Edinburgh chef reveals secret recipe for ultimate Mother’s Day breakfast

An Edinburgh chef has shared this recipe for a twist on a traditional brunch dish.

Published 24th Feb 2021
Updated 9 th Aug 2023

A development chef from Copper Blossom on Edinburgh’s George Street has revealed her secret recipe for the ultimate Mother’s Day breakfast in time for the big day on 14 March.

Emma Clark-Szabo, 32, invented the creation at home during lockdown with help from her wife, Piroska and one-year-old daughter, Olive.

Emma’s Red Velvet French Toast recipe was inspired by her wife’s love for red velvet cake and her baby daughter’s flair for cake decorating.

She also wanted to create an indulgent recipe that was easy and fun to make at home with the whole family.

The couple met in 2014 and got engaged whilst on holiday New York. Two years later they got married in Malta and are now expecting the birth of their baby son in May.

In the meantime, Emma continues to run the Scranavan food truck at McLarens on the Corner in Morningside.

Takeaway food and drink is still available for collection and home delivery, including Meal Clubs, Sunday roasts, pizza and burger kits, Cold Town Beer and cocktails; as well as bubble waffles, bratwursts and crepes from the Scranavan food truck.

Commenting on her ultimate Mother’s Day breakfast recipe, Emma said: "As a mum and a development chef, I think this is a great recipe to make at home for your own mum on Mother’s Day.

"All mums deserve a very special brunch or breakfast in bed and I really think my Red Velvet French Toast recipe hits the spot.

"I’ve made sure the recipe can also be adapted to include all super-mums’ favourite toppings and the kids can go wild on the decorations. I have also included some easy switches to make it even easier.

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"Me and Olive wanted to make this for my wife, Pro, as it’s her favourite cake and we used all her favourite toppings. I’m really looking forward to our double Mother’s Day celebration again this year."

Emma’s red velvet French toast

mother's day recipe

Red Velvet Cake

Serves 6


• 300ml vegetable oil, plus extra for the tins

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• 500g plain flour

• 2 tbsp cocoa powder

• 4 tsp baking powder

• 2 tsp bicarbonate of soda

• 560g light brown soft sugar

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• 1 tsp fine salt

• 400ml buttermilk

• 4 tsp vanilla extract

• 30ml red food colouring gel or about ¼ tsp food colouring paste, (use a professional food colouring paste if you can, a natural liquid colouring will not work and may turn the sponge green)

• 4 large eggs


Buy a ready-to-mix red velvet cake mix and follow the instructions on the box. Most supermarkets stock cake mix in the ‘home baking’ aisle.


• 20g cream cheese

• 1 tsp vanilla extract

• Nuts, sprinkles, fruit, chocolate chips, sweets, seeds – anything you want!

French Toast Mix

• 3 eggs

• 20ml double cream


1. Heat the oven to 180°C/160°C fan/gas 4.

2. Oil and line a loaf tin or deep square baking tray.

3. Put half each of the flour, cocoa powder, baking powder, bicarb, sugar and salt in a bowl and mix well.

4. Mix half each of the buttermilk, oil, vanilla extract, food colouring and 100ml water in a jug.

5. Add 2 eggs and whisk until smooth.

6. Pour the wet ingredients into the dry and whisk until well combined. The cake mixture should be bright red, it will get a little darker as it cooks. If it’s not as vivid as you’d like, add a touch more colouring.

7. Pour the cake mixture evenly into the tin, and bake for 25-30 mins, or until risen and a skewer inserted into the centre comes out clean.

8. Cool in the tins for 10 minutes, then turn out on to a wire rack and leave to cool. (this can be done the night before).

9. Once cool cut into “toast” shape slices, or get creative with cutters.


10. Get cream cheese and beat with vanilla extract, cut any fruit you have.

French Toast

11. Place a frying pan with a little oil on a medium heat.

12. Mix eggs and cream in a bowl. Dip your red velvet cake into the egg mix and place into a hot frying pan, flip over once golden brown.

13. Pop onto plate and scoop cream cheese on. Then go wild with toppings. Best served with flowers, coffee or tea to Mum in bed.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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