Some days it’s still a little cool and many times this spring it has been wet, but I know many of us are thinking about those warm Sunday mornings when the exquisite promise of a new day is lifted even higher by an outstanding brunch. Sunday can be the day when rest and reward fit nicely into the leisurely hour or two we can spend at brunch. At Gabrielle’s we understand how important this day can be and want to suggest you leave it to us to soften the edges of the coming week. While you will find many luscious selections on our brunch menu, some of which also make for great lunches, as well as, early dinners, I’m going to invite you to try a few old standards presented with a contemporary twist.
Gabrielle’s Eggs Benedict
- 2 eggs poached
- 2 english muffins toasted
- 2 slices Canadian Bacon Grilled
Grill or Broil the Canadian Bacon to give a nice crunch to the edges.
Hollandaise Sauce (makes 4 servings)
Whisk 2 egg yolks and lemon juice in medium metal bowl. Gradually whisk in melted butter. Set bowl over medium saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water; whisk in last 3 ingredients. Cover to keep warm.
Poached Eggs
Combine 1 1/2 inches water (about 2 quarts) and 1 teaspoon of vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.
Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.
Assemble the elements as pictured above, sprinkle with a few chives and enjoy a beautiful spring day and the coming of summer.
That’s not all, today you get to double stuff the recipe box with another favorite of Gabrielle’s Sunday Brunch. The Brioche French Toast with Caramelized Apples and Cranberries is everything that is promised in that great title. Finding the right Broiche is crucial and I’m going to suggest you try Judy’s which can be found at Atlantic Seafood in Old Saybrook. The rest is easy and sitting alongside the Eggs Benedict your Sunday Brunch will not disappoint.
Brioche French Toast w/ Caramelized Apples and Cranberries
Caramelized Apples and Cranberries
- 2 pounds mixed sliced apples and frozen cranberries
- 1/3 cup plus 3 tablespoons sugar
- 6 Tbls unsalted butter
Melt butter in large skillet over medium heat; sprinkle sugar over. Stir until sugar begins to melt, about 1 minute. Add apples and frozen cranberries. Sauté until fruits are brown and tender and juices form, about 10 minutes. Add cream and simmer until sauce thickens slightly, about 2 minutes.
Brioche French Toast
serves 6
- 6 large eggs, beaten
- 1/2 cup heavy cream
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- Unsalted butter, for the griddle
- Twelve 3/4-inch-thick slices of brioche (from 2 small loaves)
- In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the ground spices. Transfer to a 9-by-13-inch baking dish.
- Heat a large cast-iron griddle and lightly butter it. Working in batches, dip half of the brioche in the egg mixture, turning once, until moistened but not soggy. Transfer the bread to the griddle and cook over moderate heat, turning once, until golden and cooked through, about 4 minutes. Transfer the French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you cook the rest. Serve the French toast with the caramelized apple and cranberry mixture and whipped cream.
