The morning of the brunch, I made two pans of maple-glazed bacon (which is very little hands-on time), lowered the oven from 400 to 350 degrees, whipped up my fruit platter and yogurt parfaits, and made a giant ham and cheese omelet. While the omelet was in the oven, I brewed coffee, spooned my waffle batter into the iron, and popped the champagne. So easy! Here’s how I did it and all of the recipes.

The Table

As for the table, I decided to use my favorite grey placemats since they’re quite wintry. I was so excited to use my brand new purple and yellow floral napkins from ML Edwards & Co. I couldn’t find my napkin rings so I tied them with kitchen twine. I used my off-white Emma dinner plates and matching coffee cups from Pottery Barn and loosely arranged purple astro and white roses: one larger, low vase and two small bud vases. I lit candles and left plenty of space so that I could put all the dishes on the table. Not only does this encourage guests to help themselves to more, but it also looks gorgeous! Each place also had a champagne glass on the right and a margarita glass full of fruit and yogurt on the left.

Champagne Zone

For the first time ever, I used the corner table in my dining room as a little bar. I nestled a chilled bottle of Korbel in my new wine bucket and set out my beautiful bottle of Chambord to pour more champagne cocktails all morning long. I also added one more small vase of flowers that matched the table flowers. Get the recipe for Champagne Rose here.