Creating an Extraordinary Brunch
Brunch is not just about scrambled eggs, bacon, and pancakes. This mid day meal should be light, yet packed full of healthful protein. Brunch is the perfect setting for blending the delicious flavors of both breakfast and lunch. One such food you will always see served at brunch is the egg. Of course since eggs are so versatile, there is no reason why they have to show up in such common forms like scrambled or over easy. From omelets to frittatas, stratas, crepes, and quiches, these flavorful egg dishes are a wonderful vehicle for vegetables, cheese, and so much more.
The strata is considered to be the bread pudding of egg dishes. This Italian casserole is made up of bread, egg, cheese, and cream. To prepare a strata, bread is soaked in an egg and cream mixture overnight and then baked the next morning. When sliced, a strata has a thick, savory custard consistency. A strata can have all sorts of ingredients incorporated into it.
As for omelets and frittatas, also known as an Italian opened faced omelet, these are made without a crust. Eggs, cheese, milk, vegetables, or meats can easily enhance these dishes. To serve four, only three large eggs are needed. To lighten the dish up, simply use equal number of egg whites and whole eggs. This 1-to-1 method can also be used in scrambled eggs for breakfast.
The quiche, unlike frittatas and omelets, is considered to be a savory custard that is has a crust. However, a quiche can be made successfully without a crust. This delicate dish can include any cheese and other ingredients that one wishes. A quiche is made with more liquid than egg, therefore the consistency is thought to be custard like. The general rule of thumb for the egg to liquid (cream or milk) ratio is 2-3 eggs for every cup of liquid.
Last, but definitely not least is the crepe. Very thin and pancake like, the crepe is traditionally found to be sweet rather than savory. This egg dish is hard to master, and requires a certain technique. Since the batter is so thin, it is very difficult to keep it from sticking. If successful though, crepes can be filled with mixtures of fruit and whipped cream or sauteed vegetables and cheeses. Sweet or savory, with or without a crust, any one of these egg dishes would be perfect for brunch.
Article Source: http://EzineArticles.com/?expert=Tom_Lingle
The strata is considered to be the bread pudding of egg dishes. This Italian casserole is made up of bread, egg, cheese, and cream. To prepare a strata, bread is soaked in an egg and cream mixture overnight and then baked the next morning. When sliced, a strata has a thick, savory custard consistency. A strata can have all sorts of ingredients incorporated into it.
As for omelets and frittatas, also known as an Italian opened faced omelet, these are made without a crust. Eggs, cheese, milk, vegetables, or meats can easily enhance these dishes. To serve four, only three large eggs are needed. To lighten the dish up, simply use equal number of egg whites and whole eggs. This 1-to-1 method can also be used in scrambled eggs for breakfast.
The quiche, unlike frittatas and omelets, is considered to be a savory custard that is has a crust. However, a quiche can be made successfully without a crust. This delicate dish can include any cheese and other ingredients that one wishes. A quiche is made with more liquid than egg, therefore the consistency is thought to be custard like. The general rule of thumb for the egg to liquid (cream or milk) ratio is 2-3 eggs for every cup of liquid.
Last, but definitely not least is the crepe. Very thin and pancake like, the crepe is traditionally found to be sweet rather than savory. This egg dish is hard to master, and requires a certain technique. Since the batter is so thin, it is very difficult to keep it from sticking. If successful though, crepes can be filled with mixtures of fruit and whipped cream or sauteed vegetables and cheeses. Sweet or savory, with or without a crust, any one of these egg dishes would be perfect for brunch.
Article Source: http://EzineArticles.com/?expert=Tom_Lingle
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