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Spring Brunch – Menu & Recipes


A couple of times a year I have a "Ladies’ Brunch".  I normally invite a large group and have had anywhere from six to over twenty people attend.  Today’s brunch was a nice group of seven (originally eight but one person came down with flu). 

Of course, since I’ve been entertaining the last two weekends, our abnormally sunny weather has disappeared and it’s been raining like crazy, so all hopes of spending any sort of time out on the deck – even if just for pre-brunch coffee or mimosas – was dashed.  Instead, I lit a cozy fire in the living room for everyone to warm up and dry off by. 

I knew I was taking a chance after realizing that this was "Spring Ahead" day, but everyone arrived on time or just fashionably late.  Well, except R, but even she was there just as we were sitting down to eat! :-) 

Here’s today’s menu:

Spring 2005 Brunch

Fresh Sliced Pineapple and Watermelon
Field Greens with Sherry Vinaigrette Dressing

Wild Rice Waffles with Salmon Gravlax and Crème Fraiche
(from “Tom Douglas’ Seattle Kitchen”)

Asparagus and Poached Eggs with Brown Butter – recipe below
(adapted from “the new cook”, Donna Hay)

Strawberry Scones
(from “the barefoot contessa cookbook”, Ina Garten)
Homemade Strawberry and Apricot Jams

Coffee, Champagne, Orange Juice, Mimosa

Asparagus and Poached Eggs with Brown Butter
Serves 8

12 slices thick-cut bacon
3 Tbsp. unsalted butter
2 Tbsp. fresh sage leaves
2 pounds asparagus
8 eggs
½ fresh lemon

Fry bacon over medium heat until crispy. Remove from pan, drain on towels. When cool break into ½” – 1” pieces. Set aside.

Place butter and sage in a saucepan over low heat, allow to bubble until golden brown. Keep warm.

Trim the ends from the asparagus and steam until tender.

While the asparagus is steaming, fill a frying pan with about 2” water and bring to a boil. When the water boils, turn off the heat. When the water quits bubbling, place eggs in the water one at a time (you may need to do two batches). Cover the pan and let sit for 3 to 4 minutes, until the whites are set but the yolks are still soft.

Place the asparagus on a warm serving plate. Lightly squeeze the lemon over the asparagus. Place the poached eggs on top of the asparagus. Top with the brown butter and crispy sage. Sprinkle some of the bacon over the center of the eggs and place remaining bacon around the edges of the serving plate.

Serve immediately.

Spring Brunch Summary

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