Brunch has always been my favorite meal. It doesn't matter if it's a full spread with omelet bars and carved roast beef, or as simple as breakfast tacos, I love brunch. Brunch is the most casual meal of the week and it can last as long as a cup of coffee or until its time to find a spot for dinner. But what about hosting brunch at home? Sometimes the complexity of executing the perfect brunch can become overwhelming, and that is where science can lend a hand!
When I develop a brunch menu for guests at my house I want to keep things simple, but still have a wow factor. Maybe start with some fruit salad, home made granola and yogurt, slide right over to a creme brulee french toast casserole and load up your plate. But I like something that sets the experience apart from every other brunch my guests have ever had. This is where technology comes in handy.
Lets take a look at the sous vide Eggs Benedict bar! Perfectly poached eggs cooked in their shell using immersion circulators, english muffin croutons, fresh tomatoes and crispy bacon, all topped off with a spoonful of velvety hollandaise sauce. Guests walk up and choose their own eggs, like a lobster tank, crack them open and slide out a perfectly poached egg with a yolk that runs like thick custard.You can amend this for your own parties at home; use halved toasted english muffins, whole grain bread, or even some local hearth breads, add protein with grilled salmon, canadian bacon, crispy bacon, even sliced steak, a few extra add ons like sliced heirloom tomatoes, sauteed spinach and avocados, then finish the buffet with the sous vide eggs and a warm bowl of hollandaise sauce. Its a visually appealing station and it will keep your guests talking!
With warm summer weather, and more beautiful days ahead, why not call your friends and host a brunch. There is nothing better than relaxing on a beautiful day with a tall bloody mary, or mimosa, in your hand, and a perfectly poached egg on an toast.
