2025's First Saturday Brunch! Simple et beau ...

First Saturday Brunch of 2025

Welcome to the first Saturday brunch article of 2025! I’m stoked to share this celebration of new beginnings, cherished traditions, and beautifully rich flavors with you. Today’s menu is brought to you by my wife, Amy. I elude to her awesomeness regularly, but today … I am saying it straight-up: Amy built this menu to kick off our 2025 brunch article with me. She is not a Chef, but with an extensive catering and hospitality background, she knows how to rock hard.

2025 Saturday Brunch Kick Off Quiche

Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Servings: 6

Ingredients

• 1 pre-made pie crust (or homemade, if preferred)
• 6 large eggs
• 1 ? cups whole milk or cream
• 1 cup shredded Gruyère cheese
• ? cup cooked, crumbled bacon

Vegetables:

• 1 cup fresh spinach, chopped
• 1 cup sautéed tomatoes
• 1 cup chopped green onions
• 1 cup sliced mushrooms

Directions

1. Preheat the oven to 375°F (190°C). Line a pie dish with the crust and pre-bake for 10 minutes.
2. In a bowl, whisk together eggs and milk until smooth. Season with salt and pepper.
3. Layer bacon, cheese, and vegetables in the crust. Pour the egg mixture over the top.
4. Bake for 35-40 minutes, or until the filling is set and slightly golden. Cool for 5 minutes before slicing.

Sautéed Asparagus

Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Servings: 4

Ingredients

Main Components:

• 1 lb fresh asparagus tips
• 2 tbsp unsalted butter

Spices & Garnishes:

• 1 tsp sea salt
• ? tsp freshly cracked black pepper
• Zest of ? lemon (optional)

Directions

1. Wash and pat dry the asparagus tips. Trim woody ends if necessary.
2. Heat a skillet over medium heat and melt the butter until it begins to foam.
3. Add asparagus to the skillet, tossing to coat evenly with butter.
4. Sauté for 4-5 minutes, stirring occasionally, until the asparagus is tender yet crisp.
5. Season with sea salt and black pepper. Toss with lemon zest, if desired, before serving.

Chef’s Note: For added depth, drizzle a touch of balsamic reduction over the asparagus before serving.

Simplified Hollandaise Sauce

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 6

Ingredients

Main Components:

• 3 large egg yolks
• ? cup unsalted butter, melted and warm
• 1 tbsp freshly squeezed lemon juice

Spices:

• Pinch of cayenne pepper
• Pinch of salt

Directions

1. In a heatproof bowl, whisk egg yolks and lemon juice until thickened and pale.
2. Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water.
3. Whisk constantly while slowly drizzling in the melted butter.
4. Continue whisking until the sauce thickens to a creamy consistency.
5. Season with cayenne and salt to taste. Remove from heat and serve warm.

Chef’s Note: For a twist, substitute the lemon juice with blood orange juice for a subtle sweetness that complements seafood dishes beautifully.

Croissants and Fruit Tray

Croissants: Serve fresh, warm croissants. Pair with salted butter, jam or preserves for a decadent touch.

Fruit Tray: Arrange blueberries, kiwi slices, tangerine wedges, orange slices, grapes, and banana medallions. Garnish with mint sprigs for an elegant finish.

Blood Orange Juice and Coffee Bar

Set out blood orange juice in a pitcher alongside sparkling water or prosecco for optional fizz. Pair with simple garnishes like orange twists or rosemary sprigs.

For coffee, offer freshly brewed options with cream, sugar, and a touch of simple syrup for those who like a sweet twist.

Keep it minimal yet inviting.

That’s a Wrap!

For me, brunch has always been a time for connection. Whether gathering family and friends around the table or savoring a quiet moment with coffee in hand, and spending time with the one you love. Each dish is infused with the joy of creating memories, and that is what matters. There is such power in letting love lead.

As 2025 unfolds, let’s make every Saturday brunch a celebration of life’s simple pleasures: good food, great company, and shared memories.

Happy New Year! Let’s live deliciously!

Bryan-David Scott