Not your average scrambled eggs on toast, this fiery version involves adding spring onions to the eggs and topping with fried tomatoes and a drizzle of Sriracha chilli sauce. A great breakfast to wake mum up on Mother's Day.
- Heat the butter in a frying pan and add the spring onions. Cook for a minute or two to soften then stir in the beaten eggs, with a little seasoning and cook, stirring, for about 2 minutes to scramble. Once cooked to your liking, remove from the pan and spoon onto the toast.
- Wipe out the pan and add the oil. Fry the tomatoes for 2 minutes until hot and a little browned. Spoon the tomatoes over the scrambled eggs, drizzle with the chilli sauce and scatter over the cress.
Serve with: Peach bellini
Purée 1 tinned peach half with 1 tbsp of tinned peach juice from the tin with a stick blender. If you want a really smooth purée then pass the mixture through a sieve. Pour into a champagne flute and top up with chilled prosecco.
See more Mother's Day breakfast in bed recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.