Second Day of April is for the letter B as per Blogging from A to Z April Challenge. But Naturally, B is for Brunch – My favorite meal of the week.
Brunch has always been my favorite meal of the week. The hustle and bustle of the week, work demands, and school work are few reasons why I feel the need to indulge and enjoy a luxurious meal, leisurely surrounded with my loved ones (family and friends).
Fridays, I typically bake a treat just in time for my kids return from school. Also, since I fast every Friday, I have another incentive to create a lavish brunch where our family and friend’s can relax, mingle, and catch up over comfort food, espresso, and cocktails. Did I mention I love lazy Sunday brunch, brioche, eggs, lazily sipping bloody Marys and of course good company.
An ideal brunch in our home comprises of: Fresh Fruits, Bacon, Eggs, Freshly Baked Bread, and something sweet.
Here are a few recipes from my family’s favorite brunch dishes.
If I had to choose one brunch dish which pleased all my senses, it would be the Eggs Benedict. It was Love at first bite!! In case you are wondering what is unique about these Eggs Benedict? It’s a medley of all the flavors/textures I relish the most literally in one bite. Luscious sauce, super crunchy hash patty, light biscuit, and last but not least, my obsession – a perfectly poached egg running through the patty. Sublime!!
3 Fresh Sausage Links (I used Chorizo. You can substitute with beef, lamb, turkey, pork)
1 Onion, diced
1 Red or Yellow Pepper, diced
1 Cup Panko + more to coat
Salt and Pepper to taste
1 tsp Smoked Paprika
Cilantro or Parsley, chopped
- Dice potatoes and boil till tender.
- Saute onions and peppers till softened.
- Remove the sausages from skin and saute till brown.
- Gently mix beans, onions/pepper mixture, sausages, eggs, parsley, s & p, paprika, and 1 cup of panko. Ensure the beans are dry otherwise they will break while frying.
- Make small-sized patties and coat with additional panko for crunch.
- Shallow fry in olive oil till brown on both sides.
- Make the poached eggs.
- Slice the biscuit or English muffin. Top with bean patty, poached egg, and drizzle with sauce.
Hollandaise is one of the five sauces in the French Haute Cuisine (mother sauce) repertoire. It is considered notoriously difficult to make since yolks tend to scramble if the sauce isn’t made at the right temperature. This recipe however is fool-proof. Yielding creamy and butter results. Personally, it is few indulgences which I allow myself rarely.
- 4 oz butter, melted
- 2 tsp fresh lemon juice
- 2 tsp white wine vinegar
- 2 egg yolks
- salt and pepper to taste
- 2 tbs chives
- Place the butter in a saucepan and bring to a very gentle simmer.
- Place the lemon juice and vinegar into a separate bowl.
- Blend the yolks and pinch of salt for a few seconds in a food processor or mixer.
- With the motor running add the lemon and vinegar. Very slowly add the melted butter until the sauce comes together.
- Transfer the sauce to a bowl, season it with salt/black pepper. (keep warm)
A staple MUST at my brunch table. I personally am not a huge fan of bacon, that said candied bacon cuts the salt down making it more appealing to my palate. The other reason I enjoy this dish is baking removes the excessive fat of bacon. Leaving it crispy and less greasy.
Be Warned – highly addictive – one stack is never enough.
- 12 slices bacon, thick cut only. 1/4 inch or more
- Finely ground black pepper
- 1/3 cup light brown sugar
- 2 Tbs red chili powder (spicy)
- Preheat the oven to 350 degrees F.
- Put bacon slices in a bowl, season them with pepper and toss with the combined red chili powder & brown sugar.
- Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.
- Place the tray in the center of the oven and bake for 20 minutes.
- Remove the top foil, turn the bacon and cook for 10 minutes.Check it again. If cooked, remove from oven.
- Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will “crisp” up a little more
Here is me sharing my family brunch table with yours. Hopefully you will relish them as much as mine does. Have a blessed day!!Note: The Original Post & Recipe is available here.