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

  • Serves: 6 people
  • Prep time: 15 minutes
  • Cooking time: 10 minutes
    • British
    • Gluten Free

    Brunch Board

    Recipe Information

    Ingredients
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    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

    Toast the waffles, muffins and bagels.

    Poach the eggs.

    Grill the bacon until crisp.

    Put your chosen fruits on wooden skewers – alongside some Greek yoghurt with grated orange rind.

    Fold the smoked salmon alongside the soft cheese.

    Cut the avocadoes in half, remove the stones, scoop out the flesh and slice.

    Make the Mushrooms with Soft Cheese and Cheese and Ham Stacks as per the below methods.

    Position all prepared elements on a large board and serve.

     

    Method – mushrooms with soft cheese

    Wipe the mushrooms and sauté in a frying pan with the butter for 5 mins.

    Add the soft cheese, paprika and the milk.

    Gently cook for another 5 mins.

    Season with some salt and pepper and serve.

     

    Method - cheese and ham stacks

    Cut the cheese into 8 chunks.

    Fold the ham and cut into 8 squares.

    Skewer a piece of cheese, ham and tomato together on a cocktail stick.

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