Saturday Brunch Recipe
Make Saturday Brunch Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Savory Herb Omelette
Avocado Tomato Toast
Mixed Greens with Honey-Lemon Vinaigrette
Beverage - Fresh Citrus Iced Tea
Method
Savory Herb Omelette
- 1
Prep eggs
Crack the eggs into a medium bowl. Add the milk, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk until blended and slightly frothy (about 20–30 seconds). Stir in the chopped chives and parsley.
- 2
Cook omelette
Heat a 10-inch nonstick skillet over medium-low heat. Add the butter and swirl until it foams but does not brown. Pour the egg mixture into the pan and let it sit, undisturbed, for about 30 seconds until edges begin to set. Using a spatula, gently push set edges toward the center, tilting pan to allow uncooked egg to flow to edges. Continue 1–2 minutes until mostly set but still slightly shiny on top.
- 3
Add cheese and finish
Sprinkle the shredded cheddar evenly over one half of the omelette. With the spatula, fold the other half over the cheese. Cook 30–45 seconds more, then slide the omelette onto a plate. Season with remaining salt and pepper to taste. Keep warm while you assemble the rest of the meal.
Avocado Tomato Toast
- 4
Toast bread
Toast the sourdough slices until golden and crisp. You can do this in a toaster or under a broiler for 1–2 minutes per side.
- 5
- 6
Assemble toast
Spread an even layer of avocado mash over each toasted slice. Top with halved cherry tomatoes, drizzle with 1 tablespoon olive oil, and sprinkle red pepper flakes to taste (about 1/4 teaspoon). Add an extra pinch of salt if desired.
Mixed Greens with Honey-Lemon Vinaigrette
- 7
Make vinaigrette
In a small bowl or jar, whisk together the lemon juice, honey, Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in 3 tablespoons olive oil until emulsified.
- 8
Toss salad
Combine the mixed greens, sliced cucumber and radishes in a large bowl. Pour the vinaigrette over the salad and toss gently to coat just before serving to keep greens crisp.
Beverage - Fresh Citrus Iced Tea
- 9
Brew tea
Place the tea bags in a heatproof pitcher. Pour 600 ml boiling water over the tea bags and steep for 5 minutes for a medium-strength brew (longer for stronger). Remove and discard tea bags.
- 10
Sweeten and cool
Stir the honey or simple syrup into the hot tea until dissolved. Add the orange juice and lemon slices. Let cool to room temperature, then refrigerate until chilled (about 30–60 minutes) or pour over a pitcher filled with ice.
- 11