I love the concept of brunch! It just has a relaxed ring to it and is the perfect antidote to a Saturday night of debauchery. Ok, even if you have a sedate lifestyle, it is still fun to wake up late and have a lazy mid-morning meal! And, an indulgent one at that. If you aren't making up for being spent over the weekend, then you surely need to fortify yourself for the coming week!
Sunday Brunch is truly a NYC tradition. Come noon on Sunday and you can see long lines outside popular brunch places and people patiently waiting for literally hours (!!!) to be seated. This even during the blistering cold winter months. I do admire the tenacity of New Yorkers to brave the mind-numbing wait but it isn't for me!
So, what better than to beat the lines and have a restaurant quality brunch experience at home at your own corner table overlooking the street?! Try this for taste - Soft cooked eggs with a creamy cheese sauce served on a savory biscuit. I bet, I have your attention now!
This creation is my take on the eggs benedict which is perhaps the most commonly ordered brunch item. Eggs Benedict is typically finished off with a Hollandaise sauce that is made from egg yolks. Hence, it tends to be a bit heavy and the whole dish becomes overwhelmingly egg-y. So I substituted with the lighter Mornay sauce, which is just a fancy name for white sauce with cheese. And, as yet another twist, I replaced the toast with biscuits for just a mild touch of Southern! For additional flavor, try it with my Bacon and Cheese Biscuits.
Eggs with Mornay Sauce on Biscuit
Eggs as needed
For the herb Mornay sauce:
1 T butter
1 T all purpose flour
1 cup whole milk
2 slices of sharp cheddar cheese
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp paprika
salt to taste
For the biscuits:
1-1/2 cups Bisquick bisquit mix
2/3 cup milk
1 egg + 1 tsp water beaten together for egg wash
Preheat oven to 400 degrees. To make biscuits, combine the flour and milk to form a sticky dough. On a well floured surface roll out the dough to half inch thickness. Use a cookie cutter to cut 3 inch biscuits from the dough. Brush lightly with egg wash. Bake for 8 - 9 minutes until the tops are golden.
To make the sauce, melt butter in a small sauce pan. Add the flour in and whisk for 2 -3 minutes till the flour loses the raw smell to form the roux. Meanwhile, heat the milk in a pan until just shy of boiling. Stir in the hot milk into the roux and continue whisking till the mixture thickens and is smooth. Take off the heat and add the cheese, thyme and seasoning. Combine to melt the cheese into the sauce.
Prepare the eggs as per your liking (tastes best with overeasy eggs). To assemble halve a biscuit horizontally and liberally butter it. Place a cooked egg over the one slice and generously cover with sauce. Cover with the other slice of biscuit and serve immediately.
So, what better than to beat the lines and have a restaurant quality brunch experience at home at your own corner table overlooking the street?! Try this for taste - Soft cooked eggs with a creamy cheese sauce served on a savory biscuit. I bet, I have your attention now!
This creation is my take on the eggs benedict which is perhaps the most commonly ordered brunch item. Eggs Benedict is typically finished off with a Hollandaise sauce that is made from egg yolks. Hence, it tends to be a bit heavy and the whole dish becomes overwhelmingly egg-y. So I substituted with the lighter Mornay sauce, which is just a fancy name for white sauce with cheese. And, as yet another twist, I replaced the toast with biscuits for just a mild touch of Southern! For additional flavor, try it with my Bacon and Cheese Biscuits.
Eggs with Mornay Sauce on Biscuit
Eggs as needed
For the herb Mornay sauce:
1 T butter
1 T all purpose flour
1 cup whole milk
2 slices of sharp cheddar cheese
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp paprika
salt to taste
For the biscuits:
1-1/2 cups Bisquick bisquit mix
2/3 cup milk
1 egg + 1 tsp water beaten together for egg wash
Preheat oven to 400 degrees. To make biscuits, combine the flour and milk to form a sticky dough. On a well floured surface roll out the dough to half inch thickness. Use a cookie cutter to cut 3 inch biscuits from the dough. Brush lightly with egg wash. Bake for 8 - 9 minutes until the tops are golden.
To make the sauce, melt butter in a small sauce pan. Add the flour in and whisk for 2 -3 minutes till the flour loses the raw smell to form the roux. Meanwhile, heat the milk in a pan until just shy of boiling. Stir in the hot milk into the roux and continue whisking till the mixture thickens and is smooth. Take off the heat and add the cheese, thyme and seasoning. Combine to melt the cheese into the sauce.
Prepare the eggs as per your liking (tastes best with overeasy eggs). To assemble halve a biscuit horizontally and liberally butter it. Place a cooked egg over the one slice and generously cover with sauce. Cover with the other slice of biscuit and serve immediately.
5 comments:
The Mornay sauce sounds awesome - a good alternative to Hollandaise. I'm going to give it a try.
Hey CC: And it is so much easier than H.. No tricky whisking the yolks just enough so they cook but not scramble :)
Babe, u make such exotic stuff it all looks mouth waterin. Unfortunatly, most of the stuff u write about cant be made in India (unless u source ingrediants from Le Marche or some store like that).
G: You know, I was surprised to find out that you actually get everything there!!!! atleast in Bombay and Bangalore.. Am sure Delhi also would stock everything.. Chennai doesn't I know :D..
*almost* everything :)
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