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Christmas Brunch – Frittata & Lox Sandwich with Caper Cream and Mock-Sangria
Posted By
HelenFern
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Breakfast,Brunch |
10 Comments
Can you believe tomorrow is Christmas? I love waking up and enjoying a cup of coffee by the fire and watching everyone open gifts. And I love to have a brunch that doesn’t take a lot of work afterwards! Here is a super easy, super delicious and very special treat for brunch.
Here’s How to Prepare your Brunch
I like to start with the Sangria. Then it can chill while you’re making up the sandwiches.
Mix the cranberry, orange, lemon and lime juice together. Stir and chill. Make sure you save some thin slices to garnish your drinks.
While that’s chilling, make the eggs and toast the English muffins.
Beat the eggs with the tarragon, cream, and salt.
Heat the oil in a heavy skillet and pour in the eggs.
Put into the oven at 350° and bake about 5 minutes.
Add the chevre to the top and continue to bake until the cheese is melting and the eggs are set.
Remove from the oven and allow to cool for just a few minutes.
Now make the cream. Put the whipping cream in a bowl with just a pinch of salt. Using a wire whisk, beat until it starts to thicken. Stir in the capers and set aside.
Cut the frittata into four rounds.
Place one round of egg on each muffin.
Top with 1/4 of the salmon
and drizzle with caper cream.
Top it off with arugula and serve hot.
To finish the sangria, pour the juice mixture about half way into the glasses and
top with cranberry flavored sparkling water.
Garnish with frozen cranberries and citrus slices.
16ozunsweetened cranberry juice(there are several great brands)
1cupfresh squeezed orange juice
1/3cupfresh squeezed lime juice
1/3cupfresh squeezed lemon juice
citrus slices for garnish
Frozen cranberries for garnish
Instructions
I like to start with the Sangria. Then it can chill while you're making up the sandwiches.
Mix the cranberry, orange, lemon and lime juice together. Stir and chill. Make sure you save some thin slices to garnish your drinks.
While that's chilling, make the eggs and toast the English muffins.
Beat the eggs with the tarragon, cream, and salt.
Heat the oil in a heavy skillet and pour in the eggs.
Put into the oven at 350° and bake about 5 minutes.
Add the chevre to the top and continue to bake until the cheese is melting and the eggs are set.
Now make the cream. Put the whipping cream in a bowl with just a pinch of salt. Using a wire whisk, beat until it starts to thicken. Stir in the capers and set aside.
Remove from the oven and allow to cool for just a few minutes.
Cut the frittata into four rounds. Place one round of egg on each muffin. Top with 1/4 of the salmon and drizzle with caper cream. Top it off with arugula and serve hot.
To finish the sangria, pour the juice mixture about half way into the glasses and top with cranberry flavored sparkling water.
Garnish with frozen cranberries and citrus slices. Enjoy - and Merry Christmas!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
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Breakfast,Brunch |
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Creamed spinach – at first I would never have tried this, but I had a dish like this a few years ago in a Scandinavian restaurant and it tasted amazing! I don’t remember the name of the dish or the restaurant, but my husband and I were reminiscing. We remembered the meals we had that day. I decided to give it a whirl based on the flavors I tasted (or remembered I tasted). It came out pretty good!
And here’s how you do it…
Creamed Spinach
In a sauce pan, melt the butter, then add the flour and cook until it begins to smell nutty and is turning golden.
Stir in the cream and the herbs, whisking until it is slightly thickened. Remove from heat to cool for about 10 minutes.
Beat the egg and slowly stir into the cream mixture.
Add the spinach and mix well.
Put the mixture into a casserole dish
and bake at 350ᵒ until it is heated through and creamy – about 15 to 20 minutes.
To Serve
While the it’s baking, make the onion and pepper topping. Mix everything except the gravlax and eggs in small bowl and set aside.
Once the spinach is done, poach the eggs.
Place a large spoonful of spinach on the plate, topped with 2 oz. of gravlax (or salmon),
one poached egg, a scoop of the onion mixture and some fresh dill.
A take on a Swedish dish made with creamed spinach topped with gravlax and a poached egg. Totally delicious!
Course:
Breakfast
Keyword:
breakfast, brunch, eggs, main dish, salmon, smoked, spinach
Servings: 4people
Author: HelenFern
Ingredients
Creamed Spinach
3cupsfrozen, chopped spinach,thawed
1teaspoonlemon pepper
2teaspoonchopped, fresh dill
1generous pinchground nutmeg,(fresh grated is best)
1/2cupchopped onion
4Tablespoons butter
1Tablespoonflour
1/2cupheavy cream
1large egg
To Serve
4 largeeggs
8oz.gravlax,(lox or nova scotia salmon works too)
2/3cupchopped red onion
1/4cupchopped cherry bomb pepper,substitute red Jalapeño)
1/4teaspoonfresh lemon juice
1pinchground nutmeg
1Tablespoonchopped fresh dill,for garnish
Instructions
Creamed Spinach
In a sauce pan, melt the butter, then add the flour and cook until it begins to smell nutty and is turning golden.
Stir in the cream and the herbs, whisking until it is slightly thickened. Remove from heat to cool for about 10 minutes.
Beat the egg and slowly stir into the cream mixture.
Add the spinach and mix well.
Put the mixture into a casserole dish and bake at 350ᵒ until it is heated through and creamy - about 15 to 20 minutes.
To Serve
While the spinach is baking, make the onion and pepper topping. Mix everything except the salmon and eggs in small bowl and set aside.
Once the spinach is done, poach the eggs.
Place a large spoonful of spinach on the plate, topped with 2 oz of salmon, one poached egg, a scoop of the onion mixture and some fresh dill.
Serve immediately!
Recipe Notes
Gravlax is an unsmoked salmon cured with a rub of sugar, salt and dill. It tastes similar to lox, which is simply cured with a salt and vinegar rub. Nova is the same as lox, but is also cold smoked.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
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Breakfast,Brunch |
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Crepes, Crepes and More Crepes! Today we make crepes filled with smoked salmon and a deliciously seasoned cream cheese mixture. Top it off with some sour cream and onions and it’s a delicious brunch dish!
What you need:
Basic Crepe –
1 cup all-purpose flour
1 ½ cup milk
2 eggs
2 Tablespoons melted butter
½ teaspoon salt
How to Do it:
Place all the ingredients in a blender and blend on high until it is well mixed. Let it sit for about 30 to 45 minutes.
Heat a crepe pan. Pour some batter into a “dipping” tray and dip the hot crepe pan into the batter. Hold for about 30 seconds, then carefully lift. (Some crepe griddles have you brush the batter on)
Allow the crepe to cook for about 1 to 2 minutes. It will lift easily when it’s done. Be careful not to overcook. If the edges get crispy they won’t fold right.
NOTE: the first one or two always come out weird.
Place on a plate and continue to cook until all the batter is used.
You can make your fillings now or store in an air tight container until you’re ready to use them.
(makes about 12 to 15 crepes)
The Filling
What you need:
2/3 cup softened cream cheese
2 Tablespoon capers
1 Tablespoon chopped flat leaf parsley
1 Tablespoon chopped red onion
8 oz smoked salmon (lox)
4 Tablespoons sour cream
8 crepes
How to Do it:
Gently mix the cream cheese with the capers, onions and parsley. Let it set for about 30 minutes to incorporate flavors.
Spread each crepe with 1/8 of the cream cheese mixture.
Top with 1 oz of the smoked salmon.
Gently fold the sides of each crepe. Place two on a plate and top with 1 Tablespoon of sour cream.
Garnish with some chopped onion and parsley. Serve cold.
Below are some of the items we used to create this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
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Appetizers,Breakfast,Brunch |
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Lox aren’t just for cream cheese and bagels! How about adding it to toast with avocado? A healthy breakfast on the run or as a part of a great brunch! And it’s SUPER simple!
Instructions are for a single serving. Need to feed more – just multiply by how many people you are feeding! And you can adjust the quantities to suit your tastes!
What you need:
1 Sourdough bread
¼ avocado per serving
1 ½ oz salmon Lox per serving
How to Do it:
Toast the bread. Mash the avocado and spread evenly over the toast.
Posted By
HelenFern
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In
Breakfast,Brunch |
16 Comments
Breakfast, lunch or dinner – I could eat lox for any meal! This dish takes a little coordination, but it’s pretty simple!
[16]
What you need:
12 oz. of smoked salmon belly (Lox)
4 eggs
4 English muffin halves
1 avocado
6-8 teaspoons chopped chives
Hollandaise
5 egg yolks
1 ½ sticks of butter (3/4 cup)
¼ cup fresh lemon juice (about 1 small lemon)
pinch of salt
½ teaspoon smoked paprika
½ teaspoon lemon pepper
How to Do it:
Prepare the ingredients for the hollandaise sauce.
First, separate the eggs (save the white for an omelet another day).
[17]
Juice the lemon and measure it.
Measure the spices and place them in a small dish together.
Begin melting the butter.
Cut the avocado in slices while still in the skin. Then you just need to scoop it out to put on the muffin.
[18]
Toast the English muffins. I didn’t butter them, but you can if you’d like. Place one muffin on each plate. Top each with 3 oz. of salmon and ¼ of the avocado. Leave out so it reaches room temperature.
[19]
Here comes the hard part – poaching the eggs and making the sauce at the same time!
First, bring some water to a boil for the eggs. Add a bit of salt. Crack each egg into the boiling water, reduce heat to medium, and then immediately start the sauce –
Whisk the egg yolks and lemon juice together briskly – I prepare the sauce directly on the stove top on low, although it is recommended to use a double boiler (however, I AM the Lazy gastronome!).
Slowly heat the mixture up (keep an eye on the poaching eggs)
Slowly pour in the melted butter, continuing to whisk. If you don’t whisk or you heat too quickly, you’ll get scrambled eggs instead of smooth sauce.
Once the sauce is thick and creamy, remove from the heat.
The poached eggs should be done by now – cooked whites with soft yolks –
Place one egg on top of each muffin. Whisk the salt, lemon pepper and smoked paprika into the sauce. Spoon over the top of the eggs and salmon and serve immediately so it all stays hot!