How did you spend your Christmas? For us, we make a little Christmas brunch for our family and friends. There’s a level of excitement in the air during the holidays that’s unlike any other time of year. But with that excitement comes an element of chaos that can get in the way of eating thoughtfully and healthfully.
That’s why, when it comes to holiday entertaining, we try to make as much food as possible ahead of time — and that includes the oft-forgotten Christmas breakfast. We make as much of the brunch as we can the night before so we can spend time with friends and family (not alone in the kitchen) that morning.
For this Christmas brunch we prepared the following;
- Plain Challah
- Cheese Bread
- Egg Benedict with Homemade Muffin
- Green Goddess Pistachio Goat Cheese Ball
- Mini S’
- 7 layer Smoked Salmon Cake Dip
- Gingerbread House
- Pepper Muffin
It might seem like there’s a lot to do, but we promise with good time management you are able to make this happen.
Next, we start making 7 layers Smoked Salmon Cake Dip and Green Goddess Pistachio Goat Cheese Ball. As both required to be set overnight in the fridge.
For the Salmon Cake Dip, we use a sliced smoked salmon from IKEA and don’t skimp on the red onion and radishes, though! You need that sharp bite to contrast all the creaminess. This is exactly the type of food I crave, and I know I’ll be making it again and again and again.
We when ahead next to prepare for the Cheese Bread. This takes a while to make, as you need to roll the ball up one by one. After frying them you might see yourself snacking them right away.
Meantime both Plain Challah and Homemade muffin should have been complete. Now you are able to shape them and start cooking them. After done cooking, you can leave them in the freezer for the next day.
End of the day you can do your Gingerbread House. You don’t have to worries about having the ant while leaving gingerbread house in the open air. I have tried it and I promise not one
At the start of d-day, start by bring things from the freezer to de-freeze. Next, you can start to do your base of the mini s’more tart, however, control yourself when making it. It is so easy and fun to make at the same time we couldn’t stop making them.
Moving on you can start to make your mini egg benedict’s eggs and hollandaise sauce. When it is about time you can start heating up the food and serve them to your table. As we have still a little time we ended up making some pepper muffin for our guest.
Adding bits of decoration to our house, our brunch is official starting! What do you think about this? Take a photo of your version, send us an email, tag us on Instagram, tweet us, anything. We love to see you trying out our recipe!