If breakfast is the most important meal of the day, then what is brunch but a celebration of that importance? You don't gobble up brunch – you savor it. The entrees tend to be special treat versions of comfort foods. But many people don't cook such brunches for themselves. Why not?
Even in my tiny home (two rooms totaling 750 sq ft), with few pots and pans and little counter space for preparation and assembly, this grumpy, not-a-morning person routinely churns out the following breakfast egg entrees for family and occasional friends within 30 minutes (after my coffee) such as:
- Fried eggs on tomato basil
bruschetta,
- Huevos rancheros (eggs over
refried beans and cheese, on tortillas topped with salsa)
- Scrambled eggs over crab,
salmon or pike cakes, topped with a lemon aioli
- A frittata of roasted potatoes
with sausage, peppers, onions, cheese and eggs
- Eggs on creamy spinach
sprinkled with bacon and chives
- Cheesy potato slices topped
with smoked salmon and an egg
My go-to secret for quick, interesting breakfasts? Appetizers. You might not think of those two words in the same context, but I serve delicious and innovative morning meals throughout the week by utilizing prior hors d'oevres (and other foods cooked for prior meals). And with breakfasts as hearty as these, I tend to cook only two meals a day, which usually are – guess what – brunch (a late breakfast) and hearty appetizers (another sort of celebratory meal) for an early dinner. (I've never understood how people can sleep on a full stomach after a heavy, late meal)
