Happy Sunday! Ever since I was a child, I’ve always associated Sundays with BRUNCH. Can you think of any better way to spend a Sunday than over Brunch? I can’t. Brunch is indulgent. Spending most of Sunday…yes, late morning & most of the afternoon…reading the paper, eating a fantastic brunch menu, & sipping on something cold & refreshing is the ultimate best. It’s decadence at it’s best.
While I love serving Brunch year-round, I especially love inviting friends & family during the Summer months. Is there anything better than being outside all day lounging, eating, drinking, conversing & reading all the latest whatever? There isn’t. For someone living in the South, when it has been wicked hot forever, this sudden change in weather is glorious. As I write this blog, the current temperature is 84˚, and it is truly glorious outside. This is perfect outdoor Brunch weather!
With this being the last week of Summer…so sad…I thought I’d share with you an #EndofSummer Brunch Menu. Since summer tomatoes are still available, I can’t think of a better time to make this easier-than-easy Brunch menu. Yes, tomatoes are in the main dish, a one-dish wonder…
…then, I place a Bacon Weave on top of the lobster. I bet that I just peaked your interest. What in the world is a Bacon Weave, right? Click here to learn…it’s the simplest & coolest thing ever!
Next, add a big, juicy slab of ripe summer tomato…
…then fry up an egg…sunny-side up, of course…& put it right on top! Serve this dish with a few grinds of pepper & get ready to feast on the best thing you will ever put into your mouth.
All I served with this main dish were watermelon & cantaloupe…that’s all you need…& a glass of bubbles…let’s face it, is there anything better than Prosecco or Champagne served with Brunch?
Well, I must admit that while I am a bubbly girl, I do like to mix it up a bit. When it’s early in the day, something with juice is best…& I am a grapefruit juice girl as well…have you ever had a Greyhound, just grapefruit juice & vodka…it’s yummy…
…but what’s even better is a Skinny Paloma! Take tequila…yep, tequila…& mix it with grapefruit juice & Fresca…add a lime…serve. It’s so good!
Because I am casual & like to take my time on Sundays…I’m usually in my jammies when people arrive…I always have a little something to nosh on while everyone sips their “something”…recently, I thought of mixing together lite cream cheese, beet horseradish from Grate Roots, & lime zest…
…then I served the Pink & Green Dip with Cape Cod® Potato Chips, and watched the dip disappear! Pink & Green Dip is light & tasty, with just a little bit of heat…I love it because it’s so pretty!
For dessert…which I always serve hours later…because this meal is a marathon, not a sprint…I decided that I needed something with berries. For one thing, it’s #EndofSummer. Secondly, whenever I serve Lobstah, I need to also serve berries…it’s a New England thing.
For this menu, I couldn’t think of anything better & easier than a Blueberry Bread Pudding, made with Mixed Berry Pound Cake from The Fresh Market…yes, pound cake…& half & half. I like to serve this dessert in individual soufflé dishes because the presentation is so pretty. You do not need a lot of this dessert…just a couple of bites. What I also love about this dessert is that it can literally be made the day before serving & refrigerated overnight. Can you think of a more perfect Brunch dessert?
While I realize that it’s Sunday afternoon & the last few days of Summer…& I’m just publishing my #EndofSummer Brunch Menu Blog…you can totally make this menu…this week, play hooky from work, if you can without getting into trouble, & invite some friends to Brunch…make this menu next weekend…you have plenty of time to get everything together! This Brunch menu is easy, fun & takes little time to prepare…the day before, make the bread puddings, the bacon weaves & the dip…remove the lobster from their shells…the next day, you’re home free! Enjoy & have a great week! Cheers!