Breakfast in bed is the ultimate Mother’s Day classic – and it doesn’t have to mean burnt toast.
A cosy shakshuka, fluffy hotcakes, or even golden, crispy fritters can go a long way.
Here are five easy recipes from RNZ’s archive to make for mum this Sunday.
Shakshuka
Shakshuka is a versatile dish consisting of baked or poached eggs in a fragrant tomato sauce, usually with capsicum, onion, and spices like paprika and cumin.
You can keep it simple, or elevate it with Yotam Ottolenghi’s recipe, which features sweet potato, sriracha butter and pickled onions for a bit of zing.
Enjoyed best with crusty bread to mop everything up.
Hotcakes
Fluffy hotcakes are sweet breakfast treat generally made with pantry staples – flour, eggs, butter and sugar.
With Julie Biuso’s recipe, you can take things up a notch with creamy ricotta and fresh berries – but feel free to substitute this with whatever fruit is in season.
This dish is best served with a grating of lemon zest and a bit of maple syrup.
Frittata
A humble frittata or quiche is always a crowd-pleaser. Eggs and milk are the only essentials. Beyond that, anything goes – greens, potatoes, mushrooms, shaved meats – whatever you fancy.
In Melissa Hemsley’s fridge-raid frittata, broccoli is the star of the show, but it’s perfect for using up leftovers.
And even better – the magic all happens in one pan.
Fritters
Fritters come together quickly and look beautiful plated with a fresh salad and chutney.
You can used canned goods like creamed corn for simple corn fritters, or try your hand at these cauliflower curry fritters by Sam Parish.
They’re made with frozen cauliflower rice and dressed up with a coriander-yoghurt chutney, fresh peas, and a fried egg.
Eggs, eggs, eggs
Poached, fried, scrambled or boiled, nothing quite says breakfast like eggs. There are a few ways you could elevate this staple.
Uncut Recipes’ omelette gets its flavour from fine herbs like chives, tarragon, chervil and parsley. Or try smoked fish omelette, such as one from Jeremy Jones, made with fresh hoki and a few tablespoons of cream and cheese.
For poached eggs, simmer for two to three minutes in water and a splash of vinegar, and serve with roasted asparagus and smoked paprika mayo like Jonny Schwass. Or give creamed eggs on ciabatta a go .
If you’re not much of a chef, Lesley Christensen-Yule has an easy recipe for microwaved scrambled eggs. Best served with a slice of warm, buttered toast.
