Brunch is a staple and we love it!
When I was living in DC, some of the best times we have had are over brunch! So as Sunday brunch here in Bulgaria is not far away from a staple I decided to turn it into one, at least among my friends 🙂
Here are two simple, super delicious things to start with- eggs florentine and mimosas.
The eggs are a perfect balance of flavours (the way I make them is a bit lighter version than the original recipe) and the mimosas are simply delicious, but a bit dangerous 🙂
4 slices (1 inch thick) sourdough bread
3 tablespoons olive oil
Coarse salt and ground pepper
2 scallions, thinly sliced
1 pound baby spinach
1/3 cup crumbled fresh goat cheese (3 ounces)
4 large eggs
Heat broiler, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Broil until golden, 1 to 3 minutes per side; set aside.
In a large nonstick skillet, heat 1 teaspoon oil over medium. Add scallions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.
Wipe out skillet; heat remaining 2 teaspoons oil over medium. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.
Top each piece of toast with spinach mixture and 1 egg; serve immediately.
Champagne (1 bottle)
Orange Juice (1 carton)
Fill half of a champagne flute with chilled champagne (about 2 ounces) and top off with chilled orange juice (again about 2 ounces), gently stir. Enjoy!