A good brunch is meant to start off with coffee or tea and progress to breakfast dishes and then heavier food. I think that meat and eggs is one of the best and easiest to prepare combinations of food you can get, and some of my favorite recipes below can back that up.
This is a single service recipe. You will need a bowl, a skillet, and a broiling sheet as well as 4 eggs, 2 tablespoons of light cream, 1 tablespoon of extra virgin olive oil, 4 slices of bacon, and 1/3 cup of cold, sliced, boiled potatoes and cheddar cheese.
Beat the eggs in a bowl, adding in the cream. Heat the oil in a skillet and add the bacon. Fry it until it’s crispy, then remove the bacon onto a plate and add the potatoes. Cook the potatoes in the bacon fat until they are golden brown then add the egg and cream mixture all through it. Crush the crispy bacon in your hands and sprinkle over the cooking omelette. Cook on the one side until the egg is set, opening holes in any air bubbles that form to allow the liquid egg on the top side to make contact with the pan. Then turn it over to complete the cooking. Sprinkle with cheese and broil for one minute in a preheated oven broiler, then serve hot.
This recipe serves six with two servings each. You will need 1 pot and 1 pan, 1.5 pounds of beef tenderloin, 1 tablespoon each of salt, sugar, basil, thyme, chili powder and butter, some extra virgin olive oil handy, 1/2 a cup of sliced mushrooms, and 1 cup each of sherry and heavy cream.
Take the tenderloin and slice it into 12 thin sections. When it’s all laid out mix the herbs and spices together and sprinkle on top, then coat the slices and your hot pan separately with olive oil. Flash fry the beef in the pan then plate the meat while hot and keep in reserve. Re-use the pan, adding mushrooms and butter first then the sherry and cream. Allow this pan to simmer. Poach the eggs in a separate pot at the same time. When the sauce simmers put the eggs on the beef then pour the sauce in the pan over the whole affair and serve as hot as possible.
Veal Scalloped With Smoked Salmon
This recipe should serve six people comfortably You will need 6 three ounce veal cutlets, 12 ounces of smoked salmon, 6 ounces of Camembert cheese, 1 egg, 1/4 cup of milk, a little bit of flour handy, and 1.5 cups each of bread crumbs, safflower oil, and Mornay Sauce.
Pound the veal cutlets very flat. Top the cutlets with salmon and cheese and fold them into a roll to encase the filling. Chill them in the refrigerator for about an hour. In the meantime preheat the oven to 350 degrees and start on the egg and milk mixture. Mix the egg with the milk, dust it with flour, dip into egg and dredge in bread crumbs. Now remove the cutlets from the refrigerator. Heat the oil on the stovetop then throw in the cutlets and fry them until they are golden brown. Once they are fried remove them and put them on a baking sheet and into the oven for twenty minutes. After that place them on your serving plates and pour the Mornay Sauce over them to serve.