In Case of Clouds, Add Mimosa


Brunch is one of my favorite meals ever. You can eat to your heart’s content and have plenty of time to burn it off later, plus it’s the perfect excuse to start drinking early on a Sunday. My Mimosa of choice is Louise d’Estree Brut 3/4 full glass with the rest Villa Italia Blood Orange Soda, both from Trader Joe’s.  I like it because it’s not too sweet and the color is beautiful.

I was feeling pretty creative this morning and took my time preparing this yummy brunch.

My good stuff on hand: Dried Shitakes, Organic Jumbo Eggs, Bread from the local bakery Frank’s, Swiss Chard, Dill, Basil and Leeks (all from my garden), Goat Cheese, Hot house tomatoes (i usually don’t buy tomatoes, but they were on sale), Balsamic, Olive Oil and just a splash of Fish Sauce.

First, I frizzled my leeks in olive oil and used them to top a pretty tomato slice and a slice of goat cheese on the plate. I then added fresh ground pepper and topped with a little chopped dill.

Next, I sauteed the Chard quickly with a little garlic and put it to the side. The Shitakes I had soaked so I drained them and dry fried them with the Basil, adding the dash of fish sauce to deglaze the pan. Toasted Bread was then added to the plate and here’s where I got creative. One slice I  dressed with a quick little dressing I made with the Oil/Balsamic/more dill/dried herbs and then topped with the cooked chard. The other slice I left dry and mounded the mushrooms on top. I meant to poach the eggs, but kinda forgot and did the Greek Fried Egg like I mostly do. I topped each bread slice with an egg and sprinkled on a little more chopped dill and basil.

the first flavor layer on the bread base and my pretty tomato stack

The beauty behind the presentation is this: My hubby likes goat cheese, but doesn’t like a lot of it. Having the little stack of tomato and cheese on the plate made it so we each could add as much as we liked as a condiment to the eggs. Plus, it was funner to have it presented in a pretty way. I have to say while both versions were excellent, my favorite was the Swiss Chard one with plenty of the tomato/goat cheese stack added.

Shawns "overhard" version. Def would be prettier with poached, but still yummy!

No, we did not have the ubiquitous pile of potatoes on the side like you get in so many restaurants. No butter was harmed (or used!) in the making of this brunch and it really was not heavy at all, just fresh, elegant and delish.

On to the rest of the Mimosas and a great Sunday!

Buddha Approved!

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