Whether you’re celebrating a special occasion or just settling in for a lazy Sunday, brunch is the perfect choice. It’s my favorite meal, and this menu is sure to impress.
3 English muffins
6 large eggs
12 slices of bacon
6 tablespoons sun-dried tomatoes
Chives to garnish (optional)
Basil Hollandaise Sauce:
2 large egg yolks
1 tablespoon fresh lemon juice
1 stick unsalted butter
3/4 teaspoon basil paste
Salt and pepper to taste
You can find basil paste in the produce section, usually next to fresh herbs. It comes in a tube. You only need 3 avocados but always buy an extra because perfect avocados are hard to find.
Fry the bacon, drain on paper towels and set aside. Slice the avocados so you have half an avocado per English muffin. Set aside. Heat oven to 400.
For the hollandaise, get an ice bath ready just in case your eggs start to cook too quickly. You can cool them on the bath. Place eggs in a double-boiler that is barely simmering so the heat is minimal. If you don’t have a double-boiler, place a metal bowl over a pot with simmering water and hold on to it with an oven mitt. Whisk the eggs and lemon juice together in the double-boiler.
On another burner, melt the butter. As 2 tablespoons of butter melt, pour it off into the egg mixture and whisk quickly. I find it helps prevent the eggs from getting too hot if you add a little at a time instead of waiting for all the butter to melt. Add the butter, the basil paste, salt and pepper, and whisk until it’s emulsified. If it appears the eggs are becoming scrambled, immediately place the mixture over an ice bath and keep whisking.
When the sauce is done, remove from the heat and set aside. If the sauce thickens too much as you prepare the rest of the dish, you can add 1 teaspoon of hot water to thin it out. Cut English muffins in half, spread them out on a baking sheet and bake 6 minutes, until slightly crisp.
As the muffins warm, I fry the eggs. If you have a pancake griddle, you can fry all the eggs at once (on high heat). If not, heat two non-stick skillets, spray with cooking spray, and make 6 eggs over easy.
To assemble each, spread avocado on the English muffin, top with 1 tablespoon sun-dried tomato, two slices of bacon, one fried egg and a generous bath of hollandaise sauce. This sauce is delicious. Garnish with chives and serve.
Easy Cheesy Horseradish Potatoes with Bacon
1 1.5 pound bag of microwave-in-the-bag mini potatoes
1/4 teaspoon ground pepper
1/4 cup or more horseradish sauce
1 1/2 cups Colby Jack shredded cheese
4 green onions, sliced
7 slices bacon, crumbled
Heat oven to 400. Microwave potatoes according to package directions. When potatoes are done, drain off any water and place in an 8-by-8-inch pan coated in cooking spray. Sprinkle half the salt on the potatoes, then smash them, stir, and add remaining salt and pepper. Drizzle horseradish sauce over the top of potatoes. Cover in cheese, then sprinkle with onions and bacon. Bake for 15-18 minutes, until cheese melts.
This recipe is a keeper. It’s an amazing side dish to steak.
1/2 cup sour cream
1/2 cup canola oil
3 large eggs
1 teaspoon vanilla or almond extract
1 cup water
2 tablespoons flour
1 3/4 cups fresh blueberries (save 1/4 cup)
2 tablespoons butter, melted
2 tablespoons cinnamon-sugar for dusting
Heat oven to 350. Beat together cake mix, sour cream, oil, eggs, extract, water and 1 tablespoon flour until smooth. Toss the blueberries in the other tablespoon of flour, then stir blueberries into the mix, reserving 1/4 cup.
Divide mixture between two bread pans that have been sprayed with cooking spray. Place the remaining blueberries on top of the loaves.
Bake 40-45 minutes, until golden brown and a toothpick inserted in the middle comes out clean. When done, brush with melted butter and sprinkle with cinnamon-sugar. Cool before serving. Refrigerate leftovers.
This bread freezes well: wrap tightly in plastic wrap and then aluminum foil, and freeze up to 1 month.
Makes 2 loaves.
3 cups chilled Tropicana Peach Passion Fruit juice
3 cups chilled ginger ale
6 maraschino cherries to garnish
Pour juice into a pitcher and then top with ginger ale. Drop a maraschino cherry in each glass, and serve.
Juliana Goodwin is a food columnist, cookbook author and avid traveler.
She loves to create food, share recipes and encourage entertaining. If you have a question, email firstname.lastname@example.org.