Depending on which food historian you believe, brunch was created in Britain either to feed the returnees from an early morning hunt, or the late risers after a night of revelry.
Today’s menus vary wildly, from eggs Benedict and Bloody Marys to an egg casserole and O.J. A recent popular addition to the brunch spread is stuffed French toast, which Helen Wilgus serves to her guests at the Lamplight Inn in Millersburg, Ohio.
Some stuffed French toast recipes call for cream cheese sandwiches to be placed in a casserole dish, soaked overnight in a mixture of egg and milk, then baked. Wilgus prefers to make the sandwiches one at a time, dip them in egg and milk, then fry on a hot griddle. However, that means she doesn’t have a hand free to make eggs.
“One of my favorite discoveries is oven scrambled eggs,” she said.
She melts butter in a pan, pours in a mixture of eggs and hot milk, then bakes at 350 for 20 minutes. She takes it out of the oven, gives it a good stir, then bakes for another 15 minutes.
“They come out perfect every time,” Wilgus said. “When you stir after the first 20 minutes, you can add sautéed mushrooms, bell peppers or other vegetables. When it’s done, I sprinkle it with mozzarella and basil, or cheddar.”
The Repository
Broccoli-Carrot Frittata
1 1/2 cups chopped broccoli or 1 package (10 ounces) frozen chopped broccoli
1/2 cup diced carrot (about 1 medium)
1/4 cup water
8 eggs
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
1/2 cup low-fat milk
1 tablespoon instant minced onion
2 teaspoons prepared mustard
1 teaspoon seasoned salt, optional
1/8 teaspoon pepper
Evenly coat 10-inch omelet pan or skillet with ovenproof handle (to make handle ovenproof wrap completely with aluminum foil) with cooking spray. Add broccoli, carrot and water. Cover and cook over medium-high heat until carrot is crisp-tender, about 5 to 10 minutes. Uncover and stir occasionally, if necessary, to break apart frozen broccoli. Drain well. Return vegetables to pan.
In large bowl, beat together eggs, cheese, milk, onion, mustard, salt, and pepper until well blended. Pour over vegetables. Cover and cook over medium heat until eggs are almost set, about 8 to 10 minutes. Uncover and broil in oven about 6 inches from heat until eggs are completely set in center, about 2 to 3 minutes. Cut into wedges and serve or invert onto serving platter.
Recipe from American Egg Board
Blueberry Butter
1/4 pound plus 1/2 tablespoon unsalted butter, softened
1 1/2 tablespoons confectioners sugar
3/4 cup blueberries
With wooden spoon, beat butter and confectioners sugar together in bowl until smooth. Add the blueberries and mix just until the butter turns slightly pinkish and the blueberries are still mostly whole. Serve with toast, rolls, brioche, or muffins.
From “Apples For Jam” by Tessa Kiros
Pear and Berry Crisp
3 large pears, peeled, cored and sliced
1 cup mixed berries
1/3 cup superfine sugar, divided
1 2/3 cups all-purpose flour
1/4 cup firmly packed light brown sugar
1/4 pound plus 3 tablespoons butter, softened
1 teaspoon vanilla extract
Preheat oven to 375. Generously butter 14-by-8-by-2 1/2-inch ovenproof pan. Put pears in dish and stir in berries. Scatter half the superfine sugar over fruit.
Mix flour, brown sugar and the other half of the superfine sugar in bowl. Add butter and vanilla and rub with fingertips, working until the mixture looks like damp clustery sand.
Scatter topping over fruit to cover it completely. Bake about 45 minutes or until top is golden grown and some berry juice has oozed up over the crust.
From “Apples for Jam” by Tessa Kiros
Hearty Brunch Potatoes
7 medium potatoes, peeled and cut into 1/2-inch cubes
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup fresh or frozen corn
1 small onion, chopped
1 to 2 garlic cloves, minced
1/2 pound smoked turkey sausage links
2 tablespoons olive oil
1/4 teaspoon pepper
Place potatoes in saucepan and cover with water. Bring to a boil, reduce heat, and cook, uncovered, just until tender, about 10 minutes.
Meanwhile, in skillet coated with non-stick cooking spray, sauté peppers, corn, onion and garlic until tender. Cut sausage into small chunks and add to vegetable mixture. Cook uncovered for 6 minutes or until heated through.
Drain potatoes; add to vegetable mixture. Add oil and pepper; mix well. Transfer to ungreased 13x9-inch pan. Bake uncovered at 350 degrees for 35 minutes or until heated through.
Yields 12 servings. Per serving: 114 calories, 3 g. fat, 7 mg. cholesterol, 164 mg. sodium, 18 g. carbohydrate.
From Taste of Home’s “Guilt-Free Cooking”
