A Lux Brunch: The Food
Some of the most dreamy food combos come from a brunch menu! From sweet pancakes, savory breakfast sandwiches, hearty egg casseroles down to an Eggs Benedict Bar. We've come up with some delectable additions to a tasty brunch feature that will make your guests delight in a brunch feast! Let's explore the LUX (Build-Your-Own) Eggs Benedict Bar:
Deck out an area to feature the different sections: The eggs, the base, the toppings, the hollandaise sauces. And if you're feeling extra creative, you can compliment with a Bloody Mary Bar! Along the tables, have out cards to label each topping and sauce so guests know what they are selecting.
The Eggs: Poached
The Base (Your Canvas):
Hot buttered English muffins, toasted bagels, toasted sourdough bread, toasted buttered biscuits or toasted waffles.
Smoked Salmon, lobster, crab, Canadian bacon, roasted asparagus, bacon, cilantro, rosemary, jalapeno (for added spice), cheddar cheese, jack cheese.
The Hollandaise Sauce:
Cilantro-Lime Hollandaise via Food Blogger, Rachael White:
3 egg yolks, 1 teaspoon dijon mustard, 2 tablespoons lime juice, dash or two of hot sauce, 1/2 cup butter, melted, 1/4 cup loosely packed cilantro leaves. In a blender, combine the egg yolks, mustard, lime juice, and hot sauce. Blend until smooth. With the blender running, slowly pour in the melted butter until the sauce is thick and creamy, about 30-45 seconds. Add the cilantro and pulse five one-second pulses just to incorporate the leaves into the sauce.
Classic Hollandaise Sauce via Food And Wine:
2 large egg yolks, 1 tablespoon cold water, Pinch of salt, 1 stick unsalted butter, melted, 1 tablespoon fresh lemon juice, Dash of hot sauce, Dash of Worcestershire sauce. In a medium heatproof bowl set over (but not in) a large saucepan filled with 2 inches of simmering water, whisk the egg yolks with the cold water and salt until warm to the touch. Slowly drizzle in half of the melted butter in a thin stream, whisking constantly until incorporated. Continue whisking in the melted butter until the sauce is thick and emulsified. Whisk in the lemon juice, hot sauce and Worcestershire and serve warm.