Mother’s Day Breakfast Recipe

Mother’s Day is coming up on March 27th, so here’s a simple breakfast recipe from Adam Gray that the kids can help make. This twist on a breakfast classic is easy to prepare, using sweet, roasted tomatoes, crunchy muffin croutons and a scattering of peppery rocket as the perfect additions to this smoked salmon and poached eggs recipe.



  • Preheat the oven to 180°C/gas mark 4
  • Place the tomatoes and the diced muffins on a shallow baking tray.
  • Pour over 60ml of rapeseed oil and add a pinch of black pepper
  • Place the tray into the oven for 12–15 minutes, or until the tomatoes are just tender and the muffin cubes are a light golden brown colour. Remove from the oven and set aside
  • To cook the eggs, bring a large pan of water to a rolling boil and add the white wine vinegar
  • Crack the eggs into separate ramekins or cups, ensuring there are no pieces of shell
  • Gently tip each egg into the water. The eggs should drop to the bottom of the saucepan and then begin to float back to the surface
  • Poach the eggs for 3–4 minutes and then remove from the water with a slotted spoon. Place the eggs on a plate with a sheet of kitchen paper to soak up excess water
  • Serve the eggs on a bed of smoked salmon, muffin croutons, roasted tomatoes and wild rocket.
  • Drizzle the remaining rapeseed oil over each plate and serve

See also: Make Your Own Gnocchi At Home with Big Mamma

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