Happy Mother’s Day, Fam! We’re pretty honored to be included in your plans today, so thanks for having us 🙂
No matter how you brunch or who you brunch with, we hope you brunch it to the absolute max this weekend. Happy brunching!
Baked Egg, Mushroom, Gruyere + Caramelized Onion Tart
350F, 10 minutes on an aluminum foil lined sheet tray. Toss your salad with the vinaigrette and enjoy on the side.
Salted Caramel French Toast Bake with Berry Sauce
Put the pan in a 350F oven for 20-25 minutes (keep the lid on!) Ding! Remove the lid and heat for another 5ish minutes until warmed through. To serve, top with your mixed berry sauce.
Smoked Salmon + Bagel Spread
You’ll need a toaster or an oven for these bagels! Toast ‘em up or toss them on a sheet tray at 350F for 5ish minutes. Next, slice up your tomato and red onion. Assemble your bagels with your cream cheese of choice, then with tomato, red onion and capers. If you ordered smoked salmon, that can go on there after the cream cheese. Bagel time!
Preheat your oven to 350F. Remove the lid to your hash and sprinkle the cheddar cheese on top. Bake for 15-20 minutes or until warmed through.
Little leaf, White Chocolate + Berry Salad
Add your fresh blackberry, pickled strawberries, and pistachio, strawberry + white chocolate dust to your salad. Drizzle the lemon verbena vinaigrette all over and toss, toss, toss!
Pecan Sticky Buns
Preheat your oven to 350F. Remove the lid to your sticky buns and place the container in the oven for 7-10 minutes. Carefully remove from the oven. Grab a spatula and flip the buns onto a plate. Spoon the leftover gooeyness from the container over the buns and enjoy!
Place a spoonful of the mango pearls in the bottom of your glass. For a classic mimosa, pour 4 oz of your juice blend in a glass and top with 2 oz of soda water or champagne.
Pour 4oz of your bloody mary mix in a glass. Enjoy as is or top with 2oz of vodka, pour over ice, and stir it up! Garnish with olives and cornichons.
And that’s it! Mother’s Day brunch eats, solved. #weareWECO