Foodie Friday: If you haven’t already started thinking about mother’s day it’s not too late! You have just enough time to curate a beautiful breakfast menu of your Mum’s favourite food and trust us, it’ll mean the world to her.

  1. Make her favourite!

Whether it is a breakfast meal or not she will devour it.


  1. Prep

Buy your ingredients and prep whatever you could before the day. Just make sure mum doesn’t get a whiff of it!


  1. Presentation

Why not spoil mum by delivering her meal in bed with a small dessert, coffee, flowers or a card for a special surprise.


Poached Eggs with Hollandaise sauce and smoked salmon on Turkish Bread

It’s a great breakfast that feels fancy enough to be at a café but easy enough to make at home. Mum will appreciate the effort and thought.


  • 4 eggs, at room temperature
  • 1/2 Turkish loaf, cut into quarters, toasted
  • 50g baby rocket leaves
  • 8 slices smoked salmon
  • Dill sprigs, to serve

Dill Hollandaise

  • 1 tablespoon white wine vinegar, plus extra for poaching eggs
  • 4 black peppercorns
  • 1 shallot, finely chopped
  • 1 egg yolk
  • 100g unsalted butter, melted
  • 2 teaspoons lemon juice
  • 1 tablespoon finely chopped dill



  1. To make the dill hollandaise, combine the vinegar, peppercorns and shallot in a small saucepan over low heat. Cook for 1-2 minutes or until vinegar reduces by half. Remove from heat and strain through a fine sieve.
  2. Place the vinegar mixture and egg yolk in a medium heatproof bowl over a saucepan half-filled with simmering water. Use a balloon whisk to whisk while gradually adding the melted butter in a thin, steady stream. Continue whisking until thick and creamy. Add the lemon juice and dill; taste and season with salt and pepper.
  3. Add extra vinegar to a deep frying pan filled with water and bring to the boil over high heat. Reduce to low and bring to a simmer. Crack an egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Gently slide the egg into the water and poach for 1-2 minutes for a soft poached egg or until cooked to your liking. Use a slotted spoon to transfer to a plate. Repeat with remaining eggs.