LIVING , FEATURED

The Ultimate Guide To Brunching

Brunch. It's the weekend way of life. It's the butter to our week's bread. It's the most important meal of the week. So we're here with the ultimate guide to becoming part of the breakfast club.

Brunch menus worth waking up for...

CRAVE // Good Earth // Peoples Organic // Pittsburgh Blue


beyond the mimosa

Tired of the same ol' drink during brunch? Try switching it up with these delightful refreshments sure to quench your thirst and enliven your taste buds. 

Green Lemonade

1. Green Lemonade (Good Earth) // A yummy blend of kale, spinach, yellow apple, lemon and ginger! Not a fan of the taste of greens? The refreshing lemon takes care of that!

2. White Sangria (CRAVE) // The fruity {fresh strawberries, blueberries, and raspberries} elixir with an effervescent touch.

3. Shaken Iced Mango Black Tea (Starbucks) // Teavana black tea, mango flavor, and a hint of sweet passion fruit shaken with a splash of lemonade make up this refreshing concoction!


Create your own mid-day gathering

Bacon and Egg Breakfast Tart

1. Bacon-and-Egg Breakfast Tarts

Prep Time: 15 minutes
Cook Time: 25 minutes 
Servings: 12 

Ingredients:

  • 1 sheet purchased frozen puff pastry, about 10 by 14 inches, thawed 

  • 3/4 cup shredded white cheddar or Gruyère cheese 

  • 1/3 cup crème fraîche or sour cream 

  • 12 thick slices applewood-smoked bacon 

  • 1 Tbs. olive oil 

  • 6 eggs 

  • Kosher salt and freshly ground pepper, to taste 

  • 1 Tbs. roughly chopped fresh chives 

Directions: Preheat an oven to 400°F. Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the puff pastry into a rectangle about 12 by 15 inches. Trim the edges (a pizza wheel and a ruler work well to cut puff pastry). Cut the rectangle into 6 equal rectangles, each about 5 by 6 inches. Using a small, sharp knife, cut a line around each rectangle about 1/2 inch from the edge. Do not cut all the way through; you just want to create a ridge when the pastry is baked. Using a fork, prick the pastry inside the line all over. Lay the rectangles on the prepared baking sheet. Refrigerate while you prepare the toppings.

In a small bowl, stir together the cheese and crème fraîche. In a large fry pan (it is best to choose a nonstick pan with a lid so you only have to clean one pan), fry the bacon over medium-low heat until just barely crisped, about 5 minutes. Drain on paper towels. Discard the fat in the pan.

Dollop a spoonful of the cheese mixture in the center of each pastry rectangle and spread it out to the cut line. Roughly chop the bacon and sprinkle it over the cheese mixture. Bake until the pastry is puffed, crisp and golden, about 15 minutes.

Meanwhile, fry the eggs: In the large fry pan over medium-low heat, warm the olive oil. Crack the eggs into the pan. Season with salt and a few grinds of pepper. Cover the pan (this is a handy trick for making beautiful over-easy eggs) and cook until the whites are cooked through and the yolks are still a bit runny.

Place the tarts on warmed plates and top each with a fried egg. Sprinkle with chives and serve immediately. Makes 6 tarts.

Baker’s note: Use the best-quality puff pastry you can find. A local bakery will often sell fresh puff pastry, so check around. Dufour brand puff pastry, which is available in high-end markets, is also a good choice. The same goes for eggs: the fresher your eggs, the more scrumptious your over-easy eggs will be.

Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011).

Butchers' Breakfast Frittata

2. Butchers' Breakfast Frittata

Prep Time: 20 minutes
Cook Time: 20 minutes 
Servings: 10 

Ingredients:

  • 10 eggs 

  • 1 cup grated sharp white cheddar cheese 

  • 1/2 tsp. salt 

  • Freshly ground pepper, to taste 

  • 1 Tbs. olive oil, plus more as needed 

  • 4 oz. white button mushrooms, sliced 

  • 6 oz. bangers (fresh pork sausage), cut into 1/2-inch half-rounds 

  • 6 oz. ham steak, diced 

  • 1 cup thinly sliced green onions, white and light green portions 

Directions: In a bowl, whisk the eggs, then stir in the cheese, salt and pepper. Set aside.

In the deep half of a frittata pan over medium-high heat, warm the 1 Tbs. olive oil. Add the mushrooms and cook until golden and tender, 3 to 4 minutes. Transfer the mushrooms to the egg mixture.

In the same pan over medium-high heat, cook the sausage until browned and cooked through, 5 to 6 minutes. Add the ham and cook until heated through, about 2 minutes. Reduce the heat to medium, add the green onions and cook until tender, 1 to 2 minutes. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs are just beginning to set, 4 to 6 minutes more. 

Lightly brush the shallow half of the frittata pan with olive oil and heat over medium heat. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes. 

Gently shake the pan to loosen the frittata and slide it onto a serving plate. Serves 8 to 10.

Williams-Sonoma Kitchen.