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Host a Sunday Brunch

Guest Author - Sandra Lee Garth

In anticipation of heading back into the work week yet again, Sunday becomes a day of relaxation. As an alternative to relaxing in pj’s and tackling the newspaper crossword puzzle, have family and friends over for brunch. Brunch doesn’t require an abundance of fuss or expense, and when the meal is centered on guests making their own omelets in a unique fashion, it becomes even easier.

Spreading the Word
Remember the key here is to keep everything easy. Call guests and invite them over. No one will petition the manners police to have your host license revoked.


Decorations
It’s always about the food, so let it shine. Play up the meal with a mixture of colorful dinnerware. Mix and match are perfectly Ok, and a trip to the dollar store can net you big savings and more choices than you thought possible.

Music
Smooth jazz or easy listening tunes works well for this occasion. Conversations will be lively and loud blaring music with a forceful beat may distract from the mood you’re going for.

Setup
Cover the table with a cloth from your linen closet, or a piece of fabric that fits your table. As a last resort a paper one will do. Along the center of the table, place the ingredients in decorative bowls. At each end of the table, crack several eggs into large bowls and sit on either end of the table. Be sure to include spoons in each bowl just big enough for one serving of eggs. In between the bowls of eggs is where you’ll place the fillings for the omelets. Again, use decorative bowls.

Suggested ingredients for omelets:

Asparagus (lightly steamed)
Ricotta cheese
Mushrooms
Ham, Sausage, Bacon, Turkey, or Chicken (cooked, diced)
Tomatoes
Red and Green Peppers
Onion
Diced, cooked sweet or white potatoes
Salsa
Baby Shrimp
Spinach
Cheese
Salt, Pepper, other spices


Have each guest place one omelet size serving of eggs into a quart size Ziploc bag. They will then customize their own omelets by adding ingredients from the buffet table to the bags (minus the cheese) and mixing the ingredients by squeezing lightly by hand. This will have them talking for days!

Remove as much air as possible from the bag and with a waterproof marker, label with each guest’s name. Drop bags 3 or 4 at a time (depending on the size of the pot) into a pot of boiling water. Spaghetti/Stock pots work well. Boil omelets 8-10 minutes or until done to their liking.

Carefully remove bags with tongs and place paper towel lined plates to remove excess water and then transfer to serving plates. Carefully cut open bag using scissors, the contents will be hot and there will be steam. The omelets should slide right onto the plate. Sprinkle with cheese and serve. Serve with biscuits, croissants, and fresh fruit. Also make sure to have coffee, tea, milk and an assortment of juices on hand.


This is a great muffin to serve as a sweet option:

Old Fashioned Blueberry White Chocolate Muffins - adapted from
Southern Living Annual Recipes 1986

2 cups all purpose flour
2/3 cup of sugar
1 TBS baking powder
˝ tsp salt
˝ tsp ground nutmeg
2 eggs, beaten
˝ cup milk
˝ cup butter melted
1 ˝ cup fresh blueberries
Ľ cup of almonds
1 TBS sugar

Combine flour, 2/3 cup sugar, baking powder, ˝ cup finely chopped white chocolate, salt and nutmeg in a large bowl, reserving 1 TBS to toss with the blueberries. Make a well in the center of the mixture. Combine eggs, milk and melted butter; add to dry ingredients, stirring just until moistened. Toss blueberries with reserved flour mixture to coat, stir into batter. Spoon mixture into greased or paper lined muffin tins, filling 2/3 full. Sprinkle with remaining finely chopped white chocolate. Bake at 400° for 15 -18 minutes. Makes 18 muffins.


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Content copyright © 2014 by Sandra Lee Garth. All rights reserved.
This content was written by Sandra Lee Garth. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.

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