Your guide to Mother’s Day brunch

Isn’t she lovely?

The tail end of spring has once again sprung Mother’s Day upon you. Last year, you promised yourself you’d be ready to debut your new and improved cooking skills on Mother’s Day 2017. Alas, the day has come and your wealth of cooking knowledge bears an uncanny resemblance to that of last year’s.

Fear not!

Should you decide to invite your mother over for a homemade brunch this Sunday, we have a few easy recipes that anyone can pull off. Plus, the recipes are super healthy so mom will be ecstatic by your oh-so-mature health-conscious food choices.

Don’t you dare think about waving that white flag and calling the caterers or pulling up OpenTable. We’ve got your simple guide to Mother’s Day brunch right here:

Avocado Toast

What you’ll need

1 loaf multigrain bread, sliced 1/2 inch
8 slices bacon
2 large avocados
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
8 eggs

What you’ll do

Place your bacon on a baking sheet that’s covered in aluminum foil. Place the pan in the oven and turn it on to 400°.

Set the timer for 22 minutes, flipping the bacon once about half way through. Remove the bacon from the oven and place on a paper towel lined plate to drain the excess fat.

With the oven still warm, place 8 pieces of bread on a baking sheet and toast for 3 minutes, flip and toast for another 2 minutes until slightly crispy.

While you’re baking your bacon and toasting your toast, mash the avocados in a large bowl and fry all 8 of your eggs.

Once all the pieces are ready, assemble your toast by spreading the mashed avocado on your bread and topping it off with bacon and eggs!

Really Fluffy Pancakes

What you’ll need

2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 eggs
1 ½ to 2 cups milk
2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil

What you’ll do

Heat a griddle or large skillet over medium-low heat.

In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it.

Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.

Cook until second side is lightly browned. Serve.

Andrew Scrivani for The New York Times

Less Stressed Scrambled Eggs

What you’ll need

3 large eggs
1/8 teaspoon kosher salt
1/2 tablespoon unsalted butter
2 tablespoons milk (optional, see note above)
Freshly ground black or white pepper

What you’ll do

In a small bowl, beat eggs with salt.

In a nonstick skillet, melt butter over medium-high heat until foamy. Add eggs and cook, stirring, until large, fluffy curds form and eggs are fully cooked through, about 3 minutes. Season with pepper and serve.

We hope you’ve enjoyed these recipes of varying degrees of difficulty. While we want to fully encourage you to take a swing at the avocado toast, you can always make your mom smile by whipping up some scrambled eggs with a sprinkle of love. As long as you try your best, your brunch will surely put the “wow” in “mom” –– (think about it.)

Author: Maya Gilliss-Chapman

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