For our cooking debut, we decided to brunch. Perfect because basically anything counts as brunch food.
First up: brioche french toast with fresh berry compote and smoked salmon and avocado eggs benedict. Following a trip to the California Avenue Farmer’s Market, we whipped up some batter, poached some eggs, and learned that it is in fact possible to take 100 pictures of fruit.
This is not for the faint of heart – it’s a full on feast. Post-meal napping is highly encouraged.
Note: Both of these recipes are incredibly simple and open to creativity. Add bananas and whipped cream to the french toast, or fresh crab meat to the eggs benedict. Or just serve it plain and simple – nothing beats a classic.
Brioche French Toast (serves 2-3)
1/2 cup of milk (we used low fat since this meal is already so decedent. whole milk wouldn’t be bad for those blessed with a high metabolism)
2 tablespoons of butter
4 slices of brioche
1. Whisk eggs and milk, seasoning as desired with cinnamon. Soak the brioche in the egg-milk mixture for around 30 seconds on each side.
2. Melt the butter in a saucepan over medium heat.
3. Pop the brioche into the saucepan and cook until each side is a nice crispy golden brown, about 8 minutes total. But really, it depends on your stove. Ours is a relic of the 1950s, so 8 minutes is probably a ceiling rather than an average.
Salmon and Avocado Eggs Benedict (serves 2)
2 slices of brioche
1/2 packet of smoked salmon
Pepper for seasoning
1. Lightly toast the brioche. Slice the avocado.
2. Poach dem eggs. This is tricky. Thomas = poach master.
3. Layer: brioche/salmon/avocado/egg/pepper. Salsa for some ethnic flavor.