Best effing Saturday Brunch ever

I have come to realize that my favorite meal is breakfast and that is because of one thing: EGGS. Possibly the most versatile food in the the world, since every culture since the dawn of time has incorporated eggs into their cuisine. I have always loved eggs in all forms: scrambled, fried, poached, sunny-side-up and especially hard-boiled. The real breakfast winner I would have to say is Eggs Benedict. Everyone knows what Eggs Benedict is and you can find it on almost every single brunch menu in every relatively civilized city in this country. Now, a quick wikipedia search was inconclusive as to the exact origin of Eggs Benedict, but really who cares. I’m concerned with making it and eating it, not theorizing about it. My friend Mark and I have done pretty poorly with the dish in restaurants around our neighborhood. It’s pretty simple, but it’s hard to get just right and served just at the right time. So, last Saturday, weary from the previous night’s activities, we gathered together in my kitchen to embark on a journey so long and arduous that when we emerged…it was dinner time. While it took us almost three hours, my assumption is that it can be done in less time and with a little more preparation, no time at all. Obviously Eggs Benedict must come with potatoes, so I thought we’d throw some roasted rosemary potatoes on the side. Ohh, and it’s the weekend so we made Mojitos.

Best Effing Saturday Brunch EVER

Menu for 2

Eggs Benedict w/ extra lemony hollandaise

Roasted potatoes and onions

Fresh sliced peaches

Manly Mojitos

The Recipes:

Let’s start with the potatoes since these can and should be made in advance. (Note: these also make the best middle of the night drunk food ever, so it’s best to hide enough for the next morning from yourself)

Roasted potatoes and onions

Makes enough for two with leftovers, double as needed

You will need:

6 small red potatoes

1 small yellow onion

2 sprigs fresh rosemary (leaves removed from stems to make about 2 Tbs

1/4 tsp sea salt

1/4 cup olive oil


Preheat the oven to 450. Chop the potatoes and onion into small cubes. Mix with the other indredients and spread in a single layer on a baking sheet (non-stick without foil works best)

Cook for 45 minutes- an hour. The sides should get very brown and crispy.

These lovely silicone poaching cups work well.

Eggs Benedict

You will need:

4 egg yolks

the zest and juice of one lemon

5 tbs butter

2 small ciabatta rolls

2 pieces cooked turkey bacon

2 poached eggs

paprika for garnish


You want to set up some kind of double boiler or an apparatus so a nonstick pan can be headed ever-so-slightly while you whisk the ingredients together. The yolks should just get cooked by not scrambled and the butter should melt into them, if you constantly whisk the yolks, this will prevent them from cooking too much. As you whisk the yolks, add the butter a tablespoon at a time until you reach the desired consistency. Add a pinch of lemon zest and some pepper. The whole process should take about fifteen minutes, its hard to get right…that’s why Mark did it and not me.

Slightly toast the bottom half of each ciabatta roll and place a poached egg on it. Drizzle the hollandaise over it and sprinkle small pieces of turkey bacon. Ta da! Eggs Benedict. Garnish with paprika and serve with fresh sliced peaches because they are pretty.

Manly Mojitos

Mojitos have a bad rap for being a sweet and girly cocktail. As a lover of sweet and girly cocktails, I had to bite my tongue and make something that a guy wouldn’t scoff at. Thus, this manlier Mojito has a lot more fresh lime juice and a lot less sugar. The key is club soda and a lot of ice and mint.

For two Mojitos you will need:

6 oz white rum

6 Tbs fresh squeezed lime juice (that’s a ton of limes)

2 Tbs sugar

4 oz club soda

12 mint sprigs

Method: Muddle the mint at the bottom of a cocktail shaker, jar or large glass, add ice, lime juice, rum, sugar and club soda and shake away. Serve immediately with more fresh mint.

2 thoughts on “Best effing Saturday Brunch ever

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