Mother's Day Brunch

A Tasty and Satisfying Meal Without Going Out

© Jennifer Wickes

May 5, 2009

Tired of the same morning breakfast? Treat yourself to a breakfast made for a fancy brunch restaurant. Delicious and simple, what a way to show Mom you love her and to avoid tose Mother's Day Bruch crowds. Follow this meal up with a walk in the park. Remember, Mothers only want to be with the people they love!

Baked Eggs with Ham and Rosemary

• ¾ cup diced cooked ham
• 1 cup fresh spinach
• 4 teaspoons melted butter
• 8 eggs
• 3 ounces goat cheese
• ½ tsp. rosemary, crushed
• salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.
2. Lightly grease 4 ramekins or other oven-proof dish with a ½ cup + capacity.
3. Divide ham into each ramekin. Top each dish with spinach and a teaspoon of melted butter over each.
4. Crack two eggs into each dish and top with some goat cheese. Season with rosemary, salt and pepper.
5. Bake in the oven for 15 minutes.

Yields: 4 servings

Raspberry Muffins

STREUSEL TOPPING

• 1/4 cup melted butter or margarine
• 1/2 cup all purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons finely shredded lemon peel

MUFFINS

• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/3 cups sugar
• 1 tablespoon finely shredded lemon peel
• 1 egg
• 1 cup buttermilk
• 1/2 cup melted butter or margarine
• 1 tablespoon lemon juice
• 1 1/2 cups whole frozen raspberries (about 6 oz), do not thaw
• 1 tablespoon flour

Directions:

1. Adjust oven rack to middle position and preheat oven to 400º. Stir all streusel ingredients together to form soft, crumbly dough. Set aside.
2. Whisk dry muffin ingredients and lemon peel together. In a separate bowl, combine all liquid ingredients. Add in dry ingredients and stir until almost fully incorporated. Toss frozen raspberries with flour to coat, then gently fold into dough, handling only enough to incorporate berries. Using paper muffin cup liners, fill each cup until 1/4" from top. Crumble streusel topping over each.
3. Bake for 15 minutes, then reduce heat to 350º and bake for another 10 minutes, or until lightly browned and muffin springs back when pressed lightly with fingertip.

Makes 9 large or 12 standard size

Peach Mimosas

• 2 cups peach nectar, chilled
• 1 1/3 cups orange juice, chilled
• 2/3 cup grenadine syrup
• 1 (750-milliliter) bottle brut champagne, chille

1. Combine peach nectar and orange juice in a pitcher, and stir well.
2. Spoon 1 tablespoon grenadine syrup into each of 10 champagne glasses. Add 1/3 cup of the orange juice mixture to each glass, and top with chilled champagne.

Host a Family Holiday Brunch, International Mother's Day Gifts, Tasty, Colorful Brunch Cocktails, White Chocolate and Blackberry Muffins and Lemon Lavender Scones.

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