Chef, Randy Feltis shares his tips & tricks for hosting a stress-free brunch. Starting with six tips for preparing an easy brunch what will make your life easier. And shares his brunch menu that your guest will love. Here is how you get started:
Tips for Brunch Prep
Tip #1: Poach your home fries to make them super crisp (then fry in butter and olive oil).
Tip #2: Roll your bacon in parchment paper the night before. It saves space in the fridge and to unroll and bake in the morning.
Tip #3: Get cracking. Crack eggs through a sieve. Catch all the shells and have plenty of prep for scrambled or French toast.
Tip #4: Prep fruit. A little fruit can go a long way and can cover up any imperfections on the plate.
Tip #5: Room temperature butter! Sounds small but what happens when it starts ripping toast.
Tip #6: Have cold items ready such as, yogurt, fruit, croissants, smoked salmon. And juice!
Brunch menu
The Cityline Classic
- 2 eggs any style
- Crispy bacon
- Parmigiano chive home fries
Jason Parson Eggs Benedict
- 2 poached eggs
- Peller Estate hollandaise sauce
Click here for the recipe.
Avocado Toast
- Sourdough Toast
- Spicy Avocado
- Sunny Egg
Click here for the recipe.
Sweet Skinny Start
- Oats
- Berries
- Yogurt
- Dad’s maple syrup
