Is your mum a lover of warming savoury dishes, or does she think dessert is also acceptable breakfast foods? No matter her tastes, she deserves a well-thought out breakfast in bed this Mother’s Day.
Mother’s Day is one particular time of the year when Mum should feel extra special. These Mother’s Day breakfast in bed recipes our team of mums have collated achieve exactly that!
All day Pan-Cooked Breakfast
This vegetarian eggs on toast recipe is a nutritious way to get mum ready for her big day! We believe a Mother’s Day breakfast in bed should be easy for the kids to be involved in preparing. Add some of mum’s favourite extras, or serve as is alongside a hot beverage.
Prep time: 15 Mins
Cook time: 20 Mins
Serves: 2
INGREDIENTS
- 1 tbs olive oil
- 175g Swiss brown and button mushrooms, larger ones halved
- 4 eggs
- 100g rocket leaves
- 2-4 slices sourdough bread
- 1 avocado, mashed
- Olive oil, chilli sauce and lemon wedges, to serve
METHOD
Step 1
Heat the oil in a 25cm non-stick frypan over medium heat. Add the mushroom and cook, stirring frequently, for 5-10 minutes or until golden.
Step 2
Crack the eggs into the pan. Cook for 5 minutes or until cooked to your liking. Remove from heat, sprinkle with rocket, then drizzle with olive oil and chilli sauce.
Step 3
Meanwhile, toast bread and spread with avocado. Serve with lemon wedges alongside eggs and mushrooms.
Source link: www.delicious.com.au
Blueberry Friands
Friands are a girls best friend! We love that you can make this Mother’s Day breakfast in bed the night before and serve warm or cold. They pair perfectly with any iced or hot drink and taste delicious.
Prep: 30 Mins
Cook: 25 Mins
Serves: 12
INGREDIENTS
- 200g butter, chopped
- 2 cups pure icing sugar
- 2 tbsp plain flour
- 1 1/2 cups almond meal (ground almonds)
- 6 egg whites
- 150g blueberries
- Pure icing sugar, to serve
METHOD
Step 1
Preheat oven to 230C. Grease twelve 1/2-cup capacity friand pans or muffin holes.
Step 2
Melt butter in a small saucepan over medium-low heat. Simmer, swirling pan occasionally, for 4 to 5 minutes or until light golden. Remove from heat. Set aside for 15 minutes to cool.
Step 3
Sift icing sugar and flour into a large bowl. Stir in almond meal. Make a well in the centre. Gradually add egg whites, stirring constantly with a metal spoon until combined. Add butter and stir until well combined. Stir in berries. Three-quarters fill friand pans with mixture.
Step 4
Bake friands for 5 minutes. Reduce oven to 200°C and bake for 12 to 15 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pans for 10 minutes. Turn onto a wire rack to cool completely. Dust with icing sugar. Serve.
Source link: www.taste.com.au
Gluten and Dairy-free Quinoa and Coconut Pancakes
Who doesn’t love pancakes, especially served as a Mother’s Day breakfast in bed?! And since these pancakes contain no gluten or dairy, they’re a wonderful breakfast for any Mum to enjoy.
Prep: 10 Mins
Cook: 20 Mins
Serves: 6
INGREDIENTS
- 1 cup quinoa flour
- 1/2 cup coconut flour
- 1/4 cup caster sugar
- 1/2 tsp bicarbonate of soda
- 1/2 tsp gluten-free baking powder
- 2 cups almond milk
- 2 eggs
- 1 tsp vanilla bean paste
- 1/2 cup fresh raspberries or frozen raspberries, plus extra to serve
- 1 tbsp coconut oil, melted
- 1 cup dairy-free coconut yoghurt
- 1/2 cup pure maple syrup
- Select all ingredients
METHOD
Step 1
Combine flours, sugar, bicarbonate of soda and baking powder in a medium bowl. Make a well.
Step 2
Whisk milk, eggs and vanilla in a jug until combined. Add to flour mixture. Stir to combine. Fold in raspberries.
Step 3
Heat a large non-stick frying pan over low heat. Brush with a little melted coconut oil. Spoon ¼ cup batter into pan, spreading gently if needed. Repeat to make 3 pancakes. Cook for 2 minutes or until bubbles form on top. Turn. Cook for 2 to 3 minutes or until golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter, brushing pan with oil between batches, to make 12 pancakes.
Step 4
Top pancakes with yoghurt and extra raspberries. Drizzle with maple syrup. Serve.
Source site: www.taste.com.au
Roast Pumpkin, Haloumi and Bacon Croissants
These croissants are anything but ordinary. Sure, fresh croissants with butter are absolutely delicious, but they lack the filling factor. This recipe ticks all the boxes for the perfect Mother’s Day breakfast in bed idea.
Prep Time: 5 Mins
Cook Time: 15 Mins
Serves: 4
INGREDIENTS
- 1/2 bunch oregano, leaves picked
- 400g Jap (kent) pumpkin, seeds removed, cut into 2mm-thick slices
- 200g haloumi, sliced
- 8 rashers streaky bacon
- 2 tsp olive oil
- 1/3 cup (40g) dukkah
- 1 tbs dried chilli flakes
- 1 egg, plus 1 egg yolk
- 4 large croissants
- 2/3 cup (180g) basil pesto
- 100g baby kale leaves
METHOD
Step 1
Preheat the oven to 250°C. Grease and line two baking trays with baking paper.
Step 2
Place the oregano, pumpkin, haloumi and bacon on one of the prepared trays. Drizzle over the oil and season. Roast for 15 minutes or until the pumpkin is cooked, haloumi is golden and the bacon is crisp.
Step 3
Meanwhile, combine dukkah and chilli flakes on a plate. Place the egg and the yolk in a bowl and whisk to combine. Dip each croissant into the egg mixture, then coat in dukkah mixture.
Step 4
Transfer to prepared tray, then add to oven for the final 7 minutes of pumpkin cooking time and bake until crisp and golden.
Step 5
To serve, slice the croissants horizontally and top with a spoon of pesto. Layer in the pumpkin, haloumi, oregano, bacon and kale leaves. Serve warm with any remaining pesto.
Source link: www.delicious.com.au
Apple and Cinnamon Frittata
Dessert for breakfast? Absolutely! There’s no such thing as too much indulgence when it comes to making a Mother’s Day breakfast in bed. Spoil her by serving with custard or ice cream.
INGREDIENTS
- 4 eggs
- 1/4 cup raw caster sugar plus 2 tbsp extra
- 1/4 cup plain flour
- 1/2 cup milk
- 1 tsp ground cinnamon
- 1 tsp finely grated orange rind
- 1 tbsp butter
- 1 granny smith apple, cored and finely sliced
- 2 tbsp flaked almonds
METHOD
Step 1
Whisk eggs together then add the sugar, flour, milk, cinnamon and orange rind.
Step 2
Melt the butter in an ovenproof saucepan on medium heat. Add the apples and cook for about 5 minutes, or until soft. Pre-heat the oven grill and pour over the batter and cook for about 5 minutes.
Step 3
Place the saucepan under the grill, sprinkle over the almonds and a little extra sugar.
Step 4
Once the top is golden remove and serve almost immediately with some nice natural yoghurt and maybe a drizzle of maple syrup.
Source link: www.kidspot.com.au
Find the perfect gift? Check! Table decorating? Check! Plan a sweet Mother’s Day breakfast in bed? Check!
Great job, you’re all ready to celebrate Mum or Nan this Mother’s Day. At Gifts & Keepsakes, we believe there’s no time like the present to prepare gifts for any upcoming occasions.