Donal Skehan's festive bites to feed a crowd - tomato breakfast eggs, gingerbread muffins and Irish cream and chocolate brioche French toast bake

"Let the tomatoes blister properly before you start mashing them down. That's what gives you the thick, rich sauce that carries the eggs. The prosciutto crisps are non-negotiable; they add salt and texture. Once the eggs go in, turn the heat right down and cover the pan loosely with a lid - it traps the steam and sets the whites perfectly without overcooking the yolks. Serve it with toasted sourdough and fresh basil leaves."

"If baking is more your jam, the gingerbread muffins are the kind of bake that make your house instantly smell like Christmas. The key is not to overmix the batter - gentle folding keeps them light. And with cream cheese frosting, it's worth beating it longer than you think; the air makes it fluffy and easy to spread. And for something sweet-salty, rich, and slightly over the top, the Irish cream and chocolate brioche French toast bake is a winner."

One-pan tomato breakfast eggs use blistered tomatoes mashed to form a thick sauce, crisped prosciutto for salt and texture, and low heat with a loose lid to set whites while keeping yolks soft. Serve the skillet with toasted sourdough and fresh basil. Gingerbread muffins fill the house with a Christmas aroma; gentle folding prevents overmixing and a well-beaten cream cheese frosting becomes airy and easy to spread. The Irish cream and chocolate brioche French toast bake is indulgent, excellent for feeding a crowd, can be assembled the night before, and benefits from demerara sugar for caramelized crunch.

Read at Irish Independent