If I could, I would have brunch on the daily. I’m talking about patio sitting on a sun-soaked Sunday kind of action. I’m also talking about bubble sipping filled with laughter and sharing something preferably with an egg on it. You know, the weekend works.
For me, brunch is more than a meal… it’s a magical time capsule of joy.
As much as I love going out for brunch-age, my next favorite is to host my own at home. You get to set your own soundtrack, make sure your particular day’s cravings are on the menu and not have to deal with the angry couple arguing at the table next to you (sigh, it happens).
So in the name of creating the perfect Sunday experience, let’s get the turntable spinning, open up the windows and start brunch-timing with the best. Holler at me crab cake benedict ~ woop!
When it comes to creating your own brunch-tastic hour of perfection – the divine is in the details. I believe squeezing your own juice and breaking out the chemex are two simple ways to make the event feel even more special. Want to take things to extra special levels? Make sure you’ve got a bottle of something sparkly hiding in your fridge. Then make sure that sparkly comes out to party.
You know what else is special? Prosciutto on toast. No explanation needed, Just make it happen.
Crab Cake Benedict With Spinach & Roasted Tomatoes
- 1 lb lump crab meat
- 1 egg lightly beaten
- 1/3 cup finely chopped flat parsley
- 2 TBS vegenaise (light mayonnaise if you prefer)
- 1/4 TBS cayenne pepper
- 1/2 cup bread crumbs
- In a large bowl mix all ingredients, mix well and form 6 crab cake patties
- Place patties in the refrigerator for at least one hour
- In a hot skillet, add olive oil and brown both sides of the crab cake
- Place on paper towel to cool
Cajun Hollandaise (Recipe a la Bobby Flay):
- Cajun Hollandaise
- 2 tablespoons Spanish paprika
- 2 teaspoons New Mexican chile powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon chile de arbol
- 1/8 teaspoon cayenne powder
- 3 large egg yolks, lightly beaten
- 1 tablespoon fresh lemon juice
- 3/4 cup (1 1/2 sticks) unsalted butter, clarified and melted
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Dash Worcestershire sauce
- Eggs for Poaching (I am no expert and will not judge if you use a coffee cup…Our secret is safe)
- 8-12 oz bag of baby spinach, saute with EVOO and a squeeze of lemon
- Cherry Tomatoes on the vine (2-3 per person), roast for 20-25 minutes with EVOO and garlic at 375
Number of servings: 6
Speaking of creating the perfect Sunday brunch mood-set… why don’t we whip our tabletops into an easy breezy state of mind as well. Hello handsome home wares! Please jump in the mail at once…I’ll start planning our menu immediately. Swoon!
Powered by Facebook Comments