Delectable Dutch-Inspired Vegetarian Brunch Platter

Allergens

Dairy (Edam and Gouda cheeses)

Ingredients

• 4 large free
• range eggs
• 1 cup baby spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup button mushrooms, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup Dutch Edam cheese, grated
• 1/4 cup Gouda cheese, grated
• 1/2 avocado, sliced
• 1/2 cucumber, sliced into ribbons
• 2 slices of whole grain bread, toasted
• 1 tbsp unsalted butter
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Step 1: Heat a non stick pan over medium heat. Add the sliced red onion and sauté until softened and slightly caramelized, about 5 minutes. Add the button mushrooms to the pan and continue cooking until the mushrooms are tender and have released their liquid, another 4 minutes. Season with salt and pepper to taste, then remove from heat and set aside. Step 2: In a separate non stick pan, melt the butter over medium heat. Crack the eggs into the pan and fry them to your desired preference. Season with salt and pepper, then transfer the cooked eggs to a plate and cover to keep warm. Step 3: Assemble the Dutch Brunch Platter by arranging the spinach, cherry tomatoes, cucumber ribbons, avocado slices, Edam and Gouda cheeses, toasted bread, and fried eggs on a large serving plate. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The combination of flavors and textures in this Dutch Brunch Platter creates an unforgettable sensory experience.

Notes

For an extra touch, serve with a side of fresh fruit salad or yogurt.