if you’re making your mom brunch this weekend, or if you want to cook yourself some brunch to celebrate her even if she’s not around, i’ve gathered some delicious looking eggs benedict recipes of all sorts.
i’m all for some bruschetta on baguette, but the jumbo version on a big thick piece of bread kills it.
now that pretty heirlooms are showing up at the grocery store, it’s time to take advantage.
on a warm afternoon, i love making this for us to sit outside and nosh on with drinks.
get GOOD THICK BREAD. i got a thick rosemary garlic loaf that was baked that day.
THE BEST BRUSCHETTA EVER
makes four pieces
3 heirloom tomatoes, thickly chopped
one loaf fresh bread (sliced into 3/4″ thick)
a bunch of fresh basil
3 cloves garlic
herbs de provence
red chili flakes
chop the tomatoes and mix together in a large bowl with enough olive oil to thickly coat. add two minced cloves of garlic with all the spices to taste. let it marinate for about an hour, mixing occasionally.
slice up your bread and heat a pan with oil. make sure each side of the bread is covered with oil and fry each side for about 2 minutes or until browned. cut the head off a clove of garlic. as soon as it’s removed from the heat, rub the garlic clove onto the top side of of each piece of bread.
spoon the tomato mixture on top of each slice and add the chopped basil and season more.
have the most delicious heart burn ever.
another breakfast recipe? hell yeah. i love me some breakfast.
2 english muffins
1/4 lb thinly sliced prosciutto
kosher salt + cracked pepper
butter, mayo or aioli (i used garlic aioli)
toast the english muffins while frying two eggs in a small pan. while they’re frying, chop up the avocado and in another pan, quickly heat up the prosciutto. don’t cook it like bacon, just heat it a little. spread butter or aioli on one side of the english muffin and compile that beast.
passover is coming up. you know what that means? grocery stores are stocked with good challah. not just challah, but good challah!
CHALLAH FRENCH TOAST
1 loaf challah (four pieces)
3 large eggs
3/4 cup milk
1/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon grated lemon zest
to serve :
blueberries (or any berry)
whisk together the egg mixture in a shallow bowl. slice the challah into pieces that are about 3/4 inches thick and soak them in the mixture for 2-3 minutes on each side.
heat 1 tb butter on a pan over medium heat. cook each piece of bread for 2.5 minutes on each side or so.
don’t judge me. i love big macs. so much. they’re perfect.
so now doesn’t a big mac sound even more perfect with much much fresher ingredients? we thought so.
HOMEMADE BIG MACS
1 lb hamburger meat
2 slices mild cheddar
sesame seed buns
extra minced white onion from sauce
(we skipped the pickle)
1/2 cup mayo
2 tb french dressing
4 tsp sweet pickle relish
1 tb minced white onion
1 tsp white vinegar
1 tsp sugar
1/8 tsp salt
combine all ingredients in a bowl and refrigerate. we ended up futzing with the sauce a little to get it just right for us by adding some more mayo, salt, and vinegar.
mold four thin patties from your meat. slice up the lettuce into thin shreds and carefully cut two hamburger buns into half pieces.
while grilling the patties (two with cheese, two without), butter and cook the buns face down on a pan.
once the burgers are medium rare, let rest for 5 minutes while compiling the rest of your burger.
from the top down
non cheese burger
you might want to eat these on the early side of the day so your body will forgive you a little before you go to sleep.