Sunday brunch has to be one of my favourite past times. It was once my favourite thing to do to go out to a new cafe, but as my budget tightens I decided to stay in and invite friends over. I was pleasantly surprised at the results! Not only was it easier than anticipated but the savings were ridiculous!
To be extra fancy I decided to do two courses (mainly because we all had so much to gossip about). First course consisted of fresh fruit salad and a batch of my homemade toasted vegan granola.
The second course was a hot breakfast, all which was baked or roasted on the barbecue.
Whole asparagus stems with a drizzle of lemon and olive oil.
No brunch would be complete without roasted mushrooms, seasoned with feta, chives and a drizzle of olive oil.
Juicy roasted vine ripen tomatoes for some extra sweetness.
Mini gluten free egg and bacon pies. Fill a 12-muffin pan with diced bacon. Simply whisk eggs and milk together and pour into pans top with freshly chopped chives.
The completed spread!
Did I almost forget to mention the Champagne mimosas.
Sunday brunch is all about relaxing so if you wanted to be organized the following could be done the day before:
- Fruit salad can be chopped and stored in an air tight container
- Frittata can alternatively be made instead of mini egg and bacon pies or these can be made in advance then warmed up.
- Granola can be made weeks in advance
Enjoy! And don’t forget to share your snaps on Instagram #thebasicbalance