With Mother’s Day just around the corner, we hope you are all suitably organised so that you can show your love and gratitude, and celebrate just what an amazing person your Mother is. And what better way is there to start the day than with breakfast in bed.
Brioche French Toast
Serves 2
Ingredients:
- 4 slices of brioche
- 100 ml of semi skimmed milk
- 2 eggs, beaten
- 100 g of mixed berries (raspberries, blueberries and blackberries)
- 2 tbp caster sugar
- 1 tsp vanilla extract
- Sunflower oil or any other oil you prefer
- Greek yogurt
- Berries to taste
- Icing sugar for dusting
Instructions:
- Put the berries inside a bowl and sprinkle with the sugar, leave to macerate for 30 minutes.
- Cover the center of each slice of brioche with a mond of macerated fruits, leaving a border around each slice.
- Cover with the other 2 slices and press with your hands to flatten the toasts. Keep the fruit juices in the bottom of the bowl for later.
- Put a bit of oil inside a frying pan, not much, enough to slightly cover the bottom of the pan and take to the heat.
- Mix the milk with the vanilla and dip the toasts into the milk, both sides, pressing to remove the excess, then dip them into the beaten eggs and fry on both sides until golden, which takes just a couples of minutes.
- Place the toasts on top of kitchen paper to drain the oil.
- Cut each toast in half, dust with icing sugar and serve with greek yogurt drizzled with the fruit juices and berries to taste.
Recipe taken from wedreamoficecream.com
Eggs Benedict with Shortcut Hollandaise
Serves 1
Ingredients:
- 2 tbsp. white vinegar
- 1 egg + 3 egg yolks
- 1 tbsp. lemon juice
- 1/2 c. (1 stick) butter plus 1 tbsp. butter, melted
- Pinch of cayenne
- Kosher salt
- Black pepper
- 2 slices back bacon
- 1 English muffin
- Chives, chopped for garnish
Instructions:
- Bring large pot of water to boil and add in vinegar. Reduce heat so water is at gentle simmer. Crack egg into small bowl and carefully pour it into simmering water. Poach egg for 3 minutes and remove with slotted spoon.
- To make hollandaise, add 3 egg yolks and lemon juice to blender. Pulse to combine. Set blender to low and slowly add all melted butter while it is running. Continue to blend until sauce is thick and frothy. Add pinch of cayenne and season with salt and pepper. If sauce is too thick, add warm water 1 tsp. at a time to loosen it.
- Fry back bacon on medium high heat for 2 to 3 minutes per side until beginning to brown.
- To build sandwich, toast and butter English muffin. Place back bacon on bottom half then top with poached egg and drizzle with hollandaise. Garnish with chopped chives and top with other half of the English muffin
Recipe taken from delish.com
Easy Bake Pancakes
Serves 4
Ingredients:
- 1 cup all-purpose flour, (spooned and levelled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter, melted, or vegetable oil
- 1 large egg
- 1 tablespoon vegetable oil
- Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
Instructions:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
Recipe taken from marthastewart.com
Nutella Cinnamon Rolls with Vanilla Glaze
Serves 8
Ingredients:
For the Rolls…
- One 8-count can refrigerated crescent rolls
- About ⅔ cup Nutella (store brand chocolate-hazelnut spread may be substituted)
- 1 tablespoon+ cinnamon
For the Glaze
- 2 to 3 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- ¾ cup+ confectioners' sugar
- Splash of cream or milk, optional
Instructions:
- For the Rolls - Preheat oven to 350F. Spray a 9- or 10-inch pie plate or baking dish, or a 9-inch square pan with cooking spray; set aside. Open the can of crescent rolls and carefully unwrap the dough. If two triangles are stuck together, keep them that way. Arrange triangles or rectangles (if two triangles are stuck together) in one long row on clean counter or work surface. Press the seams together, overlapping them slightly to close any large gaps. Generously spread Nutella in an even flat layer over the entire surface, leaving ½-inch margins around all borders. Sprinkle generously with cinnamon, to taste.
- Starting with a short side, roll up the dough into a log, rolling the log as tightly as possible. With a sharp knife (serrated works nicely), bench scraper, or unflavored dental floss (works nicely to pinch off pieces without compressing the dough log), slice log into 8 equal-sized pieces. I find the best way to do this is make a cut in the center, and then divide each half into fourths, rather than trying to eyeball eight pieces working from end to end. Place pieces in prepared pan, noting there will be gaps and spaces. Bake for 12 to 15 minutes, or until rolls have puffed and are just beginning to turn golden; don't overbake because these are meant to be gooey.
- While rolls bake, make the Glaze: Combine all ingredients in a small bowl and whisk to combine and until smooth, playing with butter and sugar ratios until desired consistency is reached. If desired, a splash of cream or milk may be added to help achieve desired glaze consistency; I don't use it and simply use butter, vanilla, and sugar. Rolls may be glazed immediately upon removing them from oven, resulting in glaze melting into the crevices; or glaze rolls after they've cooled a bit. Glaze may be drizzled on or spread on thicker with a knife or spatula, which is what I do after the photos are done. Serve immediately. Rolls are best eaten fresh, but may be stored in an airtight container at room temperature for up to 3 days.
Recipe taken from averiecooks.com
Slow Cooked Coconut Porridge with Warm Tropical Fruit
Serves 4
Ingredients:
- 100g (3 1/2oz) jumbo rolled oats
- 1/4 tsp ground cinnamon
- 1 x 400ml tin coconut milk
- Clear honey, to sweeten (optional)
- 1 tsp coconut oil
- 1 x 220g pack Mango & Pineapple with a Coconut & Lemongrass Drizzle
Instructions:
- Before you go to bed, put the oats in the slow cooker with the cinnamon and cover with the coconut milk. Fill the coconut tin with water and add that to the slow cooker. Cook on low for 6-7 hours, until the oats are soft and creamy. (If you prefer to cook this during the day, then give the oats a stir every now and then, but if you're doing it overnight don't worry.)
- At the end of the cooking time, give the oats a good stir and add honey to sweeten if you like. Keep the oats warm while you prepare the pineapple and mango.
- To serve one, heat the coconut oil in a frying pan and fry the fruits, tossing now and then, for 4-5 minutes until slightly softened and beginning to caramelise. Leave to cool slightly. Serve the porridge with the fruit, any juices from the pan and the drizzle if liked.
Recipe taken from realfood.tesco.com