"Brunch is pointless. It is either a late breakfast or an early lunch... why does it have to be such a thing"
I must confess, I love that brunch is a 'thing'. Unlike my dear friend Zac, I enjoy the idea of making weekend breakfasts a little more special. There is something rather decadent about going to brunch, don't you agree? Even hosting a brunch feels a little more fancy, shall we say, than simply hosting breakfast.
There is a harmony to brunch service, a sweet spot in the culinary world. Perhaps I only feel this way because it combines most my favorite food groups and gives you an excuse to have sweet and savory items in one meal (pancakes with a side of bacon may be breakfast food, but it feels less guilty at brunch in my opinion).
I have long been a fan of the brunch. When I was eleven or twelve my friend Hannah and I would take turns having sleep overs where upon waking (late in the morning because we had stayed up gabbing until the ungodly hours of the night) we would set to work making an elaborate spread of bacon, eggs, grits, and/or pancakes (we liked to cook ok?). We would then settle down in front of the television for a screening of an old timey film- Somewhere In Time, Pride and Prejudice, and Emma were some of our favorite titles- we devoured the love stories while we devoured our meal. It was magical. Little did I know how formative these experiences would be to the woman I would become, aka a brunch loving romantic.
At any rate, brunch and I go way back so I thought it only fitting to give you a little inspiration for your next 'late breakfast or early lunch'.
-STEAK AND EGGS-
What you will need (serves 4-5):
Preheat your oven to 425
18-20 baby potatoes (I used small red skins, but fingerlings would also work well)
2 tsp olive oil
salt, pepper, and garlic powder to taste
Rinse your potatoes until the water runs clear, pat dry with paper towel. Place the potatoes into a cast iron or roasting pan. Drizzle with olive oil, sprinkle with sea salt, black pepper, and garlic powder. Mix together to evenly distribute oil and seasoning.
Place in the oven and roast for 25-30 minutes or until soft.
16-24 oz velvet steak (hanger steak or flat iron steak also work well)
1-2 tsp olive oil
salt and pepper
Place steak on a plate or cutting board, season with salt and pepper on both sides.
Heat your cast iron until water sizzles upon contact. Place oil in the cast iron, spreading it out evenly for consistent heat distribution. Put your steak into the pan, DON'T TOUCH for 2 minutes or until a nice brown crust forms on the bottom side (it should be easy to lift off the pan). Flip the steak and sear for another 2-3 minutes until both sides are equally browned (leave for longer if you like your steak more well done). Remove from the pan and place on a cutting board under a tented (aka draped not wrapped) piece of foil. Allow to rest for 5 minutes.
While your steak is resting prepare 8-10 eggs to your liking (scrambled, fried or poached)
salt and pepper to taste.
1-2 avocados (optional) sliced or diced... doesn't matter how you cut it, it's avocado and therefore perfect in every form.
Once all your pieces are finished slice the steak into thin (ish) strips and serve!
I'm not usually a steak kind of girl but I'll be damned if I don't enjoy me some steak and eggs, what can I say? It is such a great combination (though I don't know why).
I could go on and on for why brunch is beautiful and what you should prepare. For you benefit however, I will refrain... but I will say (anyone?) you should probably check out my breakfast themed pinboard for more inspiration.
Happy New (brunch) Year everyone! I have high hopes for you all.