MUNCH ON BRUNCH
I love hosting a dinner party, but why limit yourself to dinner, brunch can be fun too! For those of you who love getting creative and trying new things, here’s a recipe that is definitely worth showing off the next time you decide to host brunch. The best part about this creation is that you get two great things in one bite-size creation. Talk about YUM-O!
INGREDIENTS:
(Makes 12)
4 eggs
1 tbsp cream
2 tbsp fresh chives, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
¼ cup cheddar cheese, grated
1/8 cup goat cheese, crumbled
Salt and freshly ground pepper
Cayenne pepper, to taste
Baby potatoes, thinly sliced
Process:
1. Set a pot of water to boil to blanch the potatoes. Thinly slice them using a mandoline and blanch them briefly in the salted boiling water. Shock in an ice bath.
2. In a pan made for mini muffins, arrange the potato slices to form a small cup. Cut out circles of parchment and place in the potato cups. Fill with baking beans to weigh down the potatoes and make sure they retain their shape.
3. Bake potato cups at 350 for 15 minutes until golden brown.
4. In the meantime, chop the chives, parsley and dill. Beat together with eggs, cream and seasoning.
5. Heat a small pan with a tablespoon of olive oil or butter. Pour the eggs into the hot pan. Using a spatula, fold the eggs over and over onto themselves. Don’t let the pan get too hot and cook until the eggs are the consistency you like.
6. 30 seconds before the eggs are done, add the two kinds of cheese and cook until melted.
7. When the potato cups are crispy, remove the beans and parchment and fill with eggs. Top with a little more fresh herbs and enjoy the creamy, warm taste of breakfast.
If you would rather someone else do all the work, here are some fabulous places around town that do a great brunch too!
The Park
Olive & June
Abel’s on the Lake
Moonshine
Chez-Zee
Z-Tejas
Fonda San Miguel
CME Intern
xo Christine
