“Mother’s Day is all about spoiling mum. So take her breakfast-in-bed to the next level with heart-shaped chocolate and sherry waffles, rhubarb and vanilla mascarpone French toast or jamón and manchego baked eggs - all perfect for cool autumn mornings,” Anthea Loucas, editor, Australian Gourmet Traveller.
RHUBARB AND MASCARPONE FRENCH TOAST
Recipe: Emma Knowles
Photography: Ben Dearnley
Styling: Emma Knowles and Vanessa Austin
Ingredients you'll need:
2 bunches of rhubarb, trimmed
110 gm (½ cup) raw caster sugar
3 cardamom pods, bruised 2 oranges
150 gm honey, plus extra to serve
350 gm mascarpone
1 vanilla bean, scraped seeds only
8 thick slices of sourdough bread
2 eggs, lightly beaten with ¼ cup milk
60 gm butter, coarsely chopped
Cut two-thirds of the rhubarb into 2cm pieces, place in a colander, rinse under cold water and shake off excess. Combine in a heavy-based saucepan with sugar and cardamom. Add three pieces of orange rind removed with a peeler and juice of 1½ oranges. Stir over medium heat until sugar dissolves, then simmer until rhubarb is tender and mixture is jammy (about 15 minutes). Remove from heat, discard cardamom and peel, and cool.
Meanwhile, preheat oven to 200C. Cut remaining rhubarb into 5cm pieces and place in a single layer on an oven tray. Drizzle with 50gm honey and squeeze over juice of remaining half orange. Roast until just tender and glazed (about 15 minutes), keep warm.
Combine mascarpone, vanilla seeds and remaining honey in a bowl. Mix until smooth.
Pour egg mixture into a shallow tray and set aside. Spread one side of each bread slice thickly with mascarpone mixture, then with rhubarb jam. Place slices bread-side down into egg mixture and stand until bread absorbs a little of the mixture (about 1 minute). Heat half the butter in a large frying pan over medium until butter foams. Add half the prepared bread, bread-side down, and cook until golden (about 2 minutes). Transfer to a baking paper-lined oven tray. Repeat with remaining bread, then bake until warmed through (about 5 minutes). Serve immediately with roast rhubarb drizzled with extra honey.
WAFFLES WITH CHOCOLATE AND PEDRO XIMÉNEZ SAUCE
Recipe: Rodney Dunn
Styling: Heidi Moore
There are two types of waffle iron available. Either cast iron for heating on the stove top, or electric waffle irons that work in a similar way to sandwich toasters. Alternately, the batter can be used to make pancakes in a frying pan.
Ingredients You'll need:
200 gm dark chocolate, coarsely chopped
1 cup pouring cream
1 tbsp Pedro Ximénez sherry
1 cup thickened cream
1 tbsp icing sugar, sifted
1 vanilla bean (scraped seeds from)
To serve: roasted slivered almonds, optional
200 gm (1 1/3 cups) plain flour
2 tbsp olive oil
2 tsp Pedro Ximénez sherry
2 tbsp caster sugar
3 eggs, separated
1 cup milk
For greasing: soft butter
For waffles, sift flour into a bowl with a pinch of salt, add oil, sherry, sugar and egg yolks, then stir to combine. Gradually add milk, whisking continuously, until a smooth batter forms.
Using an electric mixer, whisk eggwhites until soft peaks form. Fold eggwhites into waffle batter.
Place chocolate and pouring cream in a saucepan and cook over medium heat, stirring occasionally, until chocolate melts and sauce is smooth. Add sherry and stir to combine, then keep warm.
Place thickened cream, icing sugar and scraped seeds from vanilla bean in a bowl and, using a hand-held electric beater, whisk until soft peaks form.
Place a greased waffle iron over medium heat (see note), then cook 1/3 cupfuls of waffle batter at a time for 2 minutes, then turn waffle iron over and cook for another 2 minutes or until waffle is crisp and golden.
Serve waffles immediately, drizzled with chocolate and Pedro Ximénez sauce, topped with spoonfuls of whipped cream and scattered with roasted almonds, if using.
Note: For this recipe, we used a 21cm stove-top waffle iron that makes five individual scallop-edged waffles.
JAMÓN AND MANCHEGO BAKED EGGS
We’ve used Spanish flavours for our take on featherbed eggs, but you could easily go Italian with prosciutto and parmesan or English with good-quality ham from the bone and vintage cheddar. Use the best eggs you can find as they make all the difference here. You can assemble these the night before and bring to room temperature before baking.
Recipe: Emma Knowles
Photography: Chris Chen
Styling: Emma Knowles and Elodie Rambaud
Ingredients You'll need:
12 jamón slices (see note)
8 thin slices of sourdough bread, crusts removed
50 gm butter, softened
10 eggs, at room temperature
200 ml pouring cream
1 tsp sherry vinegar
50 gm manchego, shaved with a vegetable peeler, plus extra to serve
¼ tsp smoked paprika
Note: Jamón is available from select delis.
Preheat oven to 180C. Line 4 buttered 1¾ cup-capacity shallow ovenproof dishes with jamón, overlapping slices and overhanging sides. Spread both sides of bread with butter and cut bread with a round pastry cutter to fit bases of dishes snugly. Whisk 2 eggs, cream and vinegar, season to taste and divide among dishes. Stand until bread absorbs egg mixture (8-10 minutes), then scatter with half the Manchego. Crack 2 eggs into each dish, scatter with paprika and season to taste. Place in a roasting pan and fill with enough boiling water to come halfway up sides of dishes. Bake until whites are opaque but yolks remain soft (10-12 minutes). Serve immediately.