Start the Year With a Leisurely Brunch!
There’s nothing better than gathering your friends for a relaxed brunch. Serve a bright and refreshing French 75, comforting egg-in-a-holes and a decadent croissant pudding.
French 75
(makes 1 drink)
• ice
• 4 cl / 1 oz gin
• 4 cl / 1 oz lemon juice
• 2 cl / ½ oz simple syrup (recipe below)
• 6 cl / 2 oz sparkling wine
For the simple syrup:
• 125 ml / ½ cup water
• 110 g / ½ cup granulated sugar
1. Make the syrup: Place the water and granulated sugar in a pot. Bring to a boil and stir. Once the sugar has dissolved, remove from the heat and leave to cool completely. This ready-made syrup can be stored in an airtight container in the fridge for up to 1 month.
2. Fill a cocktail shaker with ice. Add the gin, lemon juice and simple syrup. Shake vigorously for 20 seconds, or until the outside of the shaker is very cold.
3. Strain the gin mixture into a glass, such as a flute or coupe. Top with the sparkling wine and serve.
Egg-in-a-Hole
(serves 1)
• 1 slice of white or sourdough bread, 2 cm / ¾" thick
• 1 tbsp of butter
• 1 large egg
• salt
• freshly ground black pepper
• chopped parsley
1. With a cookie cutter or knife, cut a hole, at least 2.5 cm / 1" wide, in the middle of the bread slice (you can adjust the hole size to the bread used). Reserve the cut-out part — you can toast it with the slice!
2. Heat a non-stick frying pan or heavy cast-iron skillet over medium-high heat. Add the butter. When the butter has melted, place the bread slice in the pan and reduce the heat to medium. Cook for 3 minutes, or until the bottom of the bread is golden brown, and flip it over.
3. Crack the egg into the hole. Sprinkle salt and pepper to taste over the egg. Cover the pan and cook for another 2 to 3 minutes, or until the egg white is set but the yolk is still runny. Finish with the chopped parsley.
Croissant Pudding
(serves 4 to 5)
• 4 croissants
• 250 g / 2 cups fresh raspberries
• 150 ml / ⅔ cup whole milk
• 150 ml / ⅔ cup double (heavy) cream
• 2 eggs, at room temperature
• 44 g / ¼ cup granulated sugar
• ½ tsp of vanilla bean paste or extract
For greasing:
• butter
To top:
• 30 g / ⅓ cup sliced almonds
• 3 tbsp apricot jam
• icing (powdered) sugar
For serving:
• vanilla ice cream (optional)
1. Set the oven to 180°C / 350°F. Grease approximately a 22 x 28-cm / 9 x 11" baking dish. Cut or tear the croissants into large, bite-size pieces.
2. Cover the base of the baking dish with a layer of croissant chunks. Scatter over half of the berries. Add the remaining croissant pieces evenly on top and top with the remaining raspberries.
3. In a medium-size bowl, whisk together the milk, cream, eggs, sugar and vanilla until combined.
4. Pour the custard mixture over the croissant chunks, pressing them down gently to make sure they soak up the custard. Leave to soak for 10 to 20 minutes, so the croissants absorb the liquid. Scatter the sliced almonds on top.
5. Bake on the middle rack for about 30 minutes, or until golden brown and crispy. The custard should be set but still a bit wobbly in the centre. If the almonds start to get colour too quickly, cover the pudding with parchment paper or aluminium foil.
6. While the pudding is baking, make the apricot glaze. In a small saucepan, bring the apricot jam with 1 tbsp of water to a boil and stir briefly. Set aside.
7. Brush the baked, hot pudding with the glaze. Once the pudding has cooled a bit, dust it with the icing sugar. Serve warm, with vanilla ice cream if preferred.
RECIPES & PHOTOS: SINI KRAMER
This feature was first published in Laine Magazine issue 25.