It’s Mother’s Day on Sunday and if you want to get your mum’s day off to a perfect start why not treat her to breakfast in bed.
Whether she’s a fan of French toast or eggs Benedict, or prefers a healthy fruit-packed breakfast, we’ve picked out some fantastic recipes that are sure to put a smile on your mum’s face.
It’s been a really tough year with lockdowns and the pandemic – and we’ve not got to see our loved ones, including our mums, as much as we’d like. So if you are lucky enough to live with your mum or to have formed a social bubble with her – we hope you can take the below recipes to create a magical morning.
Below is a collection of recipes that will suit any mum’s tastes – including sweet dishes like pancakes and chocolate buns to classic savoury options such as eggs Benedict.
Charcuterie boards are currently all the rage, so we’ve added a sweet recipe option too. The pretty boards are easy to compile and require little cooking time.
Plus, if you want all the glory with minimal work, you can buy cakes and sweets ready-made, so all you have to do is arrange them on the board nicely.
Here are our top Mother’s Day breakfast in bed recipe ideas.
200g plain flour
1 tbsp baking powder
1 tbsp sugar
Pinch of salt
25g of butter, melted (plus extra for cooking)
Vegetable oil for cooking
- Sieve the flour and baking powder into a mixing bowl then stir in the salt and sugar
- Make a well in the centre, then gradually add the milk, egg and melted butter
- Beat together until you have a smooth pancake batter
- Heat a frying pan over a medium heat with a knob of butter and a drizzle of vegetable oil (let it get nice and hot!)
- Once hot, ladle in the batter (give each pancake plenty of space so they don’t stick together) and cook on the first side until lots of little bubbles appear on the surface, then flip and cook for a minute or two on the other side, until golden brown
- Stack ‘em up and serve with your favourite side!
Shakshuka with feta and pitta bread
1 British free-range egg
30g Greek feta cheese
1 bag of pumpkin seeds (15g)
80g baby leaf spinach
1 Knorr vegetable stock cube
1 tsp ground cumin
2 tsp smoked paprika
1 can of finely chopped tomatoes (210g)
½ tsp cayenne pepper
1 red onion
2 wholemeal pitta breads
1 garlic clove
1 red pepper
Salt and pepper
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6. Boil half a kettle. Peel and finely slice the red onion. Deseed the red pepper (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [2 tbsp] olive oil over medium heat. Once hot, add the sliced onion and pepper with a pinch of salt and cook for 5-6 min or until softened
Meanwhile, peel and finely chop (or grate) the garlic. Dissolve 1/2  Knorr vegetable stock cube in 100ml boiled water.
Once the peppers and onions have softened, add the chopped garlic, smoked paprika, ground cumin, and cayenne pepper (can’t handle the heat? Go easy!). Cook for 1-2 minutes or until fragrant. Wash the spinach
Once fragrant, add the chopped tomatoes and vegetable stock to the pan. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium and cook for 6-8 min or until thickened. Once the sauce has thickened, add the washed spinach and cook until wilted – this is your tomato sauce
While the sauce thickens, cut the wholemeal pittas into triangles. Add the pitta triangles to a baking tray. Put the tray in the oven and cook for 8-10 minutes or until the pitta is crunchy and toasted
Once the spinach has wilted, crack the eggs over the tomato sauce and cook, covered, for 4-5 minutes or until the eggs are cooked through – this is your shakshuka. Roughly chop the parsley, including the stalks. Serve the shakshuka with the toasted pitta triangles to the side. Garnish with the chopped parsley, pumpkin seeds and a grind of black pepper. Crumble over the Greek feta cheese and enjoy!
4 slices of bread
2 tbsp milk
Pinch of salt
½ tsp vanilla extract (optional)
¼ tsp ground cinnamon (optional)
Butter and vegetable oil to fry
- Whisk together the eggs, milk, vanilla and cinnamon (if using) in a dish large enough to fit a slice of bread in. Season with a little salt then dip both sides of the bread in the egg mixture.
- Fry in a knob of butter with a splash of vegetable oil (this helps to stop the butter from burning) over a medium heat for 3-4 minutes on each side until golden brown.
- Serve fresh from the frying pan, or try our favourite toppings.
Hash brown stack
1kg Maris Piper Potatoes
1 Red Onion
130g tin Sweetcorn, drained
2 Garlic Cloves
70g Plain Flour
1 heaped tsp Paprika
2 Ripe Avocados
40g Baby Spinach Leaves
200g Tomato Salsa
Sea Salt and Black Pepper
- Peel and finely chop the onion. Peel and mince the garlic. Peel and grate the potatoes.
- Wash the grated potato in cold water 3 times.
- Then drain and squeeze as much water as possible from them.
- Place all in a bowl with the sweetcorn, paprika and flour, then season well.
- Divide the mixture into 12 and into balls, then flatten with the back of your hand to make patties.
- Fry in batches in olive oil for 3-4 minutes each side, keeping the cooked ones warm in the oven while you fry the rest.
- Cut the avocadoes in half, remove the stones, and scoop out the flesh with a spoon and slice.
- Stack 3 hash browns per person, sandwiched with the avocado slices, spinach leaves and tomato salsa. Serve immediately
Chocolate hazelnut swirls
200ml hazelnut milk, or whole milk
500g strong bread flour, plus extra to dust
7g fast-action dried yeast
50g caster sugar
1 large egg, beaten
50g soft butter, plus extra to grease
4tbsp light brown sugar
4tbsp cocoa powder
2tbsp ground hazelnuts
6 praline chocolate truffles
50g caster sugar
8 – 10 Guylian Sea Horses or Sea Shells to decorate
- Melt the butter for the dough in a saucepan, then remove from the heat and add the milk. In a large mixing bowl (or stand mixer), stir together the flour, yeast, caster sugar, salt, then make a well in the centre and add the beaten egg and the buttery milk. Mix together until you have a soft dough, then knead for 10 minutes on a floured surface. When the dough is smooth and elastic, pop it in a clean mixing bowl and cover with a tea towel. Leave to rise at room temperature for two hours or until doubled in size.
- For the filling, combine the softened butter, hazelnuts, cocoa powder, and brown sugar, mixing well until you have a soft and spreadable chocolate paste. Chop the praline truffles into small pieces.
- Once the dough has risen, knock the dough back by folding it in on itself a few times, then roll out to a thick rectangle, about 30 x 20cm on a floured work surface. Spread the dough with the chocolate hazelnut mixture, then sprinkle with the chopped truffles.
- Roll the dough rectangle up from the long side, pinching the seam closed. Trim off the ends, then cut the dough into 8-12 fat slices, depending on how large you want the rolls. Grease and line a 20cm x 30cm baking tin,
or individual tins, with a little butter and add the dough slices (if baking the buns in the same tin space 1cm apart to allow room for the second prove). Cover the buns with a tea towel and leave to prove for a second time, this time for about 45 minutes, or until doubled in size. Preheat the oven to 180°C, fan 160°C, gas 4.
- Brush the risen buns with a little melted butter before baking in the centre of the oven for about 25 mins, or until deep golden brown and cooked through. While the buns are baking make the glaze by mixing the water and sugar together in a pan over a high heat and simmering until the sugar has dissolved.
- Brush the buns with the sugar syrup when still warm from the oven, this will give them a lovely shiny glaze and help to keep them fresh. Finish off with a Guylian Sea Horse or Sea Shell on top. Once cooled, store the buns in an airtight container and eat within three days.
Tropical smoothie bowl
1 frozen banana
80g Frozen tropical fruit mix
1 scoop vanilla protein powder – optional
100ml Nut milk or water
Berries and Coconut flakes to decorate
- In a blender whizz up the frozen fruit, protein powder if using, and nut milk. It should be slightly thicker than a regular smoothie.
- Pour into a bowl and sprinkle with granola and any other toppings you like.
Sweet charcuterie board
1 x pack Specially Selected Sultana Scones
1 x 160g pack Specially Selected Salted Caramel Hand Finished Slices
1 x pack Specially Selected Meringue Nests
Specially Selected Strawberry Conserve
200ml Double Cream
1 x The Pantry Cake Mix
1 x The Pantry Vanilla Frosting Tub
White Chocolate Truffles:
1 X200g Block White Chocolate
100g Unsalted Butter
75ml Double Cream
40g Ground Almonds
1 X Tsp Vanilla Essence
1 x Pineapple
100g Demerara Sugar
100ml Coconut Milk
1 X Lime
- Cupcakes, scones and meringues – Make the cupcakes as per the directions on the pack – once cooled use the frosting to decorate. Lightly whip the cream and use to fill 6 meringue shells and the rest for the scones. Top the cream-filled meringues with fresh berries, serve any left-over berries in a bowl. Serve the jam along with the scones.
- White Chocolate Truffles – Break up the chocolate and put into a heatproof dish. Chop up the butter and add along with the cream and vanilla essence. Put the bowl over a pan of simmering water – make sure the bottom of the dish does not touch the water, gently stir as it melts. Once the mixture has melted – allow to cool completely. Then take teaspoons of the mixture – roll into balls and then roll in the ground almonds, put in the fridge to harden.
- Pineapple Skewers – Cut the top of the pineapple, then cut in half lengthways. Cut each half into six wedges and the cut off the skin – to give you 12 pineapple wedges. Grate the rind from the lime and juice. Put the lime juice and sugar in a bowl and then add the pineapple and stir to coat. If time permits allow to soak for an hour. Grill the pineapple for about 15 mins till it starts to brown – turning as you cook. Put the grated peel from the lime and mix with the coconut milk. Serve the pineapple wedges on skewers alongside the coconut dip. Serve warm or chilled.
- Position all prepared elements on a large board and serve.
Eggs Benedict with Hollandaise sauce
175g Unsalted Butter
50ml White Wine Vinegar
4 Egg Yolks
1 tsp Ground White Pepper
Half a fresh Lemon
4 Medium Free Range Eggs
2 English Muffins, halved and toasted
4 Slices Cooked Smoked German Ham
- To make the hollandaise, gently melt the butter and vinegar together in a pan.
- Place the egg yolks in a liquidiser along with the water and pepper.
- Blitz the egg yolks and water together for 15 seconds.
- Bring the butter and vinegar to the boil.
- Turn on the liquidiser and add the boiling butter and vinegar mix to the egg yolk mixture in a thin stream.
- It will thicken considerably.
- Once all in, turn off and pour into a warm bowl or pan, cover with film and leave to set for 5 minutes, stirring occasionally.
- Taste the sauce and adjust the seasoning, adding a squeeze of lemon juice, keep warm.
- Bring a pan of water to the boil.
- Crack the 4 eggs into the water, turn down the heat and poach for 3-4 minutes, do not overcook.
- Meanwhile, place the 4 halves of muffin on 4 plates.
- Top with a slice of ham and a few baby leaf salad leaves.
- Place the eggs on top and spoon over the hollandaise.
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