Web Content Viewer (JSR 286)

Breakfast in Bed - Mothers’ Day Breakfast Inspiration


Breakfast in Bed - Mothers’ Day Breakfast Inspiration

May 2014

  • Facebook
  • Mail
  • More
Breakfast in Bed - Mothers’ Day Breakfast Inspiration

Don’t be lulled into thinking that Mum’s unconditional love will endure it if you dare serve her burnt toast and a warm glass of orange juice on Mothers’ Day. Instead, show her the appreciation she deserves with the perfect breakfast in bed. We have everything you need right here – from recipes, to the shopping list, and even some tips from Chef Violet Oon,(of Violet Oon’s Kitchen) to spice up your eggs benny.

So go ahead, put on that apron for the love of Mum!

Kick off the morning with the winning combination of fresh berries, honey, Greek yoghurt, and granola in a towering glass of Breakfast Parfait. Not only is this recipe healthy, it’s simple and delicious! We used strawberries and blueberries but you can switch them out for any sort of fresh fruit if Mum’s not a berry fan. (We haven’t come across one yet!)

Nothing beats Eggs Benedict with Smoked Salmonwhen it comes to classic (and most irresistible)breakfast dishes. It might look difficult, but getting your poaching technique down pat is all there is to it. We put a couple of slices of smoked salmon over a lightly buttered, toasted English muffin, and topped it with an egg. We lashed it withour homemade Hollandaise sauce and a smattering ofchopped chives.

To spice things up a little, Chef Violet Oon recommends sprinkling Japanese Shichimi Togarashi - spicy powdered seasoning that includes dried chili peppers, orange peel, sesame seeds, Japanese pepper, ginger, and seaweed – on top of the Hollandaise sauce. Create your own love heart stencil using scissors and baking paper.

Think fresh raspberries, scrumptious white chocolate, and the fragrance of strawberry yoghurt with every bite of this sinfullymoist (we use olive oil) muffin. We also made a little heart on top of our Raspberry White Chocolate muffin, this time with icing sugar. Do the math: there’s only one mum and 12 in a batch, so everyone in the family can enjoy at least one of these decadent treats.

Quench Mum’s thirst with a pretty-looking tumbler of Pink Grapefruit Mojito Mocktail, which tastes as good as it looks. Another really stress-free recipe, we simply added blueberries, fresh basil leaves and sparkling water - for a little spritz effect - to pink grapefruit juice.

We’ve included all four recipes and a comprehensive shopping list, in PDF, so all you have to do is hit print. You’re welcome, and happy Mother’s Day!

This article was contributed by Honeycombers.

Here are the printable recipes and shopping list!

Breakfast Parfait

Ingredients (Serves 4)

Fresh mixed berries 1 & ½ cups
Vanilla extract ½ teaspoon
Honey 1 tablespoon
Granola 1 & ⅓ cups
Reduced-fat Greek-style yoghurt 1 & ⅓ cups


  1. Mix berries, vanilla, and honey in a bowl.
  2. Spoon 2 tablespoons of granolainto each glass, top with 2 tablespoons of yoghurt and 2 tablespoons of the berry mixture. Repeat layers as many times as your glass is tall.

Eggs Benedict with Smoked Salmon

Ingredients (Serves 4)

Eggs 4
White wine vinegar 2 tablespoons
English muffins, halved 2
A little butter, for spreading  
Smoked salmon 8 slices
Chopped chives, to serve  

Optional suggestion from Violet Oon, of Violet Oon’s Kitchen

  • Sprinkle of Japanese ShichimiTogarashi - a spicy powdered assortment of dried chili peppers and other seasonings like orange peel, sesame seeds, Japanese pepper, ginger, and seaweed.

For the Hollandaise sauce

Lemon juice 2 teaspoons
White wine vinegar 2 teaspoons
Egg yolks 3
Unsalted butter, diced 125g


  1. For the Hollandaise sauce, squeeze the lemon juice into a small bowl and add the vinegar. Whisk in the egg yolks until light and frothy.
  2. Place the bowl over a pan of simmering water and continue whisking. Add the butter gradually, until the mixture thickens. Tip: if it looks like it might be splitting, then whisk off the heat for a few minutes.
  3. To poach the eggs, bring a large pan of water to the boil and add the vinegar. Then lower the heat until the water is simmering gently.
  4. Lightly stir the water to produce a slight ‘whirlpool’, and then slide in the eggs one by one. Cook each for about 4 minutes.
  5. Lightly toast and butter the muffins and add a few slices of salmon on each half.
  6. Top with an egg and spoon some Hollandaise sauce over. Garnish with chopped chives and, if you like, a sprinkle of Japanese Shichimi Togarash before serving.

Raspberry White Chocolate Muffins

Ingredients (Makes 6)

Plain (all-purpose) flour 2 cups (300g)
Baking powder 2 teaspoons
Caster (superfine) sugar ¾ cup (165g)
Sour cream 1 cup (240g)
Eggs 2
Olive oil ⅓ cup (80ml)
Fresh Raspberries 1 & ½ cups (225g)
Chopped white chocolate 1 cup (175g)


  1. Preheat oven to 180C (355F).
  2. Line 6 x ¾cup-capacity (185ml) moulds with non-stick baking paper, ensuring that the paper is 5mm above the top of each tin.
  3. Sift the flour and baking powder into a bowl, and add in the sugar.Stir to combine.
  4. In a separate bowl, whisk the mix ofstrawberry yoghurt, sour cream, eggs, and olive oil.
  5. Stir this mixture through the earlier prepared flour mixture. Then, carefully fold in the raspberries and chocolate till well mixed.
  6. Spoon the final mixture into the lined moulds and then bake for 40 minutes (or until cooked when tested with a skewer).

Pink Grapefruit Mojito Mocktail

Ingredients (makes 1 glass)

Fresh basil leaves (large) 2
Grapefruit juice  
Fresh blueberries  
Sparkling water  


  1. Fill a glass with ice, crushed basil leaves, and a generous spoonful of fresh blueberries.
  2. Pour in grapefruit juice till ¾ full, and then fill the rest of the glass with sparkling water.
  3. Serve with a straw.


<< View all FairPrice Finest Stories