Whatever she might say about not wanting you to make a fuss, she doesn’t mean it. Show your appreciation and treat the mother in your life with Emily Jonzen’s delightful breakfast recipe this Mother’s Day
IMAGE AND STYLING: EMILY JONZEN
As far as I am concerned, every designated ‘holiday’ should be celebrated with breakfast. I grew up in a household where a particularly strong emphasis was put on birthday breakfasts.
These would involve the lucky individual who happened to be turning a year older being presented with gifts and a cascade of balloons at their place at the table, whilst being serenaded by a chorus of off-key warbling. They were also treated to their breakfast of choice: pancakes, eggy bread and a chaser of Coco Pops would have been a typical offering.
The Birthday Breakfast has become such an important tradition in my family because it feels good to treat people, whilst also knowing that at some point your turn will come around.
Of course, the main orchestrator of making people feel special was – and is – my mum. She has always delighted in fun and will enthusiastically celebrate anything that is meaningful to those she loves.
One way in which I can celebrate her is by making her a delicious breakfast on Mother’s Day. This recipe does have a few components but is easy enough to prepare whilst still bleary-eyed on a Sunday morning.
The jammy blueberries can be made ahead and stored in the fridge for two to three days. The butter could be whipped the night before and kept at cool room temperature (not in the fridge as it will harden). If you wish to scale up, just keep the fried buns warm in a low oven before serving.
Hot Cross Bun French Toast with Whipped Cinnamon Butter and Jammy Blueberries
Ingredients
- 125 g blueberries
- the zest and juice of one orange
- 30 g icing sugar
- 30 g softened unsalted butter, plus extra for cooking
- 1/2 tsp ground cinnamon
- 2 hot cross buns (these can be a couple of days old)
- 2 medium eggs
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Tip the blueberries into a small saucepan and add half of the orange zest and all of the juice. Add half of the icing sugar and place over a low/medium heat. Allow to simmer gently for 5-6 minutes, until the blueberries are beginning to break down and are syrupy.
- To make the whipped butter, beat the butter, the remaining orange zest, icing sugar and the cinnamon with an electric whisk or wooden spoon until pale and fluffy. Set aside.
- Split the hot cross buns in half and set aside. Beat the eggs with the milk, vanilla and a small pinch of salt. Dip the buns in the egg mixture for a few seconds on each side, until well soaked.
- Melt a knob of butter in a large frying pan over a low/medium heat. Once foaming, add the buns and fry on each side for 1-2 minutes, until golden. Serve immediately with the butter and blueberries spooned over the top.
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