We had some friends over for brunch on Easter Sunday and I was responsible for the menu. Breakfast-y food is one of the things I like to cook the most, and I also really like cooking for special occasions. This also gave me a good excuse to set the alarm and get up early to watch the live feed of Liège–Bastogne–Liège - another reason why cyclists should also list baking amongst their hobbies, especially in spring.
One of the kids attending our get-together is allergic to eggs (which is kind of ironic, since the morning's activities of course included an Easter egg hunt), which normally puts a crimp in breakfast. But there are plenty of morning pastries that can be made egg-free, and brunch adds a certain freedom to incorporate items that aren't traditional breakfast food, while still retaining the feel of breakfast.
And so, without further ado, here is what I ate Sunday morning, completely blowing the day's calorie budget.
- Coffee - Three Africans from Blue Bottle Coffee. I kept a pot of water hot on the stove and brewed this as a pour-over, one cup at a time as needed.
- Mimosas - My wife and son juiced a bunch of oranges, our friends brought over a couple of bottles of Prosecco, and we enjoyed these fresh bubbly flutes of joy all throughout the morning. Oh, and yummy fresh-squeezed OJ for the kiddos.
- Oatmeal scones - These are adapted from the oat scones served every morning at Arizmendi Bakery. The differences: I don't put currants in mine (though I sometimes add chopped pecans, but not this time), I don't add the egg wash for the shiny top (see above about guest allergic to eggs), and I make them smaller and as rounds, rather than the traditional wedge-shape (they fit great in a jersey pocket that way!). These were served with nectarine conserve from Frog Hollow Farm (we host a pick-up site for their CSA).
- Roasted yukon gold potatoes, garlic, and red onions. Cut the potatoes into small pieces, added 2 full bulbs worth of un-peeled whole garlic cloves, and 2 julienned red onions, tossed the lot in olive oil and Eatwell Farm's really great rosemary salt (we host their CSA, too), and roasted at 425F until epic.
- Young broccoli sautéed with chorizo, young garlic, and spring onions. Yes, more garlic and onions, but these younger ones have a nice mild flavor that is really nothing like that of their more mature counterparts.
- Mixed salad greens dressed in olive oil, lemon juice, grey sea salt, and lavender.
- Salad greens were served over lightly-toasted pain levain from Boulange de Cole Valley.
- ...and then topped with a sunny-side up egg cooked in my cast iron skillet (with butter, duh), sprinkled with freshly-ground black pepper. Well, except for the one served to the guest that's allergic to eggs.
I sure wish I'd taken some photographs, because it looked marvelous on the plate. Actually, I wish I'd asked my wife to take some photographs, because she's a professional and does a lot of that sort of thing for her own blog, Eating Dirt (which, BTW, everyone who has any interest in food should read). But I didn't. Which means I'll have to make this again soon, because I really would like to show off how pretty it looked.
Now to figure out how to adjust the training plan to compensate for the extra, ahem, fuel.