Mothers Day Breakfast

Mothers Day Breakfast - Emelia Jackson

Emelia Jackson on | 8 min read
Mother's day is just around the corner and I've teamed up with Belling to bring you a few brekkie recipes that I'd low key LOVE to have made for me this Mother's Day.

From the quick and easy (Scrammy Muffin), to a little more involved (Savoury Tart) and finally the worlds best fluffy pancakes with ricotta; make sure you treat your mama the way she deserves this Sunday.

Scrammy Egg and Bacon Muffin

Scrammy Egg and Bacon Muffin

Scrammy Egg and Bacon Muffin

2 Scrammy eggs

2 Rashes of bacon

1 Slice of Cheese

1 English muffin

 

Sauce:

1/2 Cup of Mayonnaise

2-3 Tablespoons of Sirarcha

2 Tablespoons of Tomato Chutney

 

Preheat the grill function to medium heat and place the English muffin halves and bacon onto a tray. Place under the grill while you scramble the eggs.

Combine all of the ingredients for the sauce in a bowl.

To assemble, place the cheese onto the base muffin and allow to melt. Place the bacon and eggs on top and spoon over the sauce. Top with the muffin half and serve to your McMuffin loving mama.

Ricotta and Greens Tart

Savoury Tart

Ricotta and Greens Tart

1/2 Bunch silverbeet, stalks and leaves finely chopped (can also use spinach or any greens)

1 Leek, sliced

1 Onion, sliced

2 Big handfuls baby spinach

250g Fresh ricotta

180g Greek feta

1/2 Cup parmesan

Zest and juice of 1 lemon

Salt and pepper

5 Eggs

 

In a large pan over medium heat, saute the silverbeet stalks, leek and onion in 1/4 cup of olive oil. Once softened completely, add in the silverbeet greens and baby spinach. Wilt the greens and turn off the heat

Add in the remaining ingredients and season to taste.

Pour into the prepared tart shell and bake at 180C on the pastry bake setting, for 30-45 minutes or until golden brown on top and set.

this one can be done a day in advance and reheated to serve on Mother's Day.

Fluffy Ricotta Pancakes

Fluffy Pancakes

Fluffy Ricotta Pancakes

3 Eggs - separated

1 1/2 Cups milk

2tsp Baking powder

2tsp Vanilla

1 1/2 Cup plain flour

1/4 Cup caster sugar

100g Fresh ricotta

 

Combine the yolks, milk, baking powder and vanilla in a bowl and whisk together. Add in the flour and whisk until smooth.

Whisk together the egg whites and sugar until a thick meringue forms and fold into the base mixture.

Spoon into a pan of your choice and crumble some ricotta into each pancake. Cook over medium low heat before flipping.

Serve with grilled nectarines, honey and more ricotta.