Sunday Brunch is a Schuytema tradition at our house and a great way for us to enjoy a leisurely meal with his youngest child who is usually with us. Paul has certain go-tos (best damn scramble for one) but he is always looking for something new and interesting that we all can enjoy.
Enter the Bismarck. It is sort of a cross between a pancake and a popover. I used to make this as a not-so-sweet dessert years ago and we have had it a few times in the past few months. I am not much of a sweets eater and thought I would try to make a savory one as well. I made one double batch, then split them into two bowls and add the savory ingredients to one. The recipe is for one batch so do with it what you want! Continue Reading
I don’t know how it happened but we have found ourselves in Monmouth without a single Chinese takeout restaurant, and that is just tragic. Continue Reading
Oh man, do we love a gooey, salty and warm ham quiche for Sunday brunch! It’s so simple and feels very upscale. Serve the leftovers with a salad later in the week for an awesome lunch. Continue Reading
Due to circumstances beyond our control, Paul and I had two weeks of eating only a “bland” diet. Bland. What a bad word! No vegetables, no fruit, no spice, no fun. We did, however, manage to pull off a few tasty meals that didn’t leave us feeling miserable. Case in point … Carbonara. Continue Reading
Can you really make better scrambled eggs? Oh yes, you can!
- 4-6 eggs
- 1T butter
- 2T heavy cream
- 2T chives, chopped (fresh, if you’ve got ’em!)
- 1/2t Kosher salt
First, start off cracking your eggs in a bowl; whisk together with a fork, and don’t add any water or milk.
In a non-stick pan on low-medium heat, pour in the eggs and start cooking, stirring frequently. When they are loosely cooked (but still semi runny), add the butter, cream, salt and chives and mix together.
Cook a few moments longer, but leave them a little looser than your normal run-of-the-mill scrambled eggs.
Serve hot with bacon, toast and how about a nice Mimosa made with some Asti or Brut from Market Alley Wines. You’ll never think of Sunday brunch eggs in the same way again!