Brunch = weekend bliss. When I first moved to New York, I remember discovering the double-brunch weekend: Not one, but TWO long, lazy mornings of good drinks, conversation and food. Saturdays were for savory, Sundays for sweet. Flea Market eggs florentine, I salute you! Veselka pancakes, you are my fire!

Now that we have a proper kitchen, I’ve been looking for an excuse to whip up my own version of Sunday brunch. The trick is avoiding the very unrelaxing “run around like a crazy person flipping three dozen pancakes/omelettes” routine.

Behold, Sammy’s “Lazy Morning Brunch.” All most everything can be prepared the night before or thrown together that morning so you can enjoy yourself the day of. Add a pitcher of Bloody Marys and some strong coffee, and you’re set.

Nutella and Banana French Toast
Winter Fruit Salad
Orange Juice

Notes to self:
– Bake Nutella French Toast for 30 minutes with foil on top to avoid drying out
– Substitute beef sausage if you have non-pork eaters (I learned this the hard way)

Nutella and Banana French Toast
From “The Comfort Table”, by Katie Lee (a great cookbook that has helped me put together many a menu over the years)

8 large eggs
2.5 cups whole milk
1/4 cup sugar
1/2 teaspoon kosher salt
Zest of 1 orange
1 teaspoon vanilla extract
1 loaf of brioche bread, slice about 3/4″ thick (*note from Sammy: I use challah slice 1/2″ thick)
3/4 cut of Nutella
3 ripe bananas, cut on the diagonal

In a large bowl, whisk the eggs, milk, sugar, salt, orange zest, and vanilla together. Set aside.

Grease a baking dish (*note from Sammy: this is ESSENTIAL, as I learned the hard way). Spread half of the bread slices with Nutella (*note from Sammy: I love Nutella so I actually spread the stuff on all the slices) and top with bananas and remaining bread slices. Place in the baking dish. Pour egg mixture over the bread and allow it to soak in, at least 20 minutes (I like to make this the night before, cover it, and store it in the refrigerator until the next morning.)

Preheat the oven to 350 degrees F. Bake for 50-55 minutes, until bread is golden brown and puffy. Let stand 10 minutes before serving.

6-8 servings
Prep time: 15 minutes
Inactive prep time: 20 minutes or up to overnight
Cook time: 55 minutes

Winter Fruit Salad
Adapted from “Barefeet in the Kitchen”, a lovely blog that you should read
Original post

2 tablespoons honey
Juice of 1/2 lime
6-8 clementines, peeled and sectioned
4 kiwis, peeled, halved, and sliced
10 oz fresh pineapple (however much comes in one of those small plastic containers that fits in your hand)

In a medium bowl, whisk together honey and lime.
Add fruit and toss.

Makes 4 big servings or 6 small servings (because everyone will be eating the Nutella French Toast anyway)

Prep time: 5 min
Cook time: 1 min

Brunch Bacon

1 package bacon

Fry bacon in a cast iron skillet using tongs to avoid getting splashed by hot oil. Serve.


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