We invited our moms over for a midday brunch yesterday. The weather cooperated (albeit a bit windy) and so did the food and guests! We began with a first course provided by S. from the NY times, easy as pie and delicious too. Served meal with mimosas and bloody mary’s.
Egg Bake
Layer in a ramekin: a bit of butter to coat the bottom, a slice of tomato, a slice of prosciutto, one or two eggs (either sunny side or scrambled), a bit of parmesan cheese and salt and pepper…cook approx. 12 minutes at 375.
For a second course, I went with basic crepes with a lemon and/or raspberry sauce:
Crepes (utilized the crepes from here):
1 1/4 cups milk
2 eggs
2 tbsp butter or butter substitute, melted
1 cup flour
pinch of salt
Mix all until smooth, cook on stove.
And the lemon/powder sugar/butter topping but with a twist, raspberry:
1 cup fresh raspberries (I used a little over a cup)
½ cup sugar
1 lemon, zested
1 lemon, juiced
1 tablespoon cassis (black currant liqueur)
Place in saucepan, simmer until bubbly and strain. Eat on everything.