Based on internet findings, brunch often comes with accompanying alcoholic beverages, primarily Champagne or a cocktail. This middle-of-the-morning meal typically takes place between 10am and 1pm. Originating from the UK in the 19th century, brunch initially served as a post-hunt meal on weekends. Its popularity spread to the US during the 1930s, and it has become part of the weekend routine in Ireland for the past two decades. The culinary influences of brunch come from a myriad of cultures, extending from American-style diner food such as hashed potatoes and waffles, to Mexican tacos, European pastries, and even Ireland’s traditional fry.
Considering what homemade brunch dishes to prepare? I’ve opted for two classics: French toast garnished with blueberries, honey, and yoghurt, and eggs Benedict. What sets these recipes apart are the smaller details that vastly improve the final result. For the French toast, we aim to prepare the traditional French brioche dough. This bread, rich with eggs and butter, uses easily available ingredients, and a mixer simplifies the process. Becoming adept at making this brioche is a useful addition to your culinary repertoire, provided you’re patient.
After being cooled and cut, the bread is lightly soaked in a cream batter flavoured with icing sugar and vanilla, followed by a coating of icing sugar and a quick fry (calorie-confident individuals, look away). The icing sugar forms a crunchy caramel layer on the bread, keeping it soft and buttery within. The choice of garnishing is yours; I’ve balanced the sweetness with blueberries, yoghurt, and a dawn of local honey. Not only is it a treat for the adults, but it’s also a hit amongst children. Just adjust the sugar content to maintain your peace of mind.
The next culinary delight we present is eggs Benedict, a meal that was birthed in New York’s rich cultural diversity in the mid-19th century. Comprising a toasted English crumpet, roasted ham, eggs poached to perfection, and a slathering of hollandaise sauce, this dish is truly a treat. I’ve provided a method that involves roasting your ham encased in aluminium foil in the oven and then applying a straightforward savoury glaze – the cornflour in the glaze ensures no sticky mess or the hazard of scorching hot sugar.
You’ll encounter numerous tactics for achieving the perfect poached egg, but nothing surpasses the result achieved with ultramodern eggs, for the egg white adheres to the yolk. Essentially, hollandaise sauce is nothing more than heated mayonnaise that’s easier to manage than its cold counterpart. Adding lemon juice, salt, and a hint of sugar elevates its taste profile. With a robust hollandaise and a slice of thick, salty ham, this dish offers gastronomic pleasure.
Going against tradition, I spice up my eggs with a fair measure of hot sauce for an extra small spring in my stride.
Recipe: Blueberries and honey French toast with yoghurt
Recipe: The quintessential eggs Benedict with glazed, thick-cut ham and hollandaise.