I hope you’re not tired of brunch yet, because I have a great option for Mother’s Day here today. This one features crispy, rosemary roasted potatoes; goat cheese and chive studded scrambled eggs; sweet strawberries; and bacon. And, it takes an hour to make. Anyone could do this. But, it looks really fancy. Doesn’t it?

For the table, I used a chevron runner I got at Paper Source for Bellie’s birthday several years ago. Then, I stacked teacups on top of each other and floated a single rose inside. The napkins are from this Crate and Barrel set, and I love how cheerful and versatile they have been.

Game Plan
If your guests are coming at 10:00 AM….

9:00 AM – Start the potatoes.
9:15 AM – Slice the strawberries.
9:35 AM – Begin crisping the bacon.
9:45 AM – Start on your eggs.

Mother’s Day Brunch Menu for 4 Adult and a Toddler

Scrambled Eggs with Goat Cheese and Chives (See below)
Bacon (Crisped in a pan. Make sure not to crowd the pieces.)
Strawberries (Slice strawberries and toss them in 1 tbsp. of regular or vanilla sugar)
Roasted Rosemary Potatoes (See below)

Scrambled Eggs with Goat Cheese and Chives
Ingredients:
12 eggs
2 tbsp. or so of skim milk
Salt
Freshly cracked black pepper
1 tbsp. goat cheese
1 tbsp. chopped chives (I like to just snip it with kitchen shears.)

Directions:
Whisk your eggs with milk, salt and pepper. Then, cook over medium low heat in a non-stick pan. Right before they’re set, crumble in a tbsp. or so of goat cheese. Fold it in, incorporating it. Remove from the heat immediately. You don’t want to overcook them. Then, after placing the eggs in a serving dish, add a tbsp. of chopped chives.

Roasted Rosemary Potatoes
Adapted from Serious Eats
Ingredients:
2 1/2 russet potatoes
Salt
Freshly cracked black pepper
3 tbsp. extra virgin olive oil.
3 sprigs rosemary

Directions:
Preheat the oven to 500 F and line a baking sheet with aluminum foil. Cut the russet potatoes into 1 1/2 inch pieces. Add them to a pot filled with water. Salt the water. Bring it to a boil over high heat. Boil for about 5 minutes. Drain the potatoes and then, transfer them to a large bowl. Add the oil, salt and pepper and combine. (Use more salt than you think you need.) Dump the contents of your bowl onto the sheet pan. Spread them around, so nothing is overlapping. Place the rosemary on top. Roast for 20 minutes. Then, remove the pan from the oven and flip your potatoes. Roast for another 15 to 20 minutes.