Brunch a Trois

On Saturdays and Sundays I enjoy poking through the pantry and refrigerator and pulling together a late morning meal. Here are three brunches we've enjoyed recently.

Brunch #1 was prompted by a bowl of apples. I sauteed the apples with brandy, brown sugar, cinnamon, nutmeg, and golden raisins, making both a side and a syrup substitute for buckwheat pancakes.

 I heated some chicken-apple sausages in the pan juices left from the apples and added more brandy for flavor and sizzle.

I don't make pancakes very often, so when I do, I practice my technique: Count to 5 quickly while pouring batter slowly onto the griddle. Flip the pancake when bubbles form. This one's ready to flip.

Sauteed apples, sausages, and buckwheat pancakes ready to serve.

The next brunch was inspired by my desire for a savory egg dish to accompany one of my new favorites, rye bread from Harry's Delicatessen. I discovered it when I bought a half-price loaf at Just Ripe.

I love it so much, I happily pay full price and have a slice or two almost daily.

I decided rye toast would go well with Eggs in Purgatory. Here's the recipe.

Eggs in Purgatory

Olive oil as needed

1 red or white onion, thinly sliced

Handful Mediterranean olives, pitted, sliced

1 can fire-roasted tomatoes diced, drained

1 can Ro-Tel tomatoes, drained

Salt

Dried basil

7 eggs

Freshly grated parmesan

Heat oil over medium heat. Add onion and cook until softened and light brown. Add the olives and tomatoes, season lightly with salt and basil, and cook over medium-low heat for 10-12 minutes. Crack the eggs into the pan, keeping them whole and separated. Cover with a lid or foil and cook 3-4 minutes, until the whites have set but the yolk is still runny. Sprinkle grated cheese over and serve from the pan.

Note: Retain juice from fire-roasted tomatoes and add by spoonfuls if tomatoes get too dry while simmering. You want the tomatoes to be moist but not runny or watery. Can use half sliced bell pepper & half sliced onion if desired.

Eggs in Purgatory with Rye Toast:

Here's all we left in the pan. And that's OK because this is a dish that doesn't reheat well. The eggs get rubbery.

Today's brunch started with an omelet filled with artichoke hearts, Greek olives, and sun-dried tomatoes. Love that moment when it's ready to flip.

Just flipped isn't bad either.

Omelet, grits, and turkey bacon.

That's what we're having.