Brunch!

There are times when we wake up from bed and realise its past breakfast time and the clock is ticking fast enough to hit lunchtime. Neither can we have breakfast, nor are we in the mood to slog out and prepare lunch; and this is exactly how, why and when I came up with this brunch platter.

 

My brunch platter is wholesome and comes with a feel-good factor to it. Brunch fit for the King on a lazy day!

 

Comprises of: Fluffy scrambled eggs on a bed of sauteed asparagus served along with roasted cherry tomatoes, sauteed whole mushrooms, roasted sausages, crusty bread and a chilled glass of freshly squeezed orange juice to wash it all down.

This recipe is dedicated to the person who introduced me to the concept of brunches and continental style food, a father-figure to me - Poo Mama a.k.a Narendra Bhandary :)

 

 

 

 

Serves: Per person serving.

 

 

Ingredients:

 

Whole eggs                                                                      2 nos.

Asparagus                                                                    4-5 stalks

Fresh button mushrooms (stalks removed)                     2-3

Cherry tomatoes                                                         as required.

Chicken sausages/Bacon rashes                                     1 nos.

Sliced baguette (or any other hard, crusty bread)        1-2 slices

Butter/Margarine                                                        as required.

Olive oil                                                                      as required.

Salt                                                                                 to taste

Crushed black pepper                                                    to taste

 

 

Method:

• Prepare the fresh fruit juice of your choice and keep it in the fridge to chill. In this case, I have used fresh orange juice.

• Boil the chicken sausages and keep aside. If you are using bacon, omit this step of boiling and just saute the strips of bacon in a pan until crisp. Yum Oh!

• Bring a pot of water to boil, add some salt to it and drop in the asparagus. Boil it only for 2-3 minutes. Take it out from the boiling water and immerse it in ice cold water to retain the color and texture. This technique is called "blanching".

• Next, take a pan and saute the asparagus with a drop of olive oil. Take out and keep aside. In the same, hot pan, sprinkle some salt and quickly roast the cherry tomatoes. This should take just few seconds. Be sure not to keep the tomatoes in the hot pan for more than few seconds as these tomatoes are very tender and they may turn to mush and lose their shape. You only want the skin to get roasted. Keep aside.

• In the same pan, saute the whole button mushrooms until they become crisp on both sides. Sprinkle a pinch of salt and crushed black pepper on it and keep aside.

• Next, roast the chicken sausage in a pan or prick it with a fork and hold it on top of the gas flame. This will blister its skin and give it a bbq effect (this is how I did it).

• Toast the bread slices and apply some butter/margarine on it.

• Now, assemble these components on a plate as per your wish. Make sure that the asparagus is arranged in between like a bed for the scrambled eggs. Once the platter is ready, its time for the eggs.

• To make the fluffy scrambled eggs- beat the eggs well, incorporating some air into it. In a pan, drop some butter/margarine and keep it on low flame. The pan should not get heated up or be very hot because the eggs should cook slowly.

• Pour in the eggs and stir it around gently with a wooden spatula. We do not want the eggs to turn grainy and want it to be chunky and soft.

• Gently stir around and break up the eggs. While they are still wet, take it out over the asparagus bed. Sprinkle some salt and pepper on top.

• Serve with chilled fruit juice and enjoy this brunch in your garden!

 

 

Happy Cookin' & Keep it stylish!!