Bountiful Brunch!
Brunch Potatoes
Citrus Salad
Smoked Salmon Eggs Benedict
Honey Butter Toast
English Muffins
Ingredients
2 3/4 cups all-purpose flour (330g)
2 1/4 tsp yeast instant or fast acting one package
1 teaspoon salt
2 tbsp sugar
3/4 cup milk (180ml)
1/2 cup water (120ml)
3 tablespoons butter (42g)
1 egg large, room temperature
cornmeal for dusting or Semolina
Instructions
Combine the milk, water, and sugar in a bowl or glass measuring cup then stir together and warm in the microwave to 110F add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops.
While the yeast wakes up combine the flour and salt in the bowl of your mixer and whisk together then fit with a paddle attachment.
Mix the egg and melted butter into the milk mixture then slowly pour the liquid into your flour mixture while mixing on low. Increase the speed to medium high and mix for about 7 minutes or until the dough is elastic and smooth.
Transfer to a large oiled bowl and cover with plastic. Allow to double in size in a warm spot (about an hour). You can also refrigerate the dough overnight, in which case you’ll let it warm for an hour when ready to use.
Transfer the dough to a floured counter then gently spread out and pat down until it’s just under an inch thick. Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina.
Use a 3 inch round cutter to cut your muffins then gently transfer them to the prepared baking sheets using a spatula or your hands. Re-roll the scraps and continue cutting until the dough is used up. Cover loosely with plastic and place in a warm spot to rise for about 30 minutes.
Place a large skillet over very low heat. Once you can feel the heat when placing your hand a few inches over the surface sprinkle the surface with cornmeal or semolina then carefully place 3-4 muffins on the pan. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes.
Clear the old cornmeal off the pan then add a fresh sprinkle and cook the remaining muffins. Enjoy warm! If you haven’t made these before it’s best to cook a test muffin to get the feel of it.
Breakfast Potatoes
Ingredients
1 pound small potatoes, cut into ½-inch pieces
Extra-virgin olive oil, for drizzling
½ teaspoon smoked paprika
Pinch of red pepper flakes
Sea salt and freshly ground black pepper
Optional sautéed onions & peppers
½ teaspoon extra-virgin olive oil
½ yellow onion, chopped into ½-inch pieces
1 red pepper, chopped into ½-inch pieces
2 garlic cloves, chopped
⅓ cup cilantro, for serving
Sea salt and freshly ground black pepper
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges. Stop here and serve as-is or mix with sautéed onions and peppers.
Make the onions & peppers: Heat the oil in a medium skillet over medium heat. Add the onions, peppers, and garlic and sauté until soft and lightly browned, 5 to 8 minutes. Remove from the heat, stir in the potatoes and sprinkle with cilantro. Season to taste with salt and pepper and serve hot.
Poached Eggs Recipe
Ingredients
1 large egg
1-2 tbsp vinegar optional
Instructions
Bring a large pot of water to a boil, then reduce the heat to low.
While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.
Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.
Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.
Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days. When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for 20-30 seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry and serve immediately.
Easy Hollandaise Sauce Recipe
Ingredients
2 large egg yolks
2 Tbsp lukewarm water
2 tsp fresh lemon juice
1/2 tsp dijon mustard
1/2 cup unsalted butter, (8 Tbsp)
1/4 tsp fine sea salt, or more to taste
1/8 tsp cayenne pepper, or more to taste
Instructions
Separate the egg yolks from the egg whites. Store the egg whites in an airtight container in the fridge for another recipe.
Add the egg yolks to a small non-reactive saucepan with water, lemon juice, and dijon, and whisk until well-combined.
Cut the butter into small pieces and add them to the egg mixture.
Place the pot over medium-low heat, whisking the mixture constantly. As the butter melts, it will get a little frothy. Continue whisking constantly for about 3 minutes or until the mixture starts to thicken then immediately remove from heat. It should be thick enough to coat the back of a spoon.
Season with salt and cayenne pepper, adding more seasoning to taste. Serve right away or cover to keep warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.
Citrus Salad Recipe
Ingredients
2 Blood Oranges peeled and sliced
1 large Navel Orange peeled and sliced
1 large Grapefruit peeled and sliced
½ cup Arugula
¼ cup Red Onion thinly sliced
2 tablespoons Lemon Juice
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Dijon Mustard
1 teaspoon Honey or other liquid sweetener
¼ teaspoon Sea Salt
pinch Black Pepper
¼ cup Walnuts
Instructions
Use a sharp knife to carefully remove peels and pith from the surface of all ORANGES and GRAPEFRUIT.
Discard peels. Turn the peeled citrus on its side and cut into ¼-inch thick slices.
Arrange GRAPEFRUIT, ORANGES, and (optional) RED ONIONS on a bed of ARUGULA. Cover and refrigerate up to 1 day.
To make the dressing, whisk together LEMON JUICE, OLIVE OIL, DIJON, HONEY, SALT, and PEPPER in a mixing bowl until creamy and well combined. Cover and refrigerate for up to 3 days.
To serve, drizzle dressing over salad and garnish with WALNUTS.
Store in an airtight container up to 2 days, once dressed.
Honey butter toast
Ingredients
4 thick slices of brioche bread
6 tbs/80g softened unsalted butter.
¼ cup light brown sugar
2 tps honey
Pinch of salt
Vanilla cream (optional):
½ cup cold heavy cream
1 tbs vanilla bean paste (try to get this over vanilla extract. It’ll make a huge difference)
1 tbs powdered sugar.
Steps:
- Preheat your oven to 180°C/356°F.
- Trim the crusts of your brioche slices and set them aside.
- In a small bowl combine the butter and brown sugar with a spatula.
- Add salt and honey and mix.
- Spread the butter mixture evenly over all the faces of the slices of bread- the top, bottom, and sides.
- Place on a baking tray and bake for 10 minutes, then remove from the oven and gently flip each piece of bread.
- Return to the oven for 8 more minutes.
- Take the toast out and let them sit for about 2 minutes without touching them before moving them to a cooling rack. They will be very hot and soft, but they’ll harden as they cool.
- Let them sit on the cooling rack for about 8-10 minutes, then enjoy.
- If making the whipped cream, mix the cold heavy cream, vanilla bean paste and powdered sugar in a bowl. You can add more sugar if you want, but I don’t recommend making it very sweet.
