Forget fancy restaurants or a lavish day out; treat Mum to a good, old-fashioned brekky in bed with a crumb-less modern twist.

What to do and where to go for Mother’s Day? The thing about mum’s is they rarely want for anything, except maybe a bit of rest from the dishes, the washing, the cooking, taxiing the kids to and from school, sleepovers, soccer practice, and whatever else adhoc Mum Duties crop up.

For Mother’s Day this year, why not kick it old school: throw on a load of washing, do the dishes and get the kids to help cook Mum brekky in bed (without the crumbs).

Put a twist on the standard eggs, bacon and toast soldiers by serving Mum an egg and bacon wrap with roast capsicum relish. Trust us, it’s so delicious, Mum will be wishing it was Mother’s Day every Sunday!

Ingredients:
6 large tortilla wraps
6 rashers bacon
6 eggs
1 cup baby spinach
½ red onion, sliced
½ punnet cherry tomatoes, cut in half
Salt and pepper to taste

Roast Capsicum Relish
Small red capsicum
Clove garlic, finely chopped
Grated ginger
1 teaspoon salt
½ cup brown sugar
½ cup white wine or balsamic vinegar

Method
Roast Capsicum Relish
1.Remove the seed and core from capsicum.
2.Place under hot grill until skin blackens.
3.Remove and wrap in cling wrap and leave for several minutes to sweat
4.Unwrap and peel the skin off capsicum flesh, chop flesh finely
5.Add to a saucepan with the garlic, ginger, sugar, salt, vinegar
6.Bring to the boil and cook for 30 minutes or until a chutney-like consistency is reached
7.Set aside to cool

Wraps
1.Soften wraps by placing on warm fry pan for 15-20 seconds (this makes them flexible and easy to work with).
2.Fry the eggs and bacon (egg yolk should be soft, not runny), fry the tomatoes for a few seconds on each side, and cook the spinach and onions.
3.Serve egg, bacon, spinach, onions, tomatoes, and a spoonful of relish with the wraps.

Tip: place a spoonful of the relish on one edge of the wraps and place on the fry pan again to seal the wraps closed.