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Brunching at Home: Avocado Toast, Berries and Yogurt

July 30, 2012

I have a love and hate relationship with brunch.  I love it here, here and here just to name a few.  But there are days when I just want to stay in and enjoy brunch without having to face lines and crowds and surly servers who obviously do not want to be there either.  Even though you might balk at the idea of cooking on a weekend morning because of all the hassle in addition to the dishes, it really doesn’t have to be that complicated or difficult.

Step one is of course to start the morning off with a cup of latte.  I make mine in the Nespresso Citiz – fast and reliable.  Plus, I get to use the milk foamer/steamer just to make it a little more special.

A loaf of fresh bread from the neighborhood bakery always adds quality.  I get this particular loaf of multi-grain pullman loaf from Sullivan Street Bakery’s newly opened Chelsea location.  A long square loaf that has a yeasty chewy center and a crusty exterior, confirmed with a rap against the loaf.

Lately, avocado toast has been popping up on menus everywhere.  It’s healthy and filling and the best part is its simplicity.  I make mine with the multi-grain pullman, topped with chunky mashed up avocados, fresh lemon zest and juice, good quality olive oil and sea salt and red pepper flakes.

Of course, because this is brunch, a perfectly poached egg to top it all off.  I love the golden yellow yolk when it’s so beautifully runny, silky almost.  The egg does make it a little messier to eat but it’s delicious all the same.

And now, for a little sweet ending to brunch at home.

Even though we are in the midst of berry season, a few teaspoons of Grand Marnier and sugar to the strawberries never hurts.  Start these first thing even before the avocados to let the berries macerate properly.  After only 30 minutes, you will have a bowl of fragrant berries that are perfect over yogurt or french toast and pancakes.

Because the avocado toast with poached egg is fairly filling, a light sweet finish seems appropriate.  A few scoops of fat free Fage sweetened with drizzles of maple syrup will pair well with the berries.  I add pinches of the no. 33 spice mix from La Boite a Epice, made with crystallized honey, saffron, and lemon to perfume the yogurt with an exotic floral scent.  

The yogurt and berries pair well together the pullman bread or just on its own.   Now this wasn’t so hard was it?  Neither of the dishes were made with real measurements, everything added to taste only.  After all, this is suppose to be a relaxing weekend morning at home so no need to stress out with cups and teaspoons.  Sure, some might say that brunching is its own social activity in New York but it can be just as easy and fun to make it at home for a few guests.

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