Wednesday, March 16, 2011

brunch


We have an unofficial brunch club with a few friends of ours (and their little ones). We all recently had babies so we try to get together every few months as a way to catch up since we all lead pretty busy lives these days. This past weekend was our turn to host and I think it was quite a success if I do say so myself.


I made a jalapeno, sausage, jack and egg braid (pictured) that was quite the hit. It looks pretty fancy but don't let that fool you, it's easy and quick and very delicious and satisfying. We also had corn & potato cakes which Brad made, almond biscotti & fresh fruit. And of course no brunch would be complete without mimosas, bellinis & fresh coffee. It was a wonderful way to spend a Saturday morning - with good friends, lingering at the table over good food & conversation.


Jalapeño, Sausage, Jack, and Egg Breakfast Braid

1 tablespoon olive oil
1/4 cup chopped onion
4 ounces chicken sausage with jalapeño peppers, chopped
3 large eggs, lightly beaten
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped seeded jalapeño peppers
1 large egg white, lightly beaten

Preheat oven to 425°.

Roll out pizza dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.

Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.

Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.

Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.


recipe adapted from cookinglight.com