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Mother’s Day breakfast recipes: Eggs, waffles, fruit, and Oreo frappuccino


Courtesy Veronika Kirchner

Cerith Gardiner - published on 05/11/17

This three-course Mother’s Day breakfast looks super elegant but only takes 30 minutes.

Mother’s Day started at the beginning of the 20th century after a little West Virginian girl named Anna Jarvis wanted to find a way of honoring her mom, and the sacrifices mothers make in raising their kids. This idea took off, and although it has become more commercial, the founding principles have survived. We love our mothers and this special day gives us the opportunity to celebrate and thank them for being the special women and role models they truly are!

Read more:
You actually would die without your coffee, research says

These delicious—and most importantly, simple—recipes are the perfect way for her to start the day feeling cherished. (Just add a few flowers to the platter for an elegant touch.) If you are a mom yourself, we recommend leaving this page open for your kids to see, or send the link to your husband to lend a helping hand!

Eggs with fried tomatoes and rustic toast

(Adapted from Martha Stewart)

Courtesy Veronika Kirchner

Makes: 1

Preparation time: 5 minutes

Cooking time: 10 minutes

Difficulty: Easy


2 slices of rustic bread, toasted
1 small clove of garlic, peeled
1 tbsp of extra-virgin olive oil, plus more for brushing
1 large egg
coarse salt and freshly ground pepper
4–6 small tomatoes, such as cocktail or Campari, halved
chopped chive to garnish


1. Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and leave to cook until whites are set, 2–3 minutes. Season with salt and pepper and transfer to a plate.

2. Increase heat to medium-high. Brush the cut sides of tomatoes with oil. Sear, cut sides facing down and leave to cook, until charred, 3–4 minutes. Transfer the tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and serve with fried eggs. Garnish with chopped chives.

Waffles topped with mascarpone cheese & white chocolate

(Adapted from Jamie Oliver)

6 waffles

Preparation time: 5 minutes

Cooking time: 10 minutes

Difficulty: Easy


5 oz self-raising flour
1 tsp baking powder
1 tsp sugar
1 large free-range egg
1 cup of lowfat milk

For the topping:
half a container of mascarpone (around ½ lb)
white chocolate (approx 3 oz)
fresh berries to garnish


1. While your waffle maker is heating up, mix all the dry ingredients together in a large bowl. Gradually beat in the egg, then add the milk slowly, whisking well to get the batter as smooth as possible.

2. Ladle the batter mixture into the hot waffle maker and seal, following the machine instructions until your waffles are cooked.

3. In a small pot, gently melt the white chocolate. Remove from heat and let cool slightly. Add the mascarpone and blend briskly. Scoop a bit of cream on each waffle and garnish with fresh fruit.

Ruby fruit salad

(Adapted from Martha Stewart)

Makes: 2

Preparation time: 7 minutes

Difficulty: Easy


2 tbsp of honey
2 tbsp of freshly squeezed lime juice (from 1 lime)
3 purple or red plums (about 12 oz), halved, pitted, and cut into ½” pieces
2 cups of seedless red grapes
1 pint of blackberries
½ pint of blueberries
2 tbsp of chopped fresh mint, plus sprigs for garnish (optional)


1. In a large bowl, stir together honey and lime juice.

2. Add plums, grapes, blackberries, blueberries, and mint; toss to combine. Can make ahead and refrigerate up to one day. Garnish with mint sprigs, if desired.

Oreo frappuccino

(Adapted from Starbucks/The Edgy Veg )


Preparation time: 5 minutes

Difficulty: Easy


3 Oreos or Oreo-type cookies
1 tbsp of cocoa or cocoa powder
12 tbsp of coconut sugar
1-1½ cup coconut milk
½ cup of ice
1 shot of espresso, chilled
rushed Oreos for topping


1. Place all of the ingredients (except extra cookies for toppings) into a blender and blend until combined well.

2. Add more coconut milk or sugar to taste, and more ice to make the frapp extra thick.

All photos and styling by Veronika Kirchner

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