weeks, and Katz uses it throughout the day: on grits or eggs for breakfast, slathered on sandwiches for lunch, and tossed with potatoes or pasta for dinner. Get the recipe for Ramp and Wild Greens Pesto »Matt Taylor-Gross

Brown Butter, Peas, and Mint Omelette — Rich, nutty brown butter perfectly offsets the fresh flavor of sweet peas and mint. Get the recipe for Brown Butter, Peas, and Mint Omelette »Yossy Arefi

Whole Wheat Crepe Cake — Layer nutty whole wheat crêpes with delicate honey whipped cream for a light but impressive dessert. Get the recipe for Whole Wheat Mille Crêpe Cake »Matt Taylor-Gross

Watercress Ricotta Torte | Frederic Morin — Packed with grassy, spicy watercress and plenty of cheese, this frittata-like tart works wonders at brunch. Get the recipe for Watercress Ricotta Torte »Paul Sirisalee | Food Styling: Eugene Jho

Pineapple and Pine Nut Torte — At Portland, Oregon's Måurice restaurant, pastry chef Kristen Murray layers sponge cake with buttercream and white chocolate ganache, and garnishes the torte with honeyed pineapple slices and candied pine nuts. Get the recipe for Pineapple and Pine Nut Torte »Joseph De Leo

Coffee Shrub — This sparkling balsamic vinegar–espresso shrub was the hands-down front runner of Barista Coffee Shop's "create a new drink" contest. Get the recipe for Coffee Shrub Spritzer »Farideh Sadeghin

Rhubarb Fizz — This bubbly cocktail makes the most of rhubarb season. Get the recipe for Rhubarb Fizz »Helen Rosner

The Moonwalk — Joe Gilmore, legendary Head Barman at the Savoy Hotel's American Bar, invented this cocktail in 1969 to commemorate the first moon landing. The drink—a combination of grapefruit, orange liqueur, and a hint of rosewater, topped with Champagne—was the first thing Neil Armstrong and Buzz Aldrin sipped upon returning to earth. Get the recipe for The Moonwalk »Helen Rosner

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