A homemade Sunday brunch is delicious year-round, but with Mother’s Day coming up in several weeks, now is the perfect time to start thinking about your plans. Although eggs are fairly standard, make your brunch menu extra-special by adding international flair to classic recipes by simply changing a few key ingredients. What’s cooking this week? Here’s how to give fresh spin to Eggs in Pots (or Oeufs en Cocotte) thanks to San Francisco and Mexico City.
Eggs in Pots
Before we customize the homemade Sunday brunch you need the base recipe. This one comes from Little Paris Kitchen: Cooking with Rachel Khoo on the Cooking Channel.
- 5 1/2 ounces creme fraiche
- Salt and freshly ground black pepper
- Pinch of nutmeg
- Handful of chopped dill, plus some small sprigs for garnish (optional)
- 4 free-range eggs
- Red lumpfish roe for garnish (optional)
Preheat the oven to 350 degrees F.
Season the creme fraiche with salt, freshly ground pepper and a pinch of nutmeg.
Place a heaping tablespoon of creme fraiche in the bottom of a ramekin, followed by a little chopped dill. Crack an egg on top, add a second Tablespoon of creme fraiche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with 3 more ramekins.
Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins. Bake for 15 minutes, or until the egg yolks are set to your liking.
If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill.
San Francisco Brunch Menu
How do you make your Sunday brunch’s Eggs in Pots with a San Francisco flavor? Use the recipe above and swap a few ingredients:
- Use the eggs as instructed
- For creme fraiche, use creme fraiche with sweet chili sauce
- For nutmeg, use smoked paprika
- For dill, use fennel fronds
- For roe, use crab
- Add blanched asparagus
To keep with the San Francisco theme, serve it with sourdough bread.
Mexico City Brunch Menu
Give your brunch menu a little Mexican kick by using these variations.
- Use the eggs as instructed
- For creme fraiche, use Mexican crema
- For nutmeg, use paprika, cumin and arbol powders
- For dill, use cilantro
- For roe, use chorizo
Serve with a side of homemade Jalapeno bread to complete the theme.
Dinner Diva Tip: Either add hot water for the bath or have the pan preheated so the cooking time isn’t off.
Download the recipe and variations here.
Will you spoil your mom by making her a homemade Sunday brunch? Stay tuned for a few more brunch menu soon!
Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.