I invited Seyda over for brunch with husband and I on Saturday and made a variety of food to serve. I would say it was ALMOST perfect….. unfortunately I did not have Champagne to make it a Champagne Brunch, that would just be oh-so-fabulous and “Ritzy”??!
Here’s my brunch spread, served with freshly brewed coffee and orange juice. I browned some store bought frozen Maple Turkey Links and Hash Brown Patties. I also made some Whole Wheat Buttermilk Pancakes from scratch! And the highlight for brunch was Salmon Eggs Benedict, also made from scratch! Here’s a close up of my Whole Wheat Pancakes with homemade Strawberry Sauce! Seyda loved the taste of the wheat in this moist pancake! The recipe is a keeper and I will definitely share this recipe soon!And my Salmon Eggs Benedict, a refreshing twist from the regular Egg Benedict that usually contain bacon or ham! The recipe was from a Williams-Sonoma Brunch Cookbook! The method described to make the Hollandaise in the Williams-Sonoma book looked kinda of confusing, so I ended up using Tyler Florence’s recipe to make the sauce. Even with this simpler steps, my first batch of Hollandaise sauce was a failure…..the heat was too high, and I ended up “scrambling” the egg mixture. It took a combined effort between Seyda and I to perfect the Hollandaise sauce! Well, won’t you agree that if only I have a bottle of bubbly Champagne…the morning brunch would have been perfect……. to kick off the rest of my Saturday! Seyda and I are determined to repeat another brunch affair, this time we’ll be sure to have some bubbly ready to serve it as is, or to make some Mimosas or Bellinis!..Yum..