3 Simple Mother's Day Brunch Recipes

What better way to show appreciation for the important women in your life than to prepare a healthy, seasonal brunch? Arizona is unique in that this time of year we have the luxury of enjoying beautiful tomatoes and sweet peaches while still enjoying spring delights like greens, onions, and potatoes. You can find local sources for fresh baked bread, bacon, farm fresh eggs, beet greens, heirloom tomatoes, onions, potatoes, and even peaches, honey, and pecans by searching Good Food Finder and visiting your nearby farmers market.

Egg, Bacon, and Beet Green Sandwiches


8 slices whole wheat, rye, or pumpernickel bread, lightly toasted 4 eggs 4 slices of bacon 1 bunch of beet greens, stems removed and roughly chopped 2 tbs shallot, peeled and thinly sliced (about one medium) Salt and pepper to taste Mayonnaise (optional)


  1. Fry bacon over medium heat, flipping often to ensure evenness, until just beginning to foam. Remove from pan and place on a paper towel lined plate. Set aside.
  2. Remove all but one teaspoon of bacon drippings from pan. Reserve remaining drippings. Return to medium heat and add the shallot, stirring often, for 1-2 minutes until just starting to brown.
  3. Add beet greens to pan and stir until wilted, about 3-4 minutes. Season with salt and pepper.
  4. Place beet greens in a bowl and set aside. Add 2-3 teaspoons of bacon drippings back to the pan and return to medium heat. Add eggs one at a time to pan. Cook 1-2 minutes per side to achieve your desired doneness.
  5. Assemble sandwiches with mayonnaise on bottom piece of toast (if using), then bacon slice, topped with fried egg.

Tomato, Onion, and Potato Gratin


1 yellow onion, thinly sliced crosswise 2 pounds gold potatoes, scrubbed and thinly sliced 1-1 1/2 pound tomatoes, preferably heirloom or roma that are very ripe, thinly sliced 2 cloves garlic, peeled and thinly sliced 1 tbs fresh thyme, minced Olive oil for drizzling Salt and pepper to taste


  1. Preheat oven to 375. Lightly drizzle olive oil into a 9x9 inch square or oval glass baking dish with at least two inch sides.
  2. Layer onions, potatoes, and tomatoes in that order so they are overlapping. In between each layer season lightly with salt, pepper, garlic slices, and thyme.
  3. Drizzle with olive oil and white wine. Add enough vegetable stock to fill the dish half way up the sides. Cover with foil.
  4. Bake for one hour, pressing mixture down half way through bake time to ensure moisture permeates throughout.

Roasted Peaches with Honey, Cinnamon, and Pecans


2-3 pounds ripe peaches, stones removed and sliced into wedges 3 tbs butter or coconut oil, melted 2 tbs honey, brown sugar, or agave syrup 1/2 tsp ground cinnamon 1/4 c pecans, hazelnuts, or walnuts, roughly chopped 1-2 c fresh ricotta or plain yogurt (optional)


  1. Preheat oven to 400.
  2. In a 9x9 inch glass baking pan, layer peaches and pour over butter, honey, cinnamon, and pecans. Toss to combine.
  3. Bake for 15-20 minutes until peaches are caramelized and pecans are toasted.
  4. Serve warm or at room temperature with fresh ricotta or yogurt, if using.