For a special Mother’s Day treat that won’t break the bank, homemade breakfast-in-bed has got to be up there with the best!
Ginny Rolfe, Jamie’s Head of Food Styling, has plenty of Mother’s Day breakfast inspo to help you start your mum’s day just right, all using the Herby cheese soda bread from Jamie’s cookbook, Easy Air Fryer. Simply whip up a loaf (you could even do it on the day, it’s that simple to make!) and choose her favourite topping: go savoury with herby cream cheese & chilli spinach or silky scrambled eggs & roasted tomatoes; or sweeten things up with stewed rhubarb & vanilla yoghurt. Whatever she loves, we’ve got you covered!
Feel free to get creative with your presentation – pretty flowers, napkins or fresh fruit will jazz up any breakfast in bed. However you celebrate the day, make it delicious with one of these beautiful Mother’s Day breakfast ideas, all ready in less than 20 minutes. Don’t forget the cup of tea/coffee!
And if you’re looking for a special Mother's Day gift, Jamie’s new Big Love serveware collection is a great place to start. Choose from pretty plates, beautiful bowls, gorgeous mugs and much more! Perfect for Mum.
Herby cream cheese & chilli spinach
Serves 1
Total time: 10 minutes
Ingredients
2 sprigs of any fresh soft herbs (such as flat-leaf parsley, chives, dill)
1 tablespoon cream cheese
1 lemon
olive oil
80g (1 large handful) fresh spinach
1 pinch of chilli flakes
1 slice of Herby cheese soda bread
Method
- Finely chop your herb of choice, then place in a small bowl with the cream cheese. Finely grate in the lemon zest, squeeze in half the juice and mix well to combine.
- Place a medium frying pan on a medium heat with 1 tablespoon of olive oil. Add the spinach and chilli flakes, squeeze over the remaining lemon juice and cook for 2 to 3 minutes, or until just wilted. Meanwhile, toast the bread.
- Spread the toast with the herby cream cheese, then spoon the spinach over the top.
Scrambled eggs & roasted cherry tomatoes
Serves 1
Total time: 20 minutes
Ingredients
100g ripe cherry tomatoes, on the vine
olive oil
2 free-range eggs
1 slice of Herby cheese soda bread
1 small knob of unsalted butter
2 sprigs of basil, to serve
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Place the tomatoes in a roasting tray. Add 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then pop into the oven and roast for 20 minutes, or until soft and squidgy.
- When the tomatoes have 5 minutes to go, crack the eggs into a small bowl, season well and beat together with a fork. Toast the bread.
- Put a medium non-stick frying pan on a low heat with the butter. Leave it to melt, then when it starts to bubble carefully pour in the eggs. Stir slowly with a wooden spoon or spatula, and keep gently stirring until the eggs still look silky and slightly underdone, then remove from the heat – the heat of the pan will continue to cook the eggs to perfection.
- Spoon the scrambled eggs over the toast, then top with the roasted tomatoes and a few sprigs of basil, if you like.
Stewed rhubarb & vanilla yoghurt
Serves 1
Total time: 20 minutes
Ingredients
200g rhubarb
1 orange or blood orange
1 slice of Herby cheese soda bread
2 tablespoons Greek yoghurt
1 teaspoon runny honey
½ teaspoon vanilla bean paste
pistachios, to serve
Method
- Trim and slice the rhubarb into 3cm pieces, then place in a medium non-stick frying pan on a medium heat. Finely grate in the orange zest, squeeze in the juice and simmer for 10 minutes, or until the rhubarb is soft.
- Toast the bread. In a small bowl, mix together the yoghurt, honey and vanilla.
- Spoon the vanilla yoghurt over the toast, then top with the rhubarb, spooning over its juice, and some bashed-up pistachios, if you like.
Want more breakfast inspo? Check out our healthy breakfast ideas.
