Brunch is a combination of breakfast and lunch typically eaten between
11 a.m. and 3 p.m. on weekends.
Brunch is my favorite meal of the week. The
combination of sweet and savory paired with an alcoholic beverage and/or coffee
conjures up images of lazy afternoons with family and friends, lounging at home,
socializing at our favorite local hangouts or enjoying a leisurely brunch-in-bed.
Today I am sharing with you one of my favorite
brunch recipes: Open-faced eggs
Florentine accompanied by a Stork Club cocktail (I like to substitute the
standard fare of Mimosas and Bloody Marys with a more “interesting” drink)
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Open faced Eggs Florentine
Serves 6
(Original recipe by Katie Lee)
½ cup Ricotta cheese
¼ cup grated Parmesan cheese
six ½-inch (1,27 cm) thick slices of crusty bread
2 tablespoons unsalted butter, softened
6 large eggs
6-8 oz. (170-220 grams) steamed and drained baby
spinach (about 1 cup)
Kosher salt
Freshly ground black pepper
- Preheat
the oven to 400 °F (200 °C)
- In
a bowl, combine ricotta and parmesan. Place bread slices on baking sheet;
spread with softened butter and equal amounts cheese mixture. Bake until
cheese is bubbly and bread is crisp, 8 to 10 minutes
- While
bread is baking, fry eggs sunny-side up
- Top each slice with steamed spinach and a fried egg. Sprinkle with salt and
pepper. Serve!
(1 serving)
1 1/2 oz. (45 ml) gin
1/2 oz. (15 ml) triple sec
1/2 oz. (15 ml) triple sec
1/4 oz. (7.5 ml) fresh lime juice
1 oz. (30 ml) fresh orange juice
1 dash Angostura bitter (I serve it without the bitter and it still tastes great)
1 dash Angostura bitter (I serve it without the bitter and it still tastes great)
Shake all ingredients well with ice and strain into a chilled
cocktail glass. Garnish with a slice of lime or an orange peel, et voilà!
