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Breakfast hors d'ouvres for 40-50 ppl, looking for some cool ideas

post #1 of 10
Thread Starter 

So got thrown a surprise,  I'm on my way down to Antigua now for the boat show and just got informed that I am doing a breakfast hors d' oeuvres party for the super high end yacht brokers a day after I get there.  It can't  be buffet because people are coming at random between 8-12.  I didn't get much info so its a possibility they all show up at once.  Been getting some ideas.  The thing is it all has to be miniature.  That's what they requested.  Ex. mini eggs benedict using a quail egg or some variation.  I need at least 5 hot items and 3 cold.  I think I have the cold (small tropical fruit skewers/ parfait w/ yogurt, berries, and granola/  and smoked salmon cones w/ crème fraiche and fried capers.   On the hot side full English breakfast on a skewer (fried bread, beans, sausage, and a quail egg,  mini eggs benedict, French toast kabobs w. strawberries (maybe banana bread French toast??)  and that's all I have decided for sure now.  Maybe mini quiches but I don't have time to make the dough and make 120 mini quiches!  Any fast easy to execute good looking fine dining breakfast h.d. ideas are really appreciated.  It's just me cooking so speed is important, Cheers

post #2 of 10
Have you thought to post this in the food and cooking forum?
There are many talented home cooks posting great food over there smile.gif
A great number of the chefs go there when stuck for an idea.

mimi

How are you going to get a bean (English breakfast sort) to stay on a skewer lol?

m.
post #3 of 10
Thread Starter 
Thanks, I'll give it a shot. Puree smeared on top of toasted bread round, with a sausage slice on top of that with a whole boiled quail egg on top of that on a vertical skewer
post #4 of 10
I love smoked salmon deviled eggs, whip a little cream cheese, chives and dill into your egg/mayo mixture. Can chop smoked salmon and put in mixture as well or garnish the top with a curl
post #5 of 10
Part 2, honestly I would avoid the skewers.. Worked with a catering company that often did them for weddings and they're awkward to eat plus the food often ends up dropping anyway.
post #6 of 10

Here's a few ideas that I have done in the past.

 

*Toasted mini bread boxes filled with breakfast sausage and cheese

*Bacon and ham wrapped deviled eggs (kind of like Scotch eggs)

*Puff Pastry Bouchees filled with diced ham and scrambled eggs

*Phyllo triangles with spinach and cheese (Spanikopita)

*Fried Spring rolls filled with sausage, onions, bell peppers, and, of course, cheese

**Small tortillas smeared with cream cheese, and filled with smoked salmon, capers, and red onion. Roll them up jelly roll style, chill, then slice into small circle bites. 

post #7 of 10

Mango Mini French Toast, a sweet French baguette stuffed with mango, dipped in in a mango nectar, pan sautéed and topped with fresh star fruit and drizzled with a guava sauce

 

Tokoyo Benedict, definitely a non-traditional benedict of a daikon medallion topped with scrambled eggs, togarishi grilled prawn, drizzled with a wasabi black pepper sauce and topped with a chiffonade of crispy yam and pickled ginger

 

Spanakopita Roulade Coins, a rolled souffle filled with the traditional Greek dish of sautéed spinach, fennel, and feta cheese, sliced and served on a cucumber medallion with a fresh red bell pepper sauce

 

Not Your New York Cheesecake Bites, a bite size savoury cheesecake of cambozola cheese, roasted garlic, and crispy bacon with a toasted walnut crust

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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 10

Any sort of savory cheesecakes seem to fly off of the platters!

As do upscale deviled eggs.

 

Darn I had granola and almond milk for brekkie.

Now I am hungry again lol.

 

mimi

post #9 of 10

Do a crustless lobster quiche in mini muffin tins.

Bacon, jalapeno, and chevre corn muffins, again using mini tins.

Mini "pigs in a blanket" lemon ricotta pancakes wrapped around a specialty sausage (venison, wild boar, seafood, etc.)

post #10 of 10

I sometimes serve an Italian Easter type bread. Your choice on the filling. I chill it sometimes with a weighted sheet pan on top, and 1" tart rings in the corners so it doesn't flatten to much. Once it flattens out, I then cut it into 1" squares.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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