When the line at Murphy's is a mile long and you don't feel like standing in the rain, take brunch inside for a change and invite friends over for an Italian-style meal that will surely start the day off right.
When the line at Murphy's is a mile long and you don't feel like standing in the rain, take brunch inside for a change and invite friends over for an Italian-style meal that will surely start the day off right. I do realize that Italians don't eat Eggs Benedict, nor do they really eat eggs breakfast in general, but, what they do bring to the table, is without a doubt my most favorite brunch cocktail. One of my fondest memories from Italy is of the little old men gathered late morning in the bars gossiping over Campari spritzes. The apertif warming their bellies for the main noontime meal to follow. Foreign to them is the idea of watering down champagne with orange juice and, when in Roma, so it was for me. To be honest, I would enjoy this drink anytime of day, but I highly recommend wowing your guests with something a little different at your next brunch. My Italian-inspired take on the classic Eggs Benedict is the perfect complement and will surely keep you full as you loiter in the piazza (or wander down Highland) waiting for the next meal.
For Campari spritz, fill your flute with about an ounce and a half of Campari, top with champagne or prosecco, and garnish with orange. You can also replace the champagne with an IPA or Belgian-style wheat beer for a drink with a little more machismo. I've even seen it topped of with milk, which probably cuts the bitter flavor if you can push past the Pepto Bismol pink.
I splurged for fresh bakery-made English muffins from Cakes & Ale. They. Are. Amazing. And totally worth $2 each? It's slightly shameful when you can get a half-dozen from Thomas for the same price, but oh the nooks and crannies! Grab a dozen mini-muffins from Highland Bakery and you're good to go.
Eggs Benedict with Mortadella and Orange Hollandaise Serves 4.
Ingredients 2 T orange juice 3 egg yolks salt & pepper zest of half an orange 6 T butter, room temperature, plus more for muffins 2 slices mortadella, 1/2 in thick, cut in quarters 4 English muffins, halved 8 eggs Directions In a dutch oven or shallow pan, heat about 3 inches of water until lightly simmering. You can also add a couple Tablespoons of white vinegar if desired. Whisk orange juice and egg yolks in a double-boiler or bowl over simmering water for about one minute until light and fluffy. Gradually add butter, one Tablespoon at a time, whisking constantly until thickened. Season with salt, pepper, and orange zest. To hold, turn off heat and keep over warm water until ready to use. Warm two cast iron skillets over Medium heat. Grease with butter and grill English muffins and mortadella on each side until toasted and lightly browned. Layer mortadella on English muffin. Gently drop eggs into simmering water and poach for 2-3 minutes until whites have set. Remove using a slotted spoon, blot with clean towel, and set on top of mortadella. Top with hollandaise sauce.