Saturday Brunch Is Back! Comfort, Simplicity, and Pleasure

Brunch, to me, has always been about slowing down -- savoring moments, sharing laughter, and celebrating life through food. After a much-needed pause, I’m stoked to say that the Saturday Brunch series is back!

Two months of planning, refining, and imagining led to this moment: a simple, down to your soul satisfying menu that feels like coming home. This week, we celebrate with an American-inspired spread that brings together comfort and elegance on one table.

Crispy, buttery Sourdough French Toast, velvety scrambled eggs with crème fra?che, smoky lingui?a sautéed with butter and Pinot Noir, and fresh strawberries -- a perfect balance of indulgence and refreshment. Paired with a bold Costa Rican French roast, brewed in a French press for richness and depth, this brunch is about savoring every bite, every sip, every second.

Sourdough French Toast

Thick slices of artisanal sourdough soaked in a rich custard of cream, eggs, and a hint of vanilla, then pan-seared to golden perfection.

Ingredients:

• 6 thick slices of artisanal sourdough bread
• 4 large eggs
• 1 cup heavy cream
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp Maldon salt
• 3 tbsp salted Plugra butter for cooking

Instructions:

1. In a shallow dish, whisk together eggs, cream, sugar, vanilla, and salt until smooth.
2. Dip each slice of sourdough into the custard, allowing it to soak for about 20 seconds on each side.
3. Heat Plugra butter in a cast-iron skillet over medium heat. Cook each slice of bread until golden brown, about 3-4 minutes per side.
4. Serve immediately with a drizzle of warm maple syrup or a dusting of powdered sugar.

Chef’s Note: The sourdough’s tangy undertones balance the richness beautifully. For an extra treat, add a touch of cinnamon or a dollop of whipped crème fra?che.

Scrambled Eggs with Crème Fra?che

Soft, creamy scrambled eggs elevated with the tang and silkiness of crème fra?che.

Ingredients:

• 8 large eggs
• 3 tbsp salted Plugra butter
• 2 tbsp crème fra?che
• Pinch of Maldon salt

Instructions:

1. Whisk the eggs until smooth; season with a pinch of Maldon salt.
2. Melt butter in a nonstick skillet over low heat. Add eggs and stir gently with a spatula.
3. When the eggs are just beginning to set but are still soft, remove from heat and fold in the crème fra?che.
4. Plate immediately for the creamiest texture.

Chef’s Note: The key to perfect scrambled eggs is low and slow cooking -- patience yields that dreamy, velvety texture.

Linguica Sautéed in Pinot Noir Butter

Smoky, spiced Portuguese sausage, gently sautéed with butter and finished with a splash of Pinot Noir.

Ingredients:

• 1 lb linguica sausage, sliced into rounds
• 2 tbsp salted Plugra butter
• 1/4 cup Pinot Noir
• Pinch of Tellicherry pepper

Instructions:

1. Heat butter in a skillet over medium heat. Add sliced linguica and sauté until lightly browned.
2. Deglaze the pan with Pinot Noir, stirring to combine as the wine reduces and caramelizes with the sausage.
3. Finish with a pinch of Tellicherry pepper and serve hot.

Chef’s Note: Pinot Noir accentuates the smoky and savory nuances of the linguica.

Fresh-Cut Strawberries

Perfectly ripe strawberries, sliced and lightly chilled for a refreshing bite.

French Press Costa Rican Coffee (French Roast)

Rich, full-bodied French roast coffee, brewed to perfection in a French press to complement the brunch. French press is the purest and best way to brew excellent coffee and tea. A timeless method for brewing, prized for its ability to deliver full-bodied flavor and a more authentic experience.

For Coffee

The French press allows coffee grounds to steep, rather than passing through a filter. This method preserves the essential oils and fine particles that contribute to a richer, deeper flavor profile. The result is a cup with superb complexity, texture, and aroma -- especially ideal for high-quality, single-origin beans like Costa Rican, French roast.

Chef’s Note: Costa Rican coffee offers a wonderful balance of deep chocolate notes and subtle fruity undertones, pairing beautifully with the creamy eggs and bold linguica.

Thank you for joining me at the table again. Brunch is more than a meal -- it’s a tradition of connection, a celebration of flavors, and a reminder to live deliciously.

Join me on a global journey where food, innovation, life, and technology come together to shape experiences! From mouthwatering recipes and exclusive food tips to cutting-edge advancements in AI and hands-on strategies that enhance creativity, I’m exploring it all.

Together, we’ll uncover the stories behind the dish, connect with visionary minds redefining what’s possible, and dive into conversations that inspire – from the heart of the kitchen to the forefront of technology. Whether it’s sharing coffee with the world’s most intriguing people or breaking down the human-AI relationship, let’s savor the art of lifestyle and innovation.

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