We just finished cleaning the kitchen from a big brunch. Ezra and I kept commenting that we should take pictures while we cooked, then while we ate, but because brunch is sleepy (and in this case, a little boozie) and we were hungry, photos didn’t happen. So you’ll just have to take our word for how lovely and delicious the following items were. Poached eggs cannot be beat — except perhaps by the amazingness of Lil Smokies and/or potatoes.
Main course: poached eggs on pumpernickel
First, slice some good pumpernickel bread (I got a loaf from Giant that was surprisingly delicious) about 3/4″ thick. Top each piece with a slice of gruyere. Broil that on low till the cheese is melted and the bread is toasty. I mean to put pesto on the bread before putting the cheese on. I forgot, but it would have kicked it up a notch.
Poach eggs. Put a slice of tomato on top of the bread, followed by the poached egg.
Side: sauteed fingerling poatotes and lil smokies.
Sautee a few shallots and cloves of garlic and crushed red pepper in olive oil. Throw in a bunch of sliced fingerling potatoes. Salt and pepper. Cover. In another pan, heat up your lil smokies until they’re starting to brown. Throw them in the potato pan and let that finish while you poach and whatnot. Let that cook until the potatoes are soft and ready to eat. Take plenty of tastes while it cooks.
We made a banana-pineapple-apple fruit salad to go along. And deliciously spicy bloody marys with lots of horse radish and uncle brothas hot sauce. And now, the post-brunch nap.