Happy Mother’s Day

Our Best Mother’s Day Recipes: Brunch, Desserts and More

By Margaux Laskey From The New York Times

Don’t make her go out. Stay in and make her something delicious (but please don’t leave any dirty dishes in the sink).

Lidey Heuck’s baked eggs with greens and cornbread crumbs.CreditRyan Liebe for The New York Times. Food Stylist: Barrett Washburne.

 

Lidey Heuck’s baked eggs with greens and cornbread crumbs.CreditCreditRyan Liebe for The New York Times. Food Stylist: Barrett Washburne.

By Margaux Laskey

Julia Moskin’s classic French toast.CreditJessica Emily Marx for The New York Times

 

Julia Moskin’s classic French toast.CreditJessica Emily Marx for The New York Times

Let her sleep in and have breakfast (or brunch) ready when she wakes. The organized among us can prepare this overnight French toast on Saturday night and pop it into the oven first thing Sunday. These baked eggs with kale, bacon and cornbread crumbs or these huevos rotos are excellent served with hot sauce. Or spoil her with pancakes from the Brooklyn restaurant Chez Ma Tante, all rich and lacy-edged and fried in a glistening pool of butter. Quiche! Everyone loves it. Quiche Lorraine and this herb and goat cheese version are vegetarian, while this hearty bacon-Cheddar beauty is not. Whatever you make, serve it with bottomless mimosas and plenty of bacon.

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