For the dessert I prepared French toast from Finnish pulla with Rosemary Bilberry sauce. Wow, what a dish! I almost started to cry, it was so damn delicious!
For drinks, my Hubby made smoothie using fresh mango, blood grapefruit and mint leaves. Since the mango wasn’t ripe enough to be very sweet, he added a teaspoon of maple syrup. It made huge difference. The other thing which always make a difference for the brunch, is champagne. For us, champagne is must, as my motto says... No champagne, no brunch ;)
Sunday Brunch Menu
Eggs Cocotte, Rye sourdough bread
French toast and Rosemary Bilberry sauce,
Mango, Blood grapefruit & Mint Smoothie
Dom Pérignon Champagne Brut 2006
The recipes for the dishes you can find from the links below: