2 Delicious & Healthy Recipes for Easter Brunch

A brunch recipe you can make ahead and and eggs inspired by Julia Child herself!

Audible Groaning Eggs a la Julia

For the Sauce:
2 cups (500ml) rich beef stock (or chicken stock, in a pinch)
2 cups (500ml) red wine
1 bay leaf
1 sprig fresh thyme
1 small shallot, minced
1 medium carrot, peeled and diced
Pinch cayenne pepper
Pinch black pepper
4 tablespoons (60g) unsalted butter, at room temperature, divided
2 tablespoons flour

For the Garnish:
4 ounces (120g) smoked bacon, cut into 1/2-inch pieces
8 ounces (240g) small button mushrooms, halved
salt

For the Eggs:
8 very fresh eggs
1 teaspoon vinegar

To Serve:
8 slices pain de campagne, or any hearty country-style bread
1 large clove garlic, halved
Fresh thyme, for garnish

1. For the sauce, combine the stock, wine, herbs, shallots, carrot, and seasonings in a heavy-bottomed pot and bring to a boil over medium high heat. Boil rapidly until the liquid has reduced to two cups (500ml). Strain out the shallots and herbs. Blend 2 tablespoons of the butter with the flour, working them together into a smooth paste. Off the heat, whisk the butter-flour mixture into the wine. Return it to the heat and boil for about 30 seconds, until thickened. Cover and set aside.

2. While the wine mixture is boiling, heat a frying pan over medium-high heat and cook the bacon pieces until crisp. Remove to a paper towel with a slotted spoon. Add the mushrooms to the bacon fat in the pan and fry until golden-brown, about 5 minutes. Season lightly with salt and set aside.

3. To poach the eggs, bring a saucepan with water to a depth of 2 inches to a gentle simmer. Add the vinegar. Break the eggs one at a time into a small bowl or ramekin and gently tip them into the water. Poach each egg for 3-4 minutes, until the white is cooked but the yolk is still runny. Remove with a slotted spoon to a bowl of warm lightly-salted water (or, if you’re going to be serving them immediately, just to a plate).

4. Just before serving, toast the slices of bread and rub each one with the cut side of a garlic clove. Rewarm the sauce and whisk in the remaining 2 tablespoons butter. Taste and correct the seasoning if needed.
To serve, place place two slices of bread on each plate. Top each one with a poached egg. Divide the sauce between the plates, and top with the fried mushrooms and bacon. Garnish with some fresh thyme and serve immediately.

Source: Adapted from Mastering the Art of French Cooking: Vol I, by Julia Child

Make Ahead French Toast

12 eggs
2 cups milk
1 teaspoon lemon rind
1 teaspoon sugar
1 teaspoon vanilla
½ teaspoon salt
¼ teaspoon cinnamon
8 slices of bread, cut on the diagonal

1. Grease 9 x 13″ shallow baking dish; set aside.
2. In large bowl, beat together all ingredients except bread.
3. Arrange bread slices so they overlap. Pour egg mixture over the bread.
4. Cover; refrigerate overnight. When ready to serve, preheat oven to 350 degrees. Bake for 30 to 35 minutes, until golden and fluffy. Serve with syrup or jam.

Get even more healthy brunch recipes here and here!