Mother’s Day brunch recipe ideas
Mother’s Day is just around the corner (Sunday 27 March) so why not make her special day start off on a delicious note with a homemade brunch. We’ve teamed up with our Head Chef to share our favourite brunch recipe, French Toast, paired with our Apple, Cinnamon and Peanut Smoothie.
3 large eggs
120ml whole milk
60ml double cream
2 tsp vanilla extract
1 tsp cinnamon
6 thick slices brioche
3 tbsp vegetable oil
3 tbsp butter
Greek yogurt and fresh berries, chopped hazelnuts to serve (optional)
- Whisk together the eggs, milk, cream, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.
- Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.
- Serve with fresh berries, Greek yogurt and chopped hazelnuts.
Apple, cinnamon and peanut smoothie
2 apples, peeled, cored & chopped
1 pear, peeled, cored & chopped
300ml orange juice
1 tbsp peanut butter
100g low fat natural yoghurt
1/2 tsp ground cinnamon
Place all your ingredients into a blender and whizz together until smooth.