What food do I service at a champagne breakfast?

Question

apart from the obvious - champagne! I'm definitely no wizz in the kitchen so I need some nice easy (kinda cheap) options. I'm trying to organise a Flat Warming Champagne Breakfast for myself when I move into my new flat ... PLEASE HELP!

Answer 1

Here's two easy yummy recipes.

CHAMPAGNE COCKTAIL:  1/2 cup orange juice, 1/2 cup lemon juice, 3 cups champagne (serves 4) Or 1 cup OJ and 3 cups champagne (will make it go a lot further).

FRUIT KEBABS WITH HONEY CREAM: thread bite size pieces of strawberries, rockmelon and kiwi fruit on to wooden skewers (3 or 4 per kebab) use coctail skewers or cut long wooden ones in half.  HONEY CREAM DIP: 1 cup sour cream, 1 cup thickened cream, 2 tablespoons honey, 1 tablespoon fresh finley chopped mint. These are so easy to make and can be made the night before and are soooo YUMMY!  Put dip in a small bowl in the middle of a large round platter and surround with kebabs.  (remember napkins).

I wouldn't bother actually cooking anything just have a couple of sweet and a couple of savory things also fruit juice, tea and coffee. A couple of ideas. Scones with jam and cream, sweet pastries, mini quiches, (or buy a big pre made one and cut into small slices)(heated).

Answer 2

Bacon, scrambled eggs, pancakes can be cooked a bit in advance and kept warm.  If you can't be bothered with hot food, have some platters of fresh fruit, bread rolls, ham, cheese, croissants, jam, bagels.  Sort of breakfast/brunch food.  

Some sweet some savoury and doesn't have to be expensive.

Answer 3

This is so easy and you prep it night before.  After it is cooked and cooled down, cut into portions.  Serve with fruit and some muffins.

EGG STRATA

14 slices white bread, trimmed and cut into cubes

shredded mozzarella and cheddar cheese

cooked crumbed bacon, sausage or chopped ham

Layer the above dry ingredients

Mix together:

8 eggs

3/4 cups milk

dry mustard

Pour egg mixture over dry ingredients.  Leave refrigerated overnight.

Bake 45 - 60 minutes @ 375 degrees.

Answer 4

Eggs Benedict always is nice. (pouched egg on top of canadian ham then on top of an english muffin.) You can always replace the Canadian bacon for regular bacon or spinach. I would also have some home fries. (get some potato's cut cut into little square boil till they statr to feel softish Then fry in a pan with some onions and spices. maybe make some muffuins. from a box.

Answer 5

DECADENT FRENCH TOAST  

Prepare night before: 1 c. firmly packed brown sugar 5 tbsp. butter

Combine in small heavy pan and heat, stirring until bubbly. Pour into 9 x 13 inch pan. Approximately 12-16 slices white sour dough sandwich bread (crust removed). Place bread in pan on top of the syrup, making 2 layers.

Mix together and pour over bread: 1 1/2 c. milk 1 tsp. vanilla

Bread will immediately soak up liquid (will not be left standing in the pan). Cover and refrigerate overnight. Bake uncovered in preheated oven 350 degrees for 45 minutes.

To serve: Loosen edges from pan with knife, invert pan onto a serving plate so that caramelized portion of French toast is on top. Or serve directed from the pan onto individual plates.



SAUSAGE BALLS  

1 lb. hot sausage

1 lb. mild sausage

12 oz. sharp cheese (softened)

12 oz. mellow cheese (softened)

4 cups Bisquick

Mix all ingredients. Roll into small balls. Place on cookie sheets.

Bake at 400 for 10-15 minutes, or until done (depends upon the size).

Best served warm.



BREAKFAST EGGS  

6 eggs

3 tablespoons cream

1 tablespoon butter

Salt and pepper to taste

Put butter in a hot baking-dish. After breaking the eggs one at a time in a saucer, slip carefully into the hot baking-dish. Add the cream and sprinkle salt and pepper over them. Cook 5 minutes and serve hot in the baking-dish.

BRUNCH OMELET TORTE  

This do ahead recipe requires some time to prepare, but is sensational for a special breakfast or brunch.

CRUST:

1 (17 1/4 oz.) pkg. frozen sheets of puff pastry, thawed

POTATOES:

1/4 c. butter

3 c. new red potatoes, peeled & sliced 1/8"

1 c. diced onion

1/4 tsp. salt

1/4 tsp. pepper

OMELET:

2 tbsp. butter

6 eggs (Egg Beaters can be substituted)

1/ c. chopped parsley, fresh

1/8 tsp. salt

1/8 tsp. pepper

2 tbsp. water

FILLING:

1/2 lb. thin sliced deli ham

8 oz. finely shredded cheddar cheese (lite or fat free is fine)

1 egg, slightly beaten

1 tbsp. water

On lightly floured surface roll each sheet of pastry into a 12" square. Lay 1 sheet into a 10" round deep pie dish and set aside. In a 10" skillet melt butter until sizzling. Add potatoes, onion, salt and pepper. Cover and cook over medium-high heat, turning occasionally until potatoes are lightly browned and crispy tender, 12 to 15 minutes. Set aside.

In clean skillet melt 1 tablespoon butter until sizzling. Meanwhile, in small bowl stir together all omelet ingredients except remaining tablespoon of butter. Pour 1/2 the omelet mixture into skillet with the sizzling butter. Cook over medium heat. As omelet mixture sets, lift lightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.

Layer ingredients into pie pan lined with puff pastry in the following order: 1 omelet, 1/4 lb. ham, half fried potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and omelet. Top with remaining pastry crust. Press together edges of both sheets of pastry to form a rim; trim off excess pastry. Crimp or flute edges of pastry. Cover; refrigerate overnight or heat oven to 375 degrees.

In small bowl stir together 1 egg and 1 tablespoon water; brush over pastry. Bake for 30 to 35 minutes or until golden brown. Let stand 5 minutes before cutting into wedges. If torte is refrigerated overnight, let stand at room temperature before baking.



SCALLOPED POTATOES 'N BACON  

4-5 large potatoes

1 teaspoon salt

1 large onion, thinly sliced

1/2 cup green pepper, diced

3 tablespoons butter

1/3 cup flour

3 1/2 cups milk

1 1/2 cups shredded Cheddar cheese

3/4 teaspoon seasoned or plain salt

1/8 teaspoon black pepper

light sprinkling of granulated garlic (optional)

4-6 slices smoked bacon, cooked

1/2 cup canned crispy onion bits (optional)

Microwave bacon until 1/2 cooked; set aside on paper towels to absorb grease; pat dry. Cut into bite sized pieces when cool.

Wash and peel potatoes. Cut into 1/2 inch slices (the 6mm or 8mm thick blade of a food processor may be used).

Bring a large saucepan of water to a boil; add 1 teaspoon salt to the boiling water, then add the sliced potatoes, pepper and onion. Cook for 1 minute in boiling water; drain in colander.

In saucepan, melt butter. Using a whisk, stir in flour and milk, mixing until smooth. Cook over low heat, stirring constantly for 1 minute. Add cheese and continue to stir until cheese melts. Stir in 3/4 teaspoon salt and 1/8 teaspoon pepper. Mix in bacon.

Transfer mixture to a buttered 2 quart casserole. Sprinkle top very lightly with granulated garlic (optional).

Bake in a preheated 350°F oven, uncovered, for 40 minutes. Sprinkle top with crispy canned onions, if desired, and bake for another 4-5 minutes.



HAM AND POTATO BREAKFAST CASSEROLE  

1 (16 oz.) pkg. hash browns

1 1/2 c. water

1 1/2 c. cheese, shredded

1 c. milk

1 c. ham, cooked and diced

1/2 c. green onions (top and all)

1 tsp. salt

1 tsp. dry mustard

Dash pepper

5 eggs, beaten

Paprika

Mix all ingredients in a large bowl. Pour into ungreased 9 x 13 pan. Sprinkle with paprika. Bake at 350 degrees until knife inserted comes out clean, about 40 to 45 minutes.

BREAKFAST BURRITOS  

1 lb.bulk breakfast sausage

8 eggs

Shredded Cheese

Sliced avocado

Sour Cream

Salsa

4 flour tortillas

Fry sausage in a skillet. Drain off fat and pat dry with a paper towel. Break eggs in a bowl and scramble with a fork. Add eggs to skillet with sausage in it. Cook on medium heat until fluffy. Top with cheese.

Heat flour tortillas in microwave on a plate covered with a paper towel. Fill each tortilla with an adequate amount of egg/sausage mixture and garnish with sliced avocado, salsa & sourcream. Serve Hot.



EASY BREAKFAST COFFEE CAKE  

1 pkg. dinner rolls (24)

1 pkg. butterscotch pudding (regular)

1 t. cinnamon

1 c. brown sugar

Combine sugar, cinnamon, and pudding and set aside. Grease bundt pan and place rolls on bottom and sprinkle sugar mixture over top. Cover with foil and let stand over night.

Bake at 350 for 30 minutes. Great for when you have company. Don't spend your time in the kitchen when you could be visiting!!

Answer 6

I have hosted quite a few breakfast  functions and the most popular have been when I served quiche - bacon and egg quiche; crab quiche; spinach quiche; shrimp quiche; asparagus quiche, Mexican quiche - the choices are endless.  They can be made ahead of time and heated before serving.  If your party is small, the only other thing you would need to serve with it is fresh fruit.  If your party is bigger and you  want more choices you can also serve such items as sausage links, oven roasted potatoes, muffins, oven roasted asparagus spears, and so on.  I make my own quiche.  It is just like making a pie.  Use the prepared pie crusts to make it even more convenient.  Many many recipes for quiche exist on the internet.  If you don't want to tackle making your own, there are good frozen products on the market, including the mini quiches.

Suggestion:  Make mimosas with your champagne by serving with orange juice.

Good luck!  It sounds fun.