It's time to think about the weekend!Do you have any plans ? Why not treat yourself and your loved ones with a brunch.Add a little je ne sais quoi to your Sunday brunch with these French inspired recipes!Start with the right cocktail : Mimosa.It really doesn't get any easier than this, since the basic mimosa recipe calls for a bottle of your favourite sparkling and juices. Once you combine the three ingredients, you are all set to celebrate. Ingredients30 ml orange juice30 ml pineapple juiceMonmousseau BrutDirectionsFill a champagne flute 1/3 full of the juice mixture and top with champagne!TipAdd a twist to the classic recipe with a touch of colour for more happiness in your flute Top up with 2 tbs of Grenadine!Now ready for some yummy food ?This Cheesy Oeufs Cocotte recipe is the quick-but-fancy breakfast recipe you’ve been waiting for – baked eggs with cream, melted cheese, ham, and toast.WHAT IS A COCOTTE?A cocotte is a round baking dish that typically has little handles on its sides; very similar to a Dutch oven. The word itself can be translated from French to mean “pot” or “casserole dish”. It can also refer to hens or chicks, or even a term of endearment.Ingredients1 tablespoon olive oil, or to taste1/2 cup finely chopped ham2 tablespoons grated Gruyere cheese or Comté1/2 cup heavy whipping creamsalt and ground black pepper to taste2 eggs (per person)1/4 teaspoon chopped fresh chives Directions - Preheat the oven to 180 C- Brush butter or oil inside of the ramekins; set aside.- In a bowl, grate the Gruyere or Comté cheese and chopped ham.- Then add in heavy cream, salt, freshly ground pepper. and chopped chives Whisk until mixed.- Crack one egg in each ramekin. Then divide the filling equally among two ramekins.- Arrange the ramekins in a baking tray and pour boiling water in the tray.Bake for 15 minutes, or until your preference.Serve with toasted bread or baguette when hot.A brunch wouldn't be complete without sweets!For all the sweet tooth based in Auckland, collect pain au chocolat or croissant from L’Atelier du Fromage.