When my friend Linda and I were out cycling recently, we reminisced about the range of Mother’s Day breakfasts we have served — or been served — over the years. As children, my sisters and I would make my mum Marmite and toast, which progressed with each year to eggs
on toast, bacon and eggs, and one time fresh fruit salad — that was particularly fancy, I thought. It was always served on a tray with flowers (or weeds) from the garden. This year, Linda has decided she will make her mother french toast with seasonal fruit topped with her favourite toasted pistachio nuts. It sounds so good, I had to share her recipe.
