mothers day brunch

This classic combo of eggs and avocado is perfect for a spicy brunch or cheeky late-night supper. Or, spice up your eggs a litle more with this vegetable-packed Turkish menemen with sumac yogurt.

One-pan chilli eggs with guacamole

4-6 large free-range eggs

olive oil

bread,

For the guacamole

avocados

garlic clove, crushed

fresh coriander, leaves

1-2 limes

½ red onion, very finely chopped

To make the guacamole, halve the avocados, remove the stones and scoop out the flesh with a spoon. Put in a bowl and mash roughly with a fork, adding a pinch of sea salt. Mix in the rest of the ingredients, then taste and adjust the seasoning. Cover with cling film (see make ahead), then chill until needed.

When ready to eat, heat the sunflower oil in a large frying pan over a high heat. Crack in the eggs, then fry so the bottoms of the whites go crisp but the yolks stay runny.

In a small bowl, combine the olive oil with the chilli and some salt and pepper. Once the eggs are cooked to your liking, drizzle them with the oil and put the pan on the table. Serve with the guacamole, and toast for scooping.

Here's what you need: fresh  strawberry, kiwis, mangoes, bananas, fresh blueberry, honey, lime

Honey Lime Fruit Salad Recipe by Tasty

strawberry,

kiwis,

mangoes, diced

bananas, sliced

½ lb fresh blueberry

honey

lime, juiced

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In a small bowl, mix honey and lime juice. Pour syrup over the fruit and mix.

https://vid.tasty.co/output/31259/mp4_640x640/1494377965

These fluffy blueberry waffles are about to become everyone's favorite! Topped with a quick blueberry sauce, they're brunch perfection on a plate.

32 Mother's Day Brunch Ideas &amp; Recipes!

all-purpose flour

whole wheat flour

baking powder

cinnamon

teaspoon kosher salt

butter, melted (substitute coconut oil

milk (substitute non-dairy milk

vanilla extract

maple syrup

blueberries

recipe Quick Blueberry Sauce,

Greek yogurt, Homemade Whipped Cream or Yogurt Whipped Cream,

Preheat the waffle iron to the high heat setting.

In a medium bowl, mix the all-purpose flour, whole wheat flour, baking powder, cinnamon, and kosher salt until thoroughly combined. In another bowl, whisk the egg. Then stir in the melted butter, milk, vanilla, and maple syrup. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Stir in the blueberries.

Immediately, add the batter into the center of the waffle iron and let it spread it to within 1/2-inch of the sides, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 300°F oven to keep warm. Serve with Quick Blueberry Sauce. (As a note, these blueberry waffles stick to the waffle iron a bit more than a standard waffle, so make sure to clean it afterwards.)

Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

Pancakes are a crowd pleaser at any time of year – these summery ricotta versions with strawberries and thyme-scented syrup are no exception. Strawberries not in season right now? Make these ricotta pancakes with roasted grapes and sweet-sour pomegranate molasses instead.

Strawberry and ricotta pancakes

strawberries, hulled

caster sugar

thyme sprigs, leaves

free-range eggs, separated

ricotta

tbsp unsalted butter, melted

whole milk

plain flour

tsp baking powder

lemon

Vegetable oil

Clotted cream to serve (optional)

Cut 75g of the strawberries into small pieces and set aside in a bowl. Put another 150g of the berries in a pan with 75g of the sugar, a good splash of water and the thyme. Simmer over a low heat until the strawberries have broken down, then push them through a sieve, collecting the syrup in a bowl and discarding the pulp. Quarter the remaining strawberries.

Beat the egg yolks, ricotta, melted butter and milk together in a bowl. In a separate bowl, mix the flour, baking powder, a pinch of salt, lemon zest and remaining sugar. Make a well in the centre of the dry ingredients, add the ricotta mixture and mix gradually until smooth. Add the chopped strawberries. In a separate, clean bowl, whisk the egg whites until they form soft peaks, then carefully fold into the batter. Set aside.

Grease a non-stick pan with a very small amount of oil and set over a medium heat. When hot, drop large spoonfuls of the batter into the pan. Cook for a minute or so on each side until puffed up and golden, turning carefully with a spatula. Keep the pancakes warm and continue until all the batter is used up.

Serve with the reserved quartered strawberries and the strawberry syrup. Scatter with thyme leaves and dollop with clotted cream if you like.

Subtle floral lavender enhances the depth of the bright lemon curd to make the most lovely filled doughnuts you'll ever taste!

Lavender Lemon Curd Filled Doughnuts

tsp dry active yeast

milk

granulated sugar +

eggs, room temperature

tsp fine sea salt

Tbsp unsalted butter, softened

Canola oil

eggs

sugar

lemon juice

lavender extract

butter, cubed

Tbsp grated lemon peel

To make the doughnuts, add yeast, 2 tsp...

To make the doughnuts, add yeast, 2 tsp sugar and warm milk in the bowl of a stand mixer. Let stand for 5 to 8 minutes, until the mixture is foamy. Whisk in remaining sugar and eggs.

Add half of the flour and all of...

Add half of the flour and all of the salt to the bowl. Using a dough hook, mix on low until the dough starts to come together. Add the rest of the flour and mix until the dough looks a bit shaggy. Slowly add the butter and beat at medium speed. Knead for about 3 minutes until the mixture is a smooth dough.

Add dough to a bowl that's been greased...

Add dough to a bowl that's been greased lightly with oil. Cover with plastic wrap. Place in the refrigerator and let chill overnight.

You can make the lemon curd the night...

You can make the lemon curd the night before or 1 to 2 hours before cooking the doughnuts. To make the curd, heat a small saucepan over medium heat. Add eggs, sugar, lemon juice, and lavender extract, whisking until combined. Add butter and lemon peel. Cook, whisking constantly, until the mixture is thickened and coats the back of a metal spoon. Place curd in a small bowl and cool 10 minutes before placing it in the refrigerator to chill for at least 1 hour.

When you are ready to make the doughnuts,...

When you are ready to make the doughnuts, flour a flat work surface and roll out the dough to approximately 1/2 inch thick. Using a 4 inch round cutter, cut out the doughnuts, placing them on a parchment lined baking sheet. Cover the rounds with plastic wrap and let rest for 45 minutes. They should be puffy!

Add oil to a large, heavy bottomed pot...

Add oil to a large, heavy bottomed pot (I used a Dutch oven) and heat over medium heat until oil is 350 degrees F.

Fry the doughnuts in batches of approximately 2...

Fry the doughnuts in batches of approximately 2 to 3 rounds. Cook for approximately 2 minutes per side until golden brown. Remove when cooked through to a paper towel lined baking sheet.

When the doughnuts are cooled, use a straw...

When the doughnuts are cooled, use a straw or chopstick to poke holes on either side of the doughnut.

Fill a pastry bag, fitted with a small...

Fill a pastry bag, fitted with a small piping tip, with the chilled curd. Pipe in the curd on both sides of each doughnut, approximately 1/4 cup of curd on each side. Serve immediately.

These easy lemon poppy seed muffins are quick to make, light, and refreshing with a delightful crunch from poppy seeds, perfect for a Mother's Day brunch or any occasion.

Easy Lemon Poppy Seed Muffins

¾ cups (220 g) all-purpose flour

(150 g) granulated sugar

½ tsp baking soda

salt

poppy seeds

lemons

unsalted butter, melted and slightly cooled

(120 g) plain Greek yogurt

tsp vanilla extract

Optional glaze: ½ cup (60 g) powdered sugar

Optional glaze: 1-2 tbsp fresh lemon juice

Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or grease it lightly.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.

In a separate bowl, whisk the eggs, melted butter, Greek yogurt, vanilla extract, lemon zest, and lemon juice until smooth.

Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix.

Spoon the batter evenly into the 12 muffin cups, filling about ¾ full.

Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted comes out clean.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Optional: Whisk powdered sugar with lemon juice until smooth and drizzle over cooled muffins.

Top 6 mothers day brunch recipes from across the web

The most viewed mothers day brunch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

One-pan chilli eggs with guacamole

Honey Lime Fruit Salad Recipe by Ta...

32 Mother's Day Brunch Ideas & ...

Strawberry and ricotta pancakes

Lavender Lemon Curd Filled Doughnut...

Easy Lemon Poppy Seed Muffins

Top 6 mothers day brunch recipes from across the web

The most viewed mothers day brunch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One-pan chilli eggs with guacamole

Honey Lime Fruit Salad Recipe by Ta...

32 Mother's Day Brunch Ideas &amp; ...

Strawberry and ricotta pancakes

Lavender Lemon Curd Filled Doughnut...

Easy Lemon Poppy Seed Muffins

The most viewed mothers day brunch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

32 Mother's Day Brunch Ideas & ...