Some sundays are meant for nothing but absolute decadence and just luxuriating in abundance. When there is a French Open Final match between Djokovic and Nadal on TV and not much else on the schedule for the day, it was the perfect opportunity for me to make us a sinfully delicious brunch of my favorite things to eat for brunch – Poached Eggs on a bed of asparagus and the yummiest and easy to make hash browns,drizzled with an almost effortless hollandaise, accompanied healthily by a plate of mangoes and strawberries ( all in season) , a mimosa with fresh squeezed orange juice and a cup of my favorite tea. Good weekend indeed…how was yours?
For the poached eggs – I did the ‘create a whirlpool and gently ease eggs into the vortex’ method, in a pan of boiling water with a tablespoon of vinegar. The asparagus was blanched for 5-7 mins in salted boiling water. The recipes for the hollandaise and hash browns are below and are good to serve two:
1/2 stick of butter
1 1/2 tsps lemon juice
1 egg yolk
salt to taste
Melt the butter for 40 secs in a microwave. Blend the yolk and lemon juice a couple of times and then slowly drizzle the butter into this mixture as you blend. Add the salt and if you like – some cayenne pepper as well and blend once more. If it’s still a bit too thick – which it usually isn’t – drizzle in some warm water.
2 medium sized yellow or yukon gold potatoes
1/2 red onion, diced to the same size as the potatoes
1/2 jalapeño, chopped fine
1 tbsp olive oil
salt and pepper.
This works best if made in a cast iron skillet, the crunchiness is just perfect and browning is uniform. Heat up a skillet and pour in the olive oil. Dice the potatoes to 1 inch cubes and throw them into the oil, salt and pepper to taste. Allow to cook on medium to high heat and keep an eyes on it and turn it every couple of minutes. Once the potatoes are cooked, throw in the onions and jalapeño and switch off. The residual heat is enough to cook the onion just to the point of turning golden brown.
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