Day Two of Breakfast Cookery! Everyone was looking a little bit more tired today, but the food came out as peppy as ever. The menu today reads...............
........................Yogurt Parfait.
...............French-Rolled Omelet topped with Micro Green Salad.
...................Classic Egg's Benedict. A Poached Egg served on top of Canadian Bacon resting on an English Muffin.
.........................Salmon Paillard with a Poached Egg, MicroGreen Salad and a Walnut Vinaigrette.
................................Asparagus Frittata.
.............................Potato Rosti. Potato Hashbrown with Sauteed Mushrooms baked in Puff Pastry Dough.
..................Apple-Pie Pancakes with Calvados Chantilly, Glazed Apples, and Steel-cut Oats with Candied Walnuts, Thyme-Infused Honey, and Maple Syrup.
Team NWA was back at it again. Flipping eggs and serving em to order. Maybe we can both get jobs at Uncle Gaylord's serving brunch if we ever make it back to Arkansas. Notice Tyson, former UCA Golden Bears college Linebacker, and Scott, 8th grade all-conference honorable mention basketball point guard. A formidable duo in the kitchen none-the-less! Tomorrow, the omelet station.
........................Yogurt Parfait.
...............French-Rolled Omelet topped with Micro Green Salad.
...................Classic Egg's Benedict. A Poached Egg served on top of Canadian Bacon resting on an English Muffin.
.........................Salmon Paillard with a Poached Egg, MicroGreen Salad and a Walnut Vinaigrette.
................................Asparagus Frittata.
..................Apple-Pie Pancakes with Calvados Chantilly, Glazed Apples, and Steel-cut Oats with Candied Walnuts, Thyme-Infused Honey, and Maple Syrup.
1 comment:
yummmmm I will take one of each breakfast item please! I don't think Kristen will mind too much the next 50 years if you make her one of these each morning!
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