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Can you believe tomorrow is Christmas? I love waking up and enjoying a cup of coffee by the fire and watching everyone open gifts. And I love to have a brunch that doesn’t take a lot of work afterwards! Here is a super easy, super delicious and very special treat for brunch.
Here’s How to Prepare your Brunch
I like to start with the Sangria. Then it can chill while you’re making up the sandwiches.
Mix the cranberry, orange, lemon and lime juice together. Stir and chill. Make sure you save some thin slices to garnish your drinks.
While that’s chilling, make the eggs and toast the English muffins.
Beat the eggs with the tarragon, cream, and salt.
Heat the oil in a heavy skillet and pour in the eggs.
Put into the oven at 350° and bake about 5 minutes.
Add the chevre to the top and continue to bake until the cheese is melting and the eggs are set.
Remove from the oven and allow to cool for just a few minutes.
Now make the cream. Put the whipping cream in a bowl with just a pinch of salt. Using a wire whisk, beat until it starts to thicken. Stir in the capers and set aside.
Cut the frittata into four rounds.
Place one round of egg on each muffin.
Top with 1/4 of the salmon
and drizzle with caper cream.
Top it off with arugula and serve hot.
To finish the sangria, pour the juice mixture about half way into the glasses and
top with cranberry flavored sparkling water.
Garnish with frozen cranberries and citrus slices.
Enjoy – and Merry Christmas!
© Copyright 2020 The Lazy Gastronome
Frittata and Lox sandwiches with caper cream and non-alcoholic sangria. A perfect brunch for the whole family.
- 8 large eggs
- 1/2 teaspoon dried tarragon leaves
- 2 Tablespoons heavy cream (eggs)
- 1/3 cup heavy cream (sauce)
- 6 to 8 Tablespoons chevre cheese
- 3 to 4 Tablespoons capers
- 6 to 8 oz. lox or smoked salmon
- arugula leaves
- 16 oz unsweetened cranberry juice (there are several great brands)
- 1 cup fresh squeezed orange juice
- 1/3 cup fresh squeezed lime juice
- 1/3 cup fresh squeezed lemon juice
- citrus slices for garnish
- Frozen cranberries for garnish
-
I like to start with the Sangria. Then it can chill while you're making up the sandwiches.
Mix the cranberry, orange, lemon and lime juice together. Stir and chill. Make sure you save some thin slices to garnish your drinks.
-
While that's chilling, make the eggs and toast the English muffins.
-
Beat the eggs with the tarragon, cream, and salt.
-
Heat the oil in a heavy skillet and pour in the eggs.
-
Put into the oven at 350° and bake about 5 minutes.
-
Add the chevre to the top and continue to bake until the cheese is melting and the eggs are set.
-
Now make the cream. Put the whipping cream in a bowl with just a pinch of salt. Using a wire whisk, beat until it starts to thicken. Stir in the capers and set aside.
-
Remove from the oven and allow to cool for just a few minutes.
Cut the frittata into four rounds. Place one round of egg on each muffin. Top with 1/4 of the salmon and drizzle with caper cream. Top it off with arugula and serve hot.
-
To finish the sangria, pour the juice mixture about half way into the glasses and top with cranberry flavored sparkling water.
-
Garnish with frozen cranberries and citrus slices. Enjoy - and Merry Christmas!
© Copyright 2020 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
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