When I first started planning for Mother’s day brunch this year, I thought about whipping up some Eggs Benedict, a perennial favorite with most moms. As our guest list grew to include four moms and their families, however, the thought of poaching dozens of eggs seemed a bit more of a job than I was willing to tackle. Instead, I crafted an old friend, this quiche lorraine from Bouchon Bakery, and for anyone in the crowd who didn’t want to eat meat, these amazing sformati from Cook’s Illustrated. The beauty of both of these egg dishes is that they can be made in advance. The quiche gets re-heated by the slice just before serving, and the sformati can be formed in advance, then cooked at the last minute and served hot or at room temperature.
