New Year’s Brunch
I wanted something simple yet elegant for a New Year’s brunch - a celebratory spread that felt special without being overly complicated. Knowing we’d wake up late after counting down to the New Year, I aimed for something easy to assemble but with a touch of festive flair.
The result was a brunch spread featuring smoked salmon, soft-boiled eggs, caviar, salmon roe, crème fraîche, and whipped butter, served alongside fresh bread and champagne.
To slightly elevate the presentation, I whipped crème fraîche with a bit of heavy cream and piped it into shell-shaped dishes, leaving spaces for the caviar and salmon roe so that the arrangement resembled delicate, bejeweled shells.
————— Tableware —————-
Egg Cup: Alessi, Roost double egg cup
Small glass plate: Ferm Living, Momento glass plate
Shell dish, smoked salmon plate: Unknown, sourced from antique shops
Champagne glass: Ferm living, Ripple champagne saucers
Footed stainless cups: Hay, Italian Ice cream cup