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Mother’s Day is around the corner. Do you know how are you going to surprise your mum this year?

We have collaborated with Meredith Whitely, from Food at Heart, to bring you some inspiring ideas.

Using the duck egg blue Betty Apron, Mattie Placemat and Fliss Oven Glove, she brings us these delicious Baked eggs (eggs en cocotte) with chive butter dippers.

So if you want your mother to be the most proud of mums the next 6th of March grab your apron and get down to business.


Say thanks to mum with breakfast in bed

by Meredith Whitely

I still have fond memories of Mother’s Day and carefully choosing the latest food magazine to treat my mum with. It was my mum who inspired much of my love of food and cooking, so Mother’s Day was always a chance to say thank you.

My mum, as with so many mums, cooked countless meals for our family of five children over the years. This also meant lots of washing and tidying up until we were old enough to help out. Mother’s Day is therefore a good time to let mums have a lie in and repay just a little of this hard work with a freshly cooked breakfast in bed.

Baked eggs with a decadent touch of cream are a great way to treat your mum on Mother’s Day. Surprise strips of smoked salmon and kale hidden beneath the eggs add an extra layer of deliciousness. As an alternative, you can swap the kale for spinach or add a sprinkle of chilli flakes if your mum likes things spicy. And of course, don’t forget to do the washing up afterwards!

Baked eggs (eggs en cocotte) with chive butter dippers

5. Mothers Day Breakfast ragged rose and meredith whitely

Serves 1 Preparation Time: 30 minutes

2 medium eggs
Chive butter (see below)
A handful of kale leaves, torn into small pieces
1-2 pieces of smoked salmon, torn into small strips
2 dessert spoons of double cream
2 small pieces of rye bread
Salt and pepper, for seasoning

Chive butter

25g butter, softened
1 tspn chives, finely chopped

Optional warm side salad

5-6 cherry tomatoes
Leaves from a couple of stalks of kale, torn into pieces
Olive oil
Salt and pepper, to season
Squeeze of lemon juice

1. Preheat the oven to 180°C (160°C for fan ovens) and start with making the chive butter. Mix the chives into the butter so that there are nice green specks evenly spread through it. Use some of the butter to generously grease 2 ramekin dishes.

2. Line each ramekin with a single layer of kale and then smoked salmon. Carefully break an egg on top and drizzle over a dessert spoon of cream. Season with salt and pepper.

3. Boil some water in a kettle. Place the ramekins in a baking tin and put on the bottom shelf of your oven. Carefully pour in the boiling water so that it comes to about half way up the side of the ramekins. Bake for 12-15 minutes, depending on how runny your mum likes her egg yolks.

4. While the eggs are baking, pop the tomatoes and kale in a baking tin, and coat with some olive oil, plus a sprinkle of salt and pepper. Put on the top shelf in the oven for 5 minutes. Remove and pile the lightly roasted vegetables on a side plate, alongside the sliced avocado, covering everything with a generous squeeze of lemon juice.

5. Toast the rye bread and spread liberally with chive butter. Cut into fingers and add these to your side salad plate.

6. Carefully remove the baking tin with the eggs from the oven. Place the ramekins on a tea towel to remove any moisture. Arrange the ramekins on a breakfast tray with the toast, salad, some salt and pepper, and any remaining chive butter.

Serve with a fresh pot of loose leaf tea and a big Mother’s Day hug.


By Meredith Whitely

Meredith is founder of Food At Heart, a website dedicated to spreading a love of food, cooking and creativity. Follow Meredith on Twitter & Facebook