Sunday Brunch at Maine

At our summer house in Maine, my favourite action is coordinating Sunday brunch. Everybody has a duty, which makes the meal a true family affair. Mother puts up water to tea and coffee and places the table, daddy slowly fries bacon, my sister collects blossoms in the garden and I typically experiment with numerous recipes that I’ve seen in Gourmet or Saveur Magazines. We listen to NPR on the radio and discuss the problems like engaging in casual discussion. Our twelve-year-old terrier sits beside the stove waiting for the father to splatter a little bacon grease on the ground.

A fantastic brunch menu has to include both sweet and salty elements to completely please the palate. This may be accomplished in many ways. Jam on toast is a very simple way to add sweetness into a meal that is based mostly about a savory dish. Another strategy is to use fruit as a garnish. After a few trips to Europe, my family took into placing a wedge of cheese on the desk every morning with a pot of honey. And for the savory part, eggs are the most frequent centerpieces for brunch. I recently stumbled upon an egg recipe which calls for an intriguing preparation and a demonstration that’ll wow not only relatives, but guests too. You separate the yolk from the white and whisk the whites into a foam, folding at a gentle farmstead cheese. Then you set the whites in small ramekins and fall the yolks into the middle. At the oven for 12 minutes and Voila! You own a breakfast that resembles a gorgeous meringue using a soft yellow centre. Sprinkle some herbs at the top and you’ve got a meal to get a queen. To get more details click Top Brunch Spots.

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Pillow Top Eggs
Serves 4

4 buttered ramekins

4 eggs

A pinch of nutmeg

Kosher salt and fresh ground pepper.

1/3 pound of company, mild cow’s milk cheese, finely grated

2 tbsp chopped fresh chives

Four pieces whole grain toast

Preheat the oven to 350 degrees. Separate the whites from the yolks and fall the yolks into a bowl of water so they don’t break. Whisk the whites until soft peaks form and fold in half the cheese, nutmeg, pepper and salt. Distribute the snowy foam involving the four ramekins. Dig just a tiny whole in the middle of each with the back of a utensil and dip a yolk to each ramekin. Sprinkle the remainder of the cheese on the top of this yolks together with a pinch more of salt and pepper. Back for thirty minutes, making a soft, gooey yolk. Garnish with chives and serve with hot toast and a berry shake.

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