Mother’s Day Brunch
Treat your guests with a mouthwatering Blueberry, Muesli and Yoghurt Parfait made with frozen blueberries, crunchy muesli and any flavoured yoghurt of your choice followed by scrambled egg, balsamic roasted tomato and crispy bacon croissant.
Mother’s Day Brunch Treat your guests with a mouthwatering Blueberry, Muesli and Yoghurt Parfait made with frozen blueberries, crunchy muesli and any flavoured yoghurt of your choice followed by scrambled egg, balsamic roasted tomato and crispy bacon croissant. |
| Servings | Prep Time |
| 4servings | 20min |
| Cook Time |
| 15min |
|
|
Ingredients
Parfaits
- 2cups frozen blueberries
- 2cups muesliany kind you like
- 2cups berry yoghurt
- fresh blueberriesto garnish
Croissants
- 4 fresh croissantsstore bought
- 2tablespoons butter
- 5large eggswhisked
- salt and black pepperto season
- 125gr streaky bacon
- 2cups cherry tomatoes
- 4tablespoons balsamic vinegar
- drizzle olive oil
- 1cup grated mature cheddar cheese
- micro greensto garnish
Muffins
- 1cup brown sugar
- 1/2cup softened butter
- 2large eggs
- 5ml vanilla essence
- 1cup mashed banana
- 1/2cup plain yogurt
- 1 1/2cups flour
- 1teaspoon baking soda
- 1teaspoon salt
- pinch ground cinnamon
- 2cups chocolate chips
Instructions
Parfaits
- Blend the frozen blueberries with some of the yogurt in a blender.
- Layer the blended ingredients with the muesli in a pretty glass and serve with fresh blueberries.
Croissants
- Half each croissant, and place under the grill on an oven tray until crispy. Set aside.
- Heat the butter in a saucepan and scramble the egg, season with salt and black pepper.
- Fry the bacon until crispy.
- Arrange the tomatoes in a baking tray, cover with balsamic and drizzle with olive oil – grill in the oven until the tomatoes break open. Remove and set aside.
- To assemble: Place the croissants on a plate, top with scrambled egg and crispy bacon. Arrange the tomatoes and top with grated mature cheddar and micro herbs.
Muffins
- In an electric mixing bowl, beat the sugar and butter until light and fluffy. Add the eggs one by one, mix until incorporated.
- Add the essence, mashed banana and yogurt. Mix through on low speed.
- Add the flour, baking soda, salt and cinnamon. Beat until incorporated. Add the choc chips and mix it through.
- Scoop the batter in a muffin tin and bake for 15 minutes at 180 degrees Celsius.