Miranda’s Mother’s Day Breakfast

Forget the sticky toast and greasy fry-ups – this year serve mum a treat with a tropical flavour – Miranda’s Mother’s Day special!

On the ‘Mum-u‘:

Grilled pineapple, bacon crumb

Pistachio buttered brioche

Mint tea

 What you need:

Mothers Day Breakfast

1 small pineapple

3 rashers smoked streaky bacon

25g peeled chopped pistachios

15g butter

2 slices Brioche

sprig of mint


Heat the oven to 200c, lay the bacon slices onto a tray and cook in the oven until crisp (you could also grill but I prefer to cook in the oven as it becomes a bit drier).

Once crisp cool slightly and chop into small crumb-like pieces, then set aside.

Cut the pineapple into equal sized pieces and place onto a hot grill pan. Cook the pineapple until golden and marked by the grill.

Toast or grill the brioche spread with butter then sprinkle with the pistachios.

Put the mint into a glass with a metal spoon.Boil the kettle and pour the water into the glass to infuse the mint. 

To serve – put the mint tea on a tray stir once, Put the pineapple onto a small bowl and top with the bacon crumb and put this on the tray along with the pistachio crusted brioche.

Serve to Mum with flowers and lots and LOTS of love!


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