Fair Oaks Brunch Menu Recipe
Make Fair Oaks Brunch Menu Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Herbed Scrambled Eggs
Roasted Fingerling Potatoes
Mixed Greens with Citrus Vinaigrette
Sourdough Toast with Avocado & Tomatoes
Coffee Cake Muffins (optional sweet)
Method
Herbed Scrambled Eggs
- 1
Prep
Crack the 8 eggs into a medium bowl. Add 1 cup whole milk, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Whisk until blended and slightly frothy. Stir in the chopped chives (2 tbs) and parsley (1 tbs).
- 2
Cook
Heat a 10-inch nonstick skillet over medium-low heat. Add 2 tbs unsalted butter and let it melt, swirling to coat. Pour the egg mixture into the skillet. Let sit undisturbed for 15–20 seconds until the edges begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center, creating large soft folds. Continue cooking over low heat, stirring intermittently, until eggs are softly set but still moist, about 3–5 minutes. Remove from heat a little before fully firmed; residual heat will finish them. Taste and adjust seasoning if necessary. Keep warm until serving.
Roasted Fingerling Potatoes
- 3
Preheat & Prep
Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss 1.5 lbs halved fingerling potatoes with 2 tbs extra-virgin olive oil, 3 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp chopped fresh rosemary, and 1/2 tsp smoked paprika until well coated. Spread potatoes cut side down in a single layer.
- 4
Mixed Greens with Citrus Vinaigrette
- 5
Make the Vinaigrette
In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 1 tbs freshly squeezed lemon juice, 2 tbs freshly squeezed orange juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Whisk or shake until emulsified. Taste and adjust acidity or sweetness as desired.
- 6
Assemble Salad
In a large bowl, combine 6 cups mixed salad greens, 1 cup citrus segments, and 1/2 cup thinly sliced fennel. Drizzle the vinaigrette over the greens (start with half the dressing and add more to taste) and toss gently to coat. Serve immediately.
Sourdough Toast with Avocado & Tomatoes
- 7
Prepare Avocado
Halve and pit the 2 ripe avocados. Scoop flesh into a bowl and mash lightly with a fork. Stir in 1 tbs lemon juice, 1/2 tsp sea salt, and 1/4 tsp red pepper flakes. Adjust seasoning to taste.
- 8
Toast & Assemble
Toast 4 slices sourdough until golden. Spread the mashed avocado evenly across each slice. Top with 1 cup halved cherry tomatoes. Drizzle 1 tbs extra-virgin olive oil over the toasts and season with a pinch more sea salt and red pepper flakes if desired. Serve immediately.
Coffee Cake Muffins (optional sweet)
- 9
Make Streusel
In a small bowl, combine 1/2 cup brown sugar and 1 tsp ground cinnamon. Cut in 3 tbs cold cubed butter with a fork or pastry cutter until mixture resembles coarse crumbs. Set aside.
- 10
Batter
Preheat oven to 375°F (190°C). Line a 12-muffin tin or prepare 8–10 larger cups with paper liners or grease. In a large bowl, whisk 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp fine salt. In another bowl, combine 1/2 cup whole milk, 1/2 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract. Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
- 11
Fill & Bake
Divide batter among muffin cups (about 2/3 full). Sprinkle streusel evenly over the tops. Bake at 375°F (190°C) for 18–22 minutes (12–15 minutes for larger muffins) or until a toothpick inserted in the center comes out clean and tops are golden. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.