Black Friday Brunch: The Day After
The holidays are one thing. And then there is the morning after: a perfect time for brunch! If you're not up in the middle of the night getting your Black Friday shopping on (or if you plan to replenish after fighting for those Black Friday deals) or are still recovering from the Thanksgiving feast, take some time and enjoy a quick, but homemade brunch! Below are some tasty brunch recipes, from sweet to savory that everyone will love! Happy Brunching--just add your favorite cocktail!
Smoked Salmon of your Choice
Whole Wheat Crusty Bread (toasted)
1/2 Avocado slices with squeeze of lemon
Dollop of Dip:
3 Tbs 2% Greek Yogurt
Squeeze of Lemon
2 cups Kale
Shaved Parmigiano Reggiano
Olive oil and Lemon or low fat dressing of your choice
Toss together and serve.
Nutrition Rx: High in Protein, Omega 3's Vitamin C, A, K, Iron and Fiber
Makes: 4 servings
2 cups Pretzel Crisps
1 teaspoon cinnamon
1 tablespoon sugar
4 eggs, lightly beaten
1 cup milk
2 teaspoons vanilla
8 slices whole wheat bread (the nuttier the better!)
Chunky peanut butter
4 slices of Gruyere cheese
1 tablespoon butter
Dulce de Leche sauce (my favorite is La Salamandra Dulce de Leche from Argentina)
Place pretzel crisps in a food processor and process until you have rough crumbs, or smash with your hands but keep some crusty chunks for a great texture. Remove and transfer to a shallow dish. To that same dish, add the sugar and cinnamon and stir to combine.
In another shallow dish, stir together the eggs, milk and vanilla.
Spread peanut butter over one side of each of the slices of bread. Put in a slice of Gruyere cheese enough to cover the bread between the slices of bread. So this "stuffing” should be facing inside bread like you are making a sandwich.
Heat a griddle over medium heat. Add half of the butter and melt. Dip into egg-milk batter and then dredge in pretzel crisps to cover.
Cook each piece of bread until lightly brown, then flip to cook on the second side. Remove and repeat with any remaining bread, melting more butter as needed.
Drizzle with Dulce de Leche at room temperature to taste!
Parmesan Egg Scramble with Roasted Brussel Sprouts
2 Whole grain country Bread (toasted)
1/2 cup heavy cream
Pesto Sauce (see pesto ingredients here)
1lb Brussel Sprouts
1/4 cup parmesan cheese
Half and Roast Brussel Sprouts with salt and pepper to taste and 1/4 cup Olive oil in oven at 400F degrees for 20 minutes. Then dress with Fiorella's Pesto.
Scramble 8 eggs on medium heat in butter skillet and add heavy cream and do not over cook
Shave or Sprinkle parmesan cheese over eggs (Toast bread and butter bread)
Add slices or mashed avocado on top of eggs (avocado is mixed with salt and lemon juice)
Don't forget to watch our Brunch Basics video for more inspiration from the experts at Amy's Bread using their delicious breads and pastries!