It’s Mom (and Grandma’s!) big day, so start off Mother’s Day on the right note with a delicious breakfast feast – sweet, savoury and everything in between!
Spinach, Tomato and Cheese Quiche
Super easy to make and loaded with delicious flavour.
1 packet of frozen pastry dough
1 tablespoon olive oil
2 cups of spinach leaves (packed to the top, trimmed and washed thoroughly)
4 large eggs
160 ml heavy cream or full cream milk
80 ml cheese (feta cheese is the best)
6 cherry tomatoes halved
2 cloves garlic (minced)
2 tablespoons fresh chives (chopped)
Pinch of salt
Ground black pepper
- Two hours before you want to make the quiche, take out the dough to defrost
- When you ready to start lay the dough into a 25 cm baking tin
- Make sure you have enough dough to form a crust around the edge (2 cm from the top of the tin edges)
- Crumble the cheese onto the bottom of the crust
- Pour the olive oil into a saucepan and cook the spinach until wilted
- Spread the spinach over the cheese
- Beat the eggs, garlic and cream together
- Pour over the cheese and spinach
- Place cherry tomatoes on top of the quiche
- Sprinkle pinch of salt, chives and ground pepper on top
- Bake in a 180° oven for 45 minutes.
Egg, Salmon and Avocado Boats
Deliciousness made for one.
1 large avocado
2 small eggs
40 g smoked salmon
Lemon or Orange wedges
Pinch of salt
Black ground pepper
- Preheat the oven to 200°C
- Halve the avocado
- Remove the stone
- Take out some of the flesh to make the hole in the middle 30% bigger
- Take the avocado flesh and mix with lemon, black pepper and salt and put to the side
- Take strips of smoked salmon and run them over the avocado hole – pressing down
- Separate the egg yolk and white, and tip some of the egg white into the hole – make sure you leave enough room for the yolk
- Carefully place the avocado halves on a baking tray in the middle of the oven (you can crush some foil around the avos to make it stable)
- Bake the avocados until the whites have just started to solidify for 10 minutes
- Carefully remove the tray from the oven and pour in the yolks.
- Return to the oven and bake for another 5 to 7 minutes until the yolk stars to solidify (if mom doesn’t like runny eggs, bake it a bit longer for the yolk to completely solidified)
- Serve with lemon or orange wedges, Italian parsley and the leftover flesh of the avocado.
A delicious breakfast meal for any morning that satisfy both the sweet and savoury senses.
1 cup all-purpose flour (spooned and leveled)
2 tablespoons sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups buttermilk
2 tablespoons of unsalted butter (melted)
1 large egg
8 to 10 slices bacon
Syrup or honey
- Preheat oven to 200°C
- In a bowl whisk together flour, sugar, baking powder, baking soda, and salt
- In another bowl whisk together buttermilk, melted butter and egg
- Whisk flour mixture into the buttermilk mixture just until moistened, with small to medium lumps remaining.
- In a large non-stick pan cook bacon over medium-high until fat is rendered and bacon is browned on one side (6 minutes)
- Flip and cook until golden and crisp on underside (3 minutes)
- Drain bacon on paper towels
- Pour off all but 1 teaspoon of fat (reserve for another use)
- Heat pan over medium heat
- Pour ¼ cups full of batter into the pan, cook until some bubbles appear on top of pancakes and few have burst (about 2 minutes each)
- With a spatula carefully flip pancakes and cook until browned on underside (another 2 minutes)
- Transfer to a platter and place slice of bacon one each pancake
- Keep the pancakes and bacon warm in the oven
- Repeat until the batter is finished, adding more bacon fat if needed.
- Serve with diced crispy bacon bits on top with either syrup or honey.
Note: remember to serve the breakfast with mom's favourite cup of tea / coffee blend on a beautifully set serving-tray. And don't forget a flower from the garden!