As fun as I always think having brunch out will be, I invariably find myself slightly disappointed at the menu. (Albeit not by socially acceptable cocktails at 11 o’clock in the morning!) Perhaps I am dining at the wrong places. Or maybe I always wind up at the veggie place when I’m in the mood for bacon, or find myself shoehorned into a booth at the soul food joint when I need light and fresh. Either way, I can never seem to get what I want!
My primary problem is that I cannot make that first, crucial choice in picking a brunch: sweet and carb-tastic or savory and protein-rich? Why doesn’t any brunch place serve half of a belgian waffle with herbed scrambled eggs and one sausage link? Or what about a 2-egg veggie omelet with a tiny, toasted blueberry muffin? Or maybe a small breakfast burrito loaded with fresh salsa and a side candied bacon?
I want fresh, interesting flavors, a little sweetness, and a nice balance of protein, carbs, and vegetables. Why can’t I get all that without ordering way too much food or pissing off my table by trying to steal bites all around?
Instead of continuing my quest for the perfect brunch spot, I’ve decided to be content in making my own ideal breakfast at home. Anthony and I whipped up this fresh little number the other day, and I think it’s pretty close to my perfect brunch. The recipe is simple (I can’t deal with too many instructions in the morning), but it’s got a lot going on in the flavor department! Toasty bread, rich, warm eggs, fresh asparagus, and subtly sweet ricotta punched up with fresh herbs.
Enjoy! And if you need a little more sweet at the end, just save a corner of your toast to spread with good jam.
- ¼ cup packed cilantro leaves
- 2 tablespoon olive oil
- 1 tablespoon juice and 1 teaspoon finely grated zest from a lime
- ½ cup low-fat ricotta cheese
- Salt and ground black pepper
- Pinch cayenne
- 4 large eggs
- 8 asparagus spears, snapped, tough ends discarded, spears halved crosswise and lengthwise
- 2 English Muffins, split
- Pulse the cilantro leaves with 1 tablespoon of the oil and lime juice and zest in a food processor until combined. Add ricotta, a sprinkling of salt, pepper, and cayenne; process until well blended. Adjust seasonings, including more oil or lime juice for a thinner, zestier sauce.
- Meanwhile, heat 2 teaspoons oil in medium skillet over medium heat; add eggs and fry, seasoning with salt and pepper, to desired doneness.
- Toss asparagus with remaining teaspoon of oil and a sprinkling of salt and pepper; broil until crisp tender, just a few minutes. Toast English muffins.
- Assemble: Put toasted English muffin halves on each of 2 plates; top each with a few asparagus stalks and 1 egg. Spoon the ricotta sauce over both pieces of bread and serve.
Gerry @ Foodness Gracious says
Loving those runny eggs, I put them on all sorts of food! Great recipe..
tony d says
I am hungry after reading your piece . I seem to always get shoehorned somewhere.
So agree about the sweet and savory!!!! Love the mini blueberry muffin idea. Let’s start a petition ;)))
Pam Anderson says
I’m mostly a savory breakfast person, but I do love to end with a little sweet, so I second the motion of a miniature blueberry muffin as a brunch dessert.
BTW, I was very impressed with the ricotta sauce. It offers the creamy tartness of a hollandaise without all the guilt and calories.
Gwen @SimplyHealthyFamily says
Haahaa, I feel exactly the same way about breakfast/brunch joints!
This recipe is seriously genus!! I use fat free Greek yogurt, Dijon & spices n my version but I love ricotta!