Our top 4 recipes to create a delicious Mothers Day breakfast
Treat your Mum this Mother’s Day and show her you care with a home-cooked breakfast that’s not just easy to make but taste delicious! Whether you’re treating them to breakfast in bed, or whipping up breakfast for the whole family, we’ve chosen our favourite breakfast recipes that are sure to put a smile on their face this Mother’s Day.
Ingredients (Serves 1)
- 2 tbsp White Wine Vinegar
- 2 Free Range Eggs
- 125g Butter
- 2 Egg Yolks
- 1/2 tsp White Wine Vinegar
- 1tsp Lemon Juice
- Pinch of Cayenne pepper
- Toasting Muffin
- Your choice of accompaniments, e.g Parma Ham, Bacon or Mushrooms
- Salt & Pepper
- In a small saucepan, melt the butter. Keep it warm without burning it.
- Combine the 2 egg yolks, white wine vinegar, a pinch of salt and a splash of cold water in a bowl. Make sure the bowl can sit inside a small pan.
- Whisk the mixture, then place the bowl inside a small pan of simmering water. Whisk until the mixture becomes pale and thickens. Approx 3-5 minutes.
- Remove from the heat. Stir in the melted butter until you have a creamy hollandaise. Season with a tsp of lemon juice, and a pinch of Cayenne pepper.
- Bring a pan of water to the boil and add 2tsp of white wine vinegar. Heat at a gentle simmer.
- Pre-crack your eggs into separate cups to make the next step easier. Stir the simmering water to form a whirlpool and pour one egg into the middle. Your egg should eventually set to a round shape. Cook for 2-3 minutes before removing with a slotted spoon.
- Repeat again with the other egg.
- Meanwhile, cut your muffin in two and toast on both sides. Add both halves of your muffin to a plate and spread some Hollandaise sauce on each one. Depending on what you have chosen to serve with your eggs, add the desired accompaniment to each muffin.
- Place an egg on each muffin half and spoon over the remainder of the Hollandaise sauce.
- Season with salt and pepper and serve!
Ingredients (Serves 2)
- 1 tsp Baking Powder
- 300ml Milk
- 30g Blueberries
- 150g Self-raising Flour
- 1 Free Range Egg
- 1 tbsp Butter, melted
- Mix together the flour, baking powder, eggs, milk, and melted butter in a bowl.
- Add the blueberries to the mixture and gently stir them in.
- Heat some butter in a large, non-stick frying pan.
- Add a ladle of the batter per pancake into the pan and bake until bubbles form on the surface of the pancake. Turn and cook until golden.
- Repeat until the batter is gone.
- Drizzle over maple syrup and add extra blueberries to serve.
Ingredients (Serves 2)
- 4 Pork Sausages
- 4-6 Rashers of Bacon
- 2 Slices of Black Pudding
- 2-4 Free Range Eggs
- 1 Lrg Tomato
- 4-6 Hash Browns
- 8-10 Chesnut Mushrooms
- 1x 400g tin of Baked Beans
- 4 Slices of bread
- Cooking Oil
- Freshly ground pepper
- Pre-heat the oven to 220C/Fan 200C/Gas 7.
- Add a splash of cooking oil to a large non-stick frying pan and heat until simmering. Prick the sausages with a fork then add to the pan. Fry over a medium-high heat for approx 5 minutes or until golden brown. Keep turning the sausages whilst they’re in the pan.
- Once browned, transfer to an oven tray and place in the oven for 15-20 minutes to finish cooking.
- In the same frying pan, add the black pudding and cook for 2-3 on a low heat.
- In a separate pan, add the bacon and cook on a low heat to render the fat. Keep turning whilst in the pan.
- After 2-3 minutes, add the tomato to the pan with the black pudding and season with salt and pepper.
- Once the bacon has been in the pan for 2-3 minutes, turn up the heat and cook till it’s nice and crispy.
- Meanwhile, add the beans to a small saucepan and cook over a low heat. Keep stirring until the sauce thickens.
- In another small sauce pan, heat a splash of cooking oil until simmering and toss in the chopped mushrooms. Season with salt and cook on a high heat, stirring often.
- Once the bacon has finished cooking, fry the hash browns in the rendered bacon fat for 3-4 minutes on each side.
- Whilst the hash browns are cooking, remove the black pudding and tomato from its pan and drain with the bacon. Crack the eggs into the pan and cook on a medium heat.
- When the hash browns are cooked, remove from the pan and drain the fat. Add another splash of oil and heat until simmering. Add two slices of bread and fry for 1-2 minutes each, flipping occasionally. Repeat for the rest of the bread.
- Take the sausages out of the oven and plate up with the bacon, eggs, tomato, black pudding, hash browns and mushrooms. Serve the fried bread on a separate plate. Enjoy!
Ingredients (Serves 1)
- 2 Lrg Free Fange Eggs
- 80ml Whole Milk
- 40ml Double Cream
- 1tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 4 thick Slices of brioche bread
- 2tbsp Vegetable oil
- 2tbsp Butter
- Icing sugar and berries to serve (optional)
- Whisk together the eggs, milk, cream, vanilla extract and cinnamon.
- Lay out the slices of brioche in a single layer in a shallow dish and pour the mixture over the top. Allow to soak for 2-3 minutes, then turn and soak for another 2 minutes.
- Heat 1tbsp of vegetable oil and butter in a non-stick frying pan over a medium heat until simmering. Lift two slices of the Brioche out of the dish and add to the frying pan. Fry on each side for 3 minutes, until golden. Remove and place on a wire rack in a warm oven to keep warm whilst you repeat the above steps with the remaining Brioche.
- Stack on a plate and sieve over icing sugar. Serve with fresh berries for a tasty treat.
With these recipes in hand, you’ll have plenty of inspiration when it comes to planning your Mother’s Day breakfast. For more recipes and tips, visit the recipe section of our kitchen blog.