Food & Drinks

3x deluxe Christmas brunch

I don't know what I'm looking forward to more: the four-course dinner on Christmas Day or the super deluxe brunch that we start that same day. I love breakfast and prefer to sit around the table with as many loved ones as possible. While I usually start the day with a yogurt or a shake, during the holidays I fill my plate with slices of brioche, soft-boiled eggs, and slices of smoked salmon. The Christmas bread is spread with a generous amount of butter, and there's always room for a freshly baked scone with cream. Do you need some inspiration for the Christmas brunch? You definitely want these delights on the Christmas table and don't forget to put the warm croissants, traditional Christmas bread, and fresh juice on the table.

Homemade sausage rolls with fennel

  • 20 grams of butter
  • 1 red onion
  • 1 fennel bulb
  • 500 grams of sausages
  • 70 grams of fresh breadcrumbs from old bread (or breadcrumbs)
  • 1 tsp fennel seeds
  • 1 package of puff pastry
  • 1 egg

1. Melt the butter in a large frying pan over medium heat.

2. Sauté the onion and fennel in it for 5 minutes, stirring. Add a little moisture and cook until the vegetables are soft.

3. Preheat the oven to 200 degrees. Let the puff pastry thaw.

4. Remove the skin from the sausages and crumble them into a bowl. Mix the onion and fennel with the sausage meat, breadcrumbs, and fennel and caraway seeds until you have a smooth sausage dough. Season with pepper and salt.

5. Line a baking sheet with parchment paper.

6. Divide the dough into 10 balls and roll them into sausages with wet hands. Place a sausage on a piece of dough, fold the dough over, and press the edges together with a fork.

7. Make incisions in the top of the dough with a sharp knife.

8. Place the rolls slightly apart on the baking sheet, brush with beaten egg, and sprinkle with fennel seeds.

9. Bake the sausage rolls for about 25 minutes until golden brown.

Scones with white chocolate and raspberries

  • 250 grams of spelt flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 85 grams of butter
  • 170 grams of raspberries
  • 85 grams of white chocolate, roughly chopped
  • 1 egg
  • 1 tsp vanilla extract
  • 80 ml of cream

1. Preheat the oven to 180 degrees.

2. In a large bowl, mix the dry ingredients together.

3. Cut the butter into cubes and mix it with the dry mixture.

4. Add the raspberries and chocolate and set aside.

5. In another bowl, mix the egg with the vanilla and cream and add it to the scone mixture. Knead until a well-mixed dough forms.

6. Roll out the dough to a thickness of about 2.5 cm.

7. Cut 8 equal triangles from the dough.

8. Place the triangles on a baking sheet lined with parchment paper and sprinkle the scones with some sugar.

9. Bake the scones for 25 minutes until golden brown and serve warm.

Oeuf en cocotte with salmon

  • 2 tbsp butter
  • 50 grams of salmon
  • 100 ml crème fraîche
  • 4 eggs
  • 3 slices of toast
  • 2 tbsp fresh chives
  • 4 individual oven dishes
  • baking tray

1. Preheat the oven to 180 degrees.

2. Brush the inside of the pots with a little butter and distribute the salmon flakes over them.

3. Also add the crème fraîche and break 1 egg over each pot.

4. Sprinkle the egg with a little salt and pepper and place the pots in the baking tray.

5. Pour boiling water around the pots until they are half submerged.

6. Bake the eggs for about 6 minutes in the oven. If you want a slightly firmer egg, leave them in the oven for 8 minutes.

7. Garnish with chives.

8. Serve with buttered warm toast.

And of course, don't forget the Christmas stollen, warm croissants, fresh juice, jam, cold cuts, farmer's cheese, and other delicious toppings.