THERE isn’t much you can do to spoil your mom on Mother’s Day this Sunday as the country is still in lockdown; and some are still sceptical about ordering takeaways. If you’re among the people who would still rather prepare your own meals, why not treat your mom, and maybe even the family to this breakfast. You can make it special by adding a hand-written message to it and serving mom at a neatly laid out table or even better, in bed.She will love you [even more] for it. Bon appetite!FULLY LOADED BREAKFAST TACOSMakes 2 large tacosIngredients:1 cup baby button mushrooms, sliced in half1 cup white button mushrooms, sliced½ cup black beans, rinsed & drained½ cup corn, fresh or frozen1 tsp Mexican / Taco spice4 eggs 1 Tbsp butter ½ avocado, sliced? red onion, finely sliced½ cup cherry tomatoes, quartered1 small fresh chilli, finely sliced2 large flour tortillasExtra virgin olive oilSalt and pepper, to tasteFresh lime wedges, for servingMethod:Fry mushrooms in a drizzle of olive oil until golden brown. Season with salt, pepper and taco spice. Add black beans and corn and stir together until hot and flavours have mixed. Set aside and keep warm. Scramble eggs in simmering butter until done to your liking. Season. Keep warm. Prep the rest of your taco toppings. Toast your flour tortillas over a gas burner using tongs until charred on the edges and warm throughout. If you do not have a gas hob toast the tortillas in a dry pan until warm. Assemble the tacos by layering with the scrambled eggs, mushroom, bean and corn mix, fresh avocado, tomatoes, red onion and chilli. Squeeze over some lime juice and serve. — Supplied by South African Mushroom Farmers’ Association.