Bottomless Brunch : A Delicious and Easy Spread
Hosting a bottomless brunch is a fantastic way to gather with friends and family, enjoy delicious food, and create lasting memories. This brunch menu for four people is designed to be both satisfying and simple, offering a variety of flavors that cater to all tastes. Plus, we’ll provide everything you need to pull it off, from ingredients to step-by-step instructions, ensuring your brunch runs smoothly.
Ingredients
Mimosa Pitcher (4 Servings)
- 1 bottle of sparkling wine 750ml
- 2 cups orange juice freshly squeezed or store-bought
- Orange slices for garnish
Avocado Toast with Poached Eggs (4 Servings)
- 4 slices of sourdough bread
- 2 ripe avocados
- 4 eggs
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Red pepper flakes optional
- Fresh herbs such as cilantro or chives, optional
Smoked Salmon and Cream Cheese Bagels (4 Servings)
- 4 bagels sliced
- 8 oz smoked salmon
- 8 oz cream cheese
- 1 tablespoon capers
- ½ small red onion thinly sliced
- Fresh dill for garnish
- Lemon wedges for serving
Fruit Salad (4 Servings)
- 1 cup strawberries hulled and halved
- 1 cup blueberries
- 2 kiwis peeled and sliced
- 1 cup pineapple chunks
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- Fresh mint leaves for garnish
Instructions
1 Prepare the Mimosas
- Mimosas are the quintessential drink for any bottomless brunch. To make a pitcher for four:
- In a large pitcher, combine the bottle of sparkling wine and 2 cups of orange juice.
- Stir gently to mix, being careful not to lose the bubbles from the sparkling wine.
- Garnish with orange slices for a festive touch.
- Serve immediately in champagne flutes or any elegant glassware.
- Pro tip: For an extra twist, try adding a splash of cranberry juice or pomegranate juice to the mimosas.
2 Avocado Toast with Poached Eggs
- Avocado toast is a modern brunch staple. Here’s how to elevate it with perfectly poached eggs:
- Toast the Bread: Start by toasting 4 slices of sourdough bread to your preferred crispness.
- Prepare the Avocado: While the bread is toasting, scoop out the flesh of 2 ripe avocados into a bowl. Add 1 tablespoon of lemon juice, a pinch of salt, and pepper to taste. Mash until creamy but still chunky.
- Poach the Eggs: Fill a saucepan with water and bring it to a simmer. Crack each egg into a small bowl. Stir the simmering water to create a gentle whirlpool, then slowly drop one egg at a time into the center. Cook for about 3-4 minutes for a soft yolk. Remove with a slotted spoon and set aside.
- Assemble the Toasts: Spread the mashed avocado evenly on each slice of toasted sourdough. Top each one with a poached egg. Sprinkle with red pepper flakes and fresh herbs if desired.
- Pro tip: Serve with a side of fresh arugula drizzled with olive oil for extra flair.
3 Smoked Salmon and Cream Cheese Bagels
- The combination of smoked salmon and cream cheese on a toasted bagel is unbeatable. Here’s how to prepare this classic dish:
- Toast the Bagels: Slice and toast the 4 bagels until golden brown.
- Assemble: Spread a generous layer of cream cheese on each half of the bagels. Top with smoked salmon, capers, and thin slices of red onion.
- Garnish: Add fresh dill and a squeeze of lemon juice for a burst of freshness.
- Serve: Plate the bagels with extra lemon wedges on the side for an added citrus kick.
- Pro tip: For a gluten-free option, serve the smoked salmon and cream cheese on cucumber slices or gluten-free crackers.
4 Fresh Fruit Salad
- A colorful, refreshing fruit salad adds a light and sweet touch to your brunch spread. Here’s how to make it:
- In a large mixing bowl, combine the strawberries, blueberries, kiwi slices, and pineapple chunks.
- Drizzle the fruit with honey and fresh lime juice.
- Toss the fruit gently to coat evenly with the honey and lime mixture.
- Garnish with fresh mint leaves for a pop of color and flavor.
- Pro tip: You can also add a handful of granola on top for some crunch, or serve with Greek yogurt on the side.