Last summer I posted quite a bit about my experiment with the Whole30, a nutritional plan that is similar to Paleo: you’re supposed to eat mostly meat, vegetables, and healthy fats, along with some small servings of fruit. The idea is to drastically reduce your intake of sugar, only consuming sugar in its natural form (fruit). I got really enthusiastic about
and I could go on… and maybe I will: since resolving to go back to a more Paleo-centered lifestyle a few weeks ago, I’ve dabbled more in tasty ways to make green beans and brussels sprouts, and I’ve fine-tuned my go-to-guac recipe. The results were pretty lip-smacking, so stay tuned for another Eating the Veggies post.
I did, vow, however, that when I entertain, I am allowing myself to create all the sugar and carb-laden concoctions I want. Aside from the joy of eating that stuff, it’s so much fun to cook! So here’s a winter brunch menu that I’ve put together for a few dear colleagues tomorrow on our day off:
- Baked Eggs with Tomatoes, Mozzarella & Oregano, from School Night
- Baked Parmesan Hash Browns
- Roasted Pear and Chocolate Chunk Scones
- Winter Fruit Salad with Lemon Poppy Seed Dressing
Pantry Items Needed
(In order of each recipe)
- Olive oil
- 28 oz crushed or diced tomatoes
- Kosher salt and freshly ground black pepper
- All-purpose flour
- Granulated sugar
- Baking powder
- Unsalted butter
- Baking spray
- Vegetable Oil
- Parchment paper
(In order of grocery store layout)
- Yellow onion
- A bundle of scallions
- Fresh oregano (or another fresh herb of your choice)
- 3 firm pears
- Bag of clementines
- 4 Honeycrisp apples
- 4 kiwis
- 4 bananas
- 3 large lemons
- Heavy cream
- 1/4 lb fresh mozzarella
- 1/2 cup grated Parm
- A dozen eggs
- Frozen hash brown potatoes — Simply Potato recommended
- Chocolate chips
- Poppy seeds
Mix the Roasted Pear and Chocolate Chunk Scones and the lemon poppy seed dressing a day head.
I make smaller scones using this pan from King Arthur Flour. I find that this pan results in really fresh, moist tasting scones.
- Generously spray your scone pan with baking spray. Preheat the oven to 375 degrees F.
- Cut 6 T. of unsalted butter into small pieces and place in the freezer. Place 1/4 cup heavy cream in the refrigerator. Bring eggs to room temperature.
- Peal and core pears. If you’re making smaller scones, like me, dice them instead of cutting them into chunks.
- Roast the pears for 20 minutes, until they are dry and slightly browned.
- Slide the roasted pears onto a plate and place in the refrigerator to cool down to lukewarm. Turn the oven off.
- In an electric mixer fitted with the paddle attachment, whisk 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 cup sugar and 1/2 teaspoon salt together.
- Add the cooled pear, diced butter, heavy cream and 1 egg to the dry ingredients. Mix on low speed until the dough comes together.
- Add 1/4 cup chocolate chips and mix for a few more seconds.
- Press the dough into the well-buttered pan.
- In a small bowl, whisk one egg with 1 teaspoon water and a pinch of salt. Brush the tops of the scones with the eggwash. Then sprinkle them with 1 1/2 Tablespoons sugar.
- Tightly cover the pan with foil and place in the freezer.
Lemon Poppy Seed Dressing
- Measure 3 T. fresh lemon juice and 3 T. granulated sugar into a bowl. Whisk together until the sugar is dissolved.
- Slowly pour in 1/4 cup olive oil, 1/4 cup vegetable oil, and 3 T. honey until everything is blended thoroughly.
- Mix in 2 teaspoons poppy seeds.
- Transfer to this convenient salad dressing bottle and put it in the fridge.
- Bake the scones straight out of the freezer for 30 minutes at 375 degrees F. This is the time for large scones; I would check at the 15 minute mark to see if the smaller scones need less time to bake.
- While the scones are baking, prep the Baked Parmesan Hash Browns
- While the hash browns are baking, prep the baked eggs
- While the baked eggs are baking, prep the fruit salad
Instructions, Hash Browns
- Spray a muffin tin with baking spray.
- Squeeze the frozen hash browns with paper towels to make sure they’ll get super crispy.
- In a large bowl, mix the bag of dried hash browns, 4-5 sliced green onions, 1/2 cup grated Parmesan cheese, 1 teaspoon Kosher salt, 1/2 teaspoon pepper, and 2 T. olive oil.
- Spoon the mixture into the muffin cups and bake 45-60 minutes at 400 degrees F. until crispy.
Instructions, Baked Eggs
- Chop 1/2 the onion and mince 2 cloves of garlic. Open your can(s) of tomatoes.
- Bring 8 eggs and 1/4 cup heavy cream out to room temperature.
- Chop the mozzarella into 1/2-inch pieces.
- Roughly chop the fresh oregano into 1/4 cup.
- Set a saucepan over medium-high heat and add 2 T. olive oil. Let the olive oil warm up.
- Add 1/2 small yellow onion and sauté until translucent. This may take about 5 minutes.
- Add 2 cloves minced garlic and sauté until soft, about 2 minutes.
- Stir in 28 oz diced or crushed tomatoes, season with salt and pepper, and bring to a boil.
- Once boiling, reduce the heat to low, and simmer about 15 minutes until the mixture is thickened.
- Season to taste and set aside to cool.
- Place four large ramekins (the cookbook specifies 4 1/2 inch ramekins) on a baking sheet.
- Spoon 5 T. of the tomato sauce and 1 T. of heavy cream into each ramekin. Top with the mozzarella and the oregano, dividing them evenly.
- Once the hash browns are done cooking, break two eggs into each ramekin and season with salt and pepper.
- Bake about 15 minutes in a 350 degree F oven — you want the egg whites to be opaque and the yokes set, but still runny in the middle. The eggs will keep cooking a little after you take them out of the oven.
- Let cool slightly.
Instructions, Fruit Salad
- Peel and segment 8 clementines
- Chop 4 apples
- Peel and dice 4 kiwis
- Peel and dice 4 bananas
- Cut pomegranate arils out of large pomegranate
- Combine in a large bowl and top with dressing
Enjoy! Here’s to brunching on your day off.