3 minute read
Recipe
Sunday Brunch
In 1895 Guy Beringer wrote “Brunch: A Plea” in Hunter’s Weekly in which he persuasively made his case, “By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.” And, here at SLO LIFE Magazine we agree and would like to further add to his plea— Sunday brunch reminds us that the weekend isn’t over yet!
HAM & EGG BRUNCH CUPS
8 slices of quality ham 8 eggs ¼ cup half and half ½ cup goats milk cheddar cheese, shredded 4 ounces mushrooms, sliced 1 leek, cleaned and thinly sliced (white parts) 1 clove garlic, minced fresh cracked sea salt and pepper 1 tablespoon olive oil, plus extra for greasing
1. Preheat oven to 350˚. 2. Lightly coat the muffin tin with olive oil. Fold a piece of ham in half and then in half again. Put this down into the muffin cup and fan it out to make a bowl shape. 3. Repeat until you have prepared eight cups. 4. Warm a tablespoon of olive oil in a sauté pan over low heat. Once warm, increase heat and add the sliced mushrooms. Cook 3 minutes. Add leeks and sauté until fragrant, about 5 minutes. Add minced garlic and stir for 1 minute. Remove from heat. 5. Add about a tablespoon of sautéed ingredients to the bottom of the ham cup. Sprinkle a bit of cheese on top. If needed, use the back of a spoon to gently compress the filling down into the muffin tin. 6. Carefully crack eggs and add one to each ham cup. Grind a bit of fresh pepper and salt onto each egg. Add a touch of half and half (no more than a tablespoon). Sprinkle more cheese on top. 7. Put the muffin tin into the oven and bake until eggs are set and the whites are opaque, about 12-18 minutes. This will depend on how well done you prefer your yolks. The eggs will cook for a bit longer after you take them out of the oven.
PANCAKES WITH CARAMELIZED BANANAS
1 ½ cups self-rising flour 2 tablespoons sugar 1 egg 1 cup vanilla almond milk coconut oil for cooking 3 ½ ounces butter, cut into pieces 3 tablespoons simple syrup 3 large ripe bananas, peeled and thickly sliced
1. Mix the flour and sugar together in a bowl and make a well in the center. Beat the egg and the milk together and pour into the well. 2. Gradually whisk from the center outward until the ingredients are well combined but the batter is still a little lumpy; do not overmix the batter or the pancakes will be heavy. 3. Heat 1 teaspoon of coconut oil in a large nonstick skillet or cast-iron griddle over low heat until melted. Fill a ¼ cup ladle with batter to just below the lip. Pour batter onto griddle. 4. Cook each pancake for about two minutes, until it starts to bubble lightly on the top and looks set, then flip it over and cook the other side for about two minutes more or until cooked through. You may need to adjust your heat or cooking time—the pancakes should be golden brown. Remove from the skillet and keep warm on a baking sheet in a 200˚ oven until serving. 5. To make the caramelized bananas, melt the butter with the simple syrup in a pan over low heat and stir until combined. Let simmer for a few minutes until the caramel thickens and darkens slightly. Add the bananas and mix gently to coat. Pour over the warm pancakes and serve.
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