Mother's Day Brunch

Our suggested menu for Mother's Day is easy to make and most of it can be prepared ahead so everyone can have a relaxing morning with Mom. We have included the recipe for the eggs and simple syrup in the post below. The Turkey Breakfast Patties were from a previous Feeding Freenzy post and can be mixed and shaped the night before, finishing in a fry pan while the eggs bake. Instead of champagne try one of the following delicious, yet economical alternatives: Spanish Cava, Italian Prosecco or sparkling hard cider.

Baked Eggs with Gruyere and Chives
Turkey Breakfast Patties
Fruit Salad with Simple Syrup infused with Cinnamon
Prosecco, Italian sparkling wine or Hard sparkling cider.
Store purchased croissants

Baked Eggs with Gruyere and Chives (Gourment, December 2008)

2 cups coarsely grated Gruyere (6 oz)
1/2 cup chopped chives
10 large eggs
1 1/2 cups whole milk
4 oz. cream cheese, softened
1/4 tsp. nutmeg

1. Preheat the over to 350 degrees with rack in the middle. Butter a 2 quart shallow baking dish (2 inches deep).
2. Sprinkle Gruyere and chives evenly in dish.
3. Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
4. Pour egg mixture over Gruyere and chives in dish and bake unitl puffed, set and golden, 35 to 45 minutes. Serrve warm or at room temperature.

Simple Cinnamon Syrup for Fruit Salad

1/2 cup sugar
1/3 cup water
2 cinnamon sticks

Dissolve sugar in water in a small heavy saucepan over medium heat, stirring. Add cinnamon sticks and simmer for 5 minutes. Let stand off heat for at least 30 minutes. When cool toss with 5-6 cups of cut up fruit of your choice. Can also be made the night before and refrigerated.