Tag: poached eggs

Mother’s Day breakfast ideas

It’s the one time of year when the kids and your other half actually want to get in the kitchen, so you’d better make the most of it and start the day with a lovely breakfast. Now we’re not suggesting that they should be in the kitchen for hours creating a gourmet breakfast, but a nice, simple treat is sometimes the best way to start the day.


We’ve got some easy ideas for Mother’s Day breakfast right here, as well as a speedy decoration that will make any breakfast seem that little bit more special.

 

Mother’s Day breakfast in bed tray decoration

Simply print off this pretty tray cover onto 2 A4 sheets, stick together down the middle and lay (or stick) onto your tray. It will undoubtedly get a little dirty, but you can just scrunch it up and throw it away after! A single flower in a glass/small vase and some freshly-squeezed orange juice will frame your breakfast perfectly. Download your Mother’s Day breakfast in bed decoration here

 

Eggs

One of the most obvious ingredients to turn to is eggs. There are plenty of easy ways to cook them in minutes and they can be turned into a special breakfast quite easily.

Soft boiled eggs

Traditionally served with bread soldiers, they can be replaced with a variety of different dipping ingredients. Asparagus, carrots and cucumbers would give the dish a lovely fresh taste and leave mum with plenty of room left over for the rest of her Mother’s Day treats.  

Poached eggs

A little fiddly to get right, poached eggs always make a meal that little bit posher. Once you’ve perfected them (our how to make a poached egg video should help you there), use it to top a simple slice of toast with avocado or combine with Hollandaise sauce on its own for eggs Benedict or with smoked salmon (eggs Royale) or spinach (eggs Florentine).

Scrambled egg

Ready in minutes, a fresh batch of scrambled eggs is a light choice for breakfast in bed. Serve with chopped smoked salmon or crushed avocado and a squeeze of lemon for a fresh twist.

French toast

Eggs are also the primary ingredient for turning a piece of bread into delicious French toast. Beat the eggs and add some cinnamon, dip the bread in and shallow fry, you can even add other ingredients/flavours such as orange or cocoa powder or top with bacon and maple syrup. So tasty and so easy.

 

Fry-up

Think weekend breakfast has to be a fry-up? You can make mum’s a little
bit fancier by substituting a few of the standard ingredients. 

Poached egg instead of fried and slow-roasted tomatoes instead of grilled instantly lifts the meal. Bacon and sausages can be swapped for pancetta and chorizo and hearty bread from the bakery will make a big difference.

 

Pancakes

All you need is a little flour, egg and milk to make a fresh stack of pancakes – they really are that simple.

Add fruit, such as blueberries to the batter, or top with crispy bacon and maple syrup to turn them into a breakfast treat. 

 

Cereal

If your mum is a bit of a cereal nut then she should, of course, have her favourite on Mother’s Day. 

You needn’t just pour some out of the box though, homemade granola or muesli with big chunks of fresh fruit and nuts is the perfect treat.

 

Bakes

 

Muffins

The smell will be heavenly to wake up to on a Sunday morning and a batch of warm muffins will also please almost any mum. Blueberry, raspberry, banana – even chocolate muffins for breakfast is always a pleasure.

 

Pastry

A freshly-made croissant or pain au chocolate will take a little while to make, but it will be more than worth it. A Danish pastry made with ready-made puff pastry and flavoured with a cinnamon swirl or vanilla custard is a naughty way to start the day – but it’s only once a year, right?

 

Fruit salad

Light, fresh and zingy, a bowl of fruit salad is a light start to the day – it’s also great to make with the kids.

Chop up the fruit for them and arrange some juices and flavours and let them construct their own masterpiece. They could even blend their fruit salad down into a smoothie with a little milk and honey.

 

Where to next? 

More breakfast ideas

Mother’s Day cakes and bakes 

Mother’s Day biscuits 

You Can Count on Monte Cristo Benedict for Mother’s Day Brunch

I always get a ton of food wishes this time of year for
creative brunch ideas, and I was thinking about doing some new type of eggs Benedict, when I happened to see a photo of a Monte Cristo sandwich. At first,
it just made me want a Monte Cristo sandwich, but after that wore off, I
started thinking about how I’d seen these topped with fried eggs before.


Long story short, I decided to simply make an open-faced
version of the famous stuffed sandwich, and top it with poached eggs, and
hopefully a new American brunch classic was born. Of course, I’ll let you decide, but there was nothing I didn’t
love about this plate of food. Okay, the salad was kind of phoned in, but the rest was awesome.

The base is a variation of our famous Restaurant Style French Toast recipe, which marries perfectly with the ham, cheddar and havarti.
It was so tasty you really don’t even need the poached eggs. Actually, forget I
said that. Do the eggs. If only so you can pop those yolks, and watch them run.
Besides the eating, that has to be the best part.


I’ve also re-posted a poached eggs demo below, since
poaching your eggs ahead of time is the only way to go, especially if you have
a larger group. By the way, you can hold the Monte Cristo bases in a warm oven while
you pull the rest of the meal together. I hope you give this new Benedict a try
soon. Enjoy!


Ingredients for 4 portions:
For the batter:
2 large eggs
1/4 cup cream
1 tbsp sugar
pinch of salt
pinch of cayenne
1/4 tsp cinnamon
1/8 tsp allspice
4 thick slices of French bread
1 tbsp butter
8 slices ham
4 slices cheddar cheese
4 slices havarti cheese
8 poached eggs
chive to garnish

How to Poach Eggs 

 

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Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach

Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach

by Pam on February 24, 2013

This was SO GOOD! I wanted to make myself a healthy and hearty breakfast so I went to my refrigerator in search of ingredients. I found mushrooms, grape tomatoes, spinach, onions, and garlic as well as eggs and toast. I decided to sauté all of the veggies together, then place them on top of the toast followed by a poached egg. This breakfast was so healthy, delicious, and filling and it only took 10 minutes to make. I love that!

Heat the olive oil in a skillet over medium heat. Add the mushrooms and onions and cook, stirring occasionally for 3-4 minutes.

While the mushrooms are cooking, prepare the poached eggs.  Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is poaching, toast the piece of bread in a toaster. Then add the tomatoes and spinach to the mushrooms as well as the minced garlic. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste and a dash of crushed red pepper flakes. Place the veggies on top of the toast. Place the poached egg on top of the veggies then season with sea salt and freshly cracked pepper, to taste. Enjoy.



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Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach




Yield: 1

Cook Time: 10 min.



Ingredients:

1 tsp olive oil
Handful of button mushrooms, sliced
1 tbsp sweet yellow onion, diced finely
Handful of grape tomatoes, sliced in half
Handful of baby spinach,
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
Dash of crushed red pepper flakes
1 egg
1 piece of bread

Directions:

Heat the olive oil in a skillet over medium heat. Add the mushrooms and onions and cook, stirring occasionally for 3-4 minutes.

While the mushrooms are cooking, prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is poaching, toast the piece of bread in a toaster. Then add the tomatoes and spinach to the mushrooms as well as the minced garlic. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste and a dash of crushed red pepper flakes. Place the veggies on top of the toast. Place the poached egg on top of the veggies then season with sea salt and freshly cracked pepper, to taste. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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