We’ve compiled some quick and light Christmas brunch recipes to fill the morning void until the Christmas lunch stuffing arrives.
The kids are up at the break of dawn, the presents have been opened, the family is beginning to gather but lunch is still a few hours away – what will keep everyone happy until then? Try any of these recipes for a tasty Christmas brunch that everyone can enjoy.
250g cherry tomatoes
200g mushrooms, stalks removed
¼ cup olive oil
12 slices pancetta
Bunch of spinach, washed
6 slices sourdough bread
1. Preheat oven to 160°C. Place the tomatoes and mushrooms in a roasting pan. Drizzle with 1 tablespoonful of oil and season with salt and pepper. Bake in oven for 20 minutes or until tomatoes begin to collapse. Remove from oven and set aside.
2. Meanwhile, heat a large frying pan over high heat. Add the pancetta and cook, turning occasionally, for 5 minutes or until crisp. Transfer to a plate. Reserve and set aside one-quarter of the pancetta (see note). Heat half the remaining oil in the pan and add the spinach. Cook, stirring, for 2-3 minutes or until spinach just wilts. Season with salt and pepper. Remove from heat.
3. Brush the bread slices with remaining oil. Preheat a char-grill or barbecue. Cook the bread slices for 1 minute each side or until toasted.
4. Spread the ricotta over bread slices. Top with spinach, pancetta, mushrooms and tomatoes. Serve immediately.
Recipe by: Taste Australia
Ricotta Hotcakes with Raspberries, Blackberries & Honeycomb Butter
4 eggs, separated
1 cup (250ml) milk
1 cup (240g) ricotta
50g butter, melted
1½ cups (225g) self-raising flour
¼ cup (55g) caster sugar
½ teaspoon ground cinnamon
Pinch of salt
125g raspberries, to serve
125g blackberries, to serve
Maple syrup, to serve
Honeycomb and maple butter
125g unsalted butter, softened
50g sugar honeycomb, crushed with a rolling pin
2 tablespoons maple syrup
1. To make the maple butter: combine butter, honeycomb and maple syrup in a small bowl, cover and refrigerate until ready to use.
2. To make the hotcakes: place egg yolks, milk, ricotta and butter into a bowl, whisk to combine. Place flour, sugar, cinnamon and salt into another large bowl; add ricotta mixture and mix to combine. Place egg whites in a clean dry bowl, whisk until stiff peak and gently fold through batter.
3. Heat a lightly greased large non-stick frying pan over low-medium heat. Cook 2–3 tablespoons of the mixture per hotcake, in batches, for 2–3 minutes each side or until puffed and golden. Transfer to warm serving plates and serve with berries, butter and extra syrup.
Recipe by: Australian Berries
Christmas Breakfast Casserole – Make On Christmas Eve*
7 slice white bread, crusts removed and diced
2 cups cheddar cheese, shredded
3 cups milk
1 tsp mustard
½ tsp salt
¼ tsp pepper
6 bacon strips, diced
1. In a greased baking dish, combine the bread cubes and cheese.
2. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese.
3. Sprinkle with bacon. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking.
5. Bake, uncovered, at 200° for 50-55 minutes or until a knife inserted near the center comes out clean.
6. Let stand 10 minutes before serving.
Scrambled Eggs with Smoked Salmon:
4 tbsps skim milk
2 tbsp chives, chopped
8 slices bread of choice
8 slices smoked salmon
2 cups baby spinach
1. Whisk eggs, milk, chives and salt and pepper in a bowl until small bubbles appear.
2. Heat a non-stick frying pan over high heat. Reduce heat to low. Spray pan with oil. Beat egg mixture again and pour into pan. As egg begins to set, stir gently with a wooden spoon, tilting pan to allow uncooked egg to come in contact with the base. Cook until eggs form creamy curds. Remove pan from heat immediately.
3. Meanwhile, toast bread. Top toast with scrambled eggs, salmon and spinach. Season with salt and pepper. Serve.
Recipe by Taste Australia