Our friends from NYC were in town and they came over for brunch yesterday. We had such a nice visit! It was far too short though. They brought over this lovely German wheat beer they said goes nicely with brunch, and of course we also had mimosas.
On the menu:
Soft boiled eggs in my favourite egg cups
Toasted sesame bagels
Chocolate Raspberry Strudel from the Monastery Bakery
Roasted asparagus wrapped in Prosciutto
Unfortunately I only remembered to get photos of the salmon and the asparagus before they went into the oven.
Serves 6 but the 4 of us polished it off no problem.
3 Croissants, cut into big cubes
6 oz Smoked Salmon or more if you like, in small pieces
250 g of Camembert cheese, diced
1 1/2 Cups of milk
1 Cup of Sour cream
2 Tbs of onion, chopped
1 Tbsp capers, drained
1 Tbsp of dill, chopped
Salt and pepper
6 Wedges of lemon
The night before:
Butter a large baking dish.
In a bowl, combine the croissant pieces, salmon and cheese. Spread evenly in the bottom of the buttered baking dish.
In a bowl, beat together the milk, sour cream and eggs by hand for 1 minute. Add the onion, capers, dill salt and pepper. Pour over the salmon mixture.
Cover with plastic wrap and refrigerate for 12 hours.
Remove from the fridge and place on the counter for 30 minutes before cooking.
Bake in the oven for 45 minutes or until the mixture is nicely puffed and well browned and the eggs are cooked. Serve with lemon wedges.
Roasted Asparagus Wrapped in Prosciutto
These are nice dipped in soft boiled eggs or as a side dish with roast beef.
Bunch of asparagus spears, trimmed
Extra virgin olive oil for coating
Enough prosciutto to wrap around each asparagus spear, paper thin
1 Tbs of lemon est, grated
Preheat the oven to 400F.
Arrange asparagus spears in an oiled shallow roasting pan just large enough to hold them. Drizzle the asparagus with olive oil and turn to coat. Wrap each spear with prosciutto and then sprinkle with pepper to taste.
Roast the asparagus turning once with tongs, until the spears are tender-crisp, about 15 minutes. Arrange on a platter and sprinle with lemon zest. Serve hot or warm.