If your mom is anything like mine, sweet is the way to go. Spoil her with these sweet, breakfast delights this Mother's Day. You can make enough for just her or invite the whole family to breakfast, but either way, remember that this day is all about mom!
Maple Granola With Fruit And Nuts
Kick the Mother's Day celebrations off with a generous bowl of homemade granola in bed. Serve with plain yoghurt and mom's favourite morning beverage.
100g dried berries (find them in the baking aisle)
50g coconut flakes or desiccated coconut
Heat oven to 150°C. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
Tip the granola onto two baking sheets and spread evenly. Bake for 15 minutes, then mix in the coconut and dried fruit, and bake for 10-15 minutes more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yoghurt. The granola can be stored in an airtight container for up to a month.
We know, banana bread is everywhere these days. If you haven't baked a loaf while under lockdown, treat mom to a scrumptious breakfast made using overripe bananas and a few other pantry staples.
2 cups all-purpose flour, spooned and levelled
1/2 cup finely chopped toasted pecans, plus more for serving
3 tbsp brown sugar
1 1/2 tsp baking powder
1 1/2 tsp salt
1 tsp baking soda
1 1/4 cup buttermilk
3 medium ripe bananas, mashed (plus slices for serving)
2 large eggs
1/4 cup unsalted butter, melted, plus more for the pan
Honey or golden syrup, for serving
Stir together flour, pecans, sugar, baking powder, salt and baking soda in a bowl. Whisk together buttermilk, banana, eggs and butter in a separate bowl. Add flour mixture to buttermilk mixture and stir until just combined.
Heat a large non-stick saucepan over medium heat; melting the butter. Pour about 1/4 cup batter into the pan for each flapjack. Cook until tops are covered with bubbles and edges look dry, 2 to 3 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes.
Serve with honey or syrup, toasted pecans and sliced bananas.
Doughnuts for breakfast? Why not? Treat mom to these super sweet glazed delights, served with a piping hot cup of rooibos tea and a big smile. This recipe yields approximately 18 mini doughnuts, just enough for mom to have her fill and leave a few spare for you.
1/3 cup, plus 1 tablespoon full cream milk
1 1/8 tsp active, dry yeast
2 tbsp granulated sugar
1 large egg, at room temperature
1 tbsp unsalted butter, at room temperature and cut into pieces
1/2 tsp salt
1 1/2 cup all-purpose flour, spooned and levelled, plus more for work surface
1/2 tsp lemon zest
2 litres canola oil
2 cups blueberries
6 tbsp loose rooibos tea
2 cups icing sugar
Heat milk in a small glass measuring cup in the microwave on high for 30 seconds or until just warm to the touch. Stir in yeast and granulated sugar. Set aside until frothy, 4 to 6 minutes (if mixture does not froth, discard and start again). Transfer to a bowl; add egg and whisk to combine. Whisk in butter and salt (don’t worry if some lumps of butter remain).
Stir in flour and lemon zest until a dough forms. Beat dough with an electric mixer fitted with dough hook on low speed for 5 minutes (dough will be sticky). Lightly oil a bowl. Transfer dough to prepared bowl and cover with a towel. Let rise, at room temperature, until doubled in size, 1 to 1 1/2 hours.
Lightly oil a large baking sheet. Turn dough out onto a lightly floured work surface; lightly dust dough. Roll into a 45 cm rope. Cut into 3 cm pieces and roll into balls. Transfer to prepared baking sheet and cover with a towel. Let rise, at room temperature, until puffed, 25 to 30 minutes.
Place a wire rack on a baking sheet. Heat oil in a large saucepan to approximately 180°C. Cook doughnuts, 3 or 4 at a time, until golden brown, 1 to 2 minutes per side. Transfer to wire rack using a slotted spoon; let cool.
Cook blueberries, rooibos and 1/2 cup water in a small saucepan, pressing berries with a potato masher to mash, until syrupy, 8 to 10 minutes. Strain through a wire-mesh strainer lined with cheesecloth; discard tea. Add icing sugar and whisk until smooth. Dip tops of doughnut holes in glaze.
Some moms prefer salty over sweet. And, what's better than a good eggy breakfast in bed anyway? Check out these egg-tastic recipes with a twist to get your mom up and about this Mother's Day.
Chard And Gruyere Eggs In A Hole
Impress mom by creating a fancy Mother's Day version of a breakfast she has probably made a thousand times. Spice up classic eggs in a hole with bitter Swiss chard and gooey Gruyere. It's sure to become the new family classic.
6 slices sourdough bread
3 tbsp butter
1 bunch rainbow chard, trimmed and chopped
6 large eggs
115 grams shredded Gruyère cheese (available at Woolworths)
Preheat oven to 220°C. Spray large baking sheet with non-stick cooking spray.
With 6-cm-wide round cookie cutter, cut holes from centres of bread slices. Arrange bread and cutouts on prepared baking sheet. Bake for 5 minutes or until slightly dry, turning bread over halfway through.
In a 30 cm frying pan, melt butter on medium. Add chard and 1/4 teaspoon salt; cook for 8 to 10 minutes or until stalks are crisp and tender, stirring occasionally. Divide chard among bread slices, spreading around holes. Add an egg to each hole; top each with a pinch of salt and pepper. Sprinkle Gruyère over chard and cutouts.
Bake eggs for 8 to 12 minutes or until whites are set but yolks are runny. Serve immediately.
If you and mom ever enjoyed reading Dr Seuss' Green Eggs and Ham together, this is the perfect addition to a savoury Mother's Day breakfast in bed. Plus, it's super easy to prepare, so you'll have more time to spend with mom.
6 large hard-boiled eggs
1/4 cup refrigerated pesto
3 tbsp light mayonnaise
8 thin slices ham
1 cup fresh rocket
Peel and chop hard-boiled eggs. In medium bowl, gently combine eggs, refrigerated pesto, light mayonnaise and pepper to taste.
Split and toast croissants. Divide slices of ham, egg salad and rocket among croissants. Serve immediately or wrap tightly in waxed paper and refrigerate for up to 4 hours.
One pan wonders are a mom's best friend. Make this easy fritatta your go-to this Mother's Day. It's packed full of protein and great flavour, so mom can feel her best to receive all the lovely presents you will have gotten her.
8 large eggs
1/3 cup heavy cream
3/4 cup shredded mozzarella
Freshly ground black pepper
Pinch red pepper flakes
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
1 cup baby portobella mushrooms, sliced
1/2 cup ricotta
3 cups baby spinach
Preheat oven to 190°C. In a medium bowl whisk together eggs, heavy cream and mozzarella. Season with salt, pepper and a pinch of red pepper flakes.
In a large frying pan over medium heat, heat oil. Add garlic and cook until soft, 5 minutes, then add mushrooms and cook until soft, another 5 minutes. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper.
Pour egg mixture into the pan, then dollop with ricotta and transfer pan to oven.