Is your mum a sweet or savoury lover? With Mother’s Day just around the corner, it’s time to polish up your cooking skills for mum’s breakfast in bed.
Smoked salmon and avocado toast
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Serves 2.
Ingredients:
- 2 slices sour dough, or your favourite bread, toasted
- ½ large ripe avocado
- 4 slices smoked salmon
- 2 tbsp cream cheese
- ⅛ red onion, thinly sliced
- 2 tbsp baby capers
- salt and pepper
- Lemon slices, to serve
Method:
Spread cream cheese over toast. Smash avocado and season with salt and pepper. Spoon avocado onto toast and top with salmon, sliced onion and capers.
Serve immediately, with lemon on the side.
Tips:
- Substitute the cream cheese with soft goat cheese or labne if preferred.
- Try using rye sourdough or a bagel for a different twist.
- If your avocado isn’t quite ripe, store it at room temperature in the fruit bowl until it reaches the preferred ripeness for eating.
Avocado, feta and beetroot hummus toast
Serves 2.
Ingredients:
- 2 slices sourdough bread, or your favourite bread, toasted
- ½ large ripe avocado, sliced
- ¼ cup beetroot hummus, or regular hummus
- 2 tbsp crumbled feta cheese
- fresh sprouts
- Dukkah or zatar spice blend
Method:
Spread toast with beetroot hummus, or hummus. Top with avocado, feta, sprouts, and a good pinch of dukkah.
Serve immediately.
Tips:
- Use any fresh herbs of your choice in place of the sprouts.
- Sprinkle cut avocado with lemon or lime juice to stop the flesh from browning.
Source: https://www.australianavocados.com.au/
Egg and bacon pastry tarts
Serves 4.
Ingredients:
- 1 sheet Pampas Puff Pastry, thawed
- 2 tsp olive oil
- 2 rashers streaky bacon (50g), chopped
- 4 asparagus spears, trimmed, cut into 3cm pieces
- 5 eggs
- 2 tbsp cream
- ½ cup (80g) corn kernels
- 2 tbsp grated cheddar
- 1spring onion, thinly sliced
Method:
Preheat oven to 220˚C conventional or 200˚C fan-forced. Lightly spray four holes of a ¾-cup (180ml) Texas muffin tin with oil.
Cut pastry sheet into 4 squares. Line prepared holes with pastry. Chill until needed.
Heat oil in a large frying pan over medium-high heat. Cook bacon for 2-3 minutes or until browned. Drain on paper towel. Cook asparagus in a small saucepan of boiling water for 1 minute. Drain and cool in cold water. Drain.
Whisk 1 egg and cream in a large jug. Add bacon, asparagus, corn, cheese and most of onion. Season with pepper. Divide between pastry shells and bake for 10 minutes.
Break an egg into each tart shell. Top with reserved onion. Bake for another 10-12 minutes for a runny yolk or until your liking. Season and serve immediately.
Blueberry cheesecake danish
Ingredients:
- 1 sheet Pampas Puff Pastry, just thawed
- 125g cream cheese, softened
- ¼ cup caster sugar
- 2 tsp finely grated lemon zest
- 1 egg yolk
- 2½ tbsp blueberry jam
- 1 egg, lightly beaten
Icing:
- ½ cup icing sugar, sifted
- 1½ tsp boiling water
- 2 tbsp lightly toasted flaked almonds
Method:
Preheat oven to 200°C (180°C fan-forced). Line two baking trays with baking paper.
Cut pastry into 9 equal squares. Lay the pastry squares onto the lined trays, leaving room in between for spreading. Score a 1cm inner border around the pastries (do not cut all the way through the pastry).
Place cream cheese, caster sugar, lemon zest and egg yolk in a bowl and beat with an electric mixer until smooth. Place a tablespoon of mixture into the centre of each pastry square. Ensure that no filling sits on the border. Top the cream cheese mixture with ½ teaspoon of blueberry jam and lightly swirl with skewer.
Brush the pastry borders with egg. Bake 15 minutes or until pastry is golden. Cool.
Make icing. Place icing sugar in a bowl. Stir in sufficient boiling water to make a thick, but still pourable icing. Use a teaspoon to drizzle icing over pastries, then scatter with almonds.
Source: https://www.pampas.com.au/recipes
Cinnamon bagels with ricotta, maple and walnuts
Serves 1.
Ingredients:
- 1 plain bagel
- 1 tbsp pure maple syrup
- 2 tsp cinnamon sugar
- ⅓ (65g) cup spreadable ricottta
- 1 tbsp chopped walnuts
- 1 tbsp maple syrup, extra
Method:
Halve bagel horizontally with a knife. Brush the top, bottom and cut sides with maple syrup and dip in or sprinkle with cinnamon sugar to cover.
Heat a non-stick frying pan over medium heat and place the cut sides down in the pan. (Note: Don't be tempted to add any butter or oil.) Cook for 3-5 minutes or until toasted and sugar appears caramelized. Flip and cook for a further 3-5 minutes.
Cool for a minute or two before sandwiching the warm bagels back together with ricotta, walnuts and a drizzle of extra maple syrup.
Source: https://www.dairy.com.au/products/recipes
Chunky one-pan mushroom omelette
Serves 1.
Ingredients:
- 200g Swiss brown mushrooms, halved
- 1 tbsp olive oil or butter for frying, plus extra for dressing rocket
- 4 eggs, whisked
- 1 handful baby rocket
- ⅛ red onion, thinly sliced into rings
- ½ tsp dried chilli flakes, optional
Method:
Slicing the mushrooms into halves. Heat olive oil or butter in a small oven-safe fry-pan over medium-high heat and add the mushrooms, cooking for 6-8 minutes until softened. Turn regularly, until cooked through, golden and caramelised. Remove from the pan and set aside.
In the same pan, reduce the heat to medium-low and add the whisked eggs, cooking while gently lifting and folding the eggs until they begin to set firm. Once they begin to firm up, simply keep the edges loose so the omelette doesn’t stick.
While it's still slightly runny on top, add the cooked mushrooms back to the pan, scattered evenly on top of the eggs. Place the pan under the grill until mushrooms are charred and the eggs are completely set.
To serve, top with some dressed fresh rocket, thinly sliced red onion, dried chilli flakes and a pinch of salt.
Breakfast wrap
Serves 1.
Ingredients:
- 4 round flour tortillas (15cm diameter)
- 20g butter
- 100g Swiss brown mushrooms, sliced
- 6 eggs, lightly whisked
- 2 tbsp milk or cream
- 8 cherry tomatoes, quartered
- 50g baby spinach
- 2 tbsp finely sliced green shallots
- tomato chutney or sauce to serve
Method:
Preheat oven to 160ºC. Wrap the tortillas in foil. Heat in oven for 10 minutes or until hot.
Heat half the butter in a medium non-stick frying pan. Add mushrooms and cook over medium heat, stirring occasionally, for 5 minutes or until golden. Transfer to a warm bowl. Wipe the frying pan clean with kitchen towel.
Whisk together egg and milk or cream in a bowl. Season with salt and pepper. Melt remaining butter in the frying pan. Add egg mixture and cook over medium heat, stirring until mixture is cooked but still creamy. Remove from heat and transfer to a warm bowl.
Serve immediately with the warm tortillas, mushrooms, baby spinach and green shallots. Serve with tomato chutney or sauce.