Cooking with Solveig: Brunch

Around here, we like Brunch any day of the week, but this month, Solveig’s getting you all prepared for a very special meal coming up… Mother’s Day Brunch!

Show your mom just how special she is by pulling out all the stops with these yummy recipes - it’ll be a Mother’s Day she won’t soon forget!

Company Eggs

This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly undercooked; carryover cooking will finish them.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, thinly sliced
• 4 garlic cloves, finely chopped
• Kosher salt, freshly ground pepper
• 2 bunches Swiss chard, thick center ribs and stems removed, leaves coarsely chopped (about 12 cups)
• 1/2 cup heavy cream
• 12 large eggs
• 2 ounces sharp white cheddar, grated (about 1/2 cup)

1. Preheat oven to 400°. Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes.
2. Add chard to skillet by the handful, tossing to wilt between additions. Cook, tossing often, until tender, 8-10 minutes. Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper.
3. Spread chard mixture evenly in a 13x9x2-inch baking dish. Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture. Crack 1 egg into each divot. Season eggs with salt and pepper. Sprinkle cheese over.
4. Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes. Let stand 5 minutes before serving.

Pastrami And Potato Hash With Fried Eggs

You can substitute braised short rib, pork shoulder, or brisket for the pastrami - if it’s fatty and shreddable, it will make a good hash.

Ingredients:

• 4 tablespoons unsalted butter
• 4 tablespoons olive oil, divided
• 1½ pounds Yukon Gold potatoes (about 4 large), scrubbed, cut into 1-inch pieces
• ½ pound winter squash (such as acorn, butternut, or kabocha), peeled, cut into 1-inch pieces
• Kosher salt, freshly ground pepper
• 2 leeks, white and pale-green parts only, chopped
• 1 garlic clove, chopped
• 1 pound pastrami or any leftover braised meat, cut or shredded into bite-size pieces
• 4 large eggs
• ¼ cup sliced chives
• ¾ cup sour cream (optional)

1. Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25–30 minutes.
2. Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10–12 minutes.
3. Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.
4. Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.