Even if you will have a hectic end-of-the-year schedule, you’ll be able to gather friends for a joyous holiday celebration. Entertaining is usually relatively carefree and inexpensive if you’re going a casual brunch.
Entertain Easily at Brunch
Brunch is often served between traditional hours enjoying and lunch, an opportune time that leaves the evening free available for you and your friends and relatives. Easy within the cook, a brunch menu usually stars comforting and simple-to-prepare dishes, frequently based on nature’s own convenience food, eggs.
For brunch, you’ll be able to cook up versatile eggs to thrill almost anyone. Omelets really are a popular brunch choice. You can flavor your omelets simply with herbs and cheese or dress them on top of a fancier filling, for instance garlic-laced creamed shrimp.
Another options scrambled eggs, the very best egg choice across America. To suit everyone, offer plain scrambled eggs through an assortment of different toppings that your guests can make and choose their favorites.
pesto or salsa
Consider veggies including sauteed mushrooms, onions and peppers; 2 or 3 cheeses, perhaps brie or feta, cottage or ricotta, mozzarella, Swiss or Cheddar; and, to get a flavorful zip, chopped or minced herbs, like chives or dill, an herb blend from curry powder to Italian seasoning, or perhaps prepared sauce or two, like pesto or salsa.
For a far more unusual treat, serve Baked Eggs in Bread Bowls. With this recipe, simple substances that you’re likely to don hand combine into handy, but elegant, individual servings. Preparation can be an uncomplicated few stirring together the flavoring ingredients, spooning the veggie mixture into hollowed-out rolls, slipping eggs into each nest and baking. While the eggs come in the oven, set the table and chop up fresh fruit for just a colorful compote and toss a crisp green salad. Because bread and carrots seem to be in the egg dish, that’s all you need to round out the meal.
Ingredients for Entertain Easily at Brunch
Baked Eggs in Bread Bowls
6 Kaiser or round rolls (about
4-inch diameter), uncut
3 tablespoons Dijon mustard
3 tablespoons reduced-fat
2 cups shredded carrots
6 tablespoons (about 1.5 oz.)
part-skim mozzarella cheese
Fresh dill sprigs, optional
Slice tops off rolls about 3/4 inch from top. With fork, scrape out insides of bottoms of rolls, leaving about 1/2-inch wall around. Save crumbs for an additional use. Set rolls aside.
In medium bowl, stir together mustard and mayonnaise until well blended. Stir in carrots until evenly coated with mustard mixture. Spoon 1/3 cup in the carrot mixture over bottom or higher sides of each and every roll produce a nest. Place rolls and tops, cut side up, on baking sheet. Break and slip an egg into each carrot nest. Sprinkle
1 tablespoon cheese over each egg. Bake in preheated 325 degree F oven until whites are completely set and yolks commence to thicken but are not hard, about 30 to 35 minutes. Garnish with dill sprigs, if desired.
Nutrition information per serving of 1/6 recipe without dill garnish: 250 calories, 9 gm total fat, 216 mg cholesterol, 561 mg sodium, 231 mg potassium, 26 gm carbohydrate, 12 gm protein and 10% or more with the RDI for
vitamin A, riboflavin, thiamin