Perfect Wine and Recipe Pairings for an Unforgettable Mother’s Day Brunch

Mother’s Day Brunch In Bed

As springtime stretches awake, Mother’s Day approaches and once again we get to celebrate the incredible women in our lives. And what better way to show your love than with a memorable, homemade Mother’s Day brunch? To help you create the perfect celebration, we’ve curated a collection of delightful brunch recipes and wine pairings from our Test Kitchen.

Start the day by surprising your special lady with a lovingly prepared feast served right in bed. Our Mother’s Day brunch recipes include savory quiches, fluffy pancakes, and unique spins on the classic mimosa. These recipe ideas are sure to impress and delight.

As you plan your Mother’s Day brunch, remember to infuse every moment with love and gratitude. Whether you’re whipping up a gourmet meal, crafting a heartfelt card, or simply spending quality time together, let your actions speak louder than words. Raise a glass of champagne to toast the incredible woman she is and create memories that will last a lifetime.

Need more Mother’s Day celebration ideas? Consider gifting a bottle from our Herstory collection – a curated selection of wines that pay tribute to remarkable women. These wines carry a powerful message of empowerment and appreciation, making them the perfect gift for the amazing moms in your life.

Happy Mother’s Day to all the wonderful moms out there!

The OG Mimosa

• Fresh squeezed orange juice 
• ONEHOPE Herstory Prosecco

The Grapefruit Mimosa

• Freshly squeezed grapefruit juice
• ONEHOPE Herstory Prosecco

The Pineapple Mimosa

• Pineapple juice
• ONEHOPE Vintner Collection Sparkling Brut

The Strawberry-Daiquiri-Mimosa

Ingredients

• 3 cups strawberries, stems removed
• 4 tablespoons honey
• 1 tablespoon fresh lemon juice
• ONEHOPE Vintner Collection Sparkling Brut

Instructions

1. Combine strawberries, honey, and lemon juice in a blender at low/medium speed for 30 seconds until a smooth puree forms.
2. Pour 1-2 tablespoons of strawberry puree into a sparkling wine flute and top with sparkling brut. 

Test Kitchen Tip: Freeze the leftover strawberry puree in ice cube trays to save for mimosas to come. The frozen cubes do double duty of adding flavor and also keeping that glass of sparkling ice cold 🙂

Need more Mimosa ideas for Mother’s Day Brunch? Read more.

Estate 8 Scrambled Eggs

Serves 6

Time: 1 hour

Wine Pairing: I Love You More Than Wine Pink Shimmer 

Ingredients

• 3 tablespoons salted butter
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 18 eggs
• 2 tablespoons half & half
• 1 teaspoon salt
• ½ teaspoon ground pepper
• 8 ounces sharp cheddar cheese, grated

Instructions

1. Melt butter in a large saute pan or stove top griddle over low heat. Add onions and bell peppers and saute for 30 minutes, stirring occasionally. The goal here is for these to cook down and slightly caramelize. 
2. Crack eggs into a large bowl with salt, ground pepper and half & half and beat with a whisk. Add the eggs into the saucepan, stirring in with a rubber spatula every couple minutes as they begin to take shape. When they are solidified and just slightly runny, turn off the burners, add in the grated cheese and let the residual heat melt it. Remove scrambled eggs from the pan when the cheese is melted and serve while hot.

Top it all off with a Kendra Scott Gift Set

Meg’s Monte Cristos

Yield: 4 sandwiches

Time: 15 minutes to assemble; 15 minutes to cook

Wine Pairing: ONEHOPE Bloom Rosé

Ingredients:

• 12 slices white bread
• Mayonnaise, as needed
• 4 slices gouda cheese (not smoked)
• ¼ pound oven-roasted turkey, thinly sliced
• 4 slices Swiss cheese
• ¼ pound honey ham, thinly sliced
• 4 large eggs, beaten
• 1⁄4 cup milk
• Pinch of cinnamon
• Pinch of nutmeg
• 2 tablespoons vegetable oil 
• 1 tablespoon unsalted butter
• Powdered sugar
• Blackberry jam
• Maple syrup

Instructions:

1. On a work surface, spread two slices of bread with mayonnaise on one side each. Top one slice of bread with 1 piece of gouda and 3-4 slices of turkey. Top the other slice of bread with one piece of Swiss and 3-4 slices of ham. Create a triple-decker sandwich with a third piece of bread in the center of the two slices you’ve just topped with mayo, cheese, and meat. 
2. Using your hand gently press the sandwich a bit and cut the crusts off (this helps to pinch and seal the ends). Wrap tightly with plastic wrap, making sure to compress it a bit.
3. Refrigerate for at least 30 minutes, ideally overnight.
4. Heat the oil and butter in a skillet over medium-high heat.
5. Combine the eggs, milk, cinnamon, and nutmeg in a bowl.
6. Unwrap the sandwiches, cut them in half on the diagonal, and dip them in the egg batter, to coat evenly.
7. Gently place each sandwich in the skillet (one or two at a time), and fry, turning once, until golden brown and hot, about 5 minutes total, making sure to heat throughout.
8. Transfer to a plate, and sprinkle with powdered sugar. Serve immediately with blackberry jam and maple syrup. Enjoy!

Test Kitchen Tips:

1. While the recipe above calls for mixing ham and turkey, try some with just ham & Swiss and others with just turkey & gouda. It’s fun to see which combination guests love more.
2. Additionally, since I make these the day before, I like to take them out of the fridge when I first wake up in the morning and then have my coffee, feed the baby and cats, and get my bearings. This helps to warm the sandwiches just slightly so they don’t take so long to warm through on the skillet. 

Want more recipes ideas to pair with our Bloom Rosé? Explore recipes.