I don’t do brunch enough. And for that, I am missing out. It’s a great weekend meal that goes hand in hand with mimosas and breezy California weather. Every time I go out to brunch, I see couples and groups of girlfriends at nearly all of the tables. Occasionally, there will be a family brunch, which is totally cute! What a lovely way to start the weekend by catching up with loved ones.
Then comes the hard choice: sweet or savory. No matter which route you go, very likely you’ll want the other one you didn’t pick. C’est la vie. Usually, I go with savory. Most likely some sort of eggs benedict with a side of potatoes. Every so often though, I get a sweet crepe or Belgium waffle and I am completely in heaven.
With a little extra time on a past Saturday, I decided to make my first attempt at brunch at home! Timid and shy and scared am I to face the world of poached eggs. Let me tell you, nothing to worry about it. It is cake. Don’t get the fancy-shmancy brunch places scare you into thinking this is beyond your egg-cooking skills. You got this!
I found two of the best and easiest recipes for eggs benedict from Pioneer Woman that you’re gonna love. It’ll completely change your weekends.
3 egg yolks
Juice of 2 lemons
2 sticks butter, melted and slightly cooled
salt and peper
4 whole eggs
2 English muffins, split, toasted and buttered
4 slices Canadian bacon, warmed in a skillet
Dash of paprika
Add the egg yolks to a blender. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little salt and pepper and cayenne. Whip it again until combined. Set this aside for a minute.
Next, poach an egg by gently cracking an egg into simmering (no bubbles) water.
Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs.
To serve, place a buttered, toasted English muffin half on a plate. Top the English muffin with a warm slice of Canadian bacon. Place the warm poached egg on top. And then pour on some warm hollandaise. Sprinkle a little paprika on top.
recipe from Pioneer Woman
12 russet potatoes
EVOO, for frying
Butter, for frying
1 large onion, diced
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
Salt and black pepper
Preheat the oven to 375 degrees F.
Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.
Place the hot potatoes on a cutting board and dice them into 1-inch pieces.
Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture.
After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.