BRUNCH NOTES
“Brunch: Alternative first meal of the day; a combination of breakfast and lunch traditionally served after mid-morning.” So, by definition, brunch doesn’t fit a normal schedule, and by implication, it’s for those who sleep late-translation, a free day following a late night. The most generally observed is New Year’s Day.
Brunch is also a welcome option for the meal provider, or host. It’s an efficient solution to what could be a messy, confused situation if dealt with on an individual basis.
However, what really makes brunch so popular is the food. Fun and festive, the dishes are less substantial than dinner, more so than breakfast, with wider variety than usually associated with lunch. Of course, brunch dishes do have specific requirements. People need nourishment to get going in the morning and to carry them through a full day.
Hence, brunch entrees must be nutritiously fortifying. If it can be prepared ahead or is so easy to make that it doesn’t require more precautions than covering clothes with an apron, all the better. Plus, brunch can be a casual pick-up, or a more formal seated meal, either way it makes guests, and family feel catered to in a special way.
April 1, 2015, I wrote a post giving 13 brunch recipes suitable for holidays or just a weekend, all simply made. On March 23, 2016 I wrote a post on brunch and supper recipes because they are often interchangeable. I also have a post on eggs Feb. 17, 2016 and two books with suitable recipes : Can I help? And No Stress Recipes for Mother’s Day. This year, I’m reprinting recipes from these four sources which are elegant but easy to prepare. Additionally, there are dishes below that can serve as a brunch or supper, and can be prepared ahead and table ready with minimal effort, time and mess.
I’ll start with the old standby eggs, and a reminder that, to complete these dishes, you should check the posts on Muffins and Biscuits, Feb. 14, 2019 and Using Frozen Bread Dough May 15,2016. All recipes serve 4, but large eaters may need double servings of the egg dishes.
RECIPES
Eggs Aurora: Serves 4
8oz. can tomato sauce
2 tsp. dried basil+ extra for garnish
4 large eggs
Pour sauce into a 10 inch skillet, stir in basil. Heat through over medium and break the eggs into the pan, keeping them separate. Cook over medium until set-2 min. Reduce heat to low, cover pan and cook until egg yolks are done to desired degree. Carefully plate each egg separately, add some sauce and serve at once.
Eggs Adeline: Serves 2
2 eggs
2 slices Canadian bacon- cooked
2 Deli slices Swiss or Cheddar cheese
2 thick center slices of beefsteak or other large tomato
1 English muffin
Worcestershire sauce
Split and toast the muffin. Layer equally on each half in order the bacon the tomato and then
cheese. Run under a hot broiler until the cheese just melts meanwhile, poach the eggs. Top each muffin half with an egg and sprinkle with Worcestershire sauce.
Note: I have substituted toasted slices of Italian bread for the muffin and also put the topped slices in the microwave for 30 sec. instead of heating the broiler.
.Eggs Parmesan: Serves 4—Custard cups are needed for this
4 slices Deli ham—optional
8 large eggs
8 Tbs. heavy cream, half-and-half, or evaporated milk
4 Tbs. Grated Parmesan cheese
Line each custard cup with a slice of ham. Break 2 eggs into each cup. Cover with 2 Tbs. milk or cream. Top each with 1 Tbs. cheese. Place cups on a cookie sheet and bake in a preheated 350 deg. oven until set about 12-15 min. Serve hot with rolls or toast.
Baked Eggs in a Cloud: Serves 4
4 large eggs separated
4 thin slices of ham or smoked turkey
2 drops of cider vinegar
Butter for the pan
Salt and pepper
Optional seasonings
Lightly butter a 7X7x1 ½ inch square ovenproof pan. Preheat oven to 350 deg. Lightly grease the bottom of the pan, and line the bottom and sides with a single layer of ham leaving a slight overhang all around. Whip the egg whites until they stand up in peaks, incorporating the vinegar half way through. Add seasonings. Spoon them over the ham. Using a spoon, make 4 dents in the whites, evenly spaced for portions. Put a yoke in each depression. Bake 12 to 15 minutes until whites are slightly brown and yokes are just set. Serve at once. I like a bit of curry powder or dry mustard in the whites. Alternately serve with Worcestershire sauce to top.
Spinach Squares, Poached Eggs and Pickled Salmon: Serves 4
12-14 oz. package of frozen chopped spinach
5 eggs
1 envelope chicken or beef bouillon granules
Ground nutmeg
4 salmon fillets 4-5oz.each – thawed if frozen
3 Tbs. white vinegar
2 tsp. pickling spice
Gently poach salmon in salted water to cover plus vinegar and spices, turning once, until no longer transparent, about 8 min. total. Remove from heat, bring to room temperature and chill in broth. Can be refrigerated up to 4 days.
Drain excess liquid from spinach; mix with 1 egg and bouillon. Place in a lightly greased 8X8 inch ovenproof dish and sprinkle with nutmeg. Can be chilled for several hours. Make 4 wells in the spinach and fill each with one egg, taking care not to break the yolks. Bake at 350 degrees for 20 min. until spinach and eggs are set. Cut into squares and serve with drained cold salmon.
*Salmon recipe adapted from Rozanne Gold’s Menu Cookbook
Frittata; Serves 4
Count on using about 1 cup vegetables, leftovers or canned are perfect. If using frozen or raw, they must be sautéed or blanched first. Frittatas are also forgiving. If one sticks and won’t slide onto a plate, slice it in wedges and serve it in the pan.
4 large eggs
1 cup vegetables*
2 Tbs. oil
Dash of baking powder
1/3 cup milk or water, or milk + water to equal this amount
Pinch salt
¼ tsp. curry powder
¼ tsp. paprika
Ground pepper to taste
Optional toppings- for example ¼ cup grated cheese or 1 cup tomato sauce.
Cut vegetables to ½ inch size or thin slice *
In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in an 8-9 inch skillet over medium. Turn on the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and the sauce as serving. Be sure the skillet handle is oven-proof. Slide the frittata onto a plate to serve.
* If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables lightly parboiled if necessary.
* ½ cup diced meat can replace ½ cup of the vegetables
Classic Quiche Lorraine: Serves 4
Quiche is a dish that allows a lot of room for variety, yet is quite simple to prepare. If one of these won’t be enough for your family, make two and use different ingredients. Think of it as if you were making pizzas with different toppings.-but here it’s bottoms!
(1) 9 inch deep dish pie shell-store bought is fine– baked
1Tbs. butter
4 oz. sliced mushrooms—(1/2) 8 oz. can will do –optional
1 small onion diced
4 eggs
1 cup light cream or whole milk
½ tsp. dried mustard OR prepared Dijon mustard
1 cup shredded cheese -Swiss usually preferred
Salt and pepper.
8-10 slices bacon cooked and crumbled OR ¼ lb. sliced Deli smoked turkey- chopped
Dash of ground nutmeg
Paprika and dried parsley
Spray skillet with cooking spray and cook bacon until crisp or frizzle smoked turkey and dice. Melt butter in skillet add mushrooms and onion and cook until they render their juice.-about 3 min. Line a 9 inch pie plate with the crust. Put mushrooms, onion and bacon in the bottom of the pie shell and cover with the cheese. Then pour over the eggs beaten until frothy with the milk, mustard and salt and pepper to taste. Sprinkle with the nutmeg, garnish with the paprika and parsley and bake in a preheated 400 degree oven for 15 min .Reduce heat to 325 degrees and bake for 30 min. more. Allow to stand 5 min. before cutting.
Oven Pancake: Serves 4
6 eggs
1 cup milk
¼ cup butter or margarine melted + extra for topping
1 cup flour
½ tsp. salt
Powdered sugar
Blend first 3 ingredients until smooth. Add flour and salt and blend on medium until smooth.
Pour into a greased 13 x 9 x 2 inch pan and bake at 450 deg. for 20 – 25 min until puffed and golden. Serve from the dish drizzled with melted butter or margarine and dusted with sugar.
Store Purchased Pancakes and Waffles—Upgraded for a Special Day
1)The waffles can be topped the traditional way with butter and syrup but can also be served with the various fruit toppings listed under French Toast.
Sautéed Apple Topping: Serves 4
4 medium apples sliced
2 Tbs. Butter or margarine
2 Tbs. sugar
Dash cinnamon
Sauté apples in butter or margarine for 6 to 8 min. until tender. Stir in sugar and cinnamon.
Pancakes can be served traditionally too but try folding them over fresh fruit slices, or put chopped fruit in the pancakes. Top with a dollop of sour cream, yogurt or cottage cheese. Garnish with powdered sugar if you like.
Cheese Filling: Serves 4
8 pancakes- thawed and warmed if frozen
8 oz. cream cheese
4 + Tbs. milk
1 Tbs. curry powder
½ cup finely chopped toasted almonds, pecans or walnuts + more for garnish
Black pepper
4 Deli slices of meat—turkey, ham or preference
Mix the cheese, curry, pepper and nuts with enough milk to make spreadable. Spread on
4 pancakes, cover with meat, top with second pancake and garnish with nuts.
Variations: 1 cup yogurt, ½ cup drained crushed pineapple for the cheese milk and curry.
Keep the pepper and nuts and use ham.
Use the cheese, milk, nuts and pepper but substitute ginger preserves for the cur
.Sausage Casserole: Serves 10-12 * To be made the night before
2 ½ cups seasoned croutons – Use the boxed ones for salads or a stuffing mix
(1) 1 lb. roll of sausage
4 eggs
2 ¼ cups milk
10 oz. box frozen chopped spinach – thawed
10 oz. can condensed cream of mushroom soup
4 oz. can chopped mushrooms – drained
1cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
½ tsp. brown mustard
Crumble and cook sausage then drain grease. Grease a 13 x 9 inch metal baking dish; spread croutons in the bottom and top with sausage. Whisk to blend eggs and milk; stir in all the other ingredients and pour over the mix in the dish. Refrigerate overnight. Preheat oven to 325 deg. Bake 50 to 55 min. until set and top is golden. Serve garnished with herbs like parsley or with salsa on the side.
* A Bob Evans recipe
Creamed Beef in Patti Shells: Serves 4
1 pkg. dried beef (3-4 oz.)*
4 Tbs. butter
2 cups milk
1 cup green peas—if frozen thawed
4 oz. can sliced mushrooms – drained
4frozen Patti shells –baked tops reserved OR toast
1/8 tsp. curry powder
Chopped parsley
Pepper to taste
Trim fat from meat and cut in 1 inch pieces. Melt butter in a saucepan, add flour to make a paste, then add milk and stir to a thick sauce. Add spices, mushrooms, peas and meat. Mix well and heat through. Serve hot in Patti shells with tops on an angle, and garnished with parsley.
*Chipped beef has spiraled in rice, rivaling Fillet ignon. Substitute country ham, but, lie bacon, it must be cooked first, or equal amounts of thinly siced deli ham.
Chicken Livers on Eggs with Sherry Sauce: Serves 4.
1 lb. chicken livers
4 oz. can pieces mushrooms stems and
2 Tbs. butter
2 ½ Tbs. flour
2 small carrots peeled and thinly sliced
6-8 oz. frozen pearl onions – thawed
2 Tbs. Teriyaki sauce
2 tsp. poultry seasoning
3 Tbs. cream sherry—or Marsala — to taste
8 eggs
Salt and pepper
Rinse and soak the livers in salted water for 10 min. Rinse and place livers, onions and carrots in a pot with water to cover. Boil until livers are slightly firm. Strain and reserve broth. Rinse livers in cold water. Gently pick fat from livers and divide very large ones. Measure cooled broth and add water to make 2 cups if needed. Whisk flour into cooled broth until dissolved; add spices, sherry, Teriyaki sauce, mushrooms, onions and carrots. Bring to a simmer and stir until sauce is thickened. Fold in livers adjust seasonings and keep warm.
Melt butter in a sauté pan and scramble eggs. Add salt and pepper to taste. Serve livers over eggs while hot. Serve at once. Can also be done in a microwave at 1 min. interval
Hot Chicken Salad; Serves 4
4 chicken thighs or 2 split chicken breasts
1 cup diced celery
½ small onion diced
3 Tbs. slivered toasted almonds
1 Tbs. lemon juice
(½) 4oz.can mushrooms -drained
½ tsp. salt
2/3 cup Hellman’s mayonnaise*
¼ cup grated sharp cheese
1/3 cup toasted croutons
1 Tbs. melted butter
Paprika and dried parsley for garnish
Boil chicken, skin and bone and cut into bite sized pieces (save broth for another use). Mix in a bowl with the next 7 ingredients. Spread evenly in a flat bottomed, oven-proof dish or casserole. Toss croutons with butter and scatter over the top, sprinkle with cheese.** Bake in a 450 deg. oven for 30 min.
*Hellman’s is recommended for this because it cooked better than other mayonnaise.
Glamorous Ham Casserole ** can be frozen at this point. Cover top with plastic wrap and seal dish in a plastic bag. Good for 2 weeks
2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s
2 cups cooked ham in ½ inch dice. About ¾ lb. 3 thick slices from the Deli work fine.
2 eggs beaten
2 plum or small tomatoes in large dice
1/3 cup green bell pepper diced
¼ cup diced onion
1 ½ tsp Dijon or Spicy Brown mustard
1 ½ tsp Worcestershire sauce
½ cup cream sherry
½ cup light cream
½ cup bread crumbs
2 Tbs. melted butter
Paprika and parsley to garnish
The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type. Combine all ingredients, except last three,** in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.
