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!
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
~ 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.
~ 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
chilled Champagne
cranberry juice
orange liqueur such as Cointreau
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.
~ 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
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.
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.
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