Christmas Breakfasts so Good the Presents can Wait till Later!

If you do as I do and cook your Christmas dinner the day before, this will free up both you and your kitchen to make a lovely festive breakfast. Here’s how and why to cook the turkey in advance and how to do your Christmas side dishes in advance.

Here are my Christmas Day Breakfast & Brunch Ideas …

Eggs Royale

This is a version of Eggs Benedict with smoked salmon instead of Canadian bacon. All the guidelines, recipes and ideas for Eggs Benedict you need are here. 

If this seems a bit too much work then serve with some other cooked egg dish  For how to make rich and creamy scrambled eggs, baked eggs, oeufs mollets, omelettes and more see here.

Salted Caramel Toast

This is one variation of several cinnamon toast variations I have tried, see here for Maple Sugar Toast, Cinnamon Toast & Other Delicious Variations

~   Toast slices of bread on both sides till golden.

~   Generously butter the toast right out to the edges.

~   Sprinkle reasonably generously with caster sugar.

~   Pop under a hot grill and watch carefully till the sugar has melted and is starting to caramelise.

~   Sprinkle with a little crunchy sea salt and serve.

Croissant French Toast

Croissants are perfect for making French Toast; the layers of the cut side go crunchy crisp so make sure to serve cut side up so that said layers trap all the gooey maple syrup and butter or what have you.  

Per person ...

1 croissant – stale is fine

1 egg

½ tbsp sugar

50ml milk or cream or a mixture

a few drips of vanilla extract

pinch salt

~   Cut the croissant in half lengthways.

~   Whisk together all the other ingredients.

~   Soak the croissant in the mixture for about 10 minutes till soggy but not falling apart.

~   Fry till crisp in a little butter.

~   Serve cut side up with butter and maple syrup or whatever else you fancy.

Of course you can do the same thing with a couple of slices of bread.  For a custardy middle cut the bread on the thick side and soak for a few minutes.  When I did this for brunch when working in the Caribbean, out of respect for their culture, I always added a little rum to the egg mixture - it was well received! 

Festive Pancakes with Warm Boozy Mincemeat Sauce

See here for how to make several types of pancakes (thick and fluffy American style, crepes, gluten free) and serve topped with this sauce ...

180g mincemeat

150g soft light brown sugar

juice and zest of one orange

60ml rum or brandy

~ Gently stir together all the ingredients over low heat till amalgamated and hot. That’s it!

This sauce is also good stirred into porridge and see here for more Delicious Ideas for Mincemeat.

Eggnog Bread Pudding 

- serves four

Croissants work well for this too, make sure the top layer has the cut side of the croissants uppermost for a crunchy finish.

100g-150g stale bread in small chunks

200ml milk

100ml double cream

2 eggs

80g sugar

½ tsp vanilla essence

maybe, up to you, 1 tbsp rum or brandy

~ If the bread isn’t stale dice or tear into pieces and either leave it around the place for an hour or so or put it on a baking tray and pop in the oven for a few minutes.
~ Put the bread into a lightly greased ovenproof dish or divide between ramekins.
~ Whisk together all the other ingredients and pour over pushing the bread under the surface to soak it. Set aside for 30 minutes or more – even overnight will do, which is great for Christmas!
~ Preheat oven to 350˚F/180˚C/160˚C Fan/gas 4.
~ Sprinkle the pudding with the extra sugar and bake for about 30 minutes till risen, golden and slightly wobbly when nudged.
~ Serve hot, warm or cold but warm is best!

Speaking of bread pudding here’s an easy idea I had but I don’t know what to call it – Stollen Surprise?!

Creamy Stollen Pots

~   Reheat oven to 190ºC/375ºF/170ºC fan/gas 5.  

~   Butter as many ramekins as you have diners.
~   Fill each ramekin with diced stollen.
~   Pour over enough double cream to cover.
~   Bake for about 15 minutes till hot and turning golden.

Drinks for Christmas Breakfast

Christmas Mimosa

Mimosa is how Americans pronouunce Buck’s Fizz!

chilled Champagne
cranberry juice
orange liqueur such as Cointreau

~   Half fill glasses with cranberry juice.
~   Add a splash of liqueur.
~   Top up with Champagne
~   Garnish with an orange slice.

Easy Peasy!

Quick and Easy Eggnog for 2

If you are worried about raw eggs, then I’m afraid this isn’t for you.

2 lovely fresh eggs
90 g caster sugar
1 tsp vanilla extract – the real stuff, of course
225 ml double cream
300 ml cold milk

~   Whisk together the eggs and the sugar till starting to thicken.

~   Whisk in the vanilla and the double cream till well combined.

~   Lastly whisk in the milk.

~   Chill till needed.

~   Add a tot of brandy, rum or whisky to the glass when serving. 

For storage I decanted mine into an empty Brandy bottle I had (where do they come from?) so that the aroma can infuse into my nog.  See, I even hate to waste smells!  Serve chilled with a tot of brandy, rum or bourbon in it and sprinkle with freshly grated nutmeg.

See here for some more hot toddies and winter cocktails that you might like for breakfast!