Private Event Brunch Recipe

Prep

Crack all eggs into a large mixing bowl. Add the whole milk, sea salt, and black pepper. Whisk vigorously until a uniform pale mixture with some air is formed (about 1–2 minutes). Stir in chopped chives and parsley.

Cook

Heat a large nonstick skillet over medium-low heat. Add 1 tablespoon butter and let it melt and sizzle gently (do not brown). Pour in one-third of the egg mixture (cook in batches to preserve creaminess). Stir gently and continuously with a silicone spatula, scraping the bottom and folding eggs from edges to center. When curds are soft but mostly set (about 2–3 minutes per batch), turn off heat and add 1 teaspoon butter to each panful, stirring to finish cooking in residual heat. Transfer each batch to a warm serving dish and keep loosely covered.

Timing

Serve eggs immediately once all batches are finished. Reheat gently over low heat with a splash of milk if necessary, stirring constantly to avoid overcooking.

Arrange

On a large platter, fan the smoked salmon slices in overlapping layers. Place bowls of softened cream cheese alongside. Scatter thinly sliced red onion and capers around the salmon. Tuck lemon wedges and dill sprigs at intervals for garnish.

Serve

Position halved bagels on a separate board or on the platter edges. Guests may assemble bagels with cream cheese, smoked salmon, a few red onion rings, a sprinkle of capers and a squeeze of lemon.

Prepare yogurt

In a shallow serving bowl, fold honey into the Greek yogurt to sweeten lightly. Spread to an even layer.

Assemble

Arrange mixed seasonal fruit over and beside the yogurt. Sprinkle toasted granola on top or serve separately so it remains crunchy. Garnish with torn mint. Offer spoons so guests can serve yogurt with fruit and granola to taste.

Preheat & Prep

Preheat oven to 220°C (425°F). Toss quartered Yukon Gold potatoes with olive oil, smoked paprika, garlic powder, chopped rosemary, sea salt and black pepper in a large bowl until evenly coated.

Roast

Spread potatoes on a rimmed baking sheet in a single layer, cut side down where possible. Roast for 30–40 minutes, turning once halfway through, until golden-brown and tender when pierced with a fork.

Finish

Taste and adjust seasoning. Transfer to a warm serving bowl and keep in a low oven (about 90°C/200°F) if holding before service.

Make dressing

In a small bowl whisk together extra-virgin olive oil, lemon juice, Dijon mustard and salt until emulsified.

Toss salad

Combine mixed greens, sliced cucumber and cherry tomatoes in a large bowl. Dress lightly just before service and toss gently to coat.

Chill orange juice and sparkling water ahead of time. Brew coffee just before service and keep warm in an insulated carafe. Put jams and butter in small serving dishes with spoons and set near the bagels. Replenish beverages as guests serve themselves.