I love having people over on Sunday for brunch. Delicious frittatas cooked in cast iron skillets, breakfast potatoes, crunchy salads, and maybe a little bite of something sweet. Here is a Sunday Brunch Menu that is simple and delicious. You can easily increase the amounts to accommodate extra guests and it will leave everyone feeling satisfied without weighing them down for the rest of the day.
bacon, gruyere, and fennel frond frittata
baby arugula salad with toasted pine nuts and parmesan
nutella and toasted hazelnut financiers
4 strips of apple smoked bacon, cut into 1/4 inch pieces
1/2 white or yellow onion, chopped
2 scallions, thinly sliced
1/3 cup fennel fronds finely chopped
6 tablespoons whole milk
1/2 cup Gruyere cheese, grated
Pre-heat oven to 350 degrees.
In a large bowl, crack the eggs. Add the cream, a pinch of salt, and some cracked pepper. Beat together with a fork until combined. Add the Gruyere and fennel fronds, mix and set aside.
In a large cast iron skillet or medium-sized pan, cook the bacon pieces on medium to high heat until crispy and golden. Drain the bacon on a paper towel. Cook the onion in the leftover bacon fat until translucent. Add the scallions. Cook for 1 minute. Turn the heat off and add the bacon pieces back to the pan. Pour the egg and cheese mixture over the bacon and onions. Put the skillet into the oven and cook for 15 to 20 minutes until the frittata puffs and the center of the eggs is cooked through.
Pull the frittata out of the oven. Sprinkle with fennel fronds. Serve.
1 lb baby arugula, washed and ready to use
1/4 cup toasted pine nuts
White Wine Vinaigrette
Put the pine nuts in a small pan and toast on low heat until a golden brown color. Remove from heat and set aside.
Place the arugula in a large salad bowl. With a wide peeler (like the one you use to peel a carrot), gently peel large pieces of Parmesan cheese into the bowl. Mix and peel more. I like a generous amount of cheese but you can do it to your liking. Top the salad with a few large pieces. Sprinkle the pine nuts on top. Add a small pinch of salt and cracked pepper to the top of the salad. Drizzle with the vinaigrette, gently toss, and serve.
For my vinaigrette, I simply put a couple of tablespoons of white wine vinegar, a minced garlic clove, and a generous amount of olive oil in a mason jar. I add salt and pepper and shake. I taste as I go and add olive oil until it balances out the acid of the vinegar.
2 lbs red potatoes, diced into 1/4 inch cubes
6 garlic cloves, cut in half
fresh thyme, leaves removed
In a medium sauté pan, add the olive oil and turn on the heat to medium-high. Add the garlic cloves and coat in the oil, moving them around for a few seconds. Add the potatoes. Coat the potatoes in the olive oil and reduce the heat to medium low. Cover the pan. Cook until tender, 20-30 minutes, stirring the potatoes every so often. Don’t worry if they stick a little, you can scrape up all the golden bits at the end. Taste for salt and pepper. Once they are done, sprinkle with a pinch of fresh thyme and serve.
For the sweet treat, I simply followed my recipe for Fig Financiers but instead of using figs and ricotta, I fill the center with a dollop of Nutella and topped them with a toasted hazelnut before baking.