What goes with eggs benedict and fruit crepes? Need to bring something to Mother's Day brunch

M

mariadnoca

Moderator
I was going with the cannoli cream above, but hostess says she is making fruit crepes and the other SIL is making eggs benedict. It all sounds so rich to me.

I want something easy, simple and not expensive to make. Just found out no dairy/no pepper due to allergies.

Personally, I don't like eggs benedict (only scrambled eggs for my TYVM), so not sure what to bring to go with.

 
How about stuffed tomatoes Provencal?

STUFFED TOMATOES PROVENÇALE

From The Way to Cook by Julia Child

For 8 Servings

4 large firm ripe tomatoes
Salt and pepper
½ cup lightly pressed down fresh bread crumbs
2 Tbs. minced shallots or scallions
1 large clove of garlic, puréed
¼ cup minced fresh parsley
3 to 4 Tbs. olive oil

Cut the tomatoes in half crosswise. Gently squeeze them to remove excess juice and dig out the seeds with your little finger. Salt and pepper the insides lightly and turn upside down on a rack to drain while you prepare the stuffing.

Toss the bread crumbs with the shallots or scallions, garlic, parsley, and salt and pepper to taste, blending in droplets of olive oil as you do so.

Divide the stuffing into 8 portions and mound into each tomato; arrange the tomatoes in a lightly oiled baking dish. Drizzle a little more oil over the crumbs.

The recipe may be prepared in advance to this point.

Preheat the oven to 400°F. About 20 minutes before serving, bake in the upper third level until the crumbs are lightly browned and the tomatoes are hot through but still hold their shape. Serve them soon, since they risk collapse if kept warm.

 
Or these dairy-free stuffed mushrooms. Either can be made ready for the oven in advance

and baked on site.

PROVENCAL STUFFED MUSHROOMS

From Ma Cuisine du Soleil by Roger Verge. For cocktail appetizers use 1 lb. of smaller mushrooms.

12 large mushrooms (about 1 lb.)
4 slices bacon, cut crosswise into small matchstick strips
6 Tbs. olive oil
2 Tbs. coarse fresh breadcrumbs
2 Tbs. minced onion
2 cloves garlic, minced
2 Tbs. minced parsley
Salt and pepper

Preheat oven to 400°F.

Wash and stem the mushrooms. Coarsely chop the stems.

Fry the bacon until crisp. Drain on paper towels.

Heat 2 Tbs. of the oil in a skillet and sauté breadcrumbs until golden. Set aside. Wipe out the skillet.

Heat 2 Tbs. oil in the skillet and sauté the onion until golden. Add the garlic and minced mushroom stems and sauté until liquid evaporates. Remove from heat and add bacon, crumbs and parsley. Season with salt and pepper and mix well.

Season mushroom caps with salt and pepper. Stuff with crumb mixture and arrange in an oiled baking dish. Drizzle with remaining oil. Bake about 25 minutes.

Serve hot, warm, or room temperature.


STUFFED MUSHROOMS WITH VEGETABLES

From Classic Home Cooking by Mary Berry and Marlena Speiler

½ lb. mushrooms
4 Tbs. butter
2 small carrots, diced
1 small zucchini, diced
1 Tbs. chopped parsley
Salt and pepper

Remove the stems from the mushrooms and chop them finely. Melt the butter in a skillet. When it is foaming, add the mushroom stems, carrots and zucchini, and cook, stirring, until just tender, a few minutes,

Put the mushroom caps in a single layer in a shallow ovenproof dish. Fill the mushrooms with the vegetable mixture. Bake in a 350°F oven for 15 minutes. Serve immediately.

 
Small green salad with light vinaigrette (arugula, frisee, spinach or spring mix) or these crushed

potatoes would go very well (omit the pepper for the non-pepper person). You could prepare up to the point of popping them in the oven and do that at your SIL's house, if she's cool with you doing a finish in the oven.

I don't use a potato masher to crush the potatoes -- usually I just use the heal of my hand -- works great and doesn't break the potatoes up as much.

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

 
Does everybody have to eat no dairy and no pepper? I'm not much help, however

these went over so well at a brunch I had, everyone loved them, even kids. I used calabrese, 1/3 fat cream cheese, (laughing cow is good too) and some with small sweet basil leaves and some with baby spinach. Get a good breadstick. Very cute and fun!

 
My MIL is allergic to pepper, her rosacea breaks out right away, and the dairy had cancer

or some such. She had lots of parts removed and now can't have dairy.

 
These ARE delicious, but I don't think potatoes will go with eggs benedict. I still think

it's veggies or a salad--no more starch since crepes are on for dessert. Or even some fruit, even though fruit crepe is for dessert.
How about watermelon and feta salad?

 
Really. Good to know but definitely news to me--who orders eggs benedict

EVERY chance I get!! LOL Love them and never with potatoes. I can see/understand on a breakfast/brunch menu that potatoes O'Brien or hash browns would be a choice to choose from.
We have them every Sunday on our menu--I personally always get a veggie or green salad.
As I said, I have made those potatoes and they are outstanding. I think they need to be browned just before serving. ;o)

 
Charley, if you had grown up in Pittsburgh, you too would be surprised NOT to see potatoes with

every breakfast dish.

Instead, my "first day in ABQ, first time west of Ohio" breakfast eggs had rice, beans and a tortilla on the side.

I was shocked. Actually shocked.
Who has RICE and BEANS! with breakfast!
And you can't put a tortilla in a toaster!

 
These potatoes would be a winner - and over the top fab if you can find some small Yukon Golds -

I've also prepped these style of taters on stovetop in a large heavy pan. I don't add rosemary - just season well with salt and pepper, and I use a combo of olive oil and butter for crisping. It makes a nice crust with a tender center.

Good stuff for any time of day!

 
Small yukon golds are my favorite

for this treatment -- such a nice flavor --and I seldom use herbs, just salt and pepper. Will try with butter and olive oil next time, and stovetop. Thanks, Lisa.

 
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