If you’re thinking about getting a group of friends together, a brunch is a great idea! I personally love brunch, it’s relatively fool proof to prepare for and breakfast is just too early…Also, you still have a good part of the day ahead once everyone leaves.
I decided to go with a 3 course menu; toasties for starters, baked frittata with sausage, croissants and salad for main and fruit salad for dessert. It was such hit that I thought I would share the recipes with you!
Toasties (budget 4 per guest)
- French loaf
- Olive oil
- Basil leaves
- Rosa tomatoes
- Mozarella cheese
Cut the french loaf into thick slices (2 cm). Lay them out on a backing tray and brush them with olive oil.
Place it in the oven for 5-6 minutes on 180 degrees C or until lightly toasted. Remove from oven. On each toastie spread a dollop of pesto, one basil leaf, one sliced Rosa tomato and top off with grated mozzarella cheese. Pop back into the oven for 2 minutes or until the cheese has melted.
Baked Frittata (serves 6-8)
- 1 tablespoon of butter
- 1 sliced onion
- 2 teaspoons minced garlic
- 12 eggs, whisked
- 2 handfuls wild rocket (arugula), roughly chopped
- 1 cup shredded Mozzarella cheese
- 1 tablespoon of pesto
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 175g of sliced mushrooms
Preheat oven to 180 degrees C. Heat 1/2 tablespoon of butter in a large saute pan over medium-high heat. Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent. Stir in garlic and saute for an additional 1-2 minutes until fragrant. Remove from heat. Heat 1/2 tablespoon of butter and 1 teaspoon of garlic in a large saute pan over medium-high heat. Add sliced button mushrooms and saute for 7 minutes, stirring occasionally, until cooked. Remove from heat.
In a separate large bowl, stir together the eggs, arugula, 1/2 cup of mozzarella cheese, pesto, salt and pepper. Add in the onion and mushrooms and stir until combined.
Spray an oven friendly dish with cooking spray. Pour the filling into the prepared oven dish. Bake for 40-45 minutes, or until a knife inserted comes out clean. The frittata will rise while baking, but should settle back down once you remove it from the oven. Remove from the oven and allow the frittata to rest for at least 5 minutes. Slice and serve warm.
I served the frittata with freshly baked croissants, grilled sausage and a mixed leaf salad with Rosa tomatoes (halved) and cucumber. To dress the salad I drizzled it with olive oil and balsamic vinegar.
I got the recipe from gimmesomeoven but I’ve changed a few things. Feel free to check it out and do the same! Peppers and olives are also a great addition. Think I’ll try that next time!
Fruit salad (serves 6 – 8)
- 200g strawberries
- 4 kiwi fruit
- 250g seedless red grapes
- 8 nectarines
Mix all the chopped fruit together and stir with less than 1/4 cup of orange juice. Serve with vanilla ice-cream or Greek yogurt and honey.
Coffee,of course, tea, orange juice, pink lemonade and water with lemon slices and mint leaves.
Having a tried and tested menu takes the load off! This menu caters comfortably for guests that are vegetarian or who are trying to limit their carbs!
Brunch is code for casual. Maxi dresses are perfect for the occasion, casual yet feminine. I wore a black maxi dress with a casual white shirt, leather flat sandals and no makeup.
Hope I made you excited about brunching!
Until next week, wishing you many stylish brunches!
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