Breakfast+lunch = brunch. With this English word we combine a late breakfast with an early lunch. Originally, such a brunch was only organized on Sunday morning, but nowadays it can also be organized on a Saturday. What else should you keep in mind if you want to organize a real brunch? That you serve both cold and hot dishes, what about real Eggs Benedict, for example? The brunch dishes come out even better on a beautifully set table. Or on a beautiful picnic blanket if you go for an outdoor brunch.

Eggs Benedict = applesauce

Whoever says brunch, says Eggs Benedict. A classy brunch dish that dates back to old New York. What you need? Toasted bread or English muffins if you follow the authentic recipe plus some eggs, some ham, bacon or salmon and a packet of Hollandaise sauce (you can make your own, of course). All quantities according to the number of guests.

1 | We start by toasting the bread. Are you using English muffins? Then slice these open so you can then top them.

2 | Next, lay out your chosen toppings and, if necessary, prepare them in advance: you can grill or bake the ham or bacon and prepare the salmon in thin slices.

3 | Gently heat the Hollandaise sauce in a saucepan over low heat.

4 | Can I have your attention please? Because it's time to poach the eggs; an essential part of Eggs Benedict. But first: make sure you have the required number of plates with one or two slices of bread (or English muffins) and ham/bacon/salmon ready. In a saucepan, bring a layer of water to a boil. Add to this a generous splash of white wine vinegar; this will ensure that the egg whites solidify better on the outside later. Then use a spoon to make a whirlpool in the water by making a twisting motion in the center of the pan. Break open an egg and pour it directly, but carefully, into the whirlpool. After three or five minutes, carefully remove the egg from the pan with a slotted spoon: three minutes for a soft poached egg, five minutes to get it cooked a little harder. Let it drain slightly over the pan and then on kitchen paper. Then place this poached egg on top of the ham/bacon/salmon and finish by pouring some Hollandaise sauce over it.

Table cover

Besides Eggs Benedict on your plate, brunch invites you to complement the table with dishes on nice big serving platters. Consider a bowl of small pieces of wraps with cream cheese and salmon, and cream cheese and cucumber for veggie guests. For extra color and choice, go wild by varying tortilla, beet and carrot wraps. In terms of toppings, you can also make it as elaborate as you like: think smoked chicken breast, avocado or a colorful beet spread. Imagine fresh fruit adorning a brightly colored serving bowl. And an all-time personal favorite are English scones with clotted cream and jam. Of course, all this looks best on a cheerful tablecloth. Tip: decorate your table with small vases containing freshly picked wildflowers. Choose matching tableware and finish it off with colorful napkins and your Sunday brunch (okay, Saturday is fine too) can begin!

Brunch to go

Feel like going on a culinary adventure? Brunch can also be done very well in a park, along the water or in the forest. The menu remains unchanged; the dishes are easy to pack and take with you in your panniers. (One exception, of course, are the poached eggs; they don't lend themselves well to a bike ride on bumpy dirt roads.) However, we do have a few tips for you to turn your brunch into a real picnic.

• First of all, bring a thick and sturdy picnic blanket; comfortable to sit on and large enough for your entire party.
• In addition, choose sturdy glasses, but light enough to carry with you.
• Choose from light plates or just a napkin to eat your dishes from.
• Three-piece cutlery is a bit awkward to carry, but you can easily replace it with cocktail sticks at your picnic.
• Space left in your panniers? Then you can opt for one or more cushions to make the long summer ride just a little more comfortable.

Panniers full? It's brunch o'clock!