Pineapple Sparkle
The zing of pineapple juice combined with bubbly Champagne makes a bright, beautiful cocktail—perfect for brunch!
Servings: 1
3 ounces pineapple juice, chilled
3 ounces Champagne, chilled
fresh strawberries
Add pineapple juice to Champagne in a Champagne glass. Garnish glass with a
whole strawberry.
Clamato Cocktail
Adding Clamato juice gives this brunch standard even more tang. Make it a virgin-style cocktail by omitting the vodka.
Servings: 1
3 ounces tomato juice
3 ounces Clamato juice
1½ ounces vodka
dash of Worcestershire sauce
dash of Tabasco sauce
lemon, cut into wedges
Shake all ingredients with ice and strain into a highball glass over ice cubes.
Garnish with a lemon wedge.
Chef’s Tip: If you do not have Clamato, use 4 ounces of tomato juice and 2 ounces of clam juice instead.
Pain Perdu
This is French toast taken to the next level, with baked brioche, fresh berries,
and maple syrup. If you cannot locate the brioche, substitute egg bread, Hawaiian bread, or French bread. It can be tough to find
fresh berries in early spring, but strawberries will usually be available. If not, just use the frozen variety.
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 8
5 eggs
1 egg white
1¼ cups buttermilk
1½ tablespoons vanilla extract
2 teaspoons sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
1 loaf brioche, cut into 16 slices
10 ounces fresh berries
(strawberries, raspberries,
and/or blueberries)
(strawberries, raspberries,
and/or blueberries)
½ cup maple syrup
powdered sugar
mint sprigs
Preheat oven to 450 degrees. In a
shallow bowl, whisk together the eggs, egg white, buttermilk, vanilla, sugar,
cinnamon, nutmeg, and salt.
Grease two rimmed baking pans.
Briefly soak both sides of the bread in the egg mixture, then place in a single layer on pans. Bake 10 minutes or until bread is golden on bottom. With a wide spatula, flip bread and rotate pans between upper and lower oven racks. Bake 5 minutes longer or until bottoms are browned.
Briefly soak both sides of the bread in the egg mixture, then place in a single layer on pans. Bake 10 minutes or until bread is golden on bottom. With a wide spatula, flip bread and rotate pans between upper and lower oven racks. Bake 5 minutes longer or until bottoms are browned.
Transfer two slices of baked bread
per person to individual serving plates and top with berries. Drizzle with maple syrup. Garnish with a sprinkle of powdered sugar and mint sprigs.
per person to individual serving plates and top with berries. Drizzle with maple syrup. Garnish with a sprinkle of powdered sugar and mint sprigs.
Piña Colada Twist: Top with
pineapple and banana slices instead
of berries.
pineapple and banana slices instead
of berries.
Norwegian Eggs
A twist on Eggs Benedict that has
been growing in popularity, the recipe for Norwegian Eggs essentially substitutes smoked salmon and spinach for the Canadian bacon. This recipe will make 4 large or 8 small servings.
been growing in popularity, the recipe for Norwegian Eggs essentially substitutes smoked salmon and spinach for the Canadian bacon. This recipe will make 4 large or 8 small servings.
Cook Time: 45 minutes
Servings: 4 large or 8 small servings
4 English muffins
8 cups baby spinach leaves
2 tablespoons white vinegar
8 eggs
8 ounces smoked salmon
Hollandaise Sauce:
3 egg yolks
1 tablespoon plus 1 teaspoon
fresh lemon juice
fresh lemon juice
⅛ teaspoon salt
pinch of cayenne pepper
2 tablespoons water
½ cup unsalted butter
Hollandaise Sauce: Whisk together all ingredients except butter in a small
saucepan. Cut butter into small chunks and add to pan. Heat pan on medium and
whisk constantly until butter is completely incorporated and sauce is slightly
thickened. Keep sauce warm on low and stir occasionally.
Add 3 inches of water to a large pot and bring to a boil. While water is
heating, prepare muffins for toasting and place spinach in a bowl with a little
water and prepare to microwave.
Once water is boiling, reduce heat
to medium for a simmer. Add white vinegar to water (this will keep eggs together).
to medium for a simmer. Add white vinegar to water (this will keep eggs together).
Crack one egg at a time into a small bowl or ramekin and carefully pour it into
the water as close to the surface
as possible. Cook eggs two at a time for about 3 minutes each. Remove with a slotted spoon and place on a large
plate. Cover. Repeat with remaining eggs, two at a time.
While eggs are cooking, toast muffins and place halves face-up on each plate.
Cook spinach in microwave for 30 seconds or until wilted. Drain spinach. Place a thin layer of smoked salmon on
each muffin, followed by a layer of spinach. Top each with a poached egg, then
drizzle with hollandaise sauce and serve immediately.
Crispy Garlic and Parmesan Potatoes
These crispy crunchy diced potatoes are a favorite in my family. Serve them with
brunch or any meal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 large or 8 small servings
3 pounds medium russet
potatoes, diced
potatoes, diced
¾ cup grated Parmesan cheese
4 cloves garlic, minced
¾ cup breadcrumbs
4 tablespoons olive oil
sea salt
freshly ground black pepper
ketchup (optional)
Preheat oven to 400 degrees. Peel potatoes if you wish. Place diced
potatoes in a large bowl. Add Parmesan, garlic, breadcrumbs, and olive oil and mix thoroughly to coat potatoes. Pour potatoes onto a greased or lined baking sheet. Sprinkle with salt and pepper. Bake for 30 minutes, turning once halfway through, until brown and crispy. Serve with ketchup if you like.
potatoes in a large bowl. Add Parmesan, garlic, breadcrumbs, and olive oil and mix thoroughly to coat potatoes. Pour potatoes onto a greased or lined baking sheet. Sprinkle with salt and pepper. Bake for 30 minutes, turning once halfway through, until brown and crispy. Serve with ketchup if you like.
