2 Course Brunch Recipe
Make 2 Course Brunch Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Starter — Citrus Yogurt Parfait
Main — Herb Omelette with Smashed Potatoes & Arugula Salad
Method
Starter — Citrus Yogurt Parfait
- 1
Prepare citrus
Zest the orange and half the lemon into a small bowl. Peel the orange and segment it (remove membrane) or cut into bite-size pieces. Squeeze the remaining lemon half to yield about 1 tbsp juice; reserve.
- 2
Sweeten yogurt
In a medium bowl, combine the Greek yogurt, honey (2 tbs), vanilla extract, and half of the orange zest and 1/2 tsp of the lemon juice. Stir until smooth and slightly sweetened. Taste and adjust honey if desired.
- 3
Assemble parfaits
Divide granola between two serving glasses or bowls (about 1/2 cup each). Spoon half of the yogurt mixture on top of the granola in each glass. Add half the mixed berries and a few orange pieces to each. Repeat with remaining yogurt, granola if any, and berries so you have two layered parfaits.
- 4
Finish and garnish
Sprinkle the toasted sliced almonds and remaining orange zest over the top of each parfait. Garnish with mint leaves. Chill briefly (5–10 minutes) or serve immediately.
Main — Herb Omelette with Smashed Potatoes & Arugula Salad
- 5
Cook potatoes
Place baby potatoes in a medium pot and cover with cold water by about 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on size. Drain and let cool slightly.
- 6
Smash and crisp potatoes
Preheat oven to 425°F (220°C). On a rimmed baking sheet, gently press each potato with the bottom of a measuring cup or a potato masher to flatten slightly. Toss potatoes with 1 tbs olive oil, minced garlic, smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper. Arrange cut-side up and roast 15–20 minutes until edges are golden and crisp. Keep warm.
- 7
Make lemon vinaigrette
In a small bowl or jar, whisk together lemon juice, Dijon mustard, honey (1/2 tsp), extra-virgin olive oil (2 tbs), and a pinch (about 1/8 tsp) of salt and pepper. Taste and adjust acidity or sweetness.
- 8
Prepare salad
In a salad bowl, combine arugula and halved cherry tomatoes. Dress lightly with half the vinaigrette and toss just before serving so leaves remain crisp. Reserve remaining dressing for potatoes or extra dressing at table.
- 9
Beat eggs with herbs
In a mixing bowl, whisk together the eggs, milk, remaining 1/2 tsp salt, 1/4 tsp black pepper, chopped chives, parsley, and dill (if using) until frothy and well combined.
- 10
Cook the omelette
Heat a 10–12 inch nonstick skillet over medium-low heat and add 1 tbs butter and 1 tbs olive oil. Swirl to coat. Pour the egg mixture into the skillet and let it sit undisturbed for 20–30 seconds. Using a spatula, gently pull cooked edges toward center while tilting pan to allow uncooked egg to flow underneath. When the eggs are mostly set but still slightly glossy on top (about 2–3 minutes), sprinkle grated cheddar evenly over one half of the omelette. Fold the other half over the cheese and cook another 30–60 seconds to melt cheese and finish cooking. Slide omelette onto a cutting board and let rest 1 minute, then cut in half to serve two portions.
- 11
Plate and serve
Arrange two portions of the omelette on plates alongside a portion of the roasted smashed potatoes (split evenly). Drizzle a little reserved vinaigrette over the potatoes if desired and finish potatoes with the remaining 1/2 tsp salt and 1/4 tsp pepper spread between servings. Add a small heap of dressed arugula and cherry tomatoes to each plate. Serve immediately.