With Mother’s Day around the corner, I bet you are wondering how to treat mom without breaking a sweat. I’ve got just the solution for you – the perfect breakfast, easy enough to make, pretty on a plate and a special treat for the taste buds.

In collaboration with the Mushroom Farmers’ Association of South Africa, here is a recipe worth trying on Mother’s Day:

Mushroom & Cheese Soufflé Toasts

Makes 4 toasts

Ingredients

15ml oil

150g button or portabellini mushrooms, sliced

3 spring onions, sliced

30ml butter

25ml cake flour

80ml milk, hot

5ml Dijon mustard

50g cheddar cheese, grated

salt and milled black pepper

2 eggs, seperated

4 slices white bread, lightly toasted

5ml parsley, chopped

Method

1. Preheat the oven to 220°C.
2. Heat the oil in a pan and fry the mushrooms for 4-5 minutes.
3. Add the spring onions and cook for another minute. Set aside and reserve one third for garnish.
4. Melt the butter in a pan and stir in the flour. Cook for 3 minutes, mixing well.
5. Add the hot milk and stir continuously for 2-3 minutes.
6. Remove from the heat and stir in the mustard and cheese.
7. Allow to cool slightly and stir in the egg yolks and reserved mushroom mixture. Season well with salt and pepper.
8. In a spotlessly clean bowl, whisk the egg whites, using an electric whisk, until soft peaks form.
9. Carefully fold the egg whites into the mushroom mixture.
10. Arrange the toast slices onto a baking sheet and spoon the mixture onto the toasts.
11. Bake for 5-6 minutes or until golden and puffy. Serve at once, topped with the reserved mushrooms and some parsley.

You’re welcome!

Happy Mother’s Day to all the mamas out there.

XOXOXO

Image credits: Mushroom Farmers’ Association of South Africa