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World Egg Day: Throw An Egg-Themed Brunch

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“It serves me right for putting all my eggs in one bastard.” ~ Dorothy Parker

Today is World Egg Day, and, yet, there are no cards for this holiday, no tradition of gift-giving or gathering 'round a carton. So we're here to change that with this Grade A Egg Brunch, a fun and easy party you can throw together quickly. Follow these tips to throw together a shell-shockingly easy and inexpensive brunch.

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And here's a brief run down of everything you've always wanted to know about eggs.

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The Mood: Decorating On A Dollar
-- Dollar Store buys include egg timers, whisks, bright yellow placemats and plastic egg cartons
-- Forget fresh flowers: create whisk bouquets
-- Instead of traditional place cards, create personalized egg cups that guests can take home
-- A few dozen eggs are a great addition to décor. For laughs, coat a few with gold spray paint.

The Brood: Stuff For Kids
-- Setup an egg decorating station and have 'Chicken Run’ or ‘Robot Chicken’ playing on the TV

The Cued: Songs To Play
-- Our superb song list that’ll get guests crackin’ includes: Beat It (Michael Jackson), The Beat Goes On (Sonny & Cher), Morning Has Broken (Cat Stevens), Crackin’ Up (Paul McCartney) and I’m Putting All My Eggs In One Basket (Fred Astaire).
For the full list, go to www.bitememore.com.

The Food: On The Menu
You can’t have an egg brunch without an incredible egg dish. So here's our recipe for poached eggs over polenta toast. There's a base layer of delicious homemade oven-roasted tomato sauce, topped with a toasted polenta square, sautéed arugula and then a perfect poached egg.

Poached Eggs over Polenta Toast

Ingredients

Oven-Roasted Tomato Sauce
3/4 lb cherry tomatoes, halved
1 tsp fresh thyme, chopped
1 small garlic clove, smashed
1 tbsp olive oil
1(14oz) can whole tomatoes with juices
1 tbsp fresh basil, thinly sliced
½ tsp sugar
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup dry red wine

Toasted Polenta
2 tbsp olive oil
12 oz prepared polenta, cut into 8 (½-inch thick) slices

1 tsp olive oil
6 oz baby arugula leaves
Kosher salt and freshly ground pepper, to taste
8 eggs
1 tbsp white vinegar
Kosher salt and freshly ground pepper, to taste

Directions
1) For the tomato sauce, preheat oven to 400ºF. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. Toss tomatoes, thyme, garlic and olive oil together and place on baking sheet. Roast 15 to 20 minutes, until tomatoes are tender and slightly caramelized. Remove from oven and discard garlic clove. Pour half the tomatoes in a blender along with canned tomatoes, basil, sugar, salt and pepper. Pulse to combine sauce ingredients. Add to medium saucepan with remaining tomatoes from baking sheet and red wine. Simmer over low heat for 20 minutes. Keep sauce warm until ready to assemble.

2) To toast the polenta, in a large skillet heat 2 tbsp of olive oil over medium-low heat. Add the polenta slices and cook 5 minutes per side until golden and crispy. Remove from skillet and cover to keep warm.

3) Using the same skillet, heat 1 tsp of olive oil over medium-high heat. Add baby arugula and continually toss until slightly wilted 1 to 2 minutes. Season with salt and pepper, to taste.

4) For the poached eggs, bring a medium saucepan of water to a boil over high heat. Reduce heat to medium and add vinegar. Working with eggs one at a time, crack each egg into its own small bowl. Give the water a quick whirl with a whisk right before adding eggs. Slide each egg into the water and poach for 3 to 3 ½ minutes. Remove with a slotted spoon and drain on paper towel. Repeat with remaining eggs.

5) To assemble, place 2 heaping tbsp of tomato sauce on a serving plate. Arrange toasted polenta on top of the sauce. Place sautéed arugula on the polenta and top with the poached egg. Season egg with salt and pepper to taste. Serve immediately

Serves 6 to 8

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