Let’s Have Brunch!

Whether it’s an Easter Brunch, a baby shower or other springtime event, brunch is the ideal way to gather together and celebrate!

Photography by Mark O. Ramirez

OWEN BRENNAN’S

Eggs Benny

Owen Brennan's

Eggs Benny:

2 eggs
1/2 cup red wine vinegar
8 cups water 

1 English muffin 
2 eggs +1 egg white 
2 pieces Canadian bacon

hollandaise

Bring 8 cups water and ½ cup red wine vinegar to a simmer. Stir water in clockwise motion and crack one egg at a time into moving water. Cook eggs to your liking: 1 min for super runny; 2 minutes for medium rare; 2.5 minutes for medium; 3 plus minutes for hard. Toast English muffin. Heat Canadian bacon. Assemble as shown and top with hollandaise, and serve with Brabant potatoes.

Shorty’s Tips for the Perfect Omelette:
1) non-stick skillet
2) non-stick rubber spatula
3) butter, not oil
4) cook protein first
5) cook both sides then fold
Robert “Shorty” Fischer has been the life of Owen Brennan’s renowned Sunday brunch since 1992. From high-flipping omelettes to tossing plates, every omelette he serves is special. Shorty loves what he does, and it is evident with his entertaining omelettemaking!

ERLING JENSEN

Seared Diver Scallop and Pork Belly ‘Benedict’

Erling Jensen

3 scallops, cleaned and dried
3 quail eggs
3 pieces Benton’s smoked bacon, rendered
2 potatoes, peeled and shredded
1 egg

2 tablespoon flour
1 teaspoon black truffle slices
½ teaspoon white truffle oil

salt and pepper to taste

For the scallops: season scallops with salt, pepper, herbs, and minced garlic. Sear in oil on extremely high heat, the pan should be nearly white, for one minute. Flip scallops and a tablespoon of butter and remove from heat. Remove scallops from pan, slice in half lengthwise and arrange bacon in between the scallop slices. Top with a fried quail egg cooked to the degree of doneness to your liking.

For the Pomme Rosti: combine all ingredients in a mixing bowl, insuring even incorporation. Sear in butter over medium high heat until crips and cooked through, roughly 3 minutes per side.

Place potato pancakes on a warmed plate and top with scallop ‘benedicts’. Arrange a couple pieces of pre-cooked pork belly sauced with a little bit of classic hollandaise to the side and garnish with edible flowers.

SALUD!

COOKING SCHOOL AT WHOLE FOODS POPLAR AVENUE

Orange Cardamom French Toast with Mascarpone Filling

Salud!

8 ounces mascarpone cheese, softened
to room temp
3 tablespoons powdered sugar
¾ teaspoon ground cardamom
1 orange, zested and juiced (divided)
pinch of salt
1 loaf brioche, cut into 1 inch thick pieces
(about 8-10 slices)

3 eggs, beaten
½ cup milk
1 teaspoon cinnamon

1 teaspoon vanilla extract
unsalted butter, as needed for the pan
Powdered sugar
1 orange, peeled and cut into segments

½ cup raspberries

In a medium bowl, beat together cheese with powdered sugar, cardamom, 1 teaspoon of orange zest, juice of ½ an orange, and salt until blended. Transfer the mixture to a piping bag and set aside.

Carefully cut a slit in the side of each piece of bread, creating a large pocket in the center. Pipe the filling into both sides, making sure to fill thoroughly with the mixture. In a shallow bowl or pie plate, whisk together the eggs with the milk, cinnamon, vanilla and remaining orange zest and juice.

Heat a non-stick skillet over medium heat and grease with butter. When melted and foamy, quickly dredge the filled brioche slice in the egg mixture and cook until browned on both sides. Continue with remaining slices.

To serve, dust with powdered sugar and top with fruit.

LUCCHESI’S RAVIOLI & PASTA SHOP

Deviled Eggs

Lucchesi's Ravioli & Pasta Shop

6 eggs
2 tablespoons capers
green, yellow, red peppers, diced

1 stick celery, diced
1 tablespoon spicy mustard
5 tablespoons mayonnaise

Boil eggs and allow to cool. Remove yolks from eggs. Whisk together with remaining ingredients. Fill eggs with the mixture and top with paprika.

KOOKY CANUCK

Bloody Caesar

Kooky Canuck

8 ounces clamato juice
2 ounces vodka

Clamato Juice:

4 ounces tomato juice
4 ounces clam juice
dash hot sauce
dash Worcestershire sauce
dash salt and pepper, to taste
horseradish, if desired

Rim a large glass with lime and celery salt; fill with ice. 
Garnish with lemon, lime, pickle, celery, cucumber and/or bacon, as desired.

BLEU RESTAURANT & LOUNGE

Spring Sangria

BLEU RESTAURANT & LOUNGE

1 part brandy
1 part triple sec
2 part orange juice
2 part grenadine
1 part strawberry purée
1 part peach purée

Combine ingredients for base then
store in refrigerator in a tightly sealed
container until ready to serve.

Serve by the glass:

full wine glass with ice then add-
2 ounces sangria base
2 ounces white, red or sparkling wine
top with club soda – stir well as base
weighs more than wine and club soda
Garnish with squeeze of lemon, lime,
orange & maraschino cherry. It can also
be prepared in a pitcher or punch bowl
for large events.

ITTA BENA

Green Eggs & Steak

ETTA BENA

4 ounce filet mignon
1 tablespoon olive oil
2 tablespoons butter
1 sprig fresh rosemary
1 sprig fresh thyme
1 tablespoon shallot, chopped

1 clove garlic, smashed
1 large egg, yolk separated and reserved
1 teaspoon jalapeño, chopped seeds removed
1 teaspoon fresh chives, chopped
1 piece brioche bread or English muffin
kosher salt
fresh, cracked black pepper

Set a saute pan over high heat. Season filet with salt and pepper. Add oil to pan and once hot, lay filet into the pan and sear to lock juices inside. Do not move it around. Cook for about 90 seconds, then flip to sear the other side for an additional 90 seconds.

Lower heat to medium high. Add the shallot, garlic, rosemary and thyme. Allow them to cook about 1 minute. Add 1 tablespoon butter to pan so the flavors from the shallot, garlic and herbs will infuse with the butter. Now that the steak is seared and the juices are locked in, flip it again, and cook 90 seconds more, using a spoon to baste filet with butter. Flip it one last time and cook about 1 more minute, constantly basting. Remove the filet from the pan and set it on a cutting board to rest. This should yield a medium-rare filet.

Crack egg and separate white from the yolk; be careful not to break the yolk. In a small food processor or blender, combine jalapeño and chives; pulse until finely chopped. Add 1 teaspoon of infused butter and pulse twice to make a green paste. Next, add egg white and pulse a few times until incorporated. The natural oils from the jalapeños and chives will turn the egg white green. Do not blend egg white too much or it will become frothy. Pulse just enough to change color.

Set a non-stick pan over medium heat. Melt 1 tablespoon butter. Add the “green” egg white to pan and pour the reserved egg yolk in the center of the egg white. Cook until egg white is done but the yolk is still runny, about 1 minute to 90 seconds.

Toast brioche bread, or English muffin, and lay the filet on top. Carefully top the filet with the sunny-side up egg, and finish with fresh cracked black pepper.