Help, please with brunch menu. Am including two recipes to start...

A

anna_x

Well-known member
A very special day coming next Sunday when my getting-old son is finally bringing a girlfriend home to meet 20 family members!

My normal brunch menu is a fruit bowl, chicken-apple sausages, the vegetable frittata, a make-ahead Frecnh toast but don't have the space in the oven this time, and muffins. But the whole family has seen that stuff too often, including last month's Father's Day.l

I need a new EASY menu. Has anyone tried the Baked Eggs in Briche from Epi? That recipe follows the frittata.

Does anyone have good recipe for oven fries?

How about a sliced baked ham and a fruit bowl?

TIA!

 
Mushroom Vegetable Frittata -

Fills 2 quiche dishes --

Saute until crisp-tender: 2 c. sliced mushrooms 1 1/3 c. onion, chopped 1 1/3 c. green pepper, chopped 2 c. zucchini, washed unpared, and chopped 4 Tbs. veg oil (I use less)

Beat: 10 eggs 2/3 c. light cream (I often use the non-fat half and half) 1 tsp. salt couple sprinkles of pepper.

Add the egg mixture to the cooled vegetables. Mix in carefully: 16 oz. cream cheese, cut into 1/2-inch cubes 3 c. soft bread cubes,lightly packed 2 c. shredded cheddar

Pour into two greased pie pans or quiche dishes. Bake 350 degrees for 45 minutes or until set in center and browned. Cool 5-10" before cutting.
This can be baked and then frozen. I hope you like it.

 
Baked Eggs in Brioche (from Epi)- I haven't tried this yet, but it sounds good.

6 small brioches (about 4x3")
3 Tbs unsalted butter, melted
6 large eggs
1 Tb. chopped fresh tarragon or chives
Preheat oven to 350.

Cut tops off, about 1", and scoop out the insides of the bottoms to make a shell, leaving 1/4 to 1/2 inch all around, and being careful not to tear. Brush insides and out with melted butter.

Arrange the bottoms in a muffi tin and season with salt and pepper. Crack an egg into each and sprinkle with herbs. Bake in the lower third of oven about 15".

Arrange the tops, cut side up, in a shallow baking pan and put in the upper third of the oven.
Bake both tops and bottoms until eggs are cooked to desired degree of doneness and brioche tops are golden brown, 10 to 20 minutes more.

Serve each brioche with it's top for dipping into egg.

Reviewers suggested putting a thin slice of ham inside each brioche before adding the egg but that seems unnecessary if I serve a ham. Another suggestions was to sprinkle the top with parmesan.

 
T & T Chive and Brie Strata

I've made this one a number of times and it's been well received. Best of all you can do the prep work the day before.



CHIVE AND BRIE STRATA

This do-ahead main-course strata is simply a savory bread pudding. Pour a Pinot Blanc or Viognier throughout the meal.

2 16-ounce loaves French bread, crusts trimmed, bread cut crosswise into 3/4-inch-thick slices
4 cups (or more) whole milk
10 large eggs
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper

2 cups chopped fresh chives
18 ounces Brie cheese, chilled, rind trimmed, cheese cut into 1/2-inch pieces
8 tablespoons chopped fresh parsley
8 tablespoons chopped fresh tarragon
12 tablespoons grated Swiss cheese
2/3 cup grated Parmesan cheese
2 tablespoons (1/4 stick) butter

Generously butter two 9-inch-diameter cake pans with 2-inch-high sides. Place bread in very large bowl. Pour 4 cups milk over. Let bread soak until soft, about 10 minutes. Squeeze bread slices over same bowl, extracting as much milk as possible. Transfer bread to medium bowl. Transfer milk from bowl to 2-cup measuring cup. If necessary, add more milk to equal 1 1/3 cups total. Return milk to very large bowl. Add eggs, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to milk; whisk to blend well.

Arrange 1/4 of bread in each prepared pan. Sprinkle 1/2 cup chives over each. Sprinkle each with 1/4 of Brie cheese, then 2 tablespoons parsley and 2 tablespoons tarragon. Sprinkle 3 tablespoons Swiss cheese over each. Top each with half of remaining bread. Pour half of milk-egg mixture over each. Sprinkle 1/2 cup chives, 1/4 of Brie, 2 tablespoons parsley and 2 tablespoons tarragon over each. Sprinkle 3 tablespoons Swiss cheese and 1/3 cup Parmesan cheese over each. Dot each with 1 tablespoon butter. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350°F. Bake puddings uncovered until puffed and deep golden brown on top, about 1 hour 10 minutes. Let cool 5 minutes. Cut into wedges and serve.

Serves 10 to 12.

Bon Appétit
June 1999

Epicurious.com © CondéNet, Inc. All rights reserved.

 
Quiche or Poached salmon would be a good make-aheads or eggs baked in muffin tin lined with ham

might be good for a crowd because you could do 12 at a time.

 
What about a platter of smoked salmon?

Nothing could be easier than a platter of smoked salmon garnished with lemon wedges, fresh dill, capers and red onion. On the side serve a bowl of spreadable cream cheese and a plate of bagel halves and/or slices of black bread.

 
I really liked Marc in Seattle's Baked Eggs in Ham Crisps - REC inside>>>

They can be prepped ahead of time, and I've served them on toasted English muffins - so good.

Baked Eggs in Ham Crisps

A friend made these for Brunch yesterday.
They were in the Feb 2002 Gourmet
magazine. GREAT stuff, but she cooked them
longer so the eggs wouldn't be runny. They
ended up more like poached (which I
prefer). Great stuff, most of which can be
pre-made. Marc
____________________

BAKED EGGS AND MUSHROOMS IN HAM CRISPS


Active time: 45 min Start to finish: 1 1/4
hr
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraîche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia ham
(without holes; 10 oz)
12 large eggs

Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah
toast
Special equipment: a muffin tin with 12
(1/2-cup) muffin cups

Preheat oven to 400°F.

Prepare mushrooms:
Cook mushrooms and shallot in butter with
salt and pepper in a large heavy skillet
over moderately high heat, stirring, until
mushrooms are tender and liquid they give
off is evaporated, about 10 minutes. Remove
from heat and stir in crème fraîche and
tarragon.

Assemble and bake:
Fit 1 slice of ham into each of 12 lightly
oiled muffin cups (ends will stick up and
hang over edges of cups). Divide mushrooms
among cups and crack 1 egg into each. Bake
in middle of oven until whites are cooked
but yolks are still runny, about 15
minutes. Season eggs with salt and pepper
and remove (with ham) from muffin cups
carefully, using 2 spoons or small
spatulas.

Cooks'note:
• The eggs in this recipe are not fully
cooked, which may be of concern if
salmonella is a problem in your area.

 
For brunch how about crab cakes, served on fried green tomatoes,

with some roasted asparagus and maybe some fruit.
Or we just had shrimp and grits at the beach, but be sure the GF likes grits.

 
For brunch how about crab cakes, served on fried green tomatoes,

with some roasted asparagus and maybe some fruit.
Or we just had shrimp and grits at the beach, but be sure the GF likes grits.

 
For brunch how about crab cakes, served on fried green tomatoes,

with a nice remoulade-- some roasted asparagus and maybe some fruit. Good rolls and a great dessert.
Or we just had shrimp and grits at the beach, but be sure the GF likes grits.

 
Favorite T&T oven fries- crunchy on the outside, soft on the inside

This is something I started doing many, many years ago- they are still my very favorite "fries"

DOUBLE SPUD WEDGES
(serves 3-4)

3-4 medium potatoes
1 egg, mixed with 1/2 cup Pace Picante Sauce
3 T melted butter
3/4 C dry potato flakes (I use Potato Buds)
3/4 C Parmesan cheese, shredded
1 T garlic powder
1 T thyme
2 tsp paprika
pepper and salt to taste

Scrub potatoes. Pre-bake in the microwave until about half done. Cut each one into 6 wedges lengthwise. Mix dry ingredients together (I whirl them in the food processor. Mix egg wtih Pace Picante Sauce. Dip potato wedges in egg/Pace mix and coat with dry mix. Put on cookie sheet, skin side down. Drizzle with butter. Bake at 350° for 30-40 minutes until brown and crunchy on the outside.

 
And it's just as tasty using chicken instead of spuds! : )

LOL, Now I'm thinking of a an entire line of "Cathy Z's Potato Buds Oven Tempura"

 
Do you think Canadian bacon would work instead of the ham? This sounds great, thanks for posting.

 
Why not - as long as the egg is protected from the sides of the pan (to prevent sticking)>>>

then that would work, what a great idea!

 
REC Oven Fries

For 20 People you will probably need 10 pounds of Potatoes I use either baking or yellow potatoes. Rinse potatoes and do a large dice (not to small)Place in bowl and add olive oil to coat. Add creole seasoning to taste. I use McCormick brand.
Sorry I don't have an exact measurement but you want it to coat the potatoes fairly well. Add salt to taste. Bake on large baking sheets on lowest rack in oven 430 for about 40 minutes. Stir halfway through baking time.

 
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