I could eat breakfast all day long. Savory items, sweet items….so many options! And what other meal can you order a dessert for your main entree? (French toast, pancakes and all other types of sweet goodness…)
My only problem is that I can rarely eat breakfast first thing in the morning. At most I’ll have coffee or a smoothie because it takes a few hours for my tummy to wake up.
But that is why Brunch is so brilliant!
You get the chance to enjoy all the delish breakfast-like dishes hours after you manage to roll out of bed. And the icing on the cake? It’s totally acceptable to start sipping on cocktails way before noon!
At brunches, I tend to gravitate towards any and all types of Eggs Benedict dishes. Rich and decadent hollandaise sauce with an ooey-gooey poached egg—how could you go wrong with that?!
This wonderful offering is a nod to my beloved Eggs Benedict with an attempt to make a slightly figure-friendly version by swapping out the hollandaise for pesto. Now before you start getting all worked up, I realize pesto isn’t totally healthy but it’s a tad lighter than the (mouthwatering) egg yolk and butter laden sauce. The bright herbaceous flavor also helps balance the rich egg yolk. And since I had some great veggies on hand, I thought they would make a wonderful base in lieu of the muffin.
The next time you host brunch, consider making this rustic beauty! It’s quite simple but really is a showstopper that will definitely impress your guests.
And of course, Mimosas are a MUST. Or a Bloody Mary. Or an Irish Coffee. Well…you get my drift.
Happy Friday Friends…and make time for Brunch this weekend!
Poached Eggs with Vegetable Medley and Arugula Pesto
2 Packed Cups Fresh Arugula Leaves
1/2 Cup Sweet Basil
½ Cup Roasted Pine Nuts
2-3 Garlic Cloves, finely diced
½ Cup Grated Parmesan Cheese
Juice from 1/2 Lemon
Approximately ½ – ¾ Cup Extra Virgin Olive Oil
Kosher Salt and Pepper to taste
1 Shallot, finely diced
2 Garlic Cloves, finely diced
2 Cups Crimini Mushrooms, roughly chopped
1 Cup Grape Tomatoes, quartered
1 Ripe Avocado, diced
1 Teaspoon White Vinegar
2 Fresh Eggs
Prepare the pesto. In a food processor, pulse garlic and pine nuts. Add arugula, basil, cheese, lemon juice, and salt/pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate until ready to be used.
Bring a heavy saucepan that has been filled with a few inches of water to a rolling boil. Add in the vinegar and slightly lower the heat. Crack an egg into a small bowl. Take a spoon and swirl it around quickly in the saucepan to make a whirlpool of the water. Slowly pour the egg into the middle of the whirlpool. The movement of the whirlpool will help the egg form but you can also use a spoon to help it along. After about 3-4 minutes, use a slotted spoon to remove the egg and drain on a paper towel. Repeat with the other egg. Cover the saucepan and turn the heat down to low to keep the water warm.
In a large skillet, heat two tablespoons of olive oil. Saute the shallots and garlic over medium heat until softened, about 3-4 minutes. Add in the mushrooms and continuing cooking for an additional 4-5 minutes. Remove from heat and toss in the avocado and tomatoes. Season with salt, pepper, and a few squeezes of lemon. Toss to incorporate.
To serve, add a few spoonfuls of the vegetable medley to a plate. Using the slotted spoon, dip one of the poached eggs into the hot water to warm the egg and blot dry. Place the egg on top of the vegetables and generously spoon the pesto on top. Repeat with the 2nd dish. Enjoy!