Classic scrambled eggs or omelette
We've already given you our tips and ideas for cooking boiled, soft-boiled or hard-boiled eggs, or for smoking them in Kokko. But when it's time for brunch, we're also used to eating them scrambled or in an omelette. In this case, they are cooked indirectly in a cast-iron pan. Prefer fried eggs? No problem, you can opt for the half baking tray on one side of the Kokko, while direct cooking browns sausages or bacon.
Bacon and smoked sausages
And let's talk about bacon and sausages! More than just cooking and grilling them on the barbecue, give them some taste by smoking them. Find out all our tips for learning the art of the art of smoking at Kokko. Of course, if you want to enjoy your home-made bacon or smoked sausages at brunch time, prepare them the day before or several days in advance! Stored in the fridge or in a cool, dry place, they'll keep for several months. To help you prepare them, have a look at our recipe for Kokko smoked bacon.
Smoked salmon
Another brunch classic: smoked salmon. This noble product is not always of the highest quality when bought commercially, especially in supermarkets. So, rather than peeling all the labels off the packets, why not smoke it yourself? As well as being economical, it allows you toadjust the degree of smoking to suit your tastes. Stored in an airtight container or vacuum-packed, it can be eaten several days after smoking.
Enjoy our original recipe for applewood-smoked trout. Less expensive than salmon, its flesh is tender and delicate. At your fishmonger's, be sure to choose French trout, label rouge or organic.
Kokko toasts, muffins and bagels
There's nothing quite like a slice of toast spread with butter, honey, jam or even savoury bread. For 100% homemade bread, you can bake your bread in the Kokko, thanks to the ceramic stone. With your home-made bread or bread from the baker's, after cutting fairly thick slices, you put it to brown on the grill over hot but not burning coals . The aim is not to burn the bread, but to toast it. The taste has nothing to do with the toaster! Country, wholemeal, seeded, rye, baguette, bagel or muffin: toast them all for delicious recipes like these bagels with smoked bacon!
Pancakes and crepes
Easy to make in the pan, barbecued pancakes have a delicate, smoky flavour that may well surprise you. Are you more of a pancake person? Then use a lava stone instead! The thicker, denser batter of pancakes will not sink on the hot stone, which will cook them in just a few minutes. Do not forget the maple syrup!
Fruit at Kokko
You can of course roast and grill them, but you can also smoke them! At brunch time, fresh fruit is a must, so smoke it to give it an original and unexpected flavour , as in this recipe for smoked fruit salad. To make a compote, let them cook and smoke longer, then crush them coarsely with a fork. We also like brunch fruit in juice form, so after smoking it, we put it through the juice extractor or centrifuge to make a smoothie.
Seeds for sprinkling
Do you swear by your bowl of yoghurt or fromage blanc topped with honey, agave syrup, compote (homemade and smoked) or seeds? Well, now you can give these a delicate and original taste. Place your pumpkin, sunflower, linseed, sesame or chia seeds in the pan or on the cast-iron plancha griddle to roast. Be sure to stir them regularly, and when they start to brown, remove them from the Kokko!
All that's missing is the tea and coffee, and brunch is ready! If you've bitten off more than you can chew, why not reuse the leftovers instead of throwing them away? Here are our tips for reducing food waste.
