Brunch Experiments

For your Easter Sunday Brunch maybe this is the first time it’s for one, or just a couple that have been quarantined together.  If you enjoy cooking, try a new breakfast experiment that might take a little more time in the kitchen, but is worth the yummy results. I call it an experiment because anytime your trying something new it might not turn out perfect but it will be good!

Eggs Benedict with a Zesty Hollandaise Sauce

Traditionally Eggs Benedict is served with poached eggs over an English Muffin with Hollandaise Sauce. I don’t like poached Eggs, so mine is served with fried eggs.  See when your cooking your in charge….

  • Save a couple of dollars by purchasing thick sliced deli ham and cut in quarters rather than buying the Canadian Ham.
  • Save a few calories by using whole wheat english muffins and turkey instead of ham. For the hollandaise sauce my healthier version is plain greek yogurt warmed up with lemon juice and hot sauce whisked in.  It is really good and easy!

Cinnamon Rolls represent family, comfort and holidays for many.  Pillsbury Cinnamon Rolls provides the convenience and leaves time for your to enjoy other things.  Having a little more time on my hands right now and loving to cook, I tried the home made version.  They were delicious.  They were time consuming.  I am not a baker, not even close, so a step or two may have accidentally not been completely followed.  However, they still turned out amazing.  Alton Brown recipes never disappoint and he explains things for even us non-bakers or if your a non-cook to understand a little better.  I would highly recommend checking his cooking videos/recipes out.

Biscuits & Gravy can be another temperamental dish, patience, and a good teacher help.  I was lucky to work with Chefs for a long time, Chef Mark helped me perfect this.  Check out the online videos that many chefs offer now, it helps me.  This recipe for biscuits is pretty forgiving.  Yes a mixer would work better but I don’t have one so I use spoons and my hands.  They are rough looking biscuits with outstanding taste.  For the gravy, we like ours with a kick so we most often use the hot sausage and lots of pepper.  

However you spend your Easter please do something safe, connect with family and friends online sharing a joke or a laugh and enjoy your day.  

Take care!

-Angie Volta (Please email me anytime for questions about my recipes, happy to help!)Zesty Hollandaise Sauce
6 egg yolks
1/2 lemon & zest
1/2 stick butter, melted
1/2 tsp hot sauce or your favorite spicy seasoning

1/4 tsp garlic salt

1. Everything in its place is KEY. Hollandaise sauce won’t wait for anyone once started.  Have all your other dishes ready to go or someone else working on those.

2. Bring half pot water to boil.

3. Crack just yolk eggs in bowl, need just yolks. Save egg whites for another time.

4. Zest & juice lemon, mix in bowl with melted butter and hot sauce.

5. Place heat safe stainless steel or glass bowl over boiling water. Save yourself some clean up and spray inside with non-stick spray before you start.

6. Whisk in eggs with intention or you will have scrambled eggs, about 7 min total.

7. Whisk in butter mixture for a few min over med low heat, add garlic salt.

8.  If it gets thick whisk in a little hot water.

Hollandaise sauce is tricky, stay patient you can do it!

Buttermilk Biscuits

2.5 cups all-purpose flour

1 Tbsp baking powder

1/2 tsp baking soda

1 Tbsp sugar

1 Tbsp garlic salt

8 Tbsp cold butter, divided

1.5 cups buttermilk

Makes 6-7 large biscuits

  1. Preheat the rack in middle of the oven at 475-500 degrees.
  2. Spray a cake pan generously with non-stick spray.
  3. Combine the dry ingredients and mix well.
  4. Dice 6 Tbsp of cold butter and add to dry ingredients, crumble until it is fine.
  5. Add buttermilk and gently mix.
  6. Put dough on lightly floured surface and fold the dough over itself a couple of times.
  7. Rub a little flour on your hands and drop in loose balls for drop biscuits in your cake pan.
  8. Melt remaining 2 Tbsp of butter and brush on top of biscuits.
  9. Bake biscuits for 5 minutes, rotate pans and reduce temperature to 450.  Continue baking for 10-15 min. 

Buttermilk Sausage Gravy

Makes 6 cups of gravy or so, can be halved if you want less…

1 lb sausage, hot or mild

4 tbsp oil

2 tbsp butter

1 cup flour, divided

4 cups buttermilk

2 cups milk

1/4 cup pepper

2 Tbsp salt

2 Tbsp cracked pepper blend seasoning

1 onion, peeled and minced

  1. Cook onion in oil over medium-low for 15 min. Add sausage, crumble and cook until browned.  A little fat from sausage is needed to make the gravy, if there is too much, drain a little.
  2. Sprinkle half cup flour over sausage. 
  3. Add buttermilk and milk in small batches mixing in well. 
  4. Bring to a boil don’t walk away it will boil over – as soon as it boils turn to low.
  5. Add butter, pepper, salt, cracked pepper blend. Whisk in remaining flour. Cook on low for 30-60 min.

This is a very peppery gravy, cut back on the pepper if you like.

Take care!