Mother’s Day Brunch Extravaganza: How to Spoil Mom This Mother’s Day

There’s no arguing it: your mother needs to be spoiled this Sunday.

She’s been doing your laundry, listening to your lockout grievances, making you hot meals, and babysitting your kids for the past 12 months.

After all, she’d actually like a lie-in and some peace and quiet while enjoying breakfast in bed.

If you’re going to do it, you can do it well, which means organising ahead of time.

Get a pad and a pen, make a list, go shopping early, and start preparing your ingredients right away.

That way, when Mum wakes up on Sunday morning, she’ll find a freshly brewed plunger of coffee and a newspaper on her bedside table.

Then you should prepare a tasty all-you-can-eat breakfast to spoil her on a lazy Sunday morning.

Will you order something hot and savoury, such as eggs benedict with bacon and spinach?

Would you go for something that looks good but doesn’t need any preparation, such as warmed croissants stuffed with melty ham and brie, mustard, and tomato relish?

Or do you prepare anything sweet for her, such as pancakes topped with berries and yoghurt and drizzled with maple syrup?

Here are some easy options for Sunday morning that will help turn you into a kitchen pro.

Just remember to get ready now – mum deserves it!

Classic Kiwi eggs bene

No caption

Photo: Brunch Box


  • A loaf of sourdough bread, thickly sliced
  • Two eggs, older if possible, at room temperature
  • A handful of baby spinach leaves
  • Mushrooms and/or beans and/or haloumi
  • Hollandaise sauce
  • Streaky bacon


Toast the bread, fry the bacon until crispy, wilt the spinach, fry the mushrooms, warm the beans and cook the haloumi. Keep warm in the oven until serving.

For the poached eggs, bring a saucepan of water with a sprinkle of salt and a teaspoon of vinegar to the boil, then turn down to a very slow simmer. Break the eggs into a bowl, stir the water with a slotted spoon and gently drop them in one at a time. Leave for five minutes until firm. They should be ball shaped and semi-firm – don’t worry if a bit of eggy scum comes to the surface, just skim it off.

For serving, butter the toast, spoon over the mushrooms or beans, then remove the eggs from the water with the slotted spoon and place them on top. Add the bacon, spinach and haloumi, season and serve – a perfect cooked breakfast for mum!

Warmed croissants with ham and brie

No caption

Photo: Brunch Box


  • A packet of your favourite fresh croissants
  • Sliced ham, preferably off the bone
  • A wedge of brie, at room temperature
  • Wholegrain mustard
  • Tomato relish


Place the croissants in a warm oven on a low temperature for 10 minutes. Don’t let them burn, but a little crispy is okay. Remove, cut in half and then begin loading them up with all of the goodness they can handle. Start with a smear of the wholegrain mustard, layer up slices of the ham, then pack in the brie. Spoon over the relish and gently put the top of the croissant back on. These can get quite big, so you might want to cut them in half to make them easier to eat.

If you’re not eating them immediately, place them on a plate, cover with tinfoil and pop them back in the oven to keep warm. That way, the ham will also warm up and the cheese will melt a little.

These are perfect served with a hot coffee or a glass of orange juice. Enjoy!

Classic loaded pancakes

No caption

Photo: Brunch Box



  • ¾ cup wheat flour
  • ¾ cup spelt flour
  • 2 eggs
  • ½ cup of any kind of milk (dairy/soy/oat/almond)
  • ½ banana
  • 1 tblsp coconut sugar
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda


Place all the pancake ingredients in a blender and whiz until smooth. Heat a non-stick frying pan over a moderate heat. Melt in a teaspoon of coconut oil, pour in the batter and cook the pancakes for a few minutes until bubbles rise to the surface. Flip and brown the other side. The mixture should make about 10 pancakes. Place them in an oven on a low temperature until ready to serve.

Everything else:

  • Coconut yoghurt
  • Frozen berries
  • Maple syrup
  • Coconut flakes
  • Streaky bacon
  • Bananas


Fry the bacon until crispy. Slice the bananas longways, sprinkle with coconut sugar and grill until browned. Toast the coconut flakes in a frying pan over a low heat.

To serve:

Place three pancakes on a plate. Load it up with bacon and bananas and drizzle in maple syrup. Sprinkle with berries, toast coconut flakes and extra maple syrup. If you want mum to feel extra special, sprinkle over some edible flowers. Go nuts – it’s Mother’s Day!

– Photos and recipes courtesy of

Leave a Reply

Your email address will not be published. Required fields are marked *