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Add some punch to your next brunch!

Created date

August 21st, 2012

Brunch is always a treat a festive meal served in the company of friends and family. For inspired and delicious recipes for your next brunch, look no further than Betty Rosbottom s Sunday Brunch: Simple Delicious Recipes for Leisurely Mornings (Chronicle Books). While everything in the book looks tasty, Rosbottom does amazing things with eggs. From scrambled to souffl d, from poached to pan-fried with mushrooms, Rosbottom offers up over 50 recipes for the classic brunch centerpiece. Beyond eggs, you ll find recipes for fruits, muffins, tarts, pancakes and all the other brunch favorites, accompanied by useful ingredients and cooking and serving tips. Abundant photos give you a clear idea of what the finished product will look like, and generous front and back page holders make the book itself easy to use.

Potato and arugula omelets

Serves 2 Ingredients 2 ' tbsp unsalted butter ' tbsp olive oil 4 oz red-skinned potatoes, scrubbed but not peeled, cut into ' -inch cubes Kosher salt Freshly ground black pepper 4 eggs 1/8 tsp cayenne pepper 8 cups arugula, stems discarded and leaves cleaned, dried, and coarsely chopped ' tbsp balsamic vinegar 6 tbsp Gruy re cheese Directions 1. Heat ' tbsp of the butter and olive oil in a medium, heavy frying pan set over medium heat. When hot, add the potatoes and saut , stirring often, until light golden and tender, 8 minutes. Remove from the heat and season with salt and pepper. (The potatoes can be prepared 1 hour ahead; leave at room temperature. Reheat, stirring, over medium heat.) 2. Whisk the eggs in a mixing bowl and season with a good pinch of salt and the cayenne. Place the arugula in another mixing bowl and toss with the vinegar. Place the Gruy re and the potatoes in separate bowls. Have ready a ladle for adding the egg mixture to the pan. 3. Add 1 tbsp butter to a 9-inch frying pan, preferably nonstick or seasoned cast iron, set over medium heat. Swirl the butter so that it coats the bottom of the pan. When it is hot but not smoking, ladle half of the eggs into the pan and stir with the back of a fork until they start to set but are still quite liquid on the top, 30 to 40 seconds. With the fork or a nonstick spatula, lift an edge of the omelet and tilt the pan to let some of the uncooked egg mixture run underneath. Repeat this two or three more times, working your way around the pan until the eggs are cooked but remain moist on top. 4. Sprinkle half of the potatoes, then half of the cheese, and finally half of the arugula over the eggs. Let the mixture cook until the cheese begins to melt and the arugula wilts only slightly, 30 seconds. Using a nonstick or metal spatula, fold the omelet in half and slide it onto a plate. Repeat to make another omelet. 5. Serve immediately.

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