Mother's Day Breakfasts

Ingredients

• 12 large free range eggs
• 2 ounces whole milk
• 2 ounces cream
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp hot pepper sauce
• 2 TBS butter
• 4 TBS finely chopped fresh chives
• 4 ounces of a good farmhouse strong cheddar cheese, grated
• (I use Davidstow)
• Whisk the eggs, milk, cream salt, black pepper and hot pepper sauce
• together in a large bowl. Heat the 2 TBS of butter in a large nonstick
• skillet over medium heat. Once the butter begins to foam add the eggs.
• Allow to sit for several minutes, without stirring, so that the eggs
• can begin to set on the bottom. Begin to draw a wooden spatula or spoon
• across the bottom of the skillet to form large curds. Cook, continuing
• to fold the eggs with the spoon slowly, working from the outside edges
• into the middle until the eggs are thickened but still moist. Do not
• stir constantly or you will end up with small curds, you want thick
• moist ribbons. Remove from the heat to a warm platter. Sprinkle the hot
• eggs with cheese and the chives. Serve hot with warm toast, if
• desired. (Any other breakfast ingredients are optional!)
• Cinnamon Roll Breakfast Cake*
• serves 6 to 8
• Printable Recipe
• Golden brown and scrummy with lots of cinnamon flavour, a brown sugar topping and a vanilla glaze! Best served warm.
• 200g of plain flour ( a generous 2 cups)
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda (baking soda)
• 1 TBS sugar
• 110g of white vegetable shortening, cut into bits (1/2 cup)
• 156ml of buttermilk (2/3 cup)
• 4 ounces butter, softened (1/2 cup)
• 50g of soft light brown sugar (1/4 cup, packed)
• 50g of white sugar (1/4 cup)
• 1 tsp ground cinnamon
• For the vanilla glaze:
• 130g of icing sugar, sifted (1 cup)
• 4 TBS heavy cream
• 1 tsp vanilla
• Preheat
• the oven to 200*C/400*F/ gas mark 6. Melt half of the butter in the
• bottom of a pie dish. Stir in the brown sugar to combine. Spread all
• over the bottom. Set aside.
• Sift the flour, baking powder, salt
• and soda into a bowl. Cut in the shortening with a pastry blender,
• until the mixture resembles coarse meal. Stir in the sugar. Add the
• buttermilk all at once and stir with a fork, just until the dough comes
• together. Tip onto a lightly floured surface and knead a few times.
• Pat out into a 12 by 6 inch rectangle. Spread with the remainder of the
• softened butter. Mix the white sugar and cinnamon together. Sprinkle
• this evenly over top. Roll up tightly from the long side. Cut into 8
• slices with a sharp knife. Place them, cut side down into the prepared
• pie dish.
• Bake for 15 to 20 minutes, until golden brown and the
• brown sugar butter mixture on the bottom is bubbling up. Remove from
• the oven and tip immediately onto a serving plate.
• Whisk
• together all the ingredients for the glaze until smooth. Drizzle half
• of this over top of the whole cake, reserving the rest for serving.
• Serve warm, cut into wedges with the remainder of the glaze spooned over
• top.
• Or maybe a muffin would be more your cup of tea? These blueberry and almond muffins are a real favorite around here.
• Warm Blueberry and Almond Muffins*
• Makes 12 medium muffins
• Printable Recipe
• Quick
• and easy to prepare for a weekend breakfast or brunch. Especially
• lovely served warm with a hot drink, or cold orange juice.
• 200g of plain flour (a generous 2 cups)
• 1 1/2 tsp baking powder
• 1 tsp ground mixed spice (see recipe to make your own
• in my right hand side bar)
• 50g ground almonds (generous 1/2 cup)
• 175g of sugar (1 scant cup)
• 1 medium free range eggs
• 300ml of buttermilk (1 1/4 cup)
• 50g of butter, melted (3 1/2 TBS)
• 250g of fresh blueberries (about 2 cups)
• 15g of chopped almonds to top (2 TBS)
• Preheat the oven to 200*C/400*F/ gas mark 6. Line a 12 cup medium muffin pan with paper liners. Set aside.
• Sift
• the flour, baking powder and mixed spice into a large bowl. Whisk in
• the ground almonds and sugar. Beat together the egg, buttermilk and
• melted butter in another bowl. Stir this into the dry ingredients,
• mixing only to combine. Fold in the blueberries.
• Spoon the
• batter into the prepared muffin cups, dividing it evenly amongst them.
• They should be roughly 2/3 full. Sprinkle some of the chopped almonds
• on top of each.
• White Chocolate Drizzled Gingerbread Baked Donuts*
• Makes 24
• Printable Recipe
• Festively perfect for a holiday brunch. Nicely spiced, with a sweet
• white chocolate drizzle and sprinkled with bits of candied ginger.
• Soooo good!!
• 1 1/2 cups plain flour (150g)
• 1/4 cup packed soft light brown sugar (50g)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 TBS unsweetened Cocoa powder
• 3/4 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 cup shortening (110g)
• 1/2 cup mild molasses (125ml)
• 1 large free range egg
• 1/2 cup hot water (125ml)
• 1 bag of white chocolate chips, melted
• several chunks of candied ginger, chopped
• Preheat the oven to 160*C/325*F/ gas mark 3. Lightly spray several
• large baked donut tins with cooking spray. You will need to use them
• more than once. I have two tins which hold six each, which I use twice,
• allowing them to cool down in between baking.
• Whisk together the flour, baking powder, soda, cocoa powder, cinnamon
• and ginger. Set aside. Beat the sugar and shortening together until
• light and fluffy. Beat in the egg. Stir together the hot water and
• molasses and add to the creamed mixture alternately with the dry
• ingredients, beginning and ending with dry. Spoon the batter into donut
• hole,filling them about 1/2 of the way up. Bake for 12 to 15 minutes
• until well risen and the tops spring back when lightly touched. Let
• cool in the pan for a few minutes before turning out carefully. Repeat
• as
• needed until all the batter is used, wiping the pans clean and
• re-spraying in between bakings.
• Once they are all baked, melt your chocolate chips, according to your
• package directions. Drizzle the melted chocolate over top of the
• donuts and sprinkle with chopped ginger before it sets. Allow to set
• completely before serving. Store any leftovers in a tightly covered
• container.
• Bake for 18 to 20 minutes, until well risen and
• golden brown. Remove from the oven and turn out onto a wire rack to
• cook for several minutes before serving. Serve warm.
• Cinnamon Roll Pancakes*
• Serves 4
• Printable Recipe
• Not as hard as
• one might think. Definitely scrummilicious! We won't think about the
• calories. A once in a blue moon treat for sure.
• For the filling:
• 4 TBS unsalted butter, melted
• 6 TBS soft light brown sugar, packed
• 2 tsp ground cinnamon
• For the pancakes:
• 100g plain flour (1 cup)
• 2 tsp baking powder
• pinch salt
• 250ml of whole milk (1 cup)
• 1 large free range egg, beaten
• 1 TBS sunflower oil
• For the Glaze/syrup:
• 1 250g package of cream cheese, softened (8 ounce pack)
• 250ml of maple syrup, warmed (1 cup)
• First
• make the filling. Whisk all of the ingredients together until smooth.
• Place them into a plastic squeeze bottle if you have one. If not, then
• you will need a heavy duty plastic food bag, small. Put it into that
• and squish it down into one corner. Cut a tiny piece off the tip. Set
• aside.
• Whisk together the flour, baking powder and salt for the
• pancakes. Beat together the milk, egg and oil. Add to the dry
• ingredients and whisk together until smooth. Set aside for about 5
• minutes.
• To make the glaze/syrup, whisk the cream cheese and maple syrup together until smooth. Set aside and keep warm.
• Spray
• a nonstick frying pan with cooking spray and heat. Pour in one eighth
• of the pancake batter. (I use a measuring beaker for this. It helps to
• make nice round pancakes.) You want your pan not to be hot. You will
• want to cook these on a low heat. Your patience will be well rewarded.
• Using the plastic bottle of filling, or the plastic bag, pipe a coil of
• the mixture onto the pancake, starting at the middle and working your
• way out. Try not to hit the outside edge. Cook until bubbles break
• across the whole surface of the pancake, and it is lightly browned,
• then carefully flip the pancake over. Cook for an additional 2 minutes,
• until lightly browned on the bottom side. Slide out of the pan onto a
• warm plate. Place in a warm oven while you cook the rest of the
• pancakes. Wipe the pan clean between each pancake and respray with
• cooking spray.
• Serve warm with the warmed syrup drizzled over
• top. Try not to think about the calories. Remember this is a once in a
• blue moon treat. ☺
• Chunky Chewy Fruit and Nut Granola*
• makes about 16 servings (1/2 cup each)
• Printable Recipe
• Granola
• is one of my favourite breakfast cereals. It doesn't always to be
• high in fat to be good. This recipe uses very little fat, only 2 TBS
• of coconut oil, but it still tastes delicious. I love all of the
• nuttiness and like to use a mixture of dried fruits to give it some
• added sweetness, texture and flavour. I love to serve this with fresh
• fruit and yoghurt.
• 250g of old fashioned rolled oats (3 cups)
• 85g of whole, raw almonds (1/2 cup)
• 2 large handfuls of raw pumpkin seeds (1/2 cup)
• 60g of coarsely chopped pecans
• 40g of shredded coconut (1/2 cup)
• 1 tsp ground cinnamon
• 100g of light brown muscovado sugar (1/2 cup packed)
• 60ml of liquid honey (1/4 cup)
• 60ml of mild molasses (1/4 cup, not black strap)
• 60ml of hot water (1/4 cup)
• 2 TBS melted coconut oil (or sunflower oil)
• 1/2 tsp fine sea salt
• 200g
• of assorted dried fruits (about 1 1/2 cups, dried cherries, sultanas,
• chopped apricots, chopped dates, sultanas, dried sweetened cranberries,
• etc.it's your choice)
• Preheat the oven to 165*C/325*F/ gas mark 3. Oil a large rimmed baking sheet. Set aside.
• Measure
• the oats, nuts, seeds, coconut and cinnamon into a large bowl.
• Measure the sugar, honey, molasses, hot water, coconut oil and sea salt
• into a heavy bottomed saucepan. Cook and stir over medium heat until
• the sugar is melted. Bring to the boil and then pour this mixture
• over the oat mixture in the bowl. Toss together to coat all of the
• oats and nuts with the mixture. Spread out into a single layer on the
• baking sheet.
• Roast in the heated oven for about 40 minutes,
• until golden brown, stirring every 10 minutes. Remove from the oven
• and stir in your fruit. Return to the oven and roast for a further 10
• minutes. Remove from the oven and cool. Store in an airtight
• container for up to two weeks.
• And of course if you are feeling really decadent . . . there's always this. Its a real pleaser . . . truly.
• Pain Perdu (French Toast) with Cream Cheese and Blueberry Syrups*
• Serves 4
• Printable Recipe
• Dangerously delicious stuff. With this kind of food being served at home, why would anyone ever want to go out??
• For the French Toast:
• 8 large slices of a hearty french bread
• 375ml of whole milk, warmed (1 1/2 cups)
• 3 large free range egg yolks
• 3 TBS light muscovado sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 2 TBS butter melted (plus more for cooking)
• pinch of table salt
• 1 TBS vanilla extract
• 1/2 tsp lemon extract
• Cream Cheese Syrup:
• 250g package of light cream cheese (I8 ounce package)
• 250ml of pure maple syrup (1 cup)
• For the Blueberry Syrup:
• 250g of wild blueberry preserves (jam)
• 4 TBS of liquid honey
• icing sugar or vanilla bean dusting sugar to serve (optional)
• Preheat your oven to 150*C/300*F/ gas mark 3. Place a rack onto a
• 100g of soft light brown sugar (1/2 cup packed)
• 3 heaped teaspoons of ground cinnamon
• 130g of sifted icing sugar (1 cup)