This feast of a Boxing Day brunch board will please all the family
Bubble and squeak isn't the only leftover to be excited about. This Boxing Day brunch board makes the most of any leftover meat, turning it into a morning (or afternoon, depending on how full you are from the day before) festive feast.
Alongside your turkey, all the best bits of your usual brunch are there: sausage and bacon, separately and wrapped together à la pigs and blankets, roasted veg, scrambled eggs and buttery toast (and crumpets). Dig in family style.
Yields: 4-6
Prep Time: 10 mins
Process Time: 30 mins
Total Time: 40 mins
Ingredients
14
rashers streaky bacon
12
pigs in blankets
180 g
on the vine cherry tomatoes
100 g
mushrooms
1 tbsp.
oil
6
eggs
2 tbsp.
butter
3
crumpets
4
slices of bread
1
bunch of grapes
100 g
pomegranate seeds
350 g
leftover Christmas dinner meats
Directions
STEP 1
Pre-heat oven to 190ºC (170ºC Fan) and cook the bacon and pigs in blankets according to packet instructions. Rub the cherry tomatoes and mushrooms with olive oil and roast alongside bacon and pigs in blankets for the remaining 6-8 minutes, until the tomatoes start to burst and sizzle.
STEP 2
Meanwhile make your scrambled eggs. In a large bowl, crack the eggs and whisk until combined. Place a medium frying pan over a low-medium heat and add 1 tbsp butter. Melt until foaming and add the eggs, cook for 2-3 minutes stirring continuously.
STEP 3
Toast your bread and crumpets and butter generously.
STEP 4
Next it’s time to get creative! Pick out a large chopping board and arrange all of your goodies however you wish, think of your board as your canvas and go wild with your ingredients. Serve and enjoy.
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