Brunch Sharer Board
Whether you're sharing stories with friends or bonding with family, this brunch sharer board recipe by Olive Magazine is the perfect centrepiece for creating cherished memories around the table.
Preparation: 50 minutes
Cooking: 25 minutes
Serves: 6
Apple and Cinnamon Overnight Oats
Prepare the night before by combining 100g of porridge oats with ¼ tsp of ground cinnamon, 250ml of milk (any variety), 2 grated dessert apples, and a handful of toasted flaked almonds. The next morning, distribute the mixture evenly into six ramekins. Finish by topping each with Greek yogurt, additional flaked almonds, and apple slices.
Devilled Eggs
Begin by boiling 3 room-temperature eggs in simmering water for 10 minutes. Afterward, drain and promptly cool them under cold water. Peel the eggs, then halve them. Scoop out the yolks and mash them with 1 tbsp of very soft butter. Add 1 tbsp of mayonnaise, ¼ tsp of Dijon mustard, a pinch of paprika, and season to taste. Fill the egg whites with the yolk mixture using either a piping bag or spoon. Finally, garnish with a sprinkle of snipped chives.
Bacon Pancake Bites
Slice 6 rashers of streaky bacon into pieces and fry them in a non-stick pan starting from a cold pan. Once cooked, transfer them to a bowl and drizzle over 2 tbsp of maple syrup. Warm up 1 pack of pancake bites and mix them with the maple bacon.
Smoked Salmon and Caper Soft Cheese Bagels
Begin by halving 3 bagels and lightly toasting them. Spread six halves with 6 tbsp of soft cheese infused with 1 tbsp of chopped capers, 1 tbsp of chopped dill, and 1 tbsp of chopped dill pickle. Place 2 slices of smoked salmon on half of the bagel halves, then cover with the remaining bagel halves to form sandwiches. Cut each bagel in half before serving.
Mustard Mango Chutney Sausage Sandwiches
Start by halving 6 cooked sausages and reheating them in a frying pan, without the need for any oil. Once heated through, add 1 tsp of wholegrain mustard and 2 tbsp of mango chutney to the pan, coating the sausages evenly. Next, sandwich the sausage halves between 6 slices of thick white bread, each slice lightly buttered.
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