Mother’s Day Breakfast in Bed for Mom

Mother’s Day is special every year but we think that everyone will agree that this year is extra special with Moms everywhere cooking their hearts out to show love and create highlights in our lockdown days.

That’s why South African Mushroom Farmers’ Association thought that an extra special gift on Mother’s Day would simply be more time in bed topped with a super spoil breakfast!  Here are two yummy creations that anyone who loves their Mom will enjoy preparing. (Mom, you might want to print out your favourite recipe and surreptitiously leave it on the fridge).

Double Mushroom Omelette

mom omelette

Serves 4

  • 500g mixed mushrooms (e.g white button & portabellini), sliced
  • 1 shallot, diced
  • 2 garlic cloves, crushed
  • 1 bunch asparagus, trimmed, diced
  • ½ cup fresh peas
  • 8 XL free-range eggs
  • 4 tsp butter
  • 100g feta cheese
  • ½ lemon
  • Micro herbs for serving
  • Salt and pepper, to taste
  • Extra virgin olive oil

Heat a drizzle of olive oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook until golden brown. Remove a large spoonful of mushrooms and set these aside for mixing into the eggs.

To the remaining mushrooms- stir in shallot and garlic and cook for 1 minute until fragrant. Add asparagus and cook for 1-2 minutes until tender crisp. Stir through peas until just cooked. Remove pan from heat, set filling aside and keep warm.

Whisk eggs in a large bowl, 2 at a time. Add some of the reserved cooked mushrooms.

Heat a drizzle of olive oil and 1 tsp butter in a frying pan over medium-high heat. Pour in the egg and mushroom mixture and swirl to coat base. Season the eggs. Cook omelette for 1-2 minutes or until just set.

Add a quarter of the warm filling to the one side. Crumble over a quarter of the feta and give everything a little squeeze of lemon juice. Close the omelette and carefully slide onto a plate.

Repeat with remaining eggs to make 4 omelettes.

Fully Loaded Breakfast Tacos

mom tacos

Makes 2 large tacos

  • 1 cup baby button mushrooms, sliced in half
  • 1 cup white button mushrooms, sliced
  • ½ cup black beans, rinsed & drained
  • ½ cup corn, fresh or frozen
  • 1 tsp Mexican / Taco spice
  • 4 eggs
  • 1 Tbsp butter
  • ½ avocado, sliced
  • ⅛ red onion, finely sliced
  • ½ cup cherry tomatoes, quartered
  • 1 small fresh chilli, finely sliced
  • 2 large flour tortillas
  • Extra virgin olive oil
  • Salt and pepper, to taste
  • Fresh lime wedges, for serving

Fry mushrooms in a drizzle of olive oil until golden brown. Season with salt, pepper and taco spice. Add black beans and corn and stir together until hot and flavours have mixed. Set aside and keep warm.

Scramble eggs in simmering butter until done to your liking. Season. Keep warm.

Prep the rest of your taco toppings.

Toast your flour tortillas over a gas burner using tongs until charred on the edges and warm throughout. If you do not have a gas hob toast the tortillas in a dry pan until warm.

Assemble the tacos by layering with the scrambled eggs, mushroom, bean and corn mix, fresh avocado, tomatoes, red onion and chilli.

Squeeze over some lime juice and serve.

Find more breakfast recipes here to dazzle your Mom.

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