Hello lovelies!

Since my sister and I have moved away from our parents house, a lot of things have changed, but some things are still the same. For example that my family is very important to me and therefore we try to spend all of the public holidays together. Easter Sunday and Monday are always a nice reason to come together. As I love to cook for others, I invite my family to a brunch at my home. There we can sit together, enjoy good food, talk and laugh a lot. If you want to host a brunch, you definitely have to check out my recipes. I made all of this last year and it was a feast 🙂 I’m still working on this year’s menu- follow my social media for more updates!

Eggs Benedict with pan-fried asparagus

The Eggs Benedict were the only warm dish I made as they are quite a lot of work. I can just say that they were worth every second of work, because they are truely delicious.

For 6 portions you need:

  • 3 egg yolks
  • 1 tbsp. water
  • 1 tbsp. white wine
  • 1 tbsp. lemon juice
  • 125g butter
  • salt, pepper
  • 3 English muffins
  • 6 eggs
  • 1 bunch green asparagus
  • 12 thin slices bacon


First you prepare the hollandaise sauce. Therfore melt the butter in a small pot and put it aside to cool. Then you whisk up the three egg yolks with water, white wine, lemon juice, salt and pepper in a bowl which you can use for a water bath. They should be foamy. Next you put the bowl on a water bath and continue whisking until it becomes a thick and creamy paste. Now you add the butter by tablespoons and keep whisking. When your sauce is ready, just use the water bath to keep it warm and make sure that the water isn’t boiling at any time.

Now you can prepare the rest of the dish. Fry the bacon in a pan until it is golden brown and crispy. In the meantime you can cut the asparagus. I only used the top part of it, because it tastes best. The leftovers can be used to make a creamy asparagus soup. When the bacon is ready, you can fry the asparagus in the same pan using the fat from the bacon. This will add a lot of taste to your asparagus. The last things to do are to poach the eggs and toast the English muffins. Then you can just put it together and enjoy. By the way, when you have to poach that many eggs at once, you are totally allowed to cheat by using some plastic wrap 😉

Overnight Oats with mango

Overnight Oats are always a great staple for a brunch. They are healthy and super easy to prepare. You can keep them in the fridge for several days. So you can easily double the recipe and use it for Meal Prep.

For 6 portions you need:

  • 240g oats
  • 480g milk of your choice
  • 1 mango
  • 6 swing top jars


First you heat the milk and pour 40 grams of oats in each of your jars. You can use any kind of oats and (plant-)milk according to your taste. Then you pour 80 grams of warm milk in each of the jars and let the oats soak. When the liquid is soaked up by the oats, you can prepare the mango topping. Therefore, just peel the mango and cut the pulp into small pieces. Save some of them for garnish and blend the rest. Pour the mango sauce on top of the oats and garnish with some slices of mango. Now close the lid, put them in the fridge overnight and you’re done!

Exotic fruit platter

For the exotic fruit platter you need:

  • 1 starfruit
  • 1 dragonfruit
  • 2 kiwis
  • 1 mango
  • strawberries
  • blueberries
  • raspberries


The preparation is super easy. First you wash and dry the berries and the starfruit. Then you cut the strawberries in half and slice the starfruit. Next you cut the kiwis and the dragonfuit in half. Take the unpeeled mango und cut the pulp from the pit. Then you take the two ovals and cut through the pulp until you reach the skin. Cut crosswise to form little cubes and push the skin upwards to open the pulp. Now you arrange everything on a beautiful platter and put it on the buffet.

This was about half of what I did for the brunch. The recipes for the meat and cheese platter, the salty cupcakes and my profiteroles will be up on the blog on Saturday.


Have fun!

XOXO, Stef

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