Celtic Brunch Recipe

Cook bacon and sausages

Preheat oven to 375°F (190°C). Arrange bacon rashers in a single layer on a rimmed baking sheet and place sausages alongside (use two sheets if needed). Brush sausages lightly with 1 tbsp oil. Roast 20–25 minutes, turning sausages once halfway, until bacon is browned and sausages reach 160°F (71°C). Transfer to a warming tray or oven set to low (200°F/95°C) to hold.

Scrambled eggs for buffet

Whisk eggs with whole milk, 1 tsp salt, and 1/2 tsp black pepper until blended. Melt 4 tbsp butter in a large nonstick skillet over medium-low heat. Pour egg mixture into skillet and cook gently, stirring constantly with a rubber spatula, until curds form but eggs remain creamy, 6–8 minutes. Remove from heat slightly before fully set—the residual heat will finish them. Transfer to a chafing dish or warming pan; dot with remaining 2 tbsp butter and stir through when serving to refresh texture.

Cottage-style breakfast potatoes

Peel (optional) and cut potatoes into 1/2-inch cubes to equal about 8 cups. Place in cold salted water and bring to a simmer; cook 6–8 minutes until just tender but not falling apart. Drain well and pat dry. Heat 4 tbsp vegetable oil in a large heavy skillet over medium-high heat until shimmering. Add diced onions and cook 3–4 minutes until translucent. Add par-cooked potatoes in a single layer and let brown undisturbed 4–5 minutes, then stir and continue to brown another 6–8 minutes until crisp and golden. Stir in frozen peas and cook 2 minutes until warmed. Season with 1.5 tsp coarse sea salt, 1/2 tsp black pepper, and fold in chopped parsley. Transfer to buffet pan and keep warm.

Prepare soda bread

Slice soda bread loaves into 3/4-inch thick slices. Arrange on serving platters. Place softened butter in a bowl for spreading and preserves in jars with spoons. If desired, warm slices briefly in a low oven (300°F/150°C) for 5–7 minutes before serving to refresh.

Smoked salmon platter

Arrange smoked salmon slices on a chilled platter. Place cream cheese in a shallow bowl with a small spreader. Garnish platter with lemon wedges and chopped chives. Keep chilled until serving; set next to breads so guests can assemble.

Simple mixed green salad

In a large bowl whisk together 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon, 1 tsp honey, 1/2 tsp salt and 1/2 tsp pepper. Toss mixed greens, halved cherry tomatoes and sliced cucumber with dressing just before placing on buffet to avoid wilting. Offer additional dressing on the side.

Baked apples and yogurt parfait

If apples are not pre-baked: core and slice apples, toss with 2 tsp cinnamon and 1/2 cup brown sugar, spread on a sheet pan and roast at 375°F (190°C) for 20–25 minutes until tender. Cool slightly. Arrange baked apple slices in a warmed serving dish. For parfait station: set out Greek yogurt, granola and baked apples so guests can assemble bowls. Keep yogurt chilled and granola in a dry container.

Hot tea and drinks setup

Brew strong black tea and keep in an insulated urn at serving temperature. Place whole milk, sugar and lemon wedges nearby. Chill orange juice and sparkling water and place with ice in beverage dispensers or pitchers. Provide glasses, spoons and napkins.

Arrange all buffet items logically: hot entrées with serving utensils over warming surfaces; potatoes next to condiments such as mustard and malted vinegar; breads, smoked salmon and cream cheese together; salads and sweets in separate stations. Label items and provide tongs/spoons. Refill hot pans every 30–45 minutes to maintain freshness. Keep chilled items on ice or refrigerated until serving time. Offer salt and pepper at stations and sprinkle chopped chives over eggs and salmon before service for a fresh finish.