If you’re looking for an easy way to wow at brunch, we’re going to let you in on a little secret: butter. Yes, that simple golden block in your fridge can make all the difference when it comes to serving up something delicious. Don’t believe us? Just ask one of Kerrygold’s many celebrity fans, of which there are many in Ireland, the UK and USA.
A little closer to home, food stylist Clare Anne O’Keefe is in full agreement with the celebrity fans: “Using Kerrygold means you don’t have to work so hard. It enhances the flavours and brings everything together from simple eggs to baking.”
Here she showcases this perfectly with these delectable brunch recipes – Cranberry pecan cinnamon scones and herb omelettes. She explains that when it comes to baking great scones “the butter makes all the difference”. She uses it cold and cubed mixed into the dry ingredients to “create small pockets of fat that melt during baking and result in a light, airy texture”. Then these scones have an added butter twist of a cinnamon swirl, that goes great with the tart cranberries and crunchy pecans.
Eggs are a must on any brunch menu, but eggs and butter? “They are a match made in heaven,” according to Clare Anne. For this brunch table, she’s chosen classic herb omelettes using fresh tarragon, chives and sage, herbs that all love being paired with butter. “The phrase farm to fork really comes to mind with this recipe. Kerrygold gives a gorgeous golden hue to these omelettes and that’s thanks to Kerrygold’s naturally high level of beta-carotene which comes from Irish cow’s diet of grazing on predominantly green grass.”
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To personalise the omelettes and have a bit of fun Clare Anne suggests adding a dollop of Kerrygold Garlic & Herb Cream Cheese for a luxurious option or even crushing some crisps on top – yes crisps! “It was something I saw on the TV show The Bear. Chef Sydney adds crushed-up potato chips to her omelette. I think Irish crisps would be a great addition.”
Brunch for Clare Anne is all about relaxed eating, she wants you to enjoy cooking and serving these dishes so sharing plates are the way to go. “If you can serve the scones warm from the oven first, expect some very happy guests. Don’t forget to put out the butter dish too!”
While your guests are busy with the scones, she suggests getting the omelettes cooked so they are as fresh as can be. “Remember to have cubed cold Kerrygold ready to pop into a hot pan for cooking your omelettes. You can get these done fairly quickly then pile them up on a platter for your guests to share”. And don’t forget to put the kettle on, she adds. “This is a brunch that calls out for a pot of tea or maybe even a mimosa or two.”
And with pretty much everything pre-prepared, this allows you lots of time to spend catching up with friends and family.
Cranberry pecan cinnamon scones
A delightful mix of tart cranberries, crunchy pecans, and a cinnamon swirl, perfect for a breakfast treat or an afternoon snack.
Ingredients
- 1 egg
- 100g Kerrygold Natural Cream Cheese
- 1 tsp vanilla extract (not essence)
- 240g self-raising flour
- ½ tsp flaky sea salt
- 35g light brown sugar
- 110g Kerrygold Unsalted Butter (cold, cubed)
- 30g Kerrygold Unsalted Butter (for melting)
- 35g light brown sugar (for filling)
- 1 tbsp ground cinnamon
- 100g cranberries
- 100g pecans
- 100g oats
Method
- In a small bowl, whisk together the egg, cream cheese and vanilla extract until well combined. In a medium-sized mixing bowl, combine the self-raising flour, salt and sugar. Add the cubed, cold butter to the dry ingredients and use a fork to chop the butter into the flour mixture until the pieces are small and evenly distributed.
- Make a well in the centre of the dry ingredients and pour in the wet mixture. Lightly mix until a soft dough forms. Gently knead the dough into a cohesive ball. Turn the dough out on to a lightly floured surface and roll it into a 10in x 14in (25 x 35cm) rectangle.
- In a small microwave-safe bowl, melt the additional 30g of butter. Mix in the brown sugar and cinnamon until smooth. Spread this mixture evenly over the rolled-out dough. From the longer side, roll the dough tightly (like a Swiss roll). Wrap in plastic wrap and freeze for at least one hour.
- Preheat the oven to 220 degrees and line a baking tray with parchment paper. Slice the dough log into six equal pieces and arrange them on the prepared tray, leaving space between each scone.
- In the same bowl you used to mix the dough, combine the oats, cranberries and pecans. Stir until the mixture is coated in the residual dough. Press a tablespoon of this mixture on to the top of each scone. Bake for 12-15 minutes, or until the scones are golden brown on top and bottom. Don’t worry if some scones flatten while others rise straight – it all adds to the charm.
Herb omelette with Kerrygold butter
This simple yet elegant herb omelette with fresh tarragon, chives, and sage makes for a perfect breakfast or light meal. For a luxurious touch, add a dollop of Kerrygold Garlic & Herb Cream Cheese .
Ingredients
- 3 fresh eggs, preferably organic and free-range, at room temperature
- 2 knobs Kerrygold Salted Butter
- 2-3 chopped tarragon leaves
- 1 tbsp each of snipped chives and chopped sage or parsley
- (Optional) 2 tbsp Kerrygold Garlic & Herb Cream Cheese
Method
- Heat a medium non-stick frying pan over medium heat. Crack the eggs into a bowl and beat them gently with a fork – just enough to break them up, but not as thoroughly as you would for scrambled eggs. Add one knob of Kerrygold butter to the hot pan. The butter should sizzle, but not brown.
- Season the eggs with a pinch of salt and pepper, then pour them into the pan. Let the eggs bubble for a couple of seconds, then use a wooden fork or spatula to gently pull the mixture from the sides of the pan toward the centre, creating soft folds. Let the eggs cook for a few more seconds, then stir lightly to mix the uncooked egg with the cooked portions. Repeat the process but stop while some of the egg is still slightly runny.
- If using, add dollops of Kerrygold Garlic & Herb Cream Cheese to the centre of the omelette. Tilt the pan away from you, letting the omelette slide toward the edge. Use a fork to fold the side closest to you over by a third, then carefully roll the omelette over on to a plate. For a neat finish, cover the omelette with a piece of kitchen paper and gently plump it with your fingers. Rub the remaining knob of butter over the top for a glossy finish. If you would want to serve for supper then crush some good quality Irish crisps on top for a fully ‘The Bear’ experience.