Moms deserve to be celebrated every day, obviously. But Mother’s Day can really sneak up on you (dads, I’m looking your way).

Relax. Just because you haven’t been planning for weeks doesn’t mean you can’t make it special – and super delicious.  You can totally host a killer brunch at your place, with one trip to the market and minimal preparation.

Here’s a list of easy brunch hacks that will help you impress the heck out of any mom in your life and show her how much you appreciate her, even if you wait until the last minute.

Flowers

If you’re hosting Mother’s Day brunch at your place, get some flowers. Not to give as gifts, though that’s nice, too, but because they’re a quick way to add some beauty and style to the table. Several inexpensive bouquets from the grocrey store will do the trick. Get lots of one single kind – daisies! roses! – or a mix of colors and shapes, and arrange them in a few different sized vases on the table.

Mimosas

It is brunch after all. Plus, fancy drinks always take a party to the next level. My hack? Make a mimosa bar. Provide champagne (and/or seltzer) on ice and a few juice choices. Mango, cherry,  orange, strawberry-kiwi, pineapple – go for it.  And don’t forget the garnishes: lemon, lime, and strawberry slices, and fresh cherries with stems.

The Food!

Here are some go-to recipes that are easy, but still fancy and delicious enough to qualify as party food. Make them all, or mix-and-match depending on the number of folks you’re feeding.

Potato Scallion Frittata (serves 8)

Ingredients
  • 1 lb small yellow potatoes (like fingerlings) washed and sliced into thin rounds
  • 1/2 small yellow onion, diced
  • 1/2 bunch scallions, green parts only, chopped
  • 18 eggs
  • 2 Tbsp milk
  • 2 Tbsp butter
  • 1 tsp salt
  • Fresh black pepper to taste
  • a few Tbsp chopped parsley (optional)
Prep
  • Preheat oven to 425
  • Add the potatoes to a medium saucepan of salted water, and bring to a boil. Boil for about 10 minutes until potatoes are tender enough to pierce with a fork but not falling apart. Drain and set aside.
  • In a large mixing bowl, beat the eggs, milk, salt and pepper together until frothy. Set aside.
  • In a 10-12 inch ovenproof skillet (preferably cast iron) melt the butter over medium heat. Add the onions and cook until translucent and starting to brown – about 10 minutes. Add the potatoes and mix to combine, careful not to break up the potatoes too much.
  • Add the egg mixture and cook, using a rubber spatula, carefully lifting the edges once the bottom sets a bit to let uncooked egg run underneath. When the eggs are slightly set around the edges sprinkle the scallions over the top and put the skillet into the preheated oven, Bake for about 20 minutes, until the top is set and just starting to brown. Let cool slightly before cutting.

Sweet corn bread

INGREDIENTS
  • 1  cup yellow corn meal
  • 3/4 cup unbleached all purpose flour
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 large egg
  • 1/4 cup butter, melted
  • 2 Tbsp butter
  • 1/4 cup whole milk
  • 1 cup buttermilk (if you don’t have buttermilk just add a splash of white vinegar to the same amount of regualr milk)
  • 1/2 cup corn kernels (fresh or frozen and thawed)
  • 3 Tbsp honey
PREP
  • Preheat oven to 450
  • In a large bowl, sift together corn meal, flour, baking powder, baking soda, and salt.
  • In another bowl mix the milk, buttermilk, egg, and melted butter.
  • Slowly add to the dry ingredients and mix gently until they’re all incorporated. Add the honey and corn kernels and fold gently. Don’t overmix!
  • In a 10-12 inch ovenproof skillet, melt the 2 Tbsp butter over medium heat. When it’s all melted and the skillet is hot, add the cornbread batter. It should sizzle a little! Cook for just 2 -3 minutes until the bottom sets and looks slightly crispy around the edges, then pop it in the preheated oven, on a rack near the top. Bake for 20 minutes or so, until the top is golden brown. Let cool 10-15 minutes before cutting.

Breakfast flatbread (Serves 8)

INGREDIENTS
  • 1 package store bought pizza dough, thawed
  • 2 Tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 cloves garlic, minced
  • 1 red pepper, cored and thinly sliced
  • 1/4 cup parsley, roughly chopped
  • 1/2 lb sharp cheddar cheese, grated
  • 4 eggs
PREP
  • Preheat your oven to 450.
  • Spray a large rimmed baking sheet with cooking spray.
  • Using lightly floured hands or a rolling pin,  stretch the pizza dough out the fit the pan into a large rectangle or oval.
  • Brush with the olive oil, then sprinkle the minced garlic and pepper slices evenly around.
  • Sprinkle with salt and pepper.
  • Spread the grated cheese around evenly.
  • Carefully crack the eggs, keeping yolks intact, and place them on the dough, avoiding the edges.
  • Carefully place in the oven and bake for 10-12 minutes until the crust is golden brown, the cheese is bubbly and the eggs are set.
  • Yolks will still be runny.
  • Sprinkle with the chopped parsley and more salt and pepper if desired.

Lemon garlic asparagus

Ingredients
  • 1 lb asparagus, washed, and trimmed
  • 3 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 1/2 large lemon,  sliced into rounds
  • 1 1/2 tsp kosher salt
  • black pepper
Prep
  • Preheat your oven to 400
  • Spread the asparagus on a large rimmed baking sheet and gently toss with the olive oil, salt, lemon juice, and pepper to taste.
  • Scatter 5 or 6 lemon slices over the asparagus.
  • Roast for 12-15 minutes or until bright green and just beginning to soften – you still want the spears to have a little bite.
  • Serve with extra lemon slices.

Puff Pastry Berry Shortcake (makes 9 shortcakes, recipe can be doubled)

Ingredients
  • 3 cups mixed fresh berries
  • 3 cups sweetened whipped cream ( 1 1/2  cups heavy cream if you’re making it yourself)
  • 2 tsp granulated sugar
  • 2 tsp honey
  • 2 tsp fresh lemon juice
  • 1 sheet frozen puff pastry , thawed and cut into 9 squares
Prep
  • Preheat your oven to 400.
  • Arrange the pastry squares on a parchment lined baking sheet and set aside while the oven heats.
  • Gently mix the berries, sugar, honey, and lemon juice in a large bowl and set aside.
  • Bake the pastry for 15 minutes or until the pastries are golden brown.

Don’t forget the card!

This is important. Store bought Mother’s Day cards can be cheesy, but handmade cards from the heart are always great, even if your elementary school years are far behind you.

Now pull up a chair, raise a mimosa, and tell that mom you love her!