While throwing some simple bacon and eggs on a soft roll always hits the spot, why not try something a little fancier this New Year’s Day? Invite your friends and neighbours and start the year right with some BOOKPLATE menu-inspired eats. (Word of caution: if you're catering for NYE party animals, it might be kindest to schedule brunch for 10am or later!)
Eggs with a Mexican twist!
Spices (cumin, paprika, turmeric, ground coriander, salt, pepper)
Chipotle chilli jam, to serve (make your own, or try this one)
Fry the eggs, leaving the yolks soft and runny.
Meanwhile, place beans in a pot and season well with spices. Heat through gently, stirring regularly.
Heat corn tortillas gently on the BBQ hot plate and wrap in foil to keep warm
Wilt the baby spinach in a pan and transfer to a bowl
Cut limes into small wedges and place on a plate
Spoon the crème fraiche into a serving bowl
Serve the eggs on a platter and the beans in a big bowl, alongside the tortillas and all of the condiments, and let people serve themselves.
Big Breaky Burger
Swiss cheese and tomato relish give this breakfast classic an upgrade.
Middle-cut bacon rashers
Swiss cheese slices
Soft burger buns or rolls
Fry the eggs until the whites have set, and the bacon until crispy. Flip eggs over for a few seconds to seal the yolk – do this carefully to avoid breaking the yolk.
Lightly toast the buns under a grill.
Lightly wilt the spinach in a pan.
Assemble the burgers by laying baby spinach on the base of the bun, followed by a slice of Swiss cheese, strips of crispy bacon, and top with an egg. Spread tomato relish on the top slice of the bun and place on top.
A little bit of fizz will liven spirits, orange juice will replenish Vitamin C and ginger will soothe any upset tummies from too many NYE champagnes!
2 litres orange juice
2 litres ginger ale, chilled
1 litre pineapple juice
Fresh sliced orange and mint, to garnish
Ice, to serve
Stir together the orange juice, ginger ale and pineapple juice in a pretty glass bowl, add ice cubes and garnish with sliced oranges and mint leaves. Serve with a ladle in pretty glasses.