Is Sunday brunch still a thing?
Well, we say it most certainly is still a thing. In fact, it’s one of our favourite things. In what world is licence to eat eggs after 11:30am, drink champagne and/or down a bloody mary or two before noon whilst chatting over a littering of Sunday’s finest news not a thing? When breakfast is to early and lunch is too late, it’s brunch that makes the perfect way to gather friends on Sunday. How civilized.
Above all, we love brunch because it’s relaxed. We can entertain in our pyjamas (silk, of course) and forget all notions of “formal” dining. This is a communal, buffet type affair – concentrate on a few generous things that people can help themselves to and make sure there’s steaming mugs of tea and endless supply of good coffee too. Because Lionel Richie was right, Sundays should be easy. Easy like Sunday morning…
So dedicated are we to the power of Sunday brunch, that we’ll be posting regular recipes and letting you in on our most-loved brunch spots in London.
Our first recipe is courtesy of one of our favourite Aussie food writers (we Aussies know how to brunch), Jill Dupleix. We love her approach - superb produce, simple recipes and the odd surprising ingredient or method that elevates the tried-and-tested. Enjoy!
Vodka scrambled eggs with gravlax
“Vodka?!”, I hear you say. Just try it. These are the ultimate in soft, creamy scrambled eggs with a twist. Team them with dill-cured salmon gravlax from your local deli (If you live in London, Totally Swedish in Marylebone, Barnes or online www.totallyswedish.com - gravlax that is to-die-for) and grilled sourdough bread.
1 tablespoon butter
1 garlic clove
10 free range eggs
2 tablespoons vodka
2 tablespoons sour cream
6 slices of crusty sourdough bread
6 (or more) generous slices of gravlax
A few chopped chives
- Melt the butter in a heavy bottomed saucepan sitting in a pan of simmering water on top of the stove.
- Peel the garlic and spear with a fork. Use fork to lightly beat eggs in a bowl, then discard the garlic.
- Add the vodka and sour cream.
- Pour the eggs into the saucepan and cook slowly, very gently stirring with a wooden spoon until the mixture thickens. The slower your eggs cook, the creamier they will be. The best things in life take time…
- Grill or toast the bread (we grill our bread after rubbing one side of it with a garlic clove) and warm the plates
- Pour eggs over the bread and serve with slices of salmon (and a glass or two of champagne). Top with a sprinkle of chopped chives.