As we recently concluded, nobody is going to argue that brunch is—objectively speaking—literally the best. That said, not all brunches are created equal. You might be inclined to simply whip out the bagels and cream cheese when you have brunch guests over, but where’s the fun in that? We know that, deep down, you want to create the brunch to end all brunches—the brunch that will blow all other brunches out of the water and have your guests bowing down at your unparalleled brunch greatness. You guys. This. Is. That. Brunch.
We teamed up with our pals at Ovenly and MeMe’s Diner (coming to Brooklyn in 2017!) to bring you this stunning, mouth-watering menu of new updates on brunch classics—Pistachio Cardamom French Toast, Baked Eggs, Breakfast Potatoes, Poached Peaches, and—of course—a cocktail. May your brunches never be basic again!
Pistachio Cardamom French Toast
4 slices Ovenly Pistachio Cardamom Bread
1 cup heavy cream
2 tbs honey
2 tsp vanilla extract
Zest from 1 lemon
Pinch of salt
2 tbs butter
In a large bowl whisk eggs, heavy cream, honey, vanilla, zest, and salt.
Quickly soak slices of bread in custard mixture. The bread will soak up the mixture quickly, so no need to let it soak for a long time on each side. A few seconds will do.
Melt butter in frying pan. Add pistachio bread to hot pan and fry until golden brown on both sides.
Serve with poached fruit or favorite syrup. We served ours on a bed of cherry syrup and ricotta.
3 peaches, peeled, pitted, and cut in half (Or any stone fruit. Fresh or frozen)
2 cups white wine
¾ cup sugar
1 cinnamon stick
1-2 inch knob of peeled ginger
Peel from ½ an orange
1 tsp black pepper
Pinch of salt
Place all ingredients (reserving butter) in sauce pan. Bring to a slow simmer until fruit softens and syrup reduces by half.
Spoon fruit and syrup onto favorite french toast, pancakes, or yogurt.
2 tbs room temperature butter
½ heavy cream
¼ cup finely grated parmesan cheese
½ cup chopped herbs ( any combo works here. I like parsley, thyme, and cilantro)
Preheat oven to 325F with oven rack placed in middle of oven.
Butter oven proof dish or pan. Pay special attention to corners and sides of dish.
Scramble eggs with heavy cream, cheese and herbs. Season mixture with salt and pepper. Pour egg mixture into buttered dish.
Place dish in oven and bake for 15-20 mins or until just set in the middle. Better to pull it out while it is still slightly wet on top than completely done. Eggs will continue to cook while cooling.
Slice into desired shape and lift eggs out gently with a wide spatula.
4 Russet potatoes, diced (peel only if desired)
1 tbs olive oil
1 small onion, diced
2 tbs maple syrup
3 tbs flavorful fat (ie. bacon, olive oil, lard, coconut oil, or butter)
Preheat oven to 425F.
Toss diced potatoes in olive oil season with salt and spread evenly on a foil-lined baking tray. Place potatoes in oven and roast until golden brown and crispy. About 25-30 mins.
Melt flavorful fat of choice in cast iron skillet or pan large enough to hold diced potatoes.
Caramelize diced onion in fat until onions are browned and soft.
When potatoes are fully cooked and crisp, remove from oven and pour into pan with caramelized onions.
With the heat on medium season potatoes and onions with maple syrup, hot sauce, and salt and pepper.
Cherry Kir Royale
½ oz cherry syrup
Pour cherry syrup into bottom of champagne flute or coupe glass. Top with sparkling wine.
1 pound cherries with pits and no stems
¾ cup sugar
½ cup lemon juice
In a sauce pot place cherries, sugar, and lemon juice and simmer until cherries are soft and released much of their juice.
Pour cherry liquid through a fine mesh sieve to strain out fruit and pits.
Bill Clark and Libby Willis believe in dinner parties on a Tuesday, that you should eat cheese balls with your martini, and that entertaining should be simple. Their recipes work from an international pantry (think chili oil, fish sauce, and tahini) combined with farmers market produce and bodega standards (Fritos, potato chips, and wasabi peas) to create distinctly American food. MeMe’s Diner opens in Prospect Heights in 2017. Follow them on Instagram!