3 Great Brunch Strategies
Brunch is a meal which calls for a little bit of wow factor, but not an over abundance of fuss. It’s just too early in the day for that, right? Here are 3 Great Brunch Strategies that can help you strike that balance.
Brunch Strategy #1 – ReInvent
First, take inventory of what’s in the fridge or the freezer. Many leftovers can be incorporated into a variety of brunch entrees. Leftover meat or veggies? Create a frittata, breakfast enchilada or casserole. I had a stash of leftover Slow Cooker Mojo Pork and Cuban Black Beans and reinvented them into street tacos. All this required was some warmed corn tortillas, a dab of fresh slaw and a selection of toppings. I offered sliced fresh and pickled jalapenos, sliced radishes, salsa and chopped cilantro.
Brunch Strategy #2 – Make
Now that I leveraged what I have on hand, it was time to decide what to make. The apples in this Cabbage Slaw provided just the right element of crunch and tang for the street tacos. To complement the beans I had on hand, I made this easy Spanish Rice. Then to round out the main course, I made the marinated strawberries from a dessert recipe and this easy and delicious Mexican Egg Scramble.
My daughter Jessica also makes the most delicious guacamole. This was a perfect starter served with tortilla chips and mimosas. Actually this is another strategy to leverage. Enlist guests to bring something to lighten your load.
Brunch Strategy #3 – Buy
Initially I had planned to make some yummy bars I spotted on Pinterest, but they didn’t turn out. No worries! The HyVee grocery store which is just minutes away, has an excellent selections of sweets. Don’t shy away from buying some of your brunch items. A menu which combines freshly made, reinvented and purchased offerings, keeps the host sane and can easily deliver a brunch that wows!
Mexican Egg Scramble
Ingredients
- 1/3 cup chopped onion
- 3 tbsp butter
- 8 eggs
- 1/4 cup milk or half and half
- kosher salt & black pepper to taste
- 1 1/4 cup bite-sized pieces of tortilla chips
- 1/2 cup diced tomatoes
- 1 cup grated Monterey Jack & Cheddar blend
- 1-2 tbsp chopped fresh or pickled jalapenos
- salsa optional
Instructions
- In heavy skillet, cook onion in butter over moderate heat, stirring, until onion softens.
- Whisk together eggs and milk and season with salt & pepper.
- Add tortilla chips to eggs and pour mixture into skillet, with onion. Cook stirring, until eggs begin to set, about 1 minute,
- Add tomatoes and cook, stirring, until eggs are set.
- Remove from heat and top with cheese. Cover and let eggs set for about a minute, or until cheese starts to melt. Garnish with jalapenos and top with salsa if desired.
Everything you made was so yummy! We had a lovely time.