Mother’s Day breakfast and brunch recipes

Serve one of our Mother’s Day breakfast recipes on a tray with a pot of your mum’s favourite tea or coffee and a vase of flowers for a really thoughtful breakfast in bed.

Salted caramel-stuffed pancakes

 

Method

  • STEP 1

    Put the sugar, eggs, melted butter, milk, flour and baking powder (in that order) into a blender, and whizz until you have a smooth batter. Pour into a jug.

  • STEP 2

    Heat a non-stick pan and brush it with butter. Pour enough batter into the pan to make a thick pancake (about 10cm diameter). Drop a blob of caramel into the middle and spoon over a little batter to cover it. Wait for a few minutes until the surface starts to set, then flip the pancake over and cook until golden. Brush the pan with more butter and repeat with the remaining pancake batter and caramel. Serve with raspberries and yogurt or ice cream, and a drizzle more salted caramel.

     

    Ingredients

    • golden caster sugar 1 tbsp
    • eggs 2
    • butter 25g, melted then cooled, plus extra for the frying pan
    • whole milk 275ml
    • plain flour 225g
    • baking powder 1 tbsp
    • salted caramel 4 tbsp, plus extra to serve
    • raspberries to serve
    • greek yogurt to serve

Beetroot borani and halloumi breakfast bowls

Check out our vibrant breakfast bowl with salty pan-fried halloumi, creamy beetroot borani topped with crunchy dukkah. This wholesome recipe comes from food writer John Gregory-Smith

 

 

Method

  • STEP 1

    Cook the giant couscous following pack instructions, then tip into a mixing bowl and add 1 tbsp olive oil and the juice of  1/2 a lemon. Season and mix well. Add the mixed leaves. Roughly toss together.

  • STEP 2

    Meanwhile, put the beetroot into a blender or food processor with the yogurt, juice of  1/2 a lemon, garlic and a good pinch of salt and pepper. Blend until smooth.

     

    Ingredients

    • giant couscous 200g
    • olive oil 3 tbsp
    • lemons 1½, juiced
    • mixed leaves (such as spinach and rocket) 50g
    • cooked beetroot 250g
    • greek yogurt 150g
    • garlic 1 clove
    • red onion 1, thinly sliced
    • vinegar (such as cider, white or red) 1 tsp
    • eggs 4
    • halloumi 250g block, sliced
    • black sesame seeds ½ tsp
    • dukkah 2 tsp (see notes below)
    • small mint leaves a handful

Posh breakfast muffins

Make mornings easy with our quick and simple breakfast muffins packed with avocado, smoked salmon and frittata – ready in 30 minutes

 

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4.

  • STEP 2

    Whisk 8 eggs with 3 tbsp crème fraîche and 3 tbsp chopped chives, and season. Butter and line a 26cm x 18cm baking tin with baking paper.

  • STEP 3

    Pour in the egg mixture and bake for 10 minutes or until set, then take out and leave to cool. You can now wrap and chill the frittata for 2-3 days until needed.

     

    Ingredients

    FRITTATA

    • eggs 8
    • crème fraîche 3 tbsp, plus extra for drizzling
    • chives 3 tbsp, chopped, plus extra for garnishing

    MUFFINS

    • muffins 6
    • watercress a handful
    • avocado 1, sliced
    • smoked salmon 6 slices

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