Simple Sunday Brunch

Hosting a casual Sunday brunch for a few friends can be a great way to spend the afternoon. However, the task of poaching eggs, grilling bacon and making toast for each of your guests can leave you feeling more like a short order cook than a chic hostess.

Over the years, I’ve picked up some simple shortcuts from caterers and chefs on how to make everyone’s favorite morning meal quick, easy and without the use of fancy or expensive equipment! The best trick comes from fellow hostess and Domino editor, Jennifer Rubell, who ingeniously uses silicon muffin trays to make a batch of 12 perfectly shaped eggs all at the same time!

Here is my Lazy Hostess Brunch Menu that incorporates all of these tricks of the trade.

Eggs Benedict (adapted recipe from Domino)

12 large eggs (organic if possible)
6 Whole Wheat English Muffins (split in halves)
12 pieces of Canadian Bacon
6 tablespoons of Butter (room temperature)
Sour Cream
Cayenne Pepper
Chopped Chives
2 Silicon Muffin Trays

Pre-heat oven to 375 degrees. Place two silicon muffin trays on a baking sheet and coat with non-stick cooking spray. Crack one egg into each muffin cup. Place one round piece of bacon over each cup. Butter one English muffin half and place buttered face down on top of the bacon. Carefully place trays in oven for 15 minutes. Remove from oven and let cool for a few minutes. Place a large platter on top of the muffin tray, invert and, if necessary, give each cup a gentle squeeze to remove the egg. Garnish with a dollop of sour cream, a pinch of cayenne pepper and some chives for garnishes.

Fruit Skewers (copied from my corporate events)

12 Wooden (or bamboo) skewers
24 Halved and Stemmed Strawberries
24 1 inch chunks of Melon
24 1 inch chunks of Pineapple
(or, other in-season fruit – but stay away from apples as they turn brown)

Push skewer through the middle of each piece of fruit. Alternate each fruit type. Leave room at the bottom so guests can hold the skewer. Line skewers on a shallow tray or display on a tiered cake stand.

French Press Cappucino (adapted technique from chef Tyler Florence)
*yields 4 cups of coffee

French Press
1 Cup of Whole Milk
1 Cup of Coffee Beans (one rounded teaspoon of ground coffee for each cup)
Cocoa Powder or Cinnamon
Immersion blender

Heat milk but do not boil in medium saucepan. Grind coffee beans and place 4 rounded teaspoons of ground coffee into the French press. Pour 3 ½ cups of boiling water into the press and let sit for 3-4 minutes. Take saucepan and place on a towel on the counter so that the pot is tilted. Place immersion blender into the shallow end of the milk and froth until the foam holds. Plunge coffee and pour into cups. Add the heated milk and then spoon some of the frothy foam on top. Sprinkle with cocoa powder or cinnamon. Serve immediately.

Celia’s Bloody Mary

4 parts Stirrings Simple Bloody Mary Mix
1 part Premium Vodka (preferably Reyka or Ketel One)
Celery Stick
Lime Wedge
Freshly Grated Horseradish
Tabasco
Salt and Pepper

Combine bloody mary mix, vodka and a pinch of grated horseradish in tall glass with ice and stir. Add dash of Tabasco, squeeze of lime, salt and pepper to taste. Garnish with celery stick.

PHOTO CREDIT: Courtesy of Domino, Williams Sonoma, Stirrings and Cooking.com