Brunch 101

Brunch season is back and Chef Brian West is showing you how fun and easy it can be to master your favorite dish. Get some great tips on how to make a crispy french toast and master your next eggs benedict.

Chef Brian West Inc.
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Crunchy French Toast Recipe:
4 each sliced bread
4 fl. oz corn flakes
Batter
4 each egg
1 cup heavy cream
1/4 cup sugar
1/2 tablespoon cinnamon

1. Dip bread into batter followed by corn flakes
2. Shallow fry until golden brown
3. Top with berries and syrup

Hollandaise Recipe:
1 egg yolk 3 oz. butter
3 yolks
9 oz butter
Salt and Pepper; lemon and Tabasco

Gastrique Recipe:
8 peppercorns
1 t shallot minced
2 oz white wine vinegar
1 1/2 oz. water

1. For Gastrique reduce to dry-refresh w/ water
2. Strain into bowl-add yolks whisk until very frothy
3. Whisk over simmering water ribbons-trails-triple volume whisk in warm butter in slow steady stream. Season to taste
4. If breaks whisk 2 more yolks w/ water over simmer-gradually add the broken sauce to the yolks

Poaching Liquid:
1 Gal water – bare simmer (180) or 5-6” depth
1 Tbsp Salt
1 fl. oz. distilled white vinegar

Eggs Benedict Recipe:
1 each English muffin split and toasted
2 each egg poached
4 oz Serrano ham grilled
2 fl. oz hollandaise sauce
1 pinch Paprika

1. Place toasted English muffin on plate
2. Top with ham
3. Top with eggs
4. Pour warm sauce over top and garnish with paprika