I've always felt there is no better way to start off a weekend than with a delicious brunch, complete with sweet and savory options. And that's precisely the kind of brunch I prepared last Saturday!
For the first brunch of the day, I drew inspiration from a cooking challenge and a Bobby Flay recipe. The cooking challenge had me make a wonderfully flavorful sage-almond pesto. Pesto made, I spread a generous amount on a slice of toasted multigrain bread, then topped with some wild arugula, a fried egg, and slices of pan-fried chorizo. The earthy undertones of the sage and almonds softened the peppery, sharp taste of the arugula; the egg was perfectly fried, with crispy edges and a warm, runny yolk; and the spicy chorizo had a satisfying bite.
For the sweet portion of my brunch I made a baked apple topped with oatmeal and Greek yogurt, courtesy of Bobby Flay. A "bowl" (including the core) is cut out of the apple, and then the insides are brushed with a sugar-cinnamon-butter mixture. The apple is baked until soft (yet not too soft that it doesn't retain its structure), and then filled with some steel-cut oatmeal (sweetened also with some brown sugar), and then topped with a dollop of yogurt. The results: a wonderfully spoonable, sweet delight.
The two dishes made for a delightful combination.
(The rules of the cooking challenge were as follows: Make a pesto according to the recipe given and serve as an accompaniment to a dish of your choice.)
1 -1/2 cup fresh sage leaves, blanched then shocked, drained well
1/2 cup Marcona Almonds
1/2 cup olive oil
1/4 cup garlic
2 tablespoons parmesan cheese
1/2 lemon, zest
Combine all of the ingredients in a food processor then pulse several times until and paste forms. The texture should be similar to natural peanut butter.