Mother’s Day with Albany

downloadThe saying goes that as long as there is bread in the house there is food. A staple meal for many South Africans, bread is certainly a firm favourite in many households and not just for its ease of use and delicious taste but also because it is a sustainable source of energy.


Days are busy with children going to school and mom and dad working long hours, and the one memory most of us can talk and laugh about with our friends is certainly the types of lunch boxes our mothers packed for us growing up. Was your mother the one to pack a peanut butter sandwich every day of high school, or was your mother the one who sent you to school with gourmet sandwiches which encouraged your peers to sometimes ask you what exactly that is on your sandwich?


Regardless of what the answer to this question is, we all share a memory of mom in the kitchen lovingly preparing her best attempt at a delicious sandwich. Moms are the definition of love, care and patience and they are always ensuring that we are safe, warm and that we have eaten something even if we are just going to a friend’s house to visit for a short while.


“Moms are super heroes and the heart of every family, they are always giving and never ask for anything in return. Mother’s Day comes only once a year and she doesn’t need to be showered with gifts, an honest thank you and a helping hand around the house can add a smile to her face”, says Nosipho Mokabela, Marketing Manager for Albany.


Treat mom this year by preparing breakfast in bed for her with Albany bread. Breakfast cups are quick and easy to prepare and you can even feed the rest of the family to ensure mom has a wonderful slow start to her day.


What you need:

8 slices of Albany 100% Smooth Wholegrain Bread
50 g butter, melted
8 eggs
125 g baby Rosa Tomatoes
2 spring onions, roughly chopped
Salt and freshly ground black pepper, to taste
50 g cheddar cheese, grated
To Serve:
Fresh chopped mixed herbs




Preheat oven to 180° C.
Remove crusts from bread and cut into rounds with a large cookie cutter. Butter both sides of each bread round and press into muffin holes.
Break an egg into each bread cup; carefully arrange a layer of tomatoes and spring onion on top of each egg and season to taste. Sprinkle the cheese over.
Bake in oven for 8 – 10 minutes or until bread is golden brown in colour and eggs are cooked. Remove from oven and allow to rest for 2 minutes.
Carefully remove cups from the muffin tin and sprinkle the herbs over.
Divide between 4 plates and serve immediately.