Mothers Day is on May 11 this year and if you’re feeling lucky enough to score a nice brunch reservation, good luck to ya’. The other option would be to keep the cooking at home, no reservation required with these simple Mothers Day brunch ideas.
Brunch is one of my favorite meals, usually because it seems to follow a late rise on a weekend which is never a bad thing. There’s always loads of choices to eat including sweet and savory, and sweet sparkling alcohol is welcomed. Breakfast and lunch just don’t have the same bourgeois feel to them.
And to help celebrate Mothers Day, Cost Plus World Market are hosting an amazing Mom in Paradise sweepstakes giveaway! Your mom could win a six day trip for two people to the Big Island of Hawaii including a whole bunch of added activities thrown in such as snorkeling, spa treatment and paddle boarding. Three runners up will each win $500 gift cards to World Market.
Using Cost Plus World Market food & drink items, I came up with a simple menu to get your Mothers Day entertaining off to the very best start. Macadamia nut scones with white chocolate and topped with rich Devon Cream are awesome with fresh brewed Kona coffee. I used pre-made crepes for a main course and filled them with creamy scrambled eggs and bacon, topped with a simple cheese sauce and more bacon…because bacon should always be preceded by the word “more”. Let’s not forget the drinks. I combined some of World Market’s Blood Orange Soda with a decent priced Champagne to make super-easy mimosas!
To enter the sweepstakes, just click on this link. Follow the simple steps and hope that good luck is on your side! I’ve been to Hawaii twice and it’s an amazing place.
Recipes and Directions-
Macadamia Nut and White Chocolate Scones
1 1/2 cups all purpose flour
1/4 cup sugar, plus some extra for sprinkling on top
1/4 teaspoon salt
1/2 tablespoon baking powder
1/2 cup chopped macadamia nuts
1/2 cup white chocolate chips
14/ cup cold unsalted butter
1 egg, beaten
1/4 cup whole milk, plus two tablespoons divided
Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and set aside.
In a bowl combine the flour, sugar, salt, baking powder, nuts and white chocolate. Add the butter in chunks and work with your fingertips until it becomes crumby.
Add the egg and 1/4 cup whole milk and stir to combine. Dump out onto your work surface and gently pat into a disc about one inch thick. Cut into triangles and place on a baking tray lined with parchment paper. Keep the scones close to one another. Using a pastry brush, glaze the scones with the milk and sprinkle some more sugar on top.
lace in the oven and bake for about 15 minutes or until golden brown on top. Let cool and drizzle with some extra white chocolate and serve with the thick Devon Cream.
Bacon and Egg Stuffed Crepes
5 large eggs, beaten
2 tablespoons butter, unsalted
8 slices cooked bacon, (2 slices chopped into small dice and set aside)
2 pre-made french crepes
3/4 cup grated cheddar
1/4 cup whole milk
2 tablespoons cilantro
In a small pot, warm the milk. Add the grated cheddar and whisk until smooth. set aside but keep stirring every now and then to prevent it getting clumpy. If it does add a little more milk and whisk.
Melt the butter in a saucepan over a medium heat. Add the eggs and stir gently.
Chop the remaining 6 slices of bacon roughly and add it to the eggs. Keep stirring the mixture until it begins to come together. Don’t overcook it or it’ll be tough and rubbery.
Lay the crepes out on a flat surface. Divide the cooked egg mixture between the crepes and roll them up into a tube shape. Place on a serving dish and drizzle with the warm cheese sauce. Garnish with more chopped bacon bits and some chopped cilantro.
Serve with salsa at once.
Blood Orange and Champagne Mimosas
Fill two champagne flute glasses about three quarters of the way up with the champagne. Top up with the blood orange soda and enjoy.
Disclaimer- This post was compensated by Cost Plus World Market. As always all opinions and thoughts are my own.