Brunch Game Strong – Episode 5

Chili Crisp Burrata Toast

Ingredients and Directions

• 2 pieces bread
• 1 ball of burrata
• 1 Tbsp. chili crisp oil (I used Trader Joe’s)
• drizzle of honey
• green onions
• salt to taste

Toast the bread. Tear open burrata and place on top of the toast. Drizzle chili crisp and honey on top and add salt if desired. Sprinkle with fresh cut green onions.

Fruit and Ricotta

Ingredients and Directions

• 1 cup whole milk ricotta
• 1 1/2 cup fresh fruit – I used pineapple and strawberries, but your favorites will work!
• 1 Tbsp. jelly – I used muscadine jelly from a local restaurant called The Root Cafe, but I think raspberry would work great.
• sprinkle of Tajin

Spread the ricotta into a bowl and drizzle the jelly on top. Place the fruit and sprinkle with Tajin. Trust me, the Tajin levels out the sweetness of the fruit and brightens the entire dish.

Hashbrown Breakfast Bowl

Ingredients and Directions

• 2 hashbrown patties – you could use any form of frozen hashbrowns
• 2 eggs
• 2 slices of bacon
• 1 slice of cheese – I use American today, but any cheese will do
• green onions
• sprinkle of Tajin

In a large skillet start with the hashbrowns. When they’re mostly cooked, add the bacon on one side of the pan. When the hashbrowns are fully cooked and crispy, add them to a bowl. Cook bacon to your preference and set aside to drain additional fat. Wipe out your skillet, then scramble the eggs and cheese together. Combine cooked hashbrowns, bacon, and cheesy eggs in a bowl. Top with fresh cut green onions and a sprinkle of Tajin.