We treasure them all year around, but Mother’s Day is one day of the year to make our mums feel extra special.

These two easy brunch recipes – one sweet, one savoury – are a simple way to say thank you, not just on Mother’s Day but any time of the year.

Around Our Table by Sara Forte published by Hardie Grant Books Photography: © Hugh Forte

Crispy cornmeal waffle

These waffles get a unique texture from the cornmeal. I know that whisking up the egg whites is an extra step and dirty dish, but I have found no other way to get the lift and crispness that this step achieves. I have written this recipe with berries, but I’ve been known to lean savoury by adding some shredded cheddar and chives to the batter and topping them with bacon, a fried egg, and hot sauce.

2 large eggs

3 tablespoons/40g sugar

Pinch of salt

3 tablespoons/40g unsalted butter, warmed

½ teaspoon vanilla extract

1 cup/240ml buttermilk

½ cup/78g finely ground yellow cornmeal

¾ cup/90g cake flour (or all-purpose flour)

1 teaspoon baking powder

½ teaspoon baking soda

340g strawberries, trimmed and chopped

Butter and maple syrup

Makes 6 to 8

Separate the egg yolks from the whites. Whisk the whites into stiff peaks.

In another bowl, whisk together the egg yolks, sugar, salt, butter, and vanilla. Add the buttermilk and whisk to combine. Add the cornmeal, flour, baking powder, and baking soda and fold to combine. Let the batter sit so the cornmeal softens a bit. This would be a good moment to chop up your strawberries. Fold in the egg whites.

Heat your waffle iron. Cook according to instructions. To get crisp edges, avoid overfilling. If you are the short order cook for the morning, sling them onto plates as they’re ready, or keep them warm in a low oven. Serve your warm waffles with butter, maple syrup, and fresh berries (or see the headnote for a savoury take!).

CHANGE IT UP

Dairy-free recipe: Replace the butter with a plant-based alternative or oil. The buttermilk can be replaced by mixing 1 scant cup/225ml of almond or oat milk with a teaspoon of white vinegar.

Pepper + chorizo breakfast bake

Quite often in my adult life, I have found the need for an egg-based recipe large enough for a group: Christmas morning, a bridal shower, office breakfast or Mother’s Day brunch to name a few. Not to mention for those mornings when you need something hand-held to take with you to work or school – slabs of the frittata are perfect between a toasted English muffin.

Chorizo can be pretty spicy, so to keep it kid friendly, we’re not using a ton here. You could use some cooked and crumbled bacon or breakfast sausage in its place for something more mild.

10 large eggs, room temperature

2 tablespoons sour cream

½ cup/120ml whole milk

Dash of hot sauce + more for serving

Salt and pepper

1 tablespoon olive oil

2 cups/260g peeled, chopped sweet potato (1 medium)

½ an onion, chopped

Salt and pepper

170g chorizo

1 capsicum, chopped small

130g baby kale or spinach, chopped

Handful of cherry tomatoes, chopped

2 cups/230g shredded cheddar cheese, optional

Coriander

Avocado

Serves 6

In a large mixing bowl, whisk up the eggs, sour cream, milk, hot sauce, and a few big pinches of salt and pepper. Set aside.

Preheat the oven to 180°C and grease a 30cm ovenproof pan or a 20x28cm baking dish.

In your skillet, heat the oil over medium heat. Add the sweet potatoes, onions, and a pinch of salt and pepper and sauté. Cover and cook about 10 minutes until just tender. Add the chorizo, breaking it up with your cooking utensil, and capsicum and sauté again until tender. Add a bit more oil if the pan looks dry. Add the greens and tomatoes and stir a few times to wilt. If you are baking it in this same pan, sprinkle half of the cheese on top of the vegetables, pour the egg mixture on top, then finish with the remaining cheese. Alternatively, transfer it all to your prepared baking dish.

Cover the pan and bake for 20 minutes. Turn the heat up to 190°C, uncovered, and bake for another 15 to 20 minutes until just set and the top is golden. Let it rest for 10 minutes before cutting. Serve slices with fresh herbs and avocado.

CHANGE IT UP

Dairy-free recipe: Use a plain, non-dairy creamer in place of the milk, and skip the sour cream and cheese. Serve it with some chunky guacamole.

Vegetarian: There is usually a vegan alternative to chorizo in most markets, so this is easy to keep vegetarian.

MAKE AHEAD

Sauté your veggies and whisk up your egg-and-milk/cream mixture in advance. Wait to combine until you are ready to bake.

This is an edited extract from Around Our Table by Sara Forte published by Hardie Grant Books. Photography: © Hugh Forte