It’s Foodie Tuesday!
Eggs Benedict by Simply Recipes
Best Buttermilk Pancakes recipe by Martha Stewart
Brunch is hands down my favourite meal. It can be sweet or savory; pastry, fancy coffees and fresh squeezed juice are often involved. And of course brunch is a leisurely meal, shared with friends. What more could you ask for?
We host brunches at our place a lot, maybe twice a month. We used to dine out, but 40 minute lineups at the next hot spot just doesn’t carry the same allure with a toddler. While we have tried and true recipes, we have decided to freshen our repertoire up a bit.
Here are a few new things we’ve had some success with:
Sweet Potato and Sausage Hash with Baked Eggs
Image via the Kitchn
I first saw this recipe on TheKitchn. It’s really simple, though somewhat time consuming (browning the sausage and onions is done slowly to get the beautiful deep caramel colour, and to tease out said flavour). The good news? Prep can be done the night before which makes this meal a cinch to prepare the day of. It is super tasty and presents prettily. Only change to the recipe is to keep an eye on the eggs: 20 minutes in a 425 oven = super overdone eggs in our oven. 7-10 minutes did just fine.
A few weeks ago we served this with a salad and fresh fruit. This week we went super decadent with waffles and berries. Check out the recipe here!
Salmon and Leek Pie
Image via Cafe Lynnylu
This recipe from Epicurious is actually perfect for lunch or dinner too. It’s a dish that’s reminiscent of spring - the freshness of the lime and dill accenting the salmon perfectly. And the presentation in the puff pastry is very nice. If you enjoy fish, this dish is really special. Here’s the recipe.
Brie and Leek Scramble
You could do this as an omelet of course and perhaps that’s how what I initially intended, but I didn’t want to clean the frying pan in between steps, or dirty a second one (I’m not a morning person). Whatever you choose, this is a pretty egg dish and nicely rounded out meal served with a green salad, sausage and toast.
2 small stalks of leeks, chopped (use the white and pale green portion)
2 clove garlic, minced
Olive oil and butter for the pan
1/4 cup milk
4 ounces of brie, crumbled or chopped
salt and peeper to taste
1. Sautee garlic and leeks in 1 tbs butter and 1 tbs oil over medium heat until cooked through. Set these aside in a separate bowl.
2. Mix eggs, milk, salt and pepper in bowl and pour into heated large frying pan (I used the same pan as the leeks to cut down on dishes and extra oil). Cook slowly, stirring continuously over medium heat. As the eggs begin to cook, add sauteed leeks and garlic and crumbled brie. Once eggs are done and cheese is melted serve immediately.
Hope you have a brunch date in your near future!