Saturday Mornings are my favourite time of the week. They are a precious moment between the weekday 8-5 working grind and the numerous social activities of the weekend. There's nothing like waking up without any alarms, heading out into the warm, sunlit afternoon to fetch delicious goodies from the market, and coming home with two piping hot coffees from one of my local coffee haunts to sip while breakfast/brunch cooks on the stove. I was inspired by Emma and Elsie's beautiful brunch post this week and decided to take a few snaps of my Saturday morning slice of Ambrosia.
I have to say, this picture of Dan pretty much sums up how great this brunch was. Both pictures perfects and drool worthy!!! Dan just returned from a lovely vacation in California, and I wanted our first Brunch back to be extra special! So without further ado: The Best Brunch* for my Best Boy :)
Caramel, Pecan, Banana & Blueberry Pancakes
These little joys were a spur of the moment improvisational recipe. The trick here is to toast the pecans before putting them into the pancake mix. And the little drizzle of caramel is a gorgeous extra touch that makes the biggest difference!
1 cup flour, 3/4 teaspoon baking soda, 1 1/2 tablespoons sugar, 1/4 teaspoon salt, 1 egg, 1 1/2 cup buttermilk and 1/4 cup water, 1 tsp of vanilla, 1/2 tsp of cinnamon, 1 sliced bananas, small box of blueberries, 1 cup toasted pecans and caramel sauce.
Mix dry ingredients. Slowly stir in egg, milk, water and vanilla. Toast your pecans in the oven at 350 for 6 mins or until fragrant. Turn oven down to 200. Add pecans into pancake mix. Butter your frying pan and heat to medium hot. Pour 1/2 cup of pancake mix into pan, flip when the batter bubbles. To keep your pancakes warm, place on cooking sheet in warm oven. When ready to serve, sprinkle with pecans, blueberries, sliced bananas and drizzle with caramel sauce! Possibly one of the most delicious brunch pancake recipes ever!!!
Fried Eggs with Hollandaise Sauce, Smoked Salmon & Asparagus
I used Elsie's cheat Hollandaise Sauce for these SCRUMPTIOUS eggs and it really is fool proof!!
1 stick (half a cup) butter, 3 egg yolks, juice from half a lemon, a pinch of salt and cayenne pepper // Eggs, Asparagus, Smoked Salmon & English Muffin.
Melt butter and set aside. Mix egg yolks in a blender and once smooth slowly add in melted butter while blending on low. While blending, squeeze lemon juice and add in salt & cayenne pepper. Meanwhile, cook the egg in frying pan just until the yolk is medium soft. Boil the asparagus al dente. Pile the eggs, smoked salmon, and asparagus onto the English Muffins and pour over with Hollandaise sauce!! Then dig right in!!! The mixture of the crunchy asparagus with the salty and soft salmon and eggs is the perfect combo! Don't forgo the asparagus - it truly brings colour and flavour to the dish! Plus, then you can convince yourself it's halfway healthy (but it's not in the slightest...