Mother’s Day Brunch for 2 or 20 2

I’ve been hosting Mother’s Day brunch on and off for years. Sometimes the group is small, other times quite large.

Regardless of how many we have in attendance, I don’t want to be stuck in the kitchen all day. I want to pour myself a mimosa (or 3), eat delicious food and enjoy my guests. I’m a mother too, after all!

So.. what’s the secret to getting to enjoy your own party?

1. Selecting a menu that lends itself to advanced preparation.

2. Select a menu that can be scaled up or down with ease.

Mother’s Day 
Brunch Menu


Ingredients, per omelet:

  • 2 large eggs
  • salt and white pepper
  • 2 T salted butter
  • 2 T garlic & herb or shallot & chive Boursin Cheese
  • 2 t. chopped chives



  1. Crack eggs into bowl, sprinkle with salt and white pepper. Whisk vigorously with a fork 1-2 minutes.
  2. Melt 1 T butter in a small omelet pan over medium heat. When butter is foaming, pour eggs in.
  3. Using a spatula, stir the eggs in the pan in small circles. When eggs are 80% firm, spread them around the pan, running the spatula around the edge to create smooth edges.
  4. When eggs are set but still a bit runny on the top, remove from heat. Crumble cheese over 1/2 of omelet. Let sit 1 minute. Using spatula and fingers, start with the cheese-covered side and gently fold the omelet over itself to encase the cheese.
  5. Add 1 t. butter to pan and place back on heat. Use spatula to gently turn the omelet around in pan, coating the bottom with butter. Cook 1-2 minutes and turn out onto a plate, letting the butter drizzle over top. Sprinkle with chopped chives and serve.



*Makes 12 large sticky buns



2 C whole milk at room temperature, 70-75 degrees

½ cup granulated sugar

3½ t. active dry yeast

1 large egg + 1 large yolk, slightly beaten

6 T butter, melted and cooled to room temperature

6 C unbleached, all-purpose flour

2 t. salt


½ cup sugar

½ cup firmly packed dark brown sugar

1 t. salt

½ lb salted butter

½ cup corn syrup

2 t. pure vanilla extract

½ cup chopped roasted almonds or other nut


7 T salted butter, melted and cooled to room temperature

½ cup sugar

3 t. ground cinnamon



  1. Pour milk into the bowl of a standing mixer. Add sugar and yeast. Stir, let sit for 5 minutes. Whisk in egg, yolk and melted butter.
  2. Fit a standing mixer with the dough hook. Add 5 C all-purpose flour. Mix on low until dough begins to come together.
  3. Continue kneading, adding additional flour so that dough becomes a soft, slightly sticky ball. Depending on humidity, this may take some or all the remaining cup of flour. You want a soft, smooth ball of dough that clings to the dough hook — a bit sticky, but not as wet as cookie dough.
  4. Once dough has come together, sprinkle in salt. Continue to knead in the mixer 8-10 minutes till dough is soft and smooth.
  5. Spray a large bowl with non-stick cooking spray. Dump the dough into the bowl. Spray a piece of plastic wrap with non-stick spray, cover the bowl. Let dough rise at room temperature 1-2 hours, until it’s doubled in size.



  1. Add both sugars, salt and butter to the bowl of a standing mixer fitted with paddle attachment. Beat 2 minutes on high, stopping to scrape the sides of the bowl.
  2. Add corn syrup and vanilla. Beat 5 minutes, stopping to scrape the sides of the bowl, until light and fluffy.



  1. Spread caramel glaze evenly on the bottom of a 13×9-inch baking dish. Sprinkle with almonds.
  2. Mix ½ cup sugar and cinnamon in a small bowl. Set aside.
  3. Gently turn out the dough onto a lightly floured surface. Roll into a 18″W x 12″L rectangle. Spread all but 1 T of the melted butter evenly over surface of dough with a pastry brush or spoon. Sprinkle cinnamon sugar evenly over butter.
  4. Roll dough into a long, cigar-shaped roll. With seam side down, cut into 12 even pieces and place on top of caramel glaze in baking dish, spacing evenly. Brush tops of buns with remaining butter. Cover with plastic wrap and refrigerate overnight. (If you’d like to keep going and bake sticky buns the same day, let them rise in covered baking dish at room temperature for 1 hour until doubled in size, then bake.)
  5. The next morning, remove pan from refrigerator. Let sticky buns sit at room temperature for 1 hour. Preheat oven to 350.
  6. Remove plastic wrap. Bake buns for 45-50 minutes. Check rolls after 35 minutes; cover loosely with aluminum foil if they’re getting too brown. To test if buns are done in the center, pull pan from oven. Use a butter knife to gently separate buns in the center of the pan. If they look doughy, bake for a bit longer.
  7. Remove pan from oven and let cool on a wire rack for 5 minutes before transferring rolls onto another pan. Cool for 20 minutes and serve.