When it came time to write her second cookbook, South Carolina Living recipe columnist Chef Belinda Smith-Sullivan knew right away what the topic would be. “Brunch has always been my favorite way to entertain,” she says. “I call it ‘entertaining lite’ because it doesn’t require a lot of effort.”
In Let’s Brunch: 100 Recipes for the Best Meal of the Week, Smith-Sullivan covers everything from beverages and breads to casseroles and desserts. For this month’s SC Recipe column, we’ve selected just a few of the book’s delicious egg recipes—and partnered with her publisher, Gibbs Smith, to give away a dozen autographed copies. See the end of this article for details on how to enter our eggs-cellent sweepstakes.
Why egg recipes? Because they’re easy to make and enjoy at any time of day. “Eggs are very versatile,” Smith-Sullivan says. “They’re nutritious, they’re inexpensive and you can get them on the table fast.”
Enjoy the following recipes and photos from Let’s Brunch provided courtesy of Belinda Smith-Sullivan and Gibbs Smith. For more details on the book, visit gibbs-smith.com. —Keith Phillips
FLUFFY SCRAMBLED EGGS ON TEXAS TOAST WITH SWISS CHEESE
SERVES 2
This should fill the hunger gap for the vegetarians in your group. Just add fruit. Texas toast can generally be found in supermarket chains, but you can easily make it at home, if you have access to whole artisan bread.
1 tablespoon unsalted butter
4 large eggs
2 tablespoons heavy cream or half-and-half
Kosher salt
1 scallion or green onion (white and light green parts), chopped
2 slices Texas toast (store-bought or homemade)
2–4 slices Swiss cheese (depending on size of bread)
1 avocado, halved and sliced (optional)
1 large beefsteak tomato, sliced
Fresh ground black pepper
In a medium skillet over medium heat, melt butter. In a small bowl, add eggs, cream and salt. Whisk vigorously until yolks and whites are thoroughly combined—eggs will be slightly lighter in color.
Add eggs to skillet and lower heat to medium low. Using a rubber spatula, gently push eggs from one side of skillet to the other, scooping and turning as you go. Continue until eggs get fluffy and form large curds. While eggs are still wet, fold in scallions and remove pan from heat. Note that eggs will continue to cook in pan from the residual heat.
To assemble, place pieces of toast on serving plates. Follow with cheese slices, avocado slices, tomato slices and top with eggs. Finish with fresh cracked pepper, and garnish with additional scallions, if desired.
Texas Toast
1 tablespoon garlic olive oil
1 tablespoon unsalted butter, melted
2 1-inch slices artisan bread
Preheat a cast-iron skillet on medium heat. Combine oil and butter; spread on both sides of bread slices. Fry bread until brown on both sides.
Italian Baked Eggs and Sausage in Marinara Sauce
SERVES 4
An easy one-pan meal, great for breakfast, lunch or dinner, that goes from oven to table in less than 30 minutes.
1 tablespoon olive oil
1 pound bulk Italian sausage, or links removed from casing
1 small onion, chopped
1 garlic clove, minced
4 cups marinara sauce (store-bought or homemade)
Pinch, red pepper flakes
1 tablespoon chopped fresh basil, divided
½ cup shredded mozzarella
¼ cup fresh grated parmesan cheese
4 large eggs, room temperature
Kosher salt
Fresh ground black pepper
Preheat oven to 400 F. In a cast-iron or oven-proof skillet over medium heat, heat oil. Crumble sausage in skillet and cook, stirring until brown. Make a well in center of skillet and add onion; saute until soft. Add garlic and cook an additional minute. Stir until meat mixture and onions/garlic are well combined. Stir in sauce, pepper flakes and half of basil and bring to a simmer.
Top evenly with mozzarella and parmesan cheeses. Make 4 dents in sauce and crack an egg in each dent, leaving space between each egg. Season eggs with salt and pepper. Transfer skillet to oven and bake 15 minutes or until eggs are desired consistency. Remove from oven and garnish with remaining basil and additional parmesan. Serve with lots of crusty bread.
Croque Madame
MAKES 4 SANDWICHES
A croque madame is a hot ham and cheese sandwich topped with a fried egg. Without the egg, it is referred to as croque monsieur. Both of these sandwiches are served warm, dripping with a Gruyere cheese sauce. This sandwich is the perfect choice for a light brunch.
5 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk, room temperature
Kosher salt
White pepper
Pinch, nutmeg
1½ cups grated Gruyere cheese
8 thick slices brioche
4 teaspoons Dijon mustard
12 slices deli ham
4 large eggs
Kosher salt
Fresh ground black pepper
Preheat broiler. In a medium saucepan over medium-low heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring constantly, 2–3 minutes. Gradually add milk while whisking and continue whisking until mixture starts to thicken. Reduce heat and let simmer, whisking occasionally, for 4–5 minutes. Remove from heat and stir in salt, pepper, nutmeg and half the cheese. Set aside and let cool slightly.
Spray a sheet pan or shallow baking pan with cooking spray and set aside. Spread 4 slices of bread with mustard and top each with 3 slices of ham. Spread top of ham with some of the sauce and top with another slice of bread.
In a large skillet, add remaining butter. When hot, brown two sandwiches on both sides—about 2 minutes per side. Place sandwiches on sheet pan and repeat with remaining two sandwiches. Brush the top of sandwiches with the remaining sauce and sprinkle with the remaining cheese.
Using the same skillet, wipe out and spray with cooking spray. Over medium-low heat, gently crack the eggs into the pan, without breaking the yolks. Season with salt and pepper. Cook until whites are set and yolk is runny, about 3 minutes. Meanwhile, place sandwiches under the broiler and broil for 2–3 minutes until sauce is bubbly and golden brown. Top each sandwich with an egg and serve immediately.
Breakfast Steak and Eggs on Asparagus Spears
SERVES 2
Whether it’s slices of leftover steak from the night before or a special 5-ounce breakfast cut from the butcher, steak and eggs is a hearty breakfast choice that will get you through the day. And the bonus is that you only need to use one skillet for the entire meal.
2 tablespoons garlic-infused olive oil
10–12 asparagus spears, trimmed (about 1 pound)
Kosher salt
Fresh ground black pepper
2 5-ounce steaks (your favorite cut)
Fresh ground Grains of Paradise or favorite steak seasoning
4 large eggs
½ teaspoon fresh chopped chives
Dash, Tabasco sauce
½ tablespoon unsalted butter
¼ cup grated cheddar cheese
Sliced heirloom tomatoes, for garnish
Fresh chopped chives, for garnish
In a cast-iron skillet, heat 1 tablespoon olive oil over medium heat. Season asparagus with salt and pepper and cook until tender, turning occasionally, 8–10 minutes. Remove to a platter and keep warm. Add remaining olive oil to the same skillet. Season steak with seasoning and cook for approximately 2 minutes on each side to desired doneness. Remove from pan, tent with foil and let rest for 5 minutes.
Meanwhile, prepare eggs. In a medium bowl, whisk together eggs, chives, Tabasco, salt and pepper. Wipe out the same skillet and melt the butter over medium heat. Gently scramble eggs to just under the desired doneness and remove skillet from fire. Fold in cheese. (Suggestion: It’s better to undercook the eggs, as they will continue to cook from the heat of the skillet.)
To serve, arrange half the asparagus spears on two individual plates. Place steaks on top of asparagus, followed by eggs on top of the steak. Fan tomato slices on each side of plates and garnish with chives.
Spinach and goat cheese eggs Florentine with hollandaise sauce
SERVES 4
This breakfast classic is a lot easier to prepare than you think. With a few simple steps to master, like poaching the eggs and using a blender to make the hollandaise sauce, this will become one of your new favorites.
1 tablespoon olive oil
1 shallot, thinly sliced
1 pound baby spinach or kale or arugula
1 tablespoon balsamic vinegar
Kosher salt, to taste
Fresh ground black pepper, to taste
4 large very fresh whole eggs
1 tablespoon white distilled vinegar
4 slices thick sourdough bread, toasted
Goat cheese, crumbled
Easy Hollandaise Sauce (below)
Chopped fresh chives
In a large skillet or saute pan, heat oil over medium heat. Saute shallot until soft, 2–3 minutes. Add spinach and cook until slightly wilted, 1–2 minutes. Add balsamic vinegar and cook, stirring constantly, until most of vinegar has evaporated, about 1 minute. Season with salt and pepper. Set aside and keep warm.
Break each egg into a separate small prep bowl—this decreases the chances of damaging the eggs as you introduce them to the simmering water. In a deep nonstick skillet, add about 2 inches of water and bring to a boil then reduce to simmer. Add distilled vinegar. Slide each egg into the simmering water—clockwise, so you can keep track of how long each egg cooks. Cover and cook approximately 4 minutes, until whites are set but not hard. Remove eggs with a slotted spoon, in order, and drain on a paper towel.
To assemble, place a piece of toast on each serving plate. Follow with equal amounts of the spinach mixture, goat cheese, and a poached egg then drizzle with sauce. Garnish with chives.
Easy hollandaise sauce
MAKES 1/3 CUP
For best results, make sauce just before serving.
1 large egg yolk
1½ teaspoons fresh-squeezed lemon juice
Pinch of cayenne pepper
4 tablespoons unsalted butter, melted and warm
Kosher salt, to taste
Into the bowl of a blender, add egg yolk, lemon juice and cayenne. Pulse a few times to combine. Drizzle the butter into the running blender until egg mixture becomes smooth and frothy. If sauce is too thick, add a teaspoon of lukewarm water. Add salt and serve. If not serving immediately keep warm in a heat-proof bowl over hot water.
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Flipping over omelets—Learn the secrets to flipping or folding a perfect omelet in this how-to video.
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Win an autographed copy of Let’s Brunch
Register to win an autographed copy of Let’s Brunch, courtesy of Chef Belinda Smith-Sullivan and Gibbs Smith, using the online registration at SCLiving.coop/lets-brunch.
We’ll draw the names of 12 lucky readers from all eligible entries received by Oct. 31. Winners will be contacted by South Carolina Living to verify correct mailing information. Please note that by entering the sweepstakes, you agree to opt-in to the South Carolina Living email newsletter list and may also receive commercial messages from the magazine’s sponsors.