Brunch Game Strong – Episode 9

Cantaloupe, Prosciutto, and Burrata

Ingredients and Directions

  • 1 cup fresh cantaloupe
  • 2 slices prosciutto
  • 1 ball burrata
  • drizzle olive oil
  • fresh thyme
  • cracked pepper

Slice the cantaloups, tear the prosciutto into bite sized pieces, and place the burrata in the middle. Drizzle with olive oil. Sprinkle with fresh thyme leaves and fresh cracked pepper.

Scrambled Egg Bowl

Ingredients and Directions

  • 2 chicken sausage patties (I’ve been loving Delia’s Chicken Sausage Patties)
  • 2 eggs
  • 1/2 avocado
  • pickled onions
  • salt and pepper to taste

Brown two chicken sausage patties in a pan, then tear or cut into bite sized pieces. Whip the eggs together and scramble to your liking. I prefer mine a little under done so they’re not dry. Wait to season until the very end of scrambling. Slice half an avocado and plate everything together. Top with pickled onions and a bit of salt and pepper.

Brie and Bacon Bagels

Ingredients and Directions

  • 1 bagel
  • 3 slices of brie
  • 2 Tbsp. cooked, chopped bacon
  • honey
  • thyme
  • lemon zest
  • cracked pepper

Slice the bagel in half and toast. Slice the brie and place on the warm bagel. I have a toaster oven with a broil setting, so I just pop it under broil until the cheese melts. If you don’t have a toaster oven, you could put it in your regular oven under broil, or use a kitchen torch.

Meanwhile, fry a piece or two of bacon. Top the melted brie with crumbled bacon, drizzle with honey, and finish with a pinch of fresh thyme, lemon zest, and black pepper.

Hashbrown Flight

Ingredients and Directions

  • 3 hashbrown patties
  • 1 Tbsp. Unexpected Cheddar Spread (Trader Joe’s)
  • 2 slices tomato
  • 1 egg
  • 2 slices of bacon
  • 1/2 tsp. Dijon mustard
  • green onions
  • hot sauce (use your favorite!)
  • fresh thyme
  • olive oil
  • salt and pepper to taste

Brown the hashbrown patties. I like to toast them straight from the freezer in a dry pan. From top to bottom in the photo…

Hashbrown 1 – Schmear Unexpected Cheddar Spread on the hashbrown while it’s still hot so the spread melts a bit. Top with thinly sliced tomato. Salt and pepper the tomato to taste and sprinkle with fresh thyme.

Hashbrown 2- Fry an egg sunny side up in a little olive oil. Spoon the hot oil over the white of the egg to ensure it is cooked but leave the yolk runny. Place on the hashbrown and top with salt, pepper, green onion, and your favorite hot sauce. (Shout out to my brother Baxter for the best homemade hot sauce!)

Hashbrown 3 – Fry two pieces of bacon. Spead a small amount of Dijon mustard evenly on the hashbrown. Top with fried bacon.

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