Mother’s Day isn’t about flowers from the servo or last-minute cards — it’s about showing Mum (or your favourite Mother figure) just how much you love her in the little, thoughtful ways. Sometimes, that means getting into the kitchen and making her something special, just because she deserves it. This year, we're loving Earl Grey French Toast, all soft, buttery brioche soaked in a tea-infused custard (because she loves her cuppa), and maybe a side of whipped cream and jam if she’s feeling fancy. Or, if she’s in the mood for savoury, it’s Shakshuka Focaccia — warm, fluffy focaccia with rich tomato sauce and baked eggs, finished with a sprinkle of parsley. It’s not about being impressive, it’s about doing something kind, thoughtful, and made with love… which, let’s be honest, is exactly what Mum would do for us.

Earl Grey French Toast
with Plum Jam

Ingredients :
serves 4-6

• 500ml whipping cream
• 5 Earl Grey tea bags
• 4 large eggs
• 2 tbsp sugar (we used raw sugar)
• 2 tsp vanilla extract
• 1 loaf brioche bread
• butter for cooking
  
  For the topping:
• 5 plums
• 1 orange
• 3 tbsp sugar (we used raw sugar)
• toasted slivered almonds

Method

1. Add cream and tea bags to a saucepan over medium heat. Allow to gently cook for 5 minutes. Remove to a bowl, refrigerate and allow to infuse overnight. Squeeze out the bags and remove them.
2. To make the plum jam, slice plums. Add to a saucepan over medium heat along with sugar, orange zest and juice. Bring to a gentle simmer and cook for 8-10 minutes until plums are tender but not falling apart. Remove to a bowl or jar.
3. Add half the infused cream mix to a large bowl (reserve remaining and keep refrigerated). Add eggs, vanilla and sugar. Whisk to combine well.
4. Use electric beaters or a stand mixer with whisk attachment to whisk reserved cream to firm peaks. Return to fridge until ready to serve
5. Cut thick slices of brioche. Heat a large frypan over medium-high heat with a drizzle of oil and approximately 1 tsp butter.
6. One at a time, dip brioche slices into egg mix, allowing excess to drip off back into the bowl. Immediately place in the frypan and cook for 2-3 minutes each side or until golden.
7. Remove cooked French toast to a plate and repeat process with remaining brioche.
8. Divide French toast among plates. Top with whipped Earl Grey cream, plum jam and slivered almonds.

Cooking notes:

• Some different pairing options include 1) Earl Grey with black berries and thyme, 2) black tea, lemon zest and blueberries, 3) black tea, fresh or roasted figs with a drizzle of honey, 4) chai tea and grilled banana, 5) orange blossom syrup, apricot and pistachios, 6) for our coffee mums, go tiramisu inspired by added brewed coffee to the cream and shaving on dark chocolate to serve.
• Make ahead! Infuse cream and make the jam up to 3 days ahead. Store refrigerated in an airtight container.
• To cook all the French toast in one hit, bake it! Arrange soaked brioche in a buttered oven dish, pour over remaining egg mix, and bake at 180°C for 20–25 mins. Great for a brunch crowd.
• Leftovers? Store cooked slices in an airtight container in the fridge for up to 2 days. Reheat in a frypan or toaster oven to crisp them back up. For soaked but uncooked brioche slices, freeze on a flat tray, wrap once partially frozen. Cook from frozen, allowing an extra minute or so on each side.

Want to make this at home? We used Bannister Downs Whipping Cream, Infuse Tea Company French Earl Bouquet Tea and Abhi's Organic Brioche Loaf from the Dinner Twist Marketplace.

 Shakshuka Focaccia 

Ingredients :
serves 4

• 1 tsp dry yeast
• 1 tsp raw sugar
• 400g plain flour
• 1/2 heaped tsp sea salt
• 1/2 tsp dried oregano
• 2 garlic cloves
• 400g tinned tomatoes
• 1 sachet harissa paste
• 1 tbsp black sesame seeds or nigella seeds
• 6 large eggs
• parsley, finely chopped to garnish

Method

1. In a large bowl, combine yeast, sugar, flour, salt, oregano and 1 1/2 cups lukewarm water.
2. In another large bowl, add 2 tbsp olive oil. Place focaccia dough in olive oil bowl. Cover and leave to rise at room temperature for 3 hours.
3. To make the shakshuka sauce, crush garlic. Add to a saucepan over medium-high heat along with harissa paste and tinned tomatoes. Cook, stirring, for 5-8 minutes until sauce has thickened. Set aside to cool slightly.
4. Set oven to 220ºC.
5. Flour a clean bench. Transfer focaccia dough onto the bench and use your hands to roll into a log. Divide into 6 equal portions.
6. One at a time, roll dough portion into a ball. Place on a lined oven tray (be sure to leave space for the rest of the dough). Press your fingers into the centre of the ball, pushing dough outward so that it forms a bowl-like shape in the centre (it’s ok if you create a small hole in the centre). Repeat with remaining dough.
7. Spoon in even amounts of shakshuka sauce. Use the back of a spoon to create a well for the egg to sit in.
8. Crack an egg into each of the focaccias and sprinkle over seeds.
9. Bake for 9-12 minutes, until the focaccias have browned and the eggs are cooked to your liking.
10. Allow to cool slightly. Garnish with parsley and serve with any extra shakshuka sauce.

Cooking notes:

• Make ahead! Shakshuka sauce up to 3 days ahead of time and keep refrigerated in an air-tight container. Focaccia dough steps 1 and 2 can be done the night before. Place in the fridge to proof overnight.
• Instead of individual focaccias, make one big one! Coat an oven dish with 2 tbsp olive oil and swirl to cover the base. Transfer dough to dish at step 5, cover and let rise at room temperature for 1 hour. Use fingers to create wells in the focaccia dough and continue at step 7.
• Top baked shakshuka focaccias with a dollop of labneh or Greek yoghurt, serve with a herby cucumber salad, or add a drizzle of chilli oil for our spicy mums!

Want to make this at home? We used Focaccia Baking Mix, Ceres Organics Organic Chopped Tomatoes and Island Curries Harissa Curry Paste from the Dinner Twist Marketplace.