SCBDExclusive: Have a Bubbly Brunch This Mother’s Day with Cordon Negro Brut


If you are still looking for that perfect gift for mom, stop looking SCBD just found it! Why not spice it up and treat mom to a wonderful mother’s day brunch and surprise her with with a bottle of “Black Bottle Bubbly” 

Liven up your Mother’s Day brunch menu this year with refreshing mimosas made with Freixenet’s Cordon Negro Brut (SRP $12). Made by the world’s leading producer of cava, Cordon Negro Brut is the perfect way to show your mom how much she sparkles.Crisp, clean and well balanced, this iconic “Black Bottle Bubbly” mixes perfectly with fresh orange juice for a refreshing take on a classic cocktail.


Cordon Negro Brut is backed by four generations of family winemaking experience and produced using the traditional method, the same high-quality method used to make French Champagne. With a palate of apple, pear and bright citrus flavors, this versatile wine pairs wonderfully with brunch menu favorites, without breaking the bank. Sip on a sweet mimosa as you whip up the following brunch recipes that will impress mom and compliment the mouthwatering flavors of Cordon Negro Brut:


Sausage, Egg and English Muffin Breakfast Bake

*Courtesy of Food & Wine magazine


4 English muffins, split

2 tablespoons unsalted butter

1 1/2 teaspoons vegetable oil

1/2 pound breakfast sausages, casings removed

8 large eggs

4 ounces sharp cheddar cheese, grated (1 1/4 cups)

Hot sauce, for serving


  1. Preheat the broiler. On a baking sheet, broil the English muffin halves, cut side up, 4 inches from the heat for about 1 minute, or until golden. Turn the oven down to 375°. Butter the halves, stack and cut them into 1-inch cubes. Arrange the cubes in an even layer in four 8-ounce gratin dishes or other small shallow baking dishes.
  2. In a small nonstick skillet, heat the oil. Add the breakfast sausage, breaking it up with the back of a spoon, and cook over moderately high heat until browned and cooked through, about 3 minutes. Drain the sausage on paper towels and divide it among the gratin dishes.
  3. Crack 2 eggs into each gratin dish and sprinkle with the cheddar. Bake for 17 minutes, or until the egg whites are firm and the yolks are still runny. Serve immediately, with hot sauce on the side.


Almond Toasted Brioche

*Courtesy of Food & Wine magazine


1 ¼ cups sliced blanched almonds

½ cup granulated sugar

2 large eggs, at room temperature

4 tablespoons unsalted butter, softened

¼ teaspoon pure almond extract (optional)

¼ cup plus 2 tablespoons whole milk

Six 1-inch-thick slices of brioche, cut from a 1-pound loaf

Confectioners’ sugar, for sprinkling

Berries, for serving


  1. Preheat the oven to 375°. In a food processor, combine 1 cup of the sliced almonds with the granulated sugar and process until powdery, about 2 minutes. Add the eggs, 2 tablespoons of the butter and the pure almond extract and process until creamy, about 2 minutes. With the food processor on, add the milk and process the custard mixture until blended. Transfer the custard mixture to a shallow baking dish.
  2. Spread the remaining 2 tablespoons of butter evenly on one side of each slice of brioche. Dip the unbuttered sides of the brioche into the custard and transfer to a baking sheet, custard side up. Spoon any remaining custard over the bread and sprinkle with the remaining ¼ cup of sliced almonds. Bake the almond brioche for about 20 minutes, until the bottom is golden and crisp and the almonds are lightly browned. Transfer the brioche to plates and dust lightly with confectioners’ sugar. Top with fresh berries and serve.
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