Christmas Brunch with American-Style Pancakes
with scrambled eggs & avocado, stollen and croissants | 4 servings
De Brunchbox bevat alles voor een feestelijke kerstbrunch. Van aardbei-pannenkoekjes tot eieren met avocado, kerstbroodjes, croissants en vers sinaasappelsap. De tafel is in een handomdraai gevuld met lekkers!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
400 g
Flour
(Contains: Tarwe May be present: Gluten)
15 g
Baking powder
(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)
8 piece
Egg
(Contains: Ei)
4 piece
Bake-off croissants
(Contains: Tarwe, Gluten, Melk (inclusief lactose) May be present: Ei, Soja, Noten, Sesamzaad)
2 piece
Avocado
240 g
Viennoiseries
(Contains: Tarwe, Ei, Gluten, Melk (inclusief lactose), Soja)
7 piece
Orange
500 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
1 piece
Mango
750 g
Stollen
(Contains: Gluten, Melk (inclusief lactose), Soja, Hazelnoten, Noten, Amandelnoten May be present: Sesamzaad)
75 g
Powdered sugar
(May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja, Noten, Sesamzaad, Pinda's)
500 milliliters
Organic buttermilk
(Contains: Melk (inclusief lactose))
1 sachet(s)
Speculaas spices
80 g
Cranberry chutney
100 g
Mascarpone
(Contains: Melk (inclusief lactose))
200 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
1
[Plant-based] milk
1.5 tablespoon
[Plant-based] butter
3 tablespoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- In a large bowl, combine the flour, baking powder and speculaas spices.
- In a second bowl, combine 4 eggs and the buttermilk.
- Gently fold the egg mixture through the dry flour mixture and mix until a smooth batter forms.
- Zest and juice 1 orange. Cut one orange slice per person for garnish.
- Melt a knob of butter in a frying pan over medium-high heat. Pour a ladle full of batter into the pan.
- Fry the pancakes for about 2 minutes on each side until golden brown, then remove from the pan and cover with aluminium foil to keep warm.
- In a saucepan, melt a knob of butter. Add 2 tbsp orange juice, the cranberry chutney and orange zest to taste and let simmer on a low heat.
- Preheat the oven to 190°C.
- Transfer the croissants and Viennoiserie to a parchment-lined baking sheet and bake in the oven for 6 - 8 minutes.
- Add the cream and the powdered sugar to a mixing bowl.
- Mix with a handheld mixer until stiff peaks form.
- In the meantime, peel and dice the mango.
- Divide the yogurt into four bowls. Top the bowls with the mango and drizzle with honey to taste.
- Juice the oranges and serve the juice in four glasses.
Slice the strawberries.
- Add the rest of the eggs to a bowl and beat with a splash of milk.
- Season with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat and scramble the eggs.
- Halve and pit the avocado, then remove the skin and slice the flesh. Transfer to a serving plate, along with the scrambled eggs.
- Transfer the pancakes to plates and top with the mascarpone and cranberry-orange sauce. Garnish with the orange slices.
- Slice the stollen and arrange the croissants and Viennoiserie on a serving platter.
- Lay the table with the scrambled eggs, avocado, yogurt bowls, orange juice and serve the
strawberrypancakes.
