Norwegian Eggs: Cook Time: 45 min. Servings: 4 large or 8 small
Add 3 inches of water to a large pot and bring to boil. While water is heating, prepare 4 English muffins for toasting and place 8 cups baby spinach leaves in a bowl with a little water and prepare to microwave. Once water is boiling reduce heat to medium for a simmer.Add 2 Tbs white vinegar to water (this will keep eggs together). Crack one egg at a time into a small bowl or ramekin and caarefully pour it into the water as close to the surface as possible. Book eggs two at a time for about 3 minutes each.Remove with a slotted spoon and place on a large plate.Cover.Repeat with remaining 6 eggs, two at a time.While eggs are cooking, toast muffins and place halves face-up on each plate.Cook spinach in microwave for 30 seconds or until wilted.Drain spinach.Place a thin layer of smokedsalmon on each muffin, followed by a layer of spinach.Top each with a poached egg,then drizzle with hollandaise sauce and serve immediately.
Crispy Garlic and Parmesan Potatoes
Preheat oven to 400 degrees.Peel 3 lbs medium russet potatoes,diced in large bowl.Add 3/4 cup grated Parmesan cheese,4 cloves minced garlic,3/4 cup breadcrumbs, 4 tablespoons olive oil and mix thoroughly to coat potatoes. Pour potatoes onto a greased or lined backing sheet. Sprinkle with sea sald and freshly ground black pepper. Bake for 30 minutes, turning once halfway through,until brown and crispy. |
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 SPRING IS RIGHT AROUND THE CORNER, and what better way to usher in those warmer days than by hosting a fabulous branch gathering. With a menu offering something for everyone, feel free to invite several friends knowing you'll make everyone happy.
Vegetarians will bask in berries with Pain Perdu, a luscious twist on French Toast made with thick,battered brioche and topped with maple syrup and fresh berries. Seafood lovers will get along swimmingly with Norwegian Eggs..English muffins topped with poached eggs, spinach, smoked salmon, and hollandaise sauce. And everyone is sure to enjoy the crispy diced potatoes roasted in fresh garlic and shredded Parmesan. If you'd like to serve all three of these dishes for your brunch,you will be able to dish up a small portion of each to a brunch party of eight. Refer to the timeline to find out how to pull off this entire brunch menu in close to two hours. Fun twists on classic brunch cocktails are also sure to please. Rather then the standard mimosa, serve a sunny Pineapple Sparkle, a refreshing mix of Champagne and pineapple juice. Replace the old Bloody Mary standby with Clamato Cocktails for a tangy taste of the sea. |
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Timeline 9:10 AM Prepare and cook pain perdu;cover and set aside to reheat prior to serving (do not garnish yet). 9:50 AM Prepare table settings and presentation details,set up your cocktail area with ice, cocktail shaker, pourers, garnishes, and glasses; put Champagne, vodka, and juices on ice or keep chilled in refrigerator. 10:20 AM Prepare potatoes and begin cooking 10:30 AM Cook Norwegian eggs 11:00 AM Turn oven down to warm; keep potatoes in oven and put pain perdu in oven until time to serve 11:15 AM Plate and garnish all dishes and serve brunch |
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