Mother's Day Brunch- Served with Love

If you ask most mothers what they want for Mother's Day, they will probably answer, "sleep!", so, while you're having your amazing sleep in and the husband wrangles the kids you can give them this breakfast recipe for when you wake up!

We've designed this Mother's Day brunch recipe just for one- we are imagining you eating at a table for one, while overlooking the ocean, enjoying the peace and quiet. In reality, we know you're probably at the kitchen table, trying to find a spot to sit that it's covered in laundry, toys and clutter. But you know, we are dreaming the dream right there with you.

So enjoy this Mother's Day brunch, created just for you!

Ingredients

 white button mushrooms

brown mushrooms

shitake mushrooms

olive oil

lemon juice

Lemon rind

dried oregano

parsley leaves

avocado

garlic clove; grated

eggs

Chilli flakes

tomatoes

Parmesan

Salt to season

black pepper

Instructions

To prepare the mushrooms, heat olive oil in a pan and flash fry the mushrooms on high heat (so that too much water is not released). Add lemon juice, grated lemon rind, season with salt, dried oregano and pepper. Mix well and finish off with parsley leaves. Keep aside.

To prepare the avo smash, scoop out the avocado into a bowl and mash well with a fork. Add the grated garlic, chilli flakes, lemon juice and season with salt. Mix well and keep aside.

To make the poached egg, bring a pot of water to the boil (a deep pot is necessary). Break open an egg (with yolk intact) into a small bowl rather than directly into the pan. Add a dash of vinegar to the water; once it begins to boil, reduce heat to medium and rotate the water lightly with the end of a ladle to create a sort of whirlpool. Pour the egg from the bowl into the swirling water in a slow but swift motion. Allow the egg to come together and cook for 2-3 minutes. Remove using a slotted spoon and place on a kitchen roll to absorb excess water.

Cut the tomatoes in half; season with salt and a bit of oil and grill on high for a minute or two.

Toast the bread slices and keep aside.

To assemble, spread the avo smash on both the bread slices. Stack the slices and top with the mushrooms; grate the Parmesan on top and garnish with parsley leaves. Place the poached egg on top and season with salt, pepper and chilli flakes. Place the grilled tomatoes to the side of the plate.

Variations

You can customise this recipe depending on what your mum likes best, like replacing the tomatoes with asparagus (or even bacon, if she fancies so) or have fried eggs instead of poached.

Toasted Bread with Mushrooms, Avocado Smash, Poached Egg and Grilled Tomatoes

Mother’s Day is just around the corner and here is a delicious way to treat your mum this special day. What could be better than letting her sleep in and then treat her to a scrumptious breakfast in bed with her favourite cup of tea and of course, the bubbles! The recipe is super simple, one that can be achieved by anyone with basic cooking skills. Also, you can customise it depending on what your mum likes best like replacing the tomatoes with asparagus (or even bacon, if she fancies so) or have fried eggs instead of poached. While the below is for one person, the recipe can be easily bulked up to serve more people.

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Course Breakfast

Servings 1 person

Ingredients

  

Mixed mushrooms

• ½ cup white button mushrooms; sliced
• ½ cup brown mushrooms; sliced
• ½ cup shitake mushrooms; sliced
• 2 tablespoon olive oil
• ½ teaspoon lemon juice
• Lemon rind
• ½ teaspoon dried oregano
• 1 teaspoon fresh parsley leaves; finely chopped

Avocado Smash

• 1 ripe avocado
• 1 small garlic clove; grated
• ½ lemon
• eggs
• Chilli flakes
• 1-2 medium ripe tomatoes
• Parmesan
• Salt to season
• Freshly milled black pepper; to season

To garnish

• Fresh parsley leaves
• Chilli flakes

Instructions

 

• To prepare the mushrooms, heat olive oil in a pan and flash fry the mushrooms on high heat (so that too much water is not released). Add lemon juice, grated lemon rind, season with salt, dried oregano and pepper. Mix well and finish off with parsley leaves. Keep aside.
• To prepare the avo smash, scoop out the avocado into a bowl and mash well with a fork. Add the grated garlic, chilli flakes, lemon juice and season with salt. Mix well and keep aside.
• To make the poached egg, bring a pot of water to the boil (a deep pot is necessary). Break open an egg (with yolk intact) into a small bowl rather than directly into the pan. Add a dash of vinegar to the water; once it begins to boil, reduce heat to medium and rotate the water lightly with the end of a ladle to create a sort of whirlpool. Pour the egg from the bowl into the swirling water in a slow but swift motion. Allow the egg to come together and cook for 2-3 minutes. Remove using a slotted spoon and place on a kitchen roll to absorb excess water.
• Cut the tomatoes in half; season with salt and a bit of oil and grill on high for a minute or two.
• Toast the bread slices and keep aside.
• To assemble, spread the avo smash on both the bread slices. Stack the slices and top with the mushrooms; grate the Parmesan on top and garnish with parsley leaves. Place the poached egg on top and season with salt, pepper and chilli flakes. Place the grilled tomatoes to the side of the plate.
• Serve with love!