Posts tagged ‘breakfast bowl’

April 23, 2018

I Love Brunch!

I love brunch! It sounds like elegant decadence to my ear. Say the word and in my head I see Audrey Hepburn in Breakfast at Tiffany’s – form fitting black dress, long gloves, updo, and lengthy cigarette holder. If we’re going to brunch, we get to sleep late and there are sure to be mimosas or bloody marys. I don’t know if it’s the idea of a lazy morning, the siren call of crispy bacon, or exactly what, but brunch is always appealing!

My brunch favorites lean toward the breakfast end of the menu. Bacon, eggs, grits, fried potatoes, waffles, and fruit trump roast beef, salmon, or salad for my first meal of the day. As long as the bacon is crisp and the waffles are gluten-free, I am happy with simple preparation and presentation. If the taste is delicious, I also appreciate the unique and fancy.
waffle
One of my favorite local restaurants serves poutine as a regular brunch option. Originally from Quebec, poutine is made of French fries and cheese curds topped with brown gravy. Add an egg to the top and you’ll be fortified to withstand the harshest cold weather.

When I travel to Asheville, I often choose crêpes because many restaurants in the area automatically make them gluten-free. These thin pancake-like pastries can be carriers of savory sausage & eggs, spinach & cheese, chicken & mushrooms, or salmon & ricotta. They can also be filled with cream cheese & strawberries, chocolate & hazelnut, bananas & caramel and many other sweet concoctions.

If you like quinoa and oatmeal, breakfast bowls can be hearty plant-based brunch options. Add black beans, avocado, pico de gallo, and a squeeze of lime to quinoa (or rice) for a filling Mexican bowl. Dress up oatmeal with maple syrup or coconut crystals, shredded coconut, almonds, cashews, and fresh berries. Add some vegan chocolate for added delightfulness.

When we stay home for brunch, we have eggs Ben. They’re like eggs Benedict, but made by Ben with his special hollandaise sauce. In fact, Ben & our friend Hunter had an eggs Benedict cook-off at my house a few years ago. I don’t remember who attended to weigh in on the judging, but, predictably, Ben & Hunter each contends he won. I think we need a rematch.

I’ve hosted bridesmaid brunches, wedding shower brunches, impromptu brunches and really late Christmas breakfasts that should have been called brunches. The planned events often include cinnamon rolls. I like making cinnamon rolls. I’ve made tons of them over the years. Last year, I turned some of them into bread pudding. Cinnamon roll bread pudding meets any level of excess required for your decadent brunch.

Brunch just wouldn’t be complete without a superior cup of coffee. A couple of years ago I stayed at an old hotel in a nearby city. The room was questionable, the TV reception terrible, the lobby clad in shabby grandeur, but the bacon and eggs were perfect and the coffee was superior. I went back for brunch last year. The hotel was still old and shabby and I didn’t even care. That’s how strong the draw of brunch with superior coffee can be.

You don’t have to dress up to go to brunch. You certainly don’t have to wear long gloves and large diamonds. Traditional ice sculptures, carving stations, and cooked-to-order waffles are not essential. Sleeping late and full immersion in decadence, on the other hand, are mandatory…well, for me anyway.

Happy brunching!

https://www.facebook.com/Creperie.Cafe.Of.Weaverville
http://www.ashevillebouchon.com/lecluse/
http://www.cooking2thrive.com/blog/?s=crepe