Mother’s Day Breakfast in Bed

Treat Mum to some homemade love with this quick-and-easy recipe for breakfast success. We’ve covered the food, and decorative essentials for a sweet and simple Mother’s Day treat!

You don’t need to be a masterchef to make this delicious spread! Pair the breakfast egg with a side of Mum’s favourite fruit and freshly squeezed orange juice.

Serves 6


  • 1 chorizo sausage, diced
  • 1/2 red onion, thinly sliced
  • 200g fresh ricotta cheese
  • Handful of fresh basil leaves, torn (reserve some for garnishing)
  • Pinch of ground hot chilli powder
  • 2 tbs extra virgin olive oil
  • 8 sheets of Filo pastry, thawed
  • 6 free range eggs


Preheat oven to 180˚C. Add diced chorizo sausage to a medium sized, non-stick pan and gently cook over a low to medium heat for 5-8 minutes or until the fat has been rendered and chorizo is browned. Remove chorizo from pan and set aside.

Return pan to heat and stir in sliced red onion and sauté for 5-10 minutes or until soft and caramelised. Remove from heat and allow to cool slightly.

Meanwhile, mix together the fresh ricotta cheese, basil, ground chilli, cooked chorizo and onion in a medium sized glass or ceramic bowl. Mix until well combined.

Lay out filo pastry on a clean surface or chopping board and cut six even squares. Lightly grease six ramekins with the extra virgin olive oil and line the ramekins with the filo pastry so corners hang over rim.

Evenly fill each of the filo pastries with a heaped spoonful of ricotta mix. Using the back of the spoon, create a small well in the mix to crack egg into. Gently place the filled filo pastries onto a baking try and bake for approximately 15 minutes or until the egg whites are cooked and yolk is still soft. Garnish with fresh basil leaves and enjoy.


Article lovingly prepared from the good people at © 2014 The Home

Styling: Marj Silva Recipe & Photography: Dara Tippapart

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