Royal Wedding Breakfast / Afternoon Tea ideas

Royal Wedding Breakfast

Eggs en cocotte with boiled asparagus soldiers for dipping

Royal Wedding Afternoon Tea

Smoked salmon on cucumber rounds

Lemon scones with cream

Cups of Tea  / Champagne

Eggs en cocotte (per person)

• 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 – 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 it’s crunchy but cooked.
• Serve the eggs with the asparagus for dipping

Coronation Chicken sandwiches (makes 8 – 12 full slice sandwiches or finger rolls)

• 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