Darren needed to go back to the office today so rather than a nice Sunday dinner, we decided to enjoy a brunch together as our big meal of the day. I am a huge fan of breakfast for dinner and especially brunch so this was right up my alley. I didn't make anything too complicated but it came together nicely so I thought I'd share. Our menu and tips for throwing this together are below - enjoy!
Fall Brunch Menu: This can be used if you have company for any upcoming holiday, you can set up a salad and toss in dressing right before. Muffins can also be made ahead but one of the best parts is having them steaming hot to melt the butter...
- Herbed Scrambled Eggs with Parmesan
- Sockeye Salmon with Basil Pesto
- Coffee Cake Muffins
- Simple Greens with Pomegranate
Salmon - Add a large dollop of Pesto (ours was from Whole Foods but you can also make it fresh if you want) and a few sprinkles of sliced parmesan. Preheat oven to 425; add 1 Tbsp butter to a glass or stone pan and put the pan in the oven as it comes to temperature. Once oven (and pan) have pre-heated, lay salmon skin side-down. Bake 12-16 minutes depending on thickness. Flesh should flake to a fork when done and cheese will be crisp.
Eggs - Scramble eggs with cream or 1/2 & 1/2 (not an every day treat but certainly nice,) a pinch of salt and any herbs you want! Today I didn't have fresh so I just used a pinch of dry tarragon. Cook low & slow and remove from heat while still "wet."
Greens - We used frisee and a mixed green, added some fresh pomegranate seeds, a handful of toasted walnuts and tossed with a quick sprinkle of olive oil, balsamic vinegar, a pinch of sea or kosher salt and a squeeze of fresh lemon or lime.
Muffins - this is from How to Cook Everything, the Sweet and Rich Muffins with the addition of the Coffee Cake topping.
- 6 Tbsp butter, at room temperature
- 3/4 cup sugar
- 1/2 tsp salt
- 3 tsp baking powder
- 2 cups all-purpose flour
- 1/2 cup milk, plus more as needed.
- Preheat the oven to 400F. For best results, grease a 12-compartment muffin tin (I used Pam for baking) and use muffin tins.
- Use wooden spoon or standing mixer to cream together butter and sugar.
- Mix together the salt, baking powder, and flour; beat the eggs with the milk.
- Add about a third of the dry ingredients to the butter-sugar mixture, then moisten with a little of the milk. Repeat until all ingredients are used up. The batter should be lumpy, not smooth, and thick but moist; add a little more milk or other liquid if necessary.
- Spoon the batter into the muffin tins. For large muffins fill to the top, filling any unused cups with a bit of water. Bake 20-30 minutes (mine were very large and only took 22 minutes), or until a toothpick comes out clean. Let rest for 5 minutes.
Coffee Cake muffins: Mix together 1/2 cup packed brown sugar; 1 tsp ground cinnamon; 1 cup chopped nuts (I used walnuts) such as walnuts, pecans or cashews; and 2 Tbsp melted butter. (I also added a dash of ground clove.) Stir half of this mixture into the batter and sprinkle the rest on top before baking.