Recipe

All your brunch favourites are served with this tasty sharing selection.

Serves: 6 people   |   Prep time: 15 minutes   |   Cooking time: 10 minutes

British   |   Breakfast   |   Gluten Free

  

Ingredients

• 1 X Pack Toasting Waffles
• 1 X Pack Specially Selected Sourdough Toasting Muffins
• 1 X Pack Bagels
• 1 X 240g Pack Specially Selected Dry Cured Bacon Rashers
• Specially Selected Maple Syrup
• Specially Selected West Country Butter
• 1 X 100g Pack Specially Selected Scottish Smoked Salmon
• 6 X Medium Eggs
• 2 X Ripe Avocados
• Fresh fruit and berries for kebabs – we used pineapple chunks, mango chunks, strawberries, melon and oranges
• Greek Yoghurt

Ingredients – mushrooms with soft cheese

• 1 X 200g Pack Button Mushrooms
• 25g Butter
• 100g Soft Cheese
• 2 X Tsp Paprika
• 30ml Milk
• Sea Salt and Black Pepper

Ingredients – cheese and ham stacks

• 150g Cheddar cheese
• 100g Wafer thin ham
• 8 x Vine cherry tomatoes

  

Method

1. Toast the waffles, muffins and bagels.
2. Poach the eggs.
3. Grill the bacon until crisp.
4. Put your chosen fruits on wooden skewers – alongside some Greek yoghurt with grated orange rind.
5. Fold the smoked salmon alongside the soft cheese.
6. Cut the avocadoes in half, remove the stones, scoop out the flesh and slice.
7. Make the Mushrooms with Soft Cheese and Cheese and Ham Stacks as per the below methods.
8. Position all prepared elements on a large board and serve.

For the mushrooms with soft cheese:

1. Wipe the mushrooms and sauté in a frying pan with the butter for 5 mins.
2. Add the soft cheese, paprika and the milk.
3. Gently cook for another 5 mins.
4. Season with some salt and pepper and serve.

For the cheese and ham stacks:

1. Cut the cheese into 8 chunks.
2. Fold the ham and cut into 8 squares.
3. Skewer a piece of cheese, ham and tomato together on a cocktail stick.