Mothers Day Breakfast Recipes (and a love letter to the mums in my life)

With Mothers Day fast approaching in Australia (next Sunday 8 May, people!), I thought I’d get in early with some breakfast ideas… Not just for those readers who will be cooking for their own mothers or the mothers of their children, but more likely: for those of you who ARE mothers, who might want to pass on some gentle suggestions!

Below are some breakfast recipe ideas (all relatively healthy and low-sugar), including my recipe for an extremely easy Zesty Orange French Toast; which might be a perfect option for someone less confident in the kitchen or who doesn’t really like cooking. I’ve also provided links to some other delicious sweet-ish and savoury breakfast options. I’m on a bit of an avocado-and-eggs thing at the moment, and nearly ended up with a list of only avocado-and-egg recipes. But I’ve managed to restrain myself to just one. This time. πŸ™‚

Before that though, I’d like to give a little lovey shout out to some of the incredible mothers I am lucky to call friends. I admire all of them enormously – as mothers and as women – and continue to learn a lot from them, about parenting and life in general. I give my love to: Belinda and Jacki, who are both generous and compassionate in their care and love for their family and friends; Amanda, my lovely long-time friend who is a new mum, as well as the most resilient person I know; Jane, who has successfully nurtured a love of robotics and Doctor Who in her six-year old daughter and lets me talk her ear off three days a week at work; and Kay, who is always optimistic and (seemingly) tireless. Sarah and her boundless energy, enthusiasm and curiousity for learning; Vicky, with her endless empathy and listening ear; the very gentle and thoughtful Cigdem; and Tracey, who is a fierce advocate for her son and stronger than she realises. Jacqui, who is strong, patient and giving (and who has some killer Michael Jackson moves); kind, lovely and funny Linxi who is going to show me around Shanghai one day; Liz, who is raising tiny socially-aware genius artists; super-busy Rachel who admirably still manages to keep her priorities in order; gorgeous Tilanka and Yuyan, who I wish I saw more of; and Isia – now far away on the other side of the world but always missed!

Most of all, I’d like to give a GIANT lovey shout-out to my own Mum, Sharon. I think there can be several kinds of ‘soulmates’ in our lives, and my mum is one of mine, and my best friend. She has always been my biggest supporter and has endless love to give, and I’m always very grateful for the time and love she gives me, and the way she patiently listens and indulges me while I rant about various things. We currently work in neighbouring buildings, which will probably only be the case for another year, and I cherish the times we get to meet for sneaky hot chips or terrible decaf coffee at the work cafe. I love her lots and I’m a very lucky daughter.

Mothers Day Breakfasting Ideas

Zesty Orange French Toast

As mentioned above, this is an extremely easy breakfast option (one I feel a little embarrassed to call a ‘recipe’), but which might be the perfect option for the non-cook. Scroll down for the full recipe at the end of this post.

Zesty Orange French Toast

Zesty Orange French Toast

Eggs with feta and lemon oil, from Well Nourished

I’ve made this recipe a few times over the last couple of years, and always enjoy it. As Georgia says in her post, it’s an easy recipe for people who aren’t confident poaching eggs. We serve ours with sourdough and bacon – but there are lots of other (healthier!) side suggestions in the post. Click here for the recipe.

Georgia's Eggs with feta and lemon oil, from Well Nourished. Image provided courtesy of Well Nourished.

Georgia’s Eggs with feta and lemon oil, from Well Nourished. Image provided courtesy of Well Nourished.

Potato avocado “toast” with perfectly poached eggs, from The Organic Kitchen

I keep drooling over this eggs-and-avocado breakfast, which uses potato rosti as a base, a point of difference from the regular “smashed avo on toast” recipes appearing on restaurant menus everywhere. Linda also suggests using sweet potato as a variation to white potato, which sounds delicious. Click here for the recipe.

Potato Avocado 'Toast' with Perfectly Poached Eggs from The Organic Kitchen. Image provided courtesy of The Organic Kitchen.

Potato Avocado ‘Toast’ with Perfectly Poached Eggs from The Organic Kitchen. Image provided courtesy of The Organic Kitchen.

Apple-Studded Dutch Pancake, from I Quit Sugar

I made this dutch pancake for breakfast recently, and LOVED it – it puffed up beautifully around the sides of the pan. I used regular flour in place of gluten-free flour, and it worked a treat. Click here for the recipe.

Apple Studded Dutch Pancake by I Quit Sugar. Image courtesy of IQS.

Apple Studded Dutch Pancake by I Quit Sugar. Image courtesy of IQS.

Chive, Kale and Parmesan Pancakes with Poachies, from I Quit Sugar

I’m a bit partial to a savoury pancake – plus, eggs on top! Just needs some avocado… πŸ˜€Β  This recipe, available for free on the IQS website, is also in their new Healthy Breakfast Cookbook. Click here for the recipe.

Chive, Kale and Parmesan Pancakes from I Quit Sugar. Image courtesy of IQS.

Chive, Kale and Parmesan Pancakes from I Quit Sugar. Image courtesy of IQS.

Sweet or Savoury Spiced Sweet Potato Waffles

A shameless plug for another of my breakfast recipes, which can be enjoyed savoury style, with fried eggs and salsa; or sweet, with fresh fruit and yoghurt. Click here to get the recipe. πŸ™‚

Sweet potato waffles with sweet or savoury topping

Zesty Orange French Toast

Serves 2 – but can be easily doubled to serve four for a family.

  • 2 free-range eggs
  • 2 tbsp milk of choice
  • Finely grated zest of 1 orange (reserve the actual orange segments for serving)
  • 1/2 tsp grated fresh ginger, or 1/2 tsp ground ginger
  • 1/4 tsp vanilla powder
  • 4 slices of sourdough bread, or preferred bread
  • 1 tbsp coconut oil or butter for frying
  • To serve: natural or greek yoghurt, orange segments and other fresh fruit (I used strawberries, kiwifruit and blueberries), and a drizzle of rice malt syrup or raw honey (optional)

1. Place the eggs, milk, orange zest, ginger, and vanilla powder in a wide bowl (big enough to fit the bread) and whisk to combine.

2. Heat a non-stick frying pan over medium heat and add half the coconut oil or butter, allowing it to melt.

3. Meanwhile, dip a slice of bread in the egg mixture, ensuring both sides are coated. Drain the excess mixture back into the bowl and place the bread in the frying pan, repeating with a second slice of bread.

4. Cook the bread for 1-2 minutes on each side, until golden brown, and remove to a plate. Repeat step 3 with the remaining slices of bread.

5. Serve the french toast warm, with orange segments, other fresh fruit of choice, natural or greek yoghurt, and sweetener, if using.

Zesty Orange French Toast

Zesty Orange French Toast

 

 

8 Comments

  1. Some lovely ideas there, and a thoughtful reflection. I might have to try that Dutch pancake one, it looks good. Maybe I could get my kids to make it for me on Mother’s Day?

    • Erin says:

      Thanks Elissa! The Dutch pancake was sooooo good. I definitely recommend using regular plain flour if you aren’t gluten intolerant, I think it helped with the puffiness.

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