The Brunch Edition
This brunch came together due to the rainy, icy Sunday we had last week. Thank you, Spring! In a way I’m thankful but then I’m not. This ugly weather canceled our plans for the day and we were confined, yet again, to the house.
What’s better than spending the day cooking and eating?? Especially when you’re in the house with all your loves and you have delicious mimosas and beermosas flowing… Not a whole lot, right?! In comes The Brunch Edition.
Everyone loves brunch! I even got my husband to love brunch. When we first met he proclaimed that he didn’t eat breakfast, EVER. I was shocked as I love it so much! Luckily he got on board with my love for brunching and eating in general.
So let’s talk about this spread!!!
DRINKS- Every brunch should start with a nice beverage. Drink your coffee then make a delicious mimosa or beermosa. I pre-mix my mimosas; a bottle of champagne or prosecco mixed with about two cups of orange juice. It’s a good mix. If you like it sweeter, add a little more juice.
My husband drinks beermosas; a light beer and orange juice mix. It’s pretty good but I’d rather drink my champs and OJ. If you are feeling it and orange-y drinks aren’t your thing, make a delicious Bloody Mary for the occasion.
FOOD – These prosciutto wrapped eggs take less than 20 minutes to make. It’s basically assembly, bake and eat. So heat your oven to 350 degrees and grab a muffin pan. I used a square brownie pan from Pampered Chef but any standard muffin pan will do. Spray the cubbies you plan on using with cooking spray. Grab a slice of prosciutto and line the side of each cubbie. Place 3-5 spinach leaves in each one then crack the eggs right on top. Add the sliced red onions, a sprinkle of sea salt and bake for 13 -15 minutes, depending on how well you like your eggs to be cooked. Remove from the pan and serve immediately with toasted sourdough, freshly ground pepper and chopped scallions.
DESSERT – I revived leftover Poppy Seed Pancakes in the toaster. I served them with fresh ricotta, freshly mashed blueberries with honey and fresh lemon zest. To die for!! I placed about two tablespoons of Ricotta in between two pancakes. I used a good handful of blueberries which I lightly mashed with a fork, added a tablespoon of honey and mixed it all together. I placed the blueberry mixture on top of the pancakes and sprinkled with lemon zest. Yum!
Here’s a shopping list for all of this. You might have most of these items on hand so just check them off as you go for an easy shopping trip.
Brunch Shopping List
- Orange Juice
- Red Onions
- Sea Salt
- Ground Pepper
- Cooking Spray
- Loaf of Sourdough Bread (sliced)
Plus all of the ingredients needed for the Poppy Seed Pancakes with Lemon These pancakes freeze really well and I simply toasted them and they were perfect. You could also scratch the pancakes and pick up a store bought dessert, like a pastry or a fun donut.
- Ricotta Cheese
I made this brunch for my husband and I so I only made two eggs per person. If you are cooking for a larger crowd, by all means fill up that pan.
Prosciutto Wrapped Eggs
- 2 Eggs
- Spinach (handful)
- Sliced Red Onion
- Sea Salt
- Freshly ground pepper
- 2-3 Scallions chopped
- Heat the oven to 350 degrees and spray a muffin pan with cooking spray.
- Place the prosciutto around the edge of each cubbie. Creating a little nest.
- Place 3-4 spinach leaves in each cubbie.
- Break eggs one by one and place them on top of the spinach.
- Top with the red onion slices.
- Sprinkle each egg with a small pinch of Sea Salt.
- Place the pan in the oven and bake for 13 minutes.
- Toast the sourdough or grill it with a touch of butter.
- Remove the eggs from the oven and place on top of the toast.
- Sprinkle with freshly ground pepper and scallions.
TIP: I like the addition of Sea Salt but take it easy with it. The prosciutto is already salty.
Recipe written and tested by Hannah Hiller of Detroitisforfoodies.com