I’m not sure I could love brunch more than I do. I’m not sure if it’s because I went to school in DC, and then stayed in DC, where there is a prominent brunch culture. I think it the end it just speaks to my food soul. It’s the best of both worlds. You don’t have to chose between breakfast or lunch food, or sweet or savory, and it’s completely appropriate to drink mid-day. I could easily write a dissertation on brunch and why it is so amazing, but I will spare you. I’m sure I don’t have to convince you of the wonders of brunch, so I’ll just move on to the post.
Recently we had my husband’s coworkers over for brunch and I asked that people just bring the champs while we would provide the food. To be honest, it’s completely selfish since it gives me an excuse to try out new recipes and ideas. The first of these ideas was the savory scones and butter recipes that I posted earlier.
The second, these pancake skewers. I got the recipe from Pinterest. I made them using the Whole Foods pancake and waffle mix, while adding some vanilla to the mix. The batter was a little difficult to work with, but once I got used to it they came out great. One word of caution: don’t heat the Nutella. I thought it was a good idea to slightly heat the Nutella to make sure it was spreadable, but it ended up being just too messy and made it worse. Lesson learned! Tough stuff.
Next up, I made some mini banana muffins. I used this recipe, but used whole wheat flour and added about 1/4 cup of milk.
Now, for the piece de resistance: breakfast sandwiches. Who doesn’t love a good breakfast sandwich? I decided to make a breakfast sandwich “bar” where everyone could make their own. The idea for the egg part came from a bar across the street, Blind Dog. I made three egg frittatas, then cut them into fourths. Everyone got part of the frittata, then added whatever toppings they wanted.
For the frittata, I put tin foil into three 8-inch rounds and sprayed them. This makes it easier to work with later. Each round gets a mix of 8 eggs and 1/4 cup of milk. You can mix in the seasonings at this point, but I like to add them later so you know it will be an even distribution.
Bake in a pre-heated oven at 350 for eight minutes and remove from the oven. Sprinkle each with 1 tablespoon of chopped green onions and 1/4 teaspoon each of salt and pepper. Place back in the oven and cook for 2-5 more minutes, or until cooked through and puffy. Cool and remove from the pans. Using the back of a knife, remove the frittatas from the foil. There will be some left, don’t worry. Next, cut into fourths.
Now, set up the bar. I put out: two types of bacon, four types of cheese (already sliced from the deli for ease), caramelized onions, roasted red peppers, pesto, sriracha, and grainy mustard.
Next, everyone made their sandwiches and put them on a baking sheet. I made a chart to help me remember which ones were which. I brushed each with some melted butter and put in a pre-heated 350 degree oven for ten minutes. The sandwiches came out nice and toasty, with the croissants flaky, eggs re-heated and cheesy gooey. The sandwiches were a little bit big, so people took homes leftovers, but they were still well received.
You can get the links for the other recipes above, but here is the recipe for the breakfast sandwiches:
After a quick…cat fact! This weekend I got a lot of snuggle time since it was the first weekend in a while where we could just lay on the couch and watch Netflix. It was great. Charlie, like most cats, rotates about ten times or so before finally laying down. The reasoning? Well, looks like there is no conclusive answer. Plausible reasons, though, are 1. in the wild, cats rotate to turn the grass into a “bed,” 2. they are doing it to mark their scent for later, and 3. they are “surveying the land” and doing a last check for predators. Either way it simultaneously makes me the happiest and most annoyed person on Earth.
Breakfast Sandwich Bar
This makes 12 hearty sandwiches, so feel free to divide or multiply. You can also use English muffins instead, so halve the amount of frittatas.
2 dozen eggs, divided
3/4 cup whole milk, divided
3 tablespoons chopped green onions, divided
3/4 teaspoon each salt and pepper, divided
For the sandwiches:
12 large croissants, sliced lengthwise
1 egg, beaten (for wash)
Bacon or Sausage
Sliced Cheeses (cheddar, swiss, mozzarella)
Half an onion, thinly sliced and caramelized
Roasted red pepper strips
Sriracha sauce or Ketchup
1. To make the fritattas, prepare three 8-inch round cake pans by lining them with foil and spraying with nonstick spray. In a medium bowl, crack 8 of the eggs and whisk in 1/4 cup of the milk. Pour into one of the pans and repeat with the remaining eggs and milk into the other two pans.
2. Bake pans in a pre-heated oven at 350 for eight minutes and remove from the oven. Sprinkle each with 1 tablespoon of chopped green onions and 1/4 teaspoon each of salt and pepper. Place back in the oven and cook for 2-5 more minutes, or until cooked through and puffy. Cool and remove from the pans. Using the back of a knife, remove the frittatas from the foil. There will be some left, don’t worry. Next, cut into fourths.
3. Have guests build their own sandwich and place on a cookie sheet. Make sure to create a “chart” to keep track of the sandwiches. Brush each sandwich with the beaten egg. Bake in the pre-heated 350 oven for ten minutes, until croissants are flaky, cheese is melted and eggs heated through.