FOLLOW A FOODIE: The perfect brunch for mom

Mother’s Day is only a week away. It’s not time to panic just yet, but don’t leave the planning to the last minute.

I’ve always had a terrible habit of leaving the Mother’s Day organization until it’s too late, which invariably means the great brunch spot on your list is fully booked. Who really wants the hustle and bustle of brunch out when you can create a little sanctuary in your own home?

Making the most of Mother’s Day is a simple recipe of giving the mom in your life the love, attention and rest she deserves. At least for one day. And, of course, serving her a great breakfast or brunch in bed.

Kid approved

If you have a small child or two in your household like I do, Mother’s Day is a great time to make them part of the decorating and cooking process. 

I would never call myself crafty, so I will happily transfer the decoration duty to the kids. In Laura Churchill Duke’s article How to make Mother’s Day crafts with the kids, she offers up a few suggestions for crafts kids of any age can do. 

If you want to get a little assistance in the kitchen, SaltWire editor Jennifer Little shows us how to make perfect pancakes, waffles and a simple French toast recipe.

These are all recipes you can get the kids in the kitchen to help you make a Mother’s Day surprise breakfast.

Gourmet brunch, simplified

Now I, of course, like to add a little gourmet flair to my brunch offerings, but that doesn’t mean an excessive amount of time in the kitchen.

Jamie Oliver’s recipe for smoked salmon toasts are an elegant but easy way to impress.

Spring inspired salads, such as my recipe for arugula and fresh mozzarella salad and brunch bowls, are equally gourmet and a similarly simple way to make mom feel special. 

I have warm recipe inspired by Middle Eastern shakshouka, and a healthy quinoa-based recipe for you to explore. As for the wine pairings, check out harvestwines.ca or, for a non-alcoholic option, Teetotaler Sparkling Roséfeatured recently in And Just Like That, the latest remake of Sex in the City.

Mediterranean-inspired brunch bowl

4 to 6 servings

• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2-inch piece Spanish-style chorizo (dry cured)
• 1/2 tbsp smoked paprika
• 14-oz can crushed tomatoes
• 4 eggs
• 1 cup feta, crumbled
• 1/4 cup parsley, finely chopped
• Salt and pepper, to taste

Directions: Place olive oil in a large cast iron pan set over medium-low heat. Add the onions and sweat until soft and translucent. Add the garlic and sauté until fragrant. Add the chorizo and sauté until browned, 1 to 2 minutes. Add the tomato and simmer for 20 minutes. Using a spoon, form a little hole in the sauce. Add an egg. Repeat until you’ve added all four eggs. Cover the pot. When the egg whites are cooked through, finish the dish by adding crumbled feta and chopped parsley. Season with salt and pepper to taste. Serve warm in bowls accompanied by flatbread.

Veggie brunch bowl

4 to 6 servings

• 3 cups quinoa, cooked
• 3 tbsp olive oil
• 2 lemons, juice, zest
• 3 avocados, pitted, sliced
• 1 cup cherry tomato, quartered
• 1/2 cup feta, crumbled
• 6 eggs, hard boiled, halved
  
   

Directions: In a bowl mix quinoa, olive oil, lemon juice, lemon zest and mint. Divide quinoa amongst six bowls. Top quinoa with avocado slices, cherry tomatoes, and feta. Top each with an egg.