What easy brunch dishes could my teens make for Mother’s Day?
With just a day (or less, depending on when you’re reading this) to go, you don’t have much time to organize those teenagers, Joe, so let’s focus on lunches that are based on basic ingredients. For chef and food writer Claire Thomson, that means bread with eggs. “You really can’t screw that up,” says the author of Home Cookery Year. Egg bread, of course, is where eggs and milk are mixed together, dipped into slices of bread, and then fried on both sides in melted butter (or hot oil) until crisp. “The kids eat it with ketchup or whatever they want, and Matt [Thomson’s husband] and I have it with chipotle hot sauce, avocado and sliced ripe tomatoes. And that’s the brilliance of egg bread: you can take it in any direction you want. “Go savory or sweet: sliced fruit, maple syrup, a little ground cinnamon, and maybe a little salt is a good option.”
The buns, meanwhile, are the edible equivalent of a hug. Happily, Thomson says, they’re also “a really good brunch vehicle,” with a fried egg, bacon and hot sauce. Sweet or savory spreads are easy to win or, for a big carb-based comfort, top lightly toasted buns with rarebit mixture and grill until bubbly. If you can make a trip to the shops, channel The Guardian columnist Yotam Ottolenghi and up the ante by adding tamarind paste to a mixture of English mustard, grated mature cheddar and double cream, and serve it on buns with piccalilli on the side. .
“Bircher muesli is another great thing kids can make for their moms because you make it the night before,” says Thomson. Tonight, soak the oatmeal and, if that’s what your mom likes, some dried fruit in apple juice, then just before you eat, top the oatmeal with grated apple, yogurt, and maybe some nuts. “Use plant-based milks to make it more interesting: almond milk and poached rhubarb [instead of apple] it’s nice and seasonal.”
Alternatively, make granola. A banana version is a big hit at the Thomson home and has the added benefit of containing less sugar than most store-bought ones.
Bananas and oatmeal could also go into pancakes. To serve two, Ravneet Gill of The Guardian combines a couple of mashed bananas with an egg, two teaspoons of honey and two tablespoons of ricotta. In another bowl, she mixes 50g wholemeal flour, 20g rolled oats, a pinch of salt and half a teaspoon of baking powder, then mixes the wet ingredients together and she’s ready to start cooking.
Or go for the favorite battered option of baker and food writer Claire Ptak, a Dutch babe. “They’re a lot of fun to make and a bit more challenging than regular pancakes,” says the owner of Violet Bakery in east London. The batter (eggs, whole milk, flour) for this puffed pancake is baked in a hot cast-iron skillet for about 20 minutes, so teens will need to get up on time. “Drizzle with lemon and sugar or chocolate sauce, or serve with crispy smoked bacon or sausage. Mom will love you even more.”