Gourmet breakfast recipes for Mother’s Day
How do you say thank you? Prepare a gourmet breakfast on Mother’s Day to show her just how loved she is!
BACON SCONES WITH CARAMELISED BANANA BUTTER
If your mom’s in the mood for something adventurous, spoil her with this yummy meal. The scones are flavoured with bacon bits and served hot or at room temperature with a delicious banana topping.
MAKES ABOUT 12 SCONES PREPARATION: 15 MIN BAKING: 10-15 MIN
SCONES 500ml (2c) cake flour, plus extra for dusting 20ml (4t) baking powder 60ml (¼c) cold butter, cubed 60ml (¼c) crisply fried chopped bacon 1 egg 160ml (²⁄₃c) buttermilk 30ml (2T) milk 30ml (2T) sesame seeds (optional) BANANA BUTTER 30ml (2T) butter 2 bananas, peeled and cut into chunks 15ml (1T) light brown sugar
TO SERVE crisply fried bacon rashers
Preheat the oven to 220°C. Line a baking sheet with baking paper and grease with non-stick spray. 1 Scones Sift the flour and baking powder together in a large mixing bowl. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the chopped bacon. 2 Whisk the egg and buttermilk together and add to the flour mixture.
Cut in with a butter knife until the dough starts to come together. Be careful not to overmix. 3 Turn out the dough on a floured surface and bring together lightly. Roll out to 3cm thick and press out scones with a round cookie cutter or the rim of a glass. Arrange on the prepared baking sheet. 4 Brush the scones lightly with the milk and sprinkle the sesame seeds over (if using). Bake for 10-15 minutes or until done – a skewer inserted in the middle should come out clean. 5 Banana butter Heat the butter in a pan, add the banana chunks and sprinkle the sugar over. Fry over medium heat until caramelised. Mash slightly and set aside. 6 To serve Halve the scones horizontally and spread with the banana butter. Top with bacon rashers and serve immediately.
HERBY SWEET POTATO RÖSTI WITH POACHED EGGS
Delicious and healthy too. We make our röstis with sweet potatoes instead of the usual potatoes and serve them with soft-poached eggs and fresh herbs.
SERVES 2 PREPARATION: 20 MIN STANDING: 10 MIN COOKING: 15 MIN
RÖSTIS 1 large sweet potato, scrubbed pinch of salt 5ml (1t) dried thyme freshly ground pepper 1 chilli, chopped 1 egg 15ml (1T) cake or coconut flour 15ml (1T) olive oil
TO FINISH dash of vinegar 2-4 eggs handful of fresh herbs and/ or spinach ½ avocado lemon wedges 1 Röstis Grate the sweet potato into a colander and mix in the salt. Set aside for 10 minutes then squeeze to remove any liquid. Spoon the drained sweet potato into a mixing bowl. 2 Add the thyme, pepper, chilli, egg and flour and mix well. 3 Heat the oil in a nonstick pan and spoon heaps of the mixture into the pan. Press to flatten slightly and fry over medium heat until the röstis are golden brown on the bottom. Turn carefully and fry the other side until
browned and done. 4 To finish Bring a pot of water to the boil. Reduce the heat until the water is simmering gently. Pour in the vinegar. 5 Break one of the eggs into a glass and pour carefully into the water. Using a metal spoon, push the egg white closer to the yolk if necessary. Break the other eggs and repeat the process. Poach the eggs for 2-3 minutes or until done to your liking. Remove with a slotted spoon and drain. 6 Arrange a few röstis on two plates and add the herbs and/or spinach. Top with one or two eggs and serve with the avocado and lemon wedges.
Does your mom have a sweet tooth? Spoil her with this delicious breakfast. You can prepare the waffle batter and chocolate sauce the previous day. Store the batter in the fridge (thin with a little water if it’s too thick the next morning) and heat the chocolate sauce just before serving.
SERVES 2-4 PREPARATION: 10 MIN COOKING: 20 MIN
WAFFLES 250ml (1c) cake flour 15ml (1T) sugar 2,5ml (½t) baking powder 1,2ml (¼t) bicarbonate of soda pinch of salt grated zest of 1 orange 60ml (¼c) chocolate chips (optional) 250ml (1c) buttermilk 30ml (2T) melted butter 5ml (1t) vanilla essence 1 egg CHOCOLATE SAUCE 100g chocolate, finely chopped 60ml (¼c) cream pinch of salt
Grease a waffle machine with non-stick spray. 1 Waffles Mix the flour, sugar, baking powder, bicarbonate of soda, salt, orange zest and chocolate chips (if using) in a mixing bowl. 2 Whisk the remaining ingredients together well in a jug. 3 Pour the buttermilk mixture into the flour mixture and mix well. Set aside while you prepare the sauce. 4 Chocolate sauce Put the chocolate and cream in a microwave-safe glass bowl or jug. Heat for a minute and mix well. If the chocolate hasn’t melted completely, heat for another 30 seconds. Stir in the salt. 5 Heat the waffle machine and spoon some of the batter in, making sure the batter covers the entire surface. Cook until done and repeat with the rest of the batter. 6 Slice the waffles and serve with the chocolate sauce for dipping.
A posh breakfast for a posh mom – this is the ultimate gourmet meal!
SERVES 1 PREPARATION: 10 MIN COOKING: 10 MIN
COMPOTE 100g frozen blueberries, or other berries of your choice 45ml (3T) sugar grated zest of 1 lemon 15ml (1T) lemon juice FRENCH TOAST 2 eggs 60ml (¼c) milk pinch each of salt and ground cinnamon 1 croissant, halved lengthways 15ml (1T) butter
TO SERVE 60ml (¼c) double-cream vanilla yoghurt 1 Compote Heat all the ingredients in a saucepan over medium heat. Stir until the sugar has dissolved – add a little water if needed. Simmer slowly until syrupy and berries are soft. Remove from heat and set aside. 2 French toast Whisk the eggs, milk, salt and cinnamon together. Soak the croissant halves in the egg mixture. 3 Heat the butter in a nonstick pan and fry the croissants until slightly puffed up and golden brown on both sides. 4 To serve Arrange the French toast on a plate and spoon the yoghurt on top. Drizzle the compote over and serve.
Muffins are a great excuse to have cupcakes for breakfast! Try this version of an old favourite.
MAKES 6-8 LARGE OR 12 MEDIUM MUFFINS PREPARATION: 15 MIN BAKING: 15-20 MIN 250ml (1c) cake flour 125ml (½c) wholewheat or bran-rich flour 7,5ml (1½t) baking powder 2,5ml (½t) bicarbonate of soda 2,5ml (½t) salt 5ml (1t) ground cinnamon 250ml (1c) light brown sugar finely grated zest of 1 orange (optional) 100g pecan nuts, coarsely chopped 500ml (2c) grated carrots 180ml (¾c) cooking oil 3 eggs 5ml (1t) vanilla essence FROSTING 60ml (¼c) butter 60ml (¼c) smooth cream cheese 250ml (1c) icing sugar, sifted
Preheat the oven to 180°C. Line 6-8 large or 12 medium muffin tin hollows with paper linings and spritz lightly with non-stick spray. 1 Muffins Mix the dry ingredients well. Add the orange zest (if using), nuts and carrots and mix lightly. 2 Whisk the remaining ingredients together. Pour into the flour mixture and mix lightly. Divide the batter among the prepared muffin hollows. 3 Bake for 15-20 minutes or until done – a skewer inserted in the middle should come out clean.
Cool in the pan for 5 minutes then turn out on a wire rack to cool completely. 4 Frosting Spoon the butter and cream cheese into a mixing bowl and beat with an electric mixer until light and creamy. Add the icing sugar and beat until smooth and fluffy. Ice the muffins with the mixture and serve.
These simple sweet biscuits can be made in any shape. Let the kids play around with a variety of cookie cutters and decorate the biscuits to their hearts’ content.
MAKES ABOUT 32 BISCUITS PREPARATION: 30 MIN CHILLING: 1 HOUR BAKING: 10-12 MIN PER BATCH
DOUGH 250g soft butter 250ml (1c) castor sugar 10ml (2t) rosewater or vanilla essence 2 eggs 875ml (3½c) cake flour, plus extra for dusting pinch of salt TO DECORATE 250g fondant icing a few drops of pink food colouring 125ml (½c) icing sugar, sifted 15-30ml (1-2T) lemon juice cake decorations (optional)
Preheat the oven to 160°C. Line 2 large baking sheets with baking paper and grease with non-stick spray. 1 Dough Beat the butter with an electric mixer until light and fluffy. Add the castor sugar and beat until smooth. Add the rosewater or vanilla essence and beat until incorporated. Beat in the eggs one by one. 2 Add the flour and salt and mix to a stiff dough. Turn out the dough and divide into 3 equal pieces. Wrap them in clingfilm and chill for at least 1 hour. 3 Roll out a piece of dough on a floured surface and cut out shapes with cookie cutters. Arrange the biscuits on the baking sheet. Repeat with the rest of the dough. 4 Bake each batch for 1012 minutes or until done (the biscuits remain pale). Arrange on a wire rack to cool completely. 5 To decorate Colour the fondant icing with the food colouring. Mix the icing sugar and lemon juice to form a paste. 6 Roll out the fondant icing and use to create decorations for the cookies – use the sugar paste to stick the fondant shapes and extra decorations (if using) to the biscuits. Allow the decorated biscuits to dry and store in an airtight container.