Featured Menu: Easter Brunch

Easter is right around the corner which means it's time to gear up for the Super Bowl of Brunch! We love this Sunday-Funday meal so much, that we have an entire roster of Brunch favorites featured on our website menus year round. For today,  in celebration of Easter Sunday, we're rolling out a few classics (but with a Rockstar twist); including a fool proof recipe for our home-cook-friendly "Eggs Benny". Please enjoy! 

Tip: Looking to up your Brunch cocktail game? Take your Mimosas to the next level with fresh Blood Orange Juice instead of the standard OJ, or create a 'DIY' Bloody Mary for your guests, complete with Old Bay spice rims, Bacon, Stuffed Olives, Pickled Veggies, etc... 

 

EASTER BRUNCH

CARROT CAKE FRENCH TOAST. VANILLA MAPLE SYRUP + CREAMERY BUTTER.

THICK CUT APPLWOOD BACON.

CHICKEN + APPLE SAUSAGE.

EGGS BENEDICT ARNOLD WITH PROSCIUTTO, FRISEE + GRUYERE BRIOCHE.

GARDEN VEGETABLE QUICHE.

BREAKFAST POTATOES WITH SMOKED PAPRIKA + YELLOW BELL PEPPERS.

ROASTED BONELESS LEG OF LAMB WITH LAVENDER + ROSEMARY.

ASSORTED BREAKFAST PASTRIES WITH BURNT ORANGE MARMALADE, FRESH PRESERVES + CREAMERY BUTTER.

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  THE RECIPE: EGGS BENEDICT ARNOLD WITH PROSCIUTTO, FRISEE + GRUYERE BRIOCHE

WHAT YOU’LL NEED: 

6 1-inch thick slices of brioche

6 ounces frisee torn into bite-size pieces

1/4 cup lightly packed parsley leaves

2 scallions thinly sliced

2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

kosher salt

freshly ground pepper

6 large eggs

1/2 pound gruyere cheese thinly sliced

12 thin slices of prosciutto

 

HOW TO MAKE IT:

Preheat the broiler. Brush both sides of the brioche slices with softened butter and arrange in a single layer on a large rimmed baking sheet. Broil the brioche 8 inches from the heat - turning once - until lightly toasted, about 2 minutes total. Leave the broiler on. 

In a medium bowl, toss the frisee with the parsley, scallions, lemon juice and olive oil. Season the salad with salt and pepper to taste.

Melt 1 tablespoon of butter in each of 2 large nonstick skillets. Crack 3 eggs into each skillet and cook sunny side up over medium heat until the whites are firm and the yolks runny. Transfer to a plate and season with salt and pepper. 

Top the brioche with the gruyere, covering as much of the toast as possible with the cheese. Broil 8 inches from the heat for about 3 minutes until the cheese is melted. Transfer the cheese brioche toast to plates. Top with prosciutto, frisee salad, and egg. Serve immediately.