Easter Brunch
Apr
10
10
Easter Brunch 2020
Ingredients
Brunch Salad
- 5 oz arugula 1 bag
- 2 ears corn
- 10-12 cherry tomatoes, on the vine
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 5-7 fresh basil leaves, chopped
- 1/4 cup freshly grated parmigiano-Reggiano cheese
- 3-4 oz pancetta or bacon, cooked and crumbled
White Balsamic & Maple Vinaigrette
- 1 tsp Dijon mustard
- 1 tsp good maple syrup
- 1 tbsp white balsamic vinegar
- 1/4 tsp fresh chives
- 1/8 tsp Kosher salt
- 1/8 tsp fresh cracked black pepper
- pinch crushed red pepper flakes
- 3 tbsp good extra virgin olive oil
Sausage and Green Chile Frittata
- 1 lb hot breakfast sausage J.C. Potter
- 1/4 white onion, chopped
- 4 oz green chiles 1 small can
- 1/4 cup whole milk
- 1/4-1/2 cup sharp cheddar cheese
- 12 large organic eggs
Fruit Parfaits
- Noosa Coconut Yogurt
- granola
- mixed fresh berries
- honey
- mint leaves
Instructions
Brunch Salad
- Toss the vine tomatoes in olive oil and season with a pinch of salt
- Place tomatoes on a baking sheet and bake at 350 for 20 mins
- While the tomatoes cook make the dressing by whisking the dijon, white balsamic, maple, chives, salt, pepper and crushed red pepper together
- Then slowly stream in the olive oil until it begins to emulsify
- Set the dressing aside while you finish the salad
- Cook the bacon or pancetta in a large skillet and set aside
- Remove the corn off 2 ears of corn and transfer to the skillet you cooked the bacon in
- Season the corn with a pinch of salt and a few chives and cook 3 mins
- Set the corn aside and let it cool
- Add the corn, tomatoes, bacon, red onion, and basil to a bed of fresh arugula and toss in the dressing
- Top with the pancetta or bacon, freshly grated parmesan cheese and an avocado
Sausage and Green Chile Frittata
- Preheat the oven to 350 degrees
- Heat 1 tbsp olive oil in a large skillet over med/high flame and add the diced onion and cook about 4 mins until it begins to become translucent
- Add in the breakfast sausage
- Breakup the sausage using a wooden spoon and brown about 5-7 mins
- Add in the can of green chilies (juice and add)
- While the sausage cooks, make the egg mixture by cracking 12 eggs into a large glass bowl
- Add the milk, black pepper and 1/4 cup of the cheese
- Gently whisk using a folding movement until everything is incorporated
- When the sausage is cook through reduce the heat to med
- Slowly pour in the egg mixture and cook about 2-3 mins until an edge begins to form
- Transfer the entire skillet to a 350 degree oven and cook about 20-30 mins until the frittata is cooked through
- To ensure it is cooked poke the center with a toothpick, if it comes out clean, its ready
- Top with the remaining cheddar cheese while it is still hot
Parfaits
- Layer the yogurt, granola and berries in a decorative glass – as many layers as you want!
- Drizzle honey over the top and garnish with mint leaves
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