Chef Christine’s April 2020 Culinary Column
CHEF CHRISTINE’S
April 2020 Culinary Column
Breakfast in Bed with the Browns (And a love letter to my mother)
As a family lucky enough to have a classically trained chef mother cooking for us we grew up eating the most creative and delicious dinners together every evening. While we always discussed our next meal, (we still do this when we get together as a family) and because there were eight in our immediate family one of these discussions invariably involved someone’s “birthday breakfast in bed”. Sourdough pancakes made with our family’s Alaskan sourdough starter was one of our most requested birthday breakfast in bed meals.
These requests have evolved over the years and our most decadent one to date is a warm, flaky croissant filled with truffle butter scrambled eggs, prosciutto and Havarti cheese. We like to serve this with Bellinis. My favorite is mango and Jim loves a classic peach.
Breakfast in Bed with the Browns (Serves two)
Ingredients:
Two medium sized croissants, sliced in half lengthwise
1 T. truffle butter (or unsalted butter)
2 large eggs
4 slices proscuitto or Jamon Serrano, at room temperature
2 slices of Havarti cheese, at room temperature
TT (to taste) Kosher salt and freshly cracked black pepper
Two glasses of Bellinis
Two cappuccinos or hot beverage of your choice
Method: (Preheat the oven to 350 degrees)
1. Place two sheets (8 x 8”) of aluminum foil out on a flat work surface.
2. Lay the bottom half of each of the croissants, cut side up, on each piece of the aluminum foil.
3. Crack the eggs in a small bowl and lightly whip together with a fork.
4. Season the eggs TT with salt and pepper.
5. Heat a nonstick omelette pan to medium heat and add in the butter. When the butter has melted and begins to foam add in the eggs and cook to a soft scramble with a rubber spatula. *see note at bottom for better tasting eggs
6. Divide the cooked scrambled eggs evenly over each of the two croissant halves.
7. Top each of the scrambled eggs with a slice of cheese and two slices of proscuitto. Close these with the top halves of the croissants.
8. Wrap each croissant in the aluminum foil, place on a baking sheet and bake at 350 degrees for 8 minutes.
9. Remove these from the oven, unwrap them from the foil, cut them in half and serve on warmed plates. 10. Serve with Bellinis, cappuccinos (or hot beverage of your choice). Add a fresh flower in a small vase for decoration.
*Notes: For better tasting scrambled eggs, let the butter melt for a minute longer to let it start browning. Truffle butter and premade Bellinis can be purchased at Trader Joe’s. If you would like to substitute another cheese for the Havarti substitute 3 ounces of grated truffle cheese or two slices of Ementhaler Swiss cheese. These can be made a day ahead and refrigerated. If so, bring them to room temperature for 30 minutes before heating. (And if you know my mother, Pat Brown, yes, mama, you can freeze them). I don’t recommend freezing them but this is a running joke in my family as my mother has always had to plan ahead to feed her hungry Browns.
You can purchase the trays that my family uses by googling “breakfast in bed trays”- Scully and Scully is the company that has the ones that most closely resemble ours. These trays have slots on the sides for presents, a book or newspaper, a removable top tray for service and a flip up reading rack. Pat Brown also gives them as wedding presents.
Breakfast in bed is a wonderful way of expressing your love for your family. As I am finishing up this column, Jim leaned over and said, “Honey, that sounds really good for tomorrow. Or you could just whip up some Eggs Benedict “.
CHEF CHRISTINE BROWN
http://www.chefchristines.catering/
310.801.3684
Chef Christine Brown has been creating wonderful flavors for years. She began in the catering business with her mom and then attended the Culinary Institute of America in Hyde Park New York, graduating in 1991. After working with some of the best Chefs in Southern California she opened her own restaurant in 1996. When she was the chef/owner of Restaurant Christine (with a fusion of French and Pacific Rim cuisine) she was rated #1 in the Zagat review of restaurants 14 years in a row. Catering became an ever-increasing portion of the business and now she brings her cuisine to homes, yachts, weddings, tailgate parties, stadium luxury box elegance, basketball games, political events, wine tours, guest chef cruises, private cooking classes, political events, and an even broader array of special occasions. With our innovative designs and world traveled cuisine, we will help you plan the event of your dreams and offer you a memorable experience.
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