Royal Wedding BreakfastEggs en cocotte with boiled asparagus soldiers for dipping Lemon scones / Blueberry lemon scones Fresh berries Cups of tea / Glasses of freshly squeezed orange mimosas
Royal Wedding Afternoon TeaSmoked salmon on cucumber rounds Coronation chicken sandwiches Lemon scones with cream Victoria Sponge Cake with fresh raspberries Cups of Tea Â / Champagne
Eggs en cocotte (per person)1 egg 1 tbsp cream Â½ tsp butter 1 tsp grated parmesan cheese (real cheese, not ersatz powder) Salt and pepper 3 – 5 stems of asparagus
- Pre heat the oven to 350 (180) and boil a kettle
- Grease the bottom of a ramekin with butter then crack in the egg and season with salt and pepper
- Gently pour the cream over the egg â€“ I usually pour it over the back of a tablespoon. The aim here is to cover the egg yolk, so if your ramekins are especially big or wide, you may need more cream
- Sprinkle the parmesan over the top
- Put the ramekin into a baking tray and fill with boiling water to half way up the side of the ramekin
- Bake for 15 mins for a runny yolk, 18 for a firm one
- Meanwhile, bring a pan of salted water to the boil, and trim the asparagus by snapping off the woody ends.
- Boil the asparagus for about 3 minutes until itâ€™s crunchy but cooked.
- Serve the eggs with the asparagus for dipping
Coronation Chicken sandwiches (makes 8 â€“ 12 full slice sandwiches or finger rolls)1 cup of chopped cooked chicken breast (I like to roast it on the bone, skin on, seasoned with salt and pepper, then take off the skin and bone and cube) 1 small bunch of parsley chopped (about 1 tbsp) Â½ a fresh mango (about Â¼ cup cubes) 1/4 cup mayonnaise 1 lime 1 tsp curry powder Â¼ cup dried cranberries Good white bread â€“ or finger rolls for open sandwiches
- Mix the chicken with the mayonnaise, the curry powder, the cranberries, the parsley and the zest and juice of half of the lime. Season well with salt and pepper
- Peel and cube the mango and stir in gently
- Make sandwiches out of the chicken mixture, cut off the crusts and cut into threes lengthwise, or into quarters in triangles, or make open sandwiches out of finger rolls