The Brunch Bunch

By Jennifer Bajsel

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Crab & Asparagus Eggs Benedict

Servings: 2-4 | Prep: 15 min. | Cook: 20 min. | Total: 35 min.

Ingredients:

2 English muffins | 8 slices pastrami | 1 bunch asparagus tips | 8 oz. jumbo lump crab | 4 Tbsp. white vinegar, divided

Sauce: 1 shallot | 2 Tbsp. white wine | ¹/8 tsp. black pepper | 1 Tbsp. tarragon, divided | 3 egg yolks | ¼ tsp. salt | ½ cup butter, melted | ½ lemon, juiced

Directions:

Heat shallot, 2 Tbsp. vinegar, black pepper, and 1 tsp. tarragon in a small saute pan. Simmer for about 2 minutes until reduced by ½. Strain liquid into a blender. Add egg yolks, salt, and lemon juice to the blender. Pulse a few times to combine. Melt butter in a small pot on the stovetop. Toss crab in butter to warm, remove crab, and set aside. Drizzle the remaining butter into the blender on medium speed until sauce forms. Place the sauce back in the pot on the stove to keep warm, and add the remaining tarragon. Toast the English muffins. Blanch the asparagus tips in boiling water until bright green, remove from water, and set aside. Heat pastrami in a saute pan. Simmer a large pot of water with the remaining 2 Tbsp. vinegar. Swirl the water and gently drop an egg to poach, one at a time. Build the eggs Benedict, starting with the English muffin and topping it with pastrami, crab, asparagus, and poached egg. Top with béarnaise sauce and serve.

Tips & Tricks:

Buy packaged béarnaise sauce to simplify the recipe. Heat pastrami with English muffins in the toaster oven and wrap with foil to keep warm.

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Sweet Potato & Chorizo Hash

Servings: 6 | Prep: 20 min. | Cook: 15 min. | Total: 35 min.

Ingredients:

1 sweet potato, peeled and diced | 1 green bell pepper, diced | ½ red onion, diced | ½ pkg fresh chorizo | 1 cup black beans, cooked | 1 tomato, seeded and diced | 2 tsp. garlic powder | 1 tsp. cumin | 1 tsp. coriander | 1 Tbsp. smoked paprika | ½ tsp. salt | 4 Tbsp. extra virgin olive oil, divided | 1 egg | 2 Tbsp. scallions, sliced

Directions:

Peel potatoes and cut into small cubes. Add cut potatoes to a stock pot with cold water and salt. Bring to a boil and cook for 10 minutes until softened but not mushy. Strain potatoes from water and set aside. Chop pepper & onion. Saute pepper and onion in a saute pan with 2 Tbsp. olive oil until translucent. Add chorizo and brown using a spatula to break it into small pieces. Add sweet potatoes and saute until browned. Add beans, diced tomato, and seasoning. Coat a separate saute pan with 2 Tbsp. of olive oil and heat on medium-low. Add eggs and fry until the white is cooked and the yolk remains soft. Serve each bowl of hash with egg on top and garnish with sliced scallions.

Tips & Tricks:

Rotel can be used instead of fresh tomato and will add spice. Serve with avocado and sour cream on the side.

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Lemon Blueberry Ricotta Pancakes

Servings: 6 | Prep: 10 min. | Cook: 40 min. | Total: 50 min.

Ingredients:

2 large eggs | 1 ½ cup milk | ½ cup ricotta cheese | 2 Tbsp. butter, melted | 1 lemon, zested |
1 tsp. vanilla paste | 1 ½ cup flour | ¼ cup granulated sugar | 3 tsp. baking powder | ½ tsp. salt | ¾ cup fresh blueberries | Cooking spray as needed | ¼ powdered sugar

Directions:

Heat a non-stick or cast-iron griddle on medium-high heat. Beat the eggs, milk, ricotta cheese, melted butter, lemon zest, and vanilla together. Set it aside. Whisk flour, sugar, baking powder, and salt in a separate bowl. Pour dry ingredients into wet ingredients until they come together; the batter will be lumpy. Fold in blueberries. Coat the griddle with cooking spray and turn down to medium-low heat. Spoon equal amounts of batter onto the griddle, 3-4 pancakes at a time. Let cook until bubbles form around the edges, then flip. Repeat with the remaining batter. Serve pancakes with powdered sugar and fresh blueberries.

Tips & Tricks:

You can make the pancakes ahead of time and freeze them on a separate baking sheet. Once frozen, they can be moved to a resealable bag. Reheat in a toaster oven.

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