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 this bacon and these sausages! Beyond simply cooking and grilling them on the barbecue, enhance their flavour by smoking them. Find all our tips for getting started with the art of smoking with Kokko. Of course, if you want to enjoy your homemade smoked bacon or sausages for brunch, prepare them the day before or several days in advance! Stored in the refrigerator or in a cool, dry place, they can be kept for several months. To guide you in the preparation, discover our recipe for smoked bacon with Kokko.
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.
Toasts, muffins and bagels at Kokko
There's nothing like a slice of toasted bread spread with butter, honey, jam or even as a savoury tartine. For 100% homemade, it is quite possible to bake your bread in the Kokko thanks to the ceramic stone. With your homemade bread or bread from the baker, after cutting fairly thick slices, put it to brown on the grill over hot but not burning embers. The goal is not to burn the bread but to toast it. In terms of flavour, it has nothing to do with that of a toaster! Country, wholemeal, seed, rye, baguette, bagel or muffin: grill them all to make delicious recipes like these homemade smoked bacon bagels!
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!
Fruits 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 tea and coffee, and brunch is ready! If you've bitten off more than you can chew, instead of throwing it away, why not reuse the leftovers? Our tips for reducing food waste.
