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.

French Toast

Ingredients

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)

Serves 2

Method

• 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

Ingredients

2 apples, peeled, cored & chopped

1 pear, peeled, cored & chopped

2 bananas

300ml orange juice

1 tbsp peanut butter

100g low fat natural yoghurt

1/2 tsp ground cinnamon

Serves 2

Method

Place all your ingredients into a blender and whizz together until smooth.