Wednesday, April 4, 2012

brunch for 1

When I lived in DC Sundays always included a boozy brunch (the best kind, right?) with friends.  It was one of my most favorite parts of the weekend, and really living in DC in general.  Every Sunday someone would send a group text and we would congregate hungover and hungry at one of our favorite neighborhood places.  A brunch could last for hours as we recapped our weekends and kept our mimosas (or beers if it was a particularly rough morning) full.  At some point in the afternoon we'd head back to one of our houses for more gossip, a movie, and maybe another beer or two.  I love Sunday Fundays and I miss them a LOT.  My life in OKC is pretty much the exact opposite of what I just described, but my love of brunch hasn't waned one bit.  Although I am typically neither hungover nor going to brunch with friends I do love a good, hearty brunch meal to get my Sunday (of planning, grading, and exercising - when did I become an adult and why does it suck so much?!) off on the right foot.  I happen to have huge issue with wasting food, and as I am going home tomorrow (!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!) I HAVE to use as much as possible - cue today's brunch.  I had one more 4 oz piece of flap meat and a bunch of veggies, so I thought, well, I love steak and asparagus and I love steak and eggs, so why not put them together - today's brunch was born!  While the asparagus roasted I cut up a few strawberries and made a berry salad with a chiffonade of mint, lime juice (didn't have a lemon) and 1 tsp. of sugar - so tasty!
 
Pan fried Steak and eggs with roasted asparagus
ingredients
1 Steak (cut and size of choice - I think 4 oz is almost too much, but that's just me)
2 Eggs
Fresh asparagus, washed with ends snapped off
Cheddar (or whatever you have on hand) cheese
Olive oil, to swirl pan
3/4 - 1 tbsp butter
Preheat oven to 350 degrees and once hot put asparagus in to roast for about 10 minutes.  While that's cooking, dry the steak (did you know it won't brown properly unless it's dry?  Well, now you do) and coat each side evenly with salt and pepper.  Swirl olive oil to coat a hot pan - medium-high / high - heat and place steak in pan.  Now don't touch it!  Cook steak for 2:30 - 3:00 minutes on each side, depending on how done you want it...I like my steaks rare, like, rare.  Once steak is done set aside and allow it to rest for 5 minutes.  While that's resting, add butter to pan (only after you've changed the heat setting to L-O-W) and crack in eggs. They'll cook really quickly as the pan is hot - I went for a sunny-side up-ish, and they were awesome, but whatever floats your boat.  Once eggs are cooked and asparagus is done transfer everything to your plate and top eggs / asparagus with a generous zesting (grating, but I used a zester) of cheese.  Delish.  So delish, in fact, it almost made me forget that I was eating by myself and without alcohol.  Almost ;).
 
Berry Salad
ingredients
Strawberries, sliced
Blueberries
Lime juice, 1 lime yields
1 tsp sugar
1-2 tbsp mint, chiffonade
Slice strawberries in to a bowl and top with blueberries.  In a separate prep / mixing bowl combine your mint, sugar and lime juice and stir until the sugar is dissolved.  Pour over berries, toss, and enjoy!  What's a chiffonade of mint, you ask?  Well, in non-expert cook (me) terms, it's when you roll the leaves up and cut them lengthwise so you end up with little ribbons of mint (or any herb) - it didn't work out exactly as I'd hoped, but close enough, and easier than chopping.
 
If I'd had champagne, or orange juice for that matter, maybe I would have capped off my brunch with a
pitcher of mimosa, but such is life.  I might have a glass of wine while I grade papers...See!  I'm still cool!
 
uhummm where is my brunch?

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