Brunch Dish Recipe

Fry eggs

Heat a nonstick skillet over medium heat. Add 1 tablespoon butter and allow it to melt and foam. Crack 2 eggs into the pan, keeping them spaced. Cook until whites are set and edges slightly crisp, about 2–3 minutes for sunny-side-up. If you prefer over-easy, carefully flip and cook 30–45 seconds more. Season with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm on a low oven plate if assembling later.

Crisp bacon and brown sausage

Place a skillet over medium heat. Add the 3 slices of streaky bacon and cook, turning occasionally, until crisp, 6–8 minutes. Transfer to a paper towel-lined plate to drain. In the same skillet, add the 2 sausage links and cook, turning, until browned and cooked through (internal temp ~71°C / 160°F), about 8–10 minutes. Transfer to rest.

Warm pulled ham and plate rillettes

Warm 75 g homemade pulled ham gently in the skillet for 1–2 minutes until heated through (do not overcook). Spoon 40 g duck rillettes into a small ramekin or place a quenelle on the plate for serving; keep at room temperature or slightly chilled per preference.

Make batter

In a bowl combine 3 tbs all-purpose flour, 1/2 tsp baking powder, 1 tsp sugar, and 1/8 tsp salt. In a separate bowl whisk 60 ml milk, 1 egg, and 1 tbs melted butter. Pour wet into dry and whisk until just combined; a few small lumps are fine. Let rest 3–5 minutes.

Cook pancake

Heat a nonstick pan or griddle over medium-low and lightly grease. Pour batter to make a single small pancake (about 10–12 cm / 4–5 inch) — use roughly half the batter for one pancake and reserve remaining if desired. Cook 2–3 minutes until bubbles form and edges set, flip and cook another 1–2 minutes until golden and cooked through. Keep warm in a low oven. Serve with 30 ml pure maple syrup poured over or on the side.

Roast potatoes

Preheat oven to 200°C (390°F) or use a hot skillet. Toss 200 g halved baby potatoes with 1 tbs olive oil, 1/4 tsp dried thyme, 1/4 tsp salt and 1/8 tsp pepper. Roast on a baking sheet in the oven for 18–22 minutes until golden and tender, turning once. Alternatively, pan-fry until crisp, 12–15 minutes.

Warm baked beans

Heat 100 g baked beans in a small saucepan over low heat, stirring occasionally, until hot, about 4–6 minutes. Keep warm.

Toast bread and butter

Lightly toast 2 thick slices of country bread until golden. Spread 20 g raspberry butter on the warm slices so it melts slightly. Keep on the side of the plate.

Assemble fruit salad

Place 150 g mixed seasonal fruit in a small bowl. Add 1/2 tablespoon fresh lemon juice, 1/2 tsp honey and toss gently. Sprinkle thinly sliced mint leaves if using. Chill briefly or serve at room temperature.

On a large brunch plate arrange the toasted country bread with raspberry butter, the maple pancake topped with a drizzle of maple syrup, the warm roasted potatoes, a small ramekin of warmed baked beans, bacon slices, browned sausages, warmed pulled ham, and a small quenelle of duck rillettes. Place the fried eggs prominently on the plate and add a small bowl of fruit salad to finish. Serve immediately while hot.