Hello lazy Sunday mornings !
Traditional American breakfast is known for eggs , bacon , and toast . Lunch mainly consists of sandwiches and salads . Let ’ s combine breakfast and lunch and make ourselves a brunch platter that I promise will be a crowd pleaser for the tummy and the eye ! Brunch toast — open-faced toast topped with our breakfast and lunch favs , prepared in a light and delicious upscale way , along with delicious spreads that will make your heart swoon . Oh , and let ’ s not forget a mouthwatering brunch cocktail .
There ’ s not much to creating a variety of breakfast toast . Simply prepare your spreads , or toppings , toast the bread and layer ! Whether you ’ re preparing brunch for two or for eight , it ’ s the same process , just multiply the ingredients … easy-peasy !
Preparing our spreads ahead of time will make for quicker assembly on the day of your brunch . I like to prepare my spreads the night before . Whether you make a variety of toasts or just one , you can turn this into an entire brunch extravaganza by simply adding in some fresh fruit and a few fritters ( pears , apples , bananas , corn , carrots , etc .). For some great fritter recipes , visit : https :// www . epicurious . com / recipes-menus / best-fritter-recipes-croquettes-gallery
What kind of bread is best for brunch toast ? Any bread your heart desires ! I love rustic style bread , but any nice loaf will do ! You can use an Italian or French loaf if you desire . Feel free to switch it up to your liking and based on what you feel pairs best with your decided spreads and toppings . Go wild and experiment with different combinations ! Let ’ s get things moving with these recipes on your first beautiful brunch toast !
Avocado Toast ! ( Yields 4 servings )
We all know the new craze about avocado toast . It seems only fair to give my spin a go . This is not just any ‘ ol avo toast ! This one will sit on a bright and delicious roasted beet hummus for a little extra oomph along with a few other tricks I ’ ll be sharing !
Ingredients : 1 / 2 c . Roasted beet hummus 2 Avocados ( sliced or mashed ) 4 Eggs ( poached or fried ) 2-4 Tbsp Feta Cheese 1-2 spring radish ( so many to choose from :
French breakfast , easter egg , watermelon , and black Spanish radish to name a few I ’ ve seen locally grown ) 8-10 Cherry tomatoes Edible flowers
Preparation : Preheat the oven to 325 degrees .
Take prepared hummus out of fridge ( let it acclimate to room temperature while you get the rest of your ingredients ready )
Halve 8-10 cherry tomatoes , slice radish thin , slice or mash avocado , set aside .
Slice bread and lightly brush with butter , olive or avocado oil . Set slices on a sheet pan . * Use this technique for all toast we are making today
Bring a wide pot of 3 cups of water with 1 tbsp vinegar to boil for poaching eggs ( vinegar helps hold the shape of the egg ). Meanwhile , toast bread lightly in the oven . You want a toasty outside and soft middle . 5-8 mins in the oven ( all ovens are different . Remember : if you over toast it ' s not a big deal , crunch it ' s always forgiven !)
Crack 2-4 eggs into boiling water , reduce to med and poach eggs to preferred doneness . I like my eggs medium-poached ( fully cooked white with a runny yoke ).
Remove the sheet pan with toast from the oven . Set aside , remove eggs from water with a spotted spoon . Set aside in a small bowl .
Assemble : Place 2 Tbsp of hummus on a plate , smear with a spoon stretching hummus a few inches across the plate ( sprinkle a few poppy seeds over hummus if you want to get extra fancy ), place toast on top at an angle . Add sliced avocado ( about a 1 / 2 avocado ) covering toast . Place 1 poached egg in the center of toast over avocado , add a few cherry tomatoes , radish slices and sprinkle feta cheese . Sprinkle salt and pepper and top with micro greens . Enjoy !
Roasted Beet Feta Hummus ( Yields : 1.5 cups )
1 red beet ( about 6 ounces ), scrubbed 1 15½-ounce can chickpeas , rinsed , drained ( save liquid ) 1 / 3 cup tahini , well mixed 1 / 4 cup fresh lemon juice 1 / 4 cup feta cheese 1 garlic clove , finely grated or smashed ( optional ) 1 / 8 teaspoon ground coriander Kosher salt / fresh ground pepper to taste Poppy seeds & olive oil for serving ( optional )
Directions : Preheat oven 400 Wrap cleaned beet in foil with a little olive oil . Place on a sheet pan and roast for 3- min or until beet is easily poked through with a fork or cake poker . Once done , let cool for handling .
Meanwhile in a food processor , process chickpeas , tahini , lemon juice , cheese , coriander , and garlic . Process to a smooth peanut butter like texture . If it ’ s too thick add in a tsp at a time of the chickpea liquid we saved earlier . Once we have our desired thickness set aside processor .
Using a paper towel and gloves to save your hand from pick stain , rub the beat to remove the skin ( It slips off easily ). Trim the root end off and cut into pieces . Add to the food processor . Process until smooth . Taste , season with salt and pepper .
Transfer to a small , closed container and store in the fridge . ( lasts up to 4 days ).
Prosciutto and Berry Toast ( Yields 6 servings )
This next toast has the feel of good ‘ ol fashioned jam on toast . However that would be a little too easy for someone who likes plates with a look at me vibe !
Ingredients : 6-8 Slices of toasted bread ( see toasting instruction from previous recipe ) 8 oz Mascarpone cheese Honey ( local is always the best ) 10 oz berry compote 1 / 2 fresh berries ( continued ...)
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