Classic scrambled eggs or omelette
We’ve already shared our tips and ideas for cooking soft-boiled, medium, hard-boiled eggs, or even smoking them on your Kokko. But when it’s brunch time, we also love to enjoy them scrambled or as an omelette. For these, choose indirect heat and cook them in a cast iron skillet. Prefer your eggs fried? No problem—just use the half-moon cooking plate on one side of your Kokko, while on the direct heat side, you can brown sausages or bacon.
Bacon and smoked sausages
Let’s talk about that bacon and those sausages! Don’t just grill them on the barbecue—bring out their full flavour by smoking them. Discover all our tips to master the art of smoking on the Kokko. Of course, if you want to enjoy homemade smoked bacon or sausages for brunch, prepare them the day before or even several days ahead! Stored in the fridge or in a cool, dry place, they’ll keep for several months. For step-by-step guidance, try our recipe for smoked bacon on the Kokko.
Smoked salmon
Another brunch essential: smoked salmon. This delicacy isn’t always top quality when bought in stores, especially supermarkets. So instead of reading every label, why not smoke it yourself? Not only is it more economical, but you can adjust the level of smokiness to your taste. Stored in an airtight container or vacuum-sealed, it will keep for several days after smoking.
Treat yourself to our original recipe for drunk trout smoked with apple wood. More affordable than salmon, its flesh is tender and delicate. When buying from your fishmonger, look for French trout, preferably Label Rouge or organic.
Toasts, muffins, and bagels on the Kokko
Nothing beats a slice of toasted bread spread with butter, honey, jam, or even savoury toppings. For a 100% homemade touch, you can bake your own bread on the Kokko using the ceramic baking stone. With homemade or bakery bread, after cutting thick slices, toast them on the grill over hot—but not blazing—coals. The goal isn’t to burn the bread, but to toast it to perfection. The flavour is nothing like a regular toaster! Country bread, wholemeal, seeded, rye, baguette, bagel, or muffin: grill them all to create delicious recipes like these homemade smoked bacon bagels!
Crêpes and pancakes
Easy to make in a skillet, crêpes on the barbecue take on a delicate smoky flavour that’s sure to surprise you. Prefer pancakes? In that case, use the lava stone! The thicker, denser pancake batter won’t run off the stone, which, when very hot, cooks them in just a few minutes. Don’t forget the maple syrup!
Fruit on the Kokko
Of course, you can roast and grill fruit, but you can also smoke them! At brunch, fresh fruit is a must—so why not smoke them for a unique and unexpected flavour, like in this recipe for smoked fruit salad. For compote, let the fruit cook and smoke longer, then mash roughly with a fork. We also love brunch fruit as juice: after smoking, simply juice them or use a blender for a smoothie.
Seeds to sprinkle
If you swear by your bowl of yogurt or fromage blanc topped with honey, agave syrup, homemade smoked compote, or seeds, you’re in luck—you can give those seeds a delicate, original flavour. In a skillet or on the cast iron plancha plate, spread out your pumpkin, sunflower, flax, sesame, or chia seeds to toast them. Stir them regularly, and as soon as they start to brown, take them off the Kokko!
All that’s left is tea and coffee, and your brunch is ready! If your eyes were bigger than your appetite, don’t throw away the leftovers—why not give them a second life? Our tips for reducing food waste.
