Brunch charcuterie protein pan-tinis are a fun twist on your typical brunch! Imagine crispy bread filled with tasty meats, cheeses, and colorful veggies, all grilled to perfection.
They’re perfect for sharing, or just for you if you prefer not to share! I love making these for lazy Sunday mornings. They are easy to whip up, and who doesn’t love a crunchy, cheesy bite with their coffee?
Key Ingredients & Substitutions
Protein Pan-tinis: These mini pancakes are made with oats, eggs, and spinach, providing a savory base. If you need a gluten-free option, use almond flour or a gluten-free oat blend. Add spices like smoked paprika for extra flavor.
Eggs: Poached eggs add richness and creaminess. If you’re not a fan of poached eggs, scrambled eggs or even a fried egg can work well here. For a vegan option, try tofu scramble!
Cheese: Goat cheese adds tanginess to the dish. If you’re not a fan, feta works nicely, or you could skip cheese entirely for a lighter option.
Cured Meats: Prosciutto and pancetta pair perfectly with the pan-tinis. If you want a vegetarian version, try marinated artichokes or roasted peppers instead. Deli turkey or chicken can also substitute well.
Balsamic Glaze: This adds a sweet, tangy finish. You could use a simple balsamic vinegar instead, but keep in mind it’s less concentrated. If you prefer something milder, try honey or agave syrup.
How Do I Make Perfectly Poached Eggs?
Poaching eggs can feel tricky, but it’s pretty straightforward with practice! Here’s how to get them just right:
- Fill a pot with water and add a splash of vinegar to help the egg whites stay together.
- Bring the water to a gentle simmer, not a rolling boil.
- Crack an egg into a small dish first, then gently slide it into the water.
- Cook for about 3-4 minutes until the whites are set but the yolk is runny.
- Use a slotted spoon to remove the egg, and let it drain on paper towels.
Tip: If you’re concerned about the shape, swirling the water gently before adding the egg can help keep it in a nice round shape!
Brunch Charcuterie Protein Pan-tinis
Ingredients:
- For Protein Pan-tinis:
- 4 protein pan-tinis (savory mini pancakes made with oats, egg, spinach, and spices)
- Olive oil for cooking
- For The Toppings:
- 2 poached eggs
- 1/4 cup crumbled goat cheese or feta cheese
- 2 tbsp balsamic glaze
- For The Cured Meats:
- 4 slices of prosciutto or crispy cured ham
- 4 slices of deli ham or smoked ham
- 2 oz speck or pancetta, crisped
- For The Fruits:
- 1/2 cup mixed berries (strawberries, raspberries, blueberries)
- 1/4 cup red grapes
- For Garnish:
- Fresh mint leaves for garnish
- 1 tbsp walnut pieces
How Much Time Will You Need?
This enticing brunch recipe takes about 30 minutes total. You’ll spend around 15 minutes preparing the pan-tinis and poaching the eggs, and another 15 minutes assembling everything beautifully on a platter. Perfect for a leisurely brunch gathering!
Step-by-Step Instructions:
1. Prepare the Protein Pan-tinis:
In a bowl, mix together oats (you can blend them into a flour for a smoother texture), chopped spinach, eggs, a pinch of salt and pepper, and any other spices you like (such as garlic powder or chili flakes). Heat a non-stick skillet with a little olive oil. Pour small amounts of batter into the skillet to form pancakes and cook until they are golden brown on both sides. Once done, keep them warm on a plate.
2. Poach the Eggs:
Fill a pot with water and add a splash of vinegar to help the egg whites stay together while cooking. Bring the water to a gentle simmer. Crack an egg into a small bowl and carefully slide it into the simmering water. Poach the egg for about 3-4 minutes, until the whites are set and the yolk is still runny. Use a slotted spoon to remove the poached eggs and let them drain on a paper towel.
3. Prepare the Cured Meats:
In a hot skillet, crisp up the speck or pancetta until it’s nice and crunchy. Next, arrange the prosciutto and deli ham slices on your serving board.
4. Assemble the Board:
Take your large wooden platter or board and start placing the warm protein pan-tinis on it. Each pan-tini should be topped with a poached egg and a sprinkle of crumbled goat cheese or feta. Drizzle balsamic glaze over each one, and around the perimeter of the board for flair.
5. Add Fruits and Nuts:
Artfully arrange clusters of mixed berries and grapes between the pan-tinis and meats. For an extra crunch, sprinkle some walnut pieces across the pan-tinis.
6. Garnish & Serve:
Finally, finish the dish with fresh mint leaves scattered on top for color and a refreshing touch. Serve immediately, and enjoy this vibrant and satisfying brunch platter that combines tasty proteins, creamy cheese, and sweet fruits in each delightful bite!
This dish is not only beautiful but also packed with nutrition, making it a perfect choice for a healthy and enjoyable brunch experience. Enjoy your delicious creation!
Can I Substitute Oats in the Protein Pan-tinis?
Yes, you can substitute oats with almond flour or a gluten-free flour blend if you’re looking for a gluten-free option. Just adjust the amount of liquid in your batter as needed, since different flours absorb moisture differently.
How Can I Keep My Poached Eggs Perfectly Round?
To keep poached eggs looking pretty and round, create a gentle whirlpool in the simmering water before adding the egg. This helps the whites wrap around the yolk, resulting in a neater shape.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the pan-tinis and the cured meats in advance. Just reheat the pan-tinis on a skillet and cook fresh poached eggs just before serving to maintain their texture and taste.
What’s the Best Way to Serve Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat the pan-tinis on a skillet to keep them crispy, and you can add a fresh poached egg or a quick scramble for a tasty next-day meal!
