Spring Brunch-O-Meter

Dearest Happelsauce reader. I’ve got a serious question for you. It’s one of those questions that seems like it would be easy to answer. But when you allow it to tumble around in your mind for a bit, you find that it is more complex and multi-faceted than you anticipated. Are you ready? Here it is…

What kind of a bruncher are you?

Hold on! Don’t answer yet. To aid you in your thinking, I sketched a rudimentary Brunch-O-Meter with a smudgy pen in my journal.

I fall on the left side of the meter, but it’s not that simple. I think I need a curvy arrow. Here’s the thing. I’d take an egg scramble over a heaping stack of pancakes any day, but I love extra crispy bacon dipped in maple syrup. And I eat granola with tart Greek yogurt at my desk every morning. So, I like mostly savory with a hint of sweet. I guess that’s my final answer. What about you?

Last Sunday, I made an Easter brunch that was just the right balance of savory and sweet. A plate of fresh, spring asparagus topped with poached egg and parmesan, accompanied by a warm bowl of polenta with a dollop of Greek yogurt, a handful of sliced strawberries and toasted almonds, and a drizzle of maple syrup. Even if your Brunch-O-Meter arrow points far to the right, I’m betting that you’ll find it wholly satisfying. In other words, be prepared for your arrow to scoot a little to the left by the end of the meal. No guarantees, but it’s possible. Or you can just adopt my curvy arrow concept and call it a day.

Simple Asparagus with Poached Eggs

–  Poach your eggs. I like them barely done, so 3 minutes is perfect. I use the handy Poach Pods, but you can poach them however you’d like. No pods, no problem! Here’s a great little tutorial.

–  Bring a medium saute pan of water to a low boil.  Salt water.  Add asparagus and allow to boil for about 3 minutes.  Use tongs to remove.  Arrange on a plate.  Drizzle with good olive oil. Sprinkle with sea salt, coarse black pepper and lemon juice. Top with poached eggs and grated parmesan cheese.

Polenta for Brunch

Serves 4

5 cups water

1/2 teaspoon salt

1 cup coarse polenta

1/2 cup sliced almonds, toasted

sliced strawberries (or any seasonal fresh fruit you prefer)

maple syrup or honey

Greek yogurt

–  Bring the water to a boil. Stir in the salt and polenta. Keep stirring! Reduce the heat (be mindful of the gurgling hot polenta, it can fly at you when you least expect it).

–  Simmer until the polenta thickens to the consistency you prefer. If it gets too thick, just stir in more water a 1/4 cup at a time. You can cook the polenta for much longer if you like (great for a brunch scenario), just keep stirring in splashes of water as needed.

–  Serve warm in bowls topped with almonds, strawberries, a drizzle of maple syrup, and a dollop of Greek yogurt.

 
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