Eggs for a crowd--open house brunch
- lorarose Dec 21, 2005 06:53 PM
You helped me with Bloodies--now give me an idea for eggs for a crowd that will be tasty even when cool...
Looking forward to your tips, as always.
strata strata strata. You can do different ones with various ingredients. There are many recipes on epicurious.
Stratas and Fritattas. The Fritattas for your carb counting friends and the stratas for the rest. Epicurious abounds in recipes.
I went to a great brunch a couple of weeks ago. It featured lox, cream cheese and bagels, assorted salads and finger food. But the absolute favorite thing for me was this egg salad. I usually dislike egg salad. period. But I could not stop praising this egg salad. It was very simple. Your usual mayo and green onions. The secret ingredients that made it wonderful were curry powder and currants:
12 hard boiled eggs (mash yolks, mince whites)
1/4 cup currants
2 3/4 tsp. curry powder
1/2 cup plus more (to taste) mayo.
one large or 12 small minced green onions.
A Spanish tortilla is perfect for a buffet. It is best served at room temperature.
I can't find my recipe, but it is basically peeled sliced potatoes sliced thin fried until translucent in olive oil, then drained. Put back in heavy skillet with some chorizo, sliced thin and browned, then cover with beaten eggs seasoned with salt and pepper.
Cook over a very slow flame until almost set. I finish mine off in a 350 oven until firm.
When cool, turn upside down on a platter. Cut in wedges and serve.
They do a nice version at Sevilla in the Village.
I've linked to a recipe from Epicurious for my favorite, a Jalapeno Cheddar Frittata. I've made this countless times - it's really easy, good at room temperature or warm, and gets rave reviews. Typically I make it the evening before a brunch and then reheat before serving.