I love brunch. Love it. Here are a couple guidelines to brunch by: for a little of everything, in general I make 1. an egg dish (for what is a brunch without eggs? Unless it’s a vegan brunch…) 2. something baked (muffins, coffee cake) and 3. something fresh and fruity. The other guideline is that dishes should be either easy or make-ahead, because you want to be relaxed, not running around at the last minute. And who knows when someone is going to give themselves a hummus facial and bodywrap right before people get there. (See imp on right).
So here’s what I did for Zoeya’s play group (which turned out to be small, so it lived again the next morning for brunch with a girlfriend):
1. Egg Dish
I am still on a major Pakistani food kick, so I made these spicy baked eggs that I saw on a blog I like, The Spice Spoon which features Pakistani and Afghan recipes. This isn’t make-ahead, but it’s quick assembly to cook the onions/tomatoes, crack the eggs, and pop it in the oven. Just make sure to check on your 2-year-old while you’re doing this to make sure she’s not up to no good. I over-baked them on purpose (I was thinking the kids would not like the runny yokes) but that turned out to be a mistake as they were a little rubbery. They still looked beautiful and the tomato mixture was really tasty. I will definitely make this again, just shortening the oven-time. Eat with warm naan.
2. Baked Goodie
So instead of doing coffee cake or muffins, I just went for all-out cake. I do not mind eating cake for breakfast one bit, it goes great with coffee so what’s the problem? This is the almond cake from Amanda Hesser’s Cooking for Mr. Latte, and it has became one of my standby’s. It’s always delicious and it makes a lovely dessert for all kinds of food. You can find the recipe for this awesome almond cake here. (Note: I used a 9″ spring form pan, and baked it at 350° for a total of 55 minutes – at around 45 min I covered it with foil to keep it from browning too quickly). As you can see, my husband could not wait to sneak a piece:
3. Fresh and Fruity
Though it’s hard to beat simple, fresh fruit, I love to dress up a fruit salad with a little something unexpected. For this, I just tossed 4 chopped white nectarines with a pint of blueberries and some chopped mint leaves. I made a light simple syrup from 1 tbsp sugar and 1 tbsp water boiled with a few mint leaves. I strained the mint , added a splash of rose water (I love this delicate, floral touch), and poured it over the fruit.
With coffee and orange juice, this was an easy, tasty brunch!