The Traditional Continental Breakfast Recipe

Warm and present pastries

If pastries are not fresh from the oven, preheat oven to 160°C (320°F). Place croissants, danish and muffins on a baking sheet and warm for 4–6 minutes until just heated through and slightly crisp on the outside. Warm bread rolls for 3–4 minutes. Watch carefully to avoid drying out.

If guests prefer toast: using a toaster or grill, toast white and brown slices to medium golden (about 2–3 minutes, depending on appliance). Keep warm on a plate covered lightly with foil.

Arrange the warmed croissants, muffin, danish and rolls on a basket or serving platter. Place toasted slices in a separate small basket or bread plate so guests can choose.

Portion unsalted butter and margarine into small ramekins or butter dishes (roughly 1 tbs per person each). Leave butter at room temperature if serving immediately so it’s spreadable.

Spoon jams into small serving dishes or provide single-serve jam pots. Put honey in a small jar with a teaspoon for easy serving.

Place all spreads next to the bread basket with small knives or spreaders so guests can serve themselves.

Fresh Orange Juice

Roll oranges on the counter to loosen juice. Cut in half and juice using a manual or electric juicer until you have about 250 ml. Strain if you prefer pulp-free. Chill or serve over ice; garnish with a small mint sprig if desired.

Fresh Carrot Juice

Wash and peel carrots. Cut into pieces and run through a juicer until you have about 250 ml. Strain if needed and chill briefly before serving.

Papaya Juice (smoothie-style)

Peel, halve and deseed the papaya. Scoop flesh (about 200 g) into a blender with 50–100 ml cold water or ice and a teaspoon of honey if desired. Blend until smooth for about 30 seconds. Strain if you want a thinner juice. Serve chilled.

Pineapple Juice

Peel and core the pineapple, chop into chunks and juice using a juicer or blend 200–250 g with 50 ml water and strain. Serve chilled with optional mint garnish.

For seasonal juice, prepare similarly: wash, chop and juice or blend the chosen fruit, strain if desired and chill.

Freshly Brewed Coffee

Brew coffee using preferred method (drip, French press or espresso). For drip: use 15 g coffee per 250 ml water. Serve 250 ml per person hot in a carafe or individual cups with sugar, milk and cream available.

Tea

Boil fresh water to 100°C. Place 1 tea bag per cup into pre-warmed cup and pour 200–250 ml water over. Steep black tea 3–5 minutes (shorter for green/herbal as appropriate). Serve with lemon wedges, sugar and milk on the side.

Hot Milk

Gently heat milk on the stove or steam to about 60–65°C (do not boil). Serve in a small jug for guests to add to coffee or drink on its own.

Hot Chocolate

Prepare hot chocolate according to package or from scratch: whisk 2 tbs cocoa and 1–2 tbs sugar with 2 tbs hot water to make a paste, then slowly whisk into 200 ml hot milk and heat until steaming (do not boil). Pour into cups and top with whipped cream or cocoa powder if desired.

Set the table or tray with the bread basket, dishes of spreads, juice carafe or glasses with ice, and beverage choices (coffee carafe, tea, milk, hot chocolate). Include cutlery, napkins and small plates.

Label the juices and indicate dietary notes (e.g., dairy in hot chocolate) if serving multiple guests. Provide stirrers, spoons and small tongs for the pastries to ensure hygienic serving.

Serve immediately while pastries are warm and beverages are hot. Replenish breads and spreads as needed.