It’s Mother’s Day! Time to spoil your mum
Are you thinking of making her breakfast? Here are a two yummy recipes courtesy of Jamie Oliver that would make your mum’s start to Mother’s Day wonderful.
Super Eggs Benedict
With homemade hollandaise sauce
What you’ll need:
4 spring onions
400g baby spinach
1 whole nutmeg – for grating
4 English muffins
9 Small free-range eggs
100g Water-thin smoked ham
For the hollandaise:
100g unsalted butter
2 Large free-rang egg yolks
1 teaspoon Dijon mustard
White wine vinegar
Preheat the oven to 180ºC/350ºF/gas 4. Trim and finely chop the spring onions and put them into a large frying pan on a medium-low heat with a little drizzle of oil. Add the spinach with a grating of nutmeg and a good pinch of sea salt and pepper. Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm.
To make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard. Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Whisk in a splash of vinegar and season to perfection. Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed (or see tip).
Warm the muffins in the oven. Meanwhile, simply press an oiled sheet of good-quality clingfilm into an oiled teacup, then crack 2 eggs into it to cheat a double-yolker. Bring the sides up, ease out any air, twist together and tie a tight knot to pouch the egg into a parcel – it’s very easy. Repeat with the remaining eggs (a drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs can be added to your parcels for extra flavour).
Poach the parcels in a pan of gently simmering water for 8½ minutes. To check they’re done, lift one out with a slotted spoon and gently squeeze – use your instincts.
Halve the warm muffins, then divide over the spinach and waves of delicate ham. Unwrap the poached double-yolker eggs and balance on top, spoon a tablespoon of hollandaise over each one, then bust the eggs open and enjoy.
What you’ll need:
1 large free range egg
1 cup of self-raising flour
1 cup of milks
4 tablespoons natural yoghurt
1. To make the batter, crack the egg into a large mixing bowl
2. Add the flour, milk and a tiny pinch of sea salt.
3. Whisk everything together until you have a lovely, smooth batter.
4. Fold through the blueberries, if using.
5. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.
6. Carefully tilt the pan to spread the oil out evenly.
7. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.
8. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
9. When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
10. Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
11. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.
We hope you and your mum enjoy these awesome recipes and have a lovely Mother’s Day!