Ways & Means Oyster House
Serve Mom an ocean view with her bottomless mimosa at Ways & Means Oyster House. Tucked inside Pacific City in Huntington Beach, Ways & Means serves a seafood-studded brunch with Maine lobster Benedict, shrimp avocado toast and crab huevos rancheros. Mother’s Day Brunch will be offered from 10 am to 3 pm, with reservations highly recommended.
21022 Pacific Coast Hwy. B140, Huntington Beach
Old Vine Cafe
Costa Mesa’s Old Vine Cafe is known for seasonally driven and innovative dishes and their Mother’s Day Brunch will be no exception. Indulge in family-friendly favorites like caramel apple French toast, pizza omelet and fresh baked cinnamon rolls. Mother’s Day Brunch will be first come, first serve from 9 am to 3 pm.
2937 Bristol St. Suite A-103, Costa Mesa
The Queen Mary
Treat Mom to a brunch fit for a Queen with the Queen Mary’s Royal Sunday Brunch. Besides traditional breakfast fare like omelets and waffles there is also hand-carved prime rib, seafood, sushi, street tacos and more to satisfy picky eaters. Brunch is offered in the ship’s Grand Salon, and features the jazz stylings of The Fresh Rhythm Big Band and Five Got Rhythm Combo. Brunch is priced at $69 per person without Champagne or $79 per person with Champagne and $24 for kids.
1126 Queens Highway, Long Beach
For moms that prefer breakfast-in-bed, try this breakfast sandwich recipe from Chef Bill McMullan of Eggslice. Eggslice pops up inside Shuck Oyster Bar, Costa Mesa five mornings a week and serves egg sammies with locally sourced, sustainable ingredients. The secret is the house made Chilli Jam, which brings sweet heat to your sunrise. Their recipe for the home cook suggests your favorite tomato-based sauce. “Our house made Chilli Jam is ideal,” says the chef. “We sell it by the jar if you happen to be in the neighborhood. Otherwise try mixing some organic ketchup with sriracha, try being creative.”
3313 Hyland Ave., Costa Mesa
Eggslice Bacon, Egg & Cheese Sandwich
Serving Size: 1 Sandwich
- 4 or 5 slices of thick-cut applewood smoked bacon
- 1 x organic farm fresh extra-large egg
- 1 x slice of American cheese
- 1 x 3 ½ inch artisan brioche bun
- Melted butter
- ½ to 1 ounce of your favorite tomato-based sauce
- Set oven to 425 degrees.
- Temp eggs out of fridge for 15 min.
- Slice bacon in half and cook in oven for about 20 min on parchment-lined tray, turning over at 10 min.
- Remove bacon from oven and change setting to broil to toast lightly buttered buns. Once golden brown, remove toast and return bacon to oven.
- Heat skillet to about 275 degrees and cook eggs on the first side until whites are opaque. Add salt and pepper.
- Flip eggs and cook until whites are set but yolk is still runny.
- Remove bacon from oven and drain.
- Working quickly, build sandwich as follows: bottom bun, cheese slice, bacon in a criss-cross pattern, egg, ½ oz of sauce, bun top.
By Sarah Mosqueda