Happy Mother’s Day! We’ve created this spectacular and easy-to-prepare brunch to help you celebrate mom and treat her to a decadent homemade brunch! Happy Brunching!
Your kit includes:
Arugula, Asparagus &
Citrus Salad:
- Arugula
- Our Citronette Dressing
- Asparagus
- Cara Cara Orange
- Our Shaved Parmesan
- Pistachios
Chia Yogurt Parfaits:
- Our Chia Yogurt
- Our Passion Fruit Curd
- Our Classic Granola
Roasted Mini Potatoes:
- Rainbow Mini Potatoes
- Our French Spice Blend
- Chives
Caprese Eggs Benedict:
- Our Ricotta Chevre
- Our Benedict Sauce
- Our Basil Pesto
- English Muffins
- Avocado
- Tomato
- Smoked Salmon Lox *
- Eggs
- Dill
*Add-on item
Pantry items:
- Olive Oil
- Parchment Paper (Optional)
- Salt & Pepper
- White Vinegar
Instructions:
HOT TIP: Preheat oven to 425° then start on the salad before
you pop the potatoes into the oven to roast!
ARUGULA, ASPARAGUS & CITRUS SALAD:
1. Trim the bottom inch off the asparagus and discard. Using a peeler, shave asparagus lengthwise into ribbons. Lightly chop pistachios. Segment the oranges (if you’re already an expert!) otherwise, simply peel and slice into beautiful rounds.
2. Place arugula in a salad bowl, top with shaved asparagus, orange sections, desired amount of parmesan, and pistachios. Set in the fridge to stay crisp.
3. When ready to serve, toss with desired amount of citronette dressing. Season with salt and pepper to taste.
CHIA YOGURT PARFAITS:
4. Divide chia yogurt into small bowls. Top with passion fruit curd and granola. Or serve family style in large serving bowls and let everyone build their own! Refrigerate until serving.
ROASTED MINI POTATOES:
5. Place a piece of parchment on a baking sheet. Spread the mini potatoes, in a single layer, on the tray and drizzle with 1-2 Tbsp olive oil and toss with 1-2 Tbsp of the French spice blend Bake mini potatoes until golden brown, (about 25-30
minutes) shaking the pan halfway through.
6. While the potatoes are roasting, finely chop the chives. Set aside and then get working on your benedict buffet!
7. When the potatoes are golden brown and soft inside, remove from the oven, and set aside while still on the baking sheet. Lower the temperature to 350 if you're using the oven poaching method for your eggs, otherwise you can turn off.
8. Right before serving brunch, toss potatoes back into the oven to rewarm, then garnish with chives before serving.
CAPRESE EGGS BENEDICT:
We suggest serving this family style so everyone can make their own! Lay out all ingredients for guests to build their own benedict. See suggested assembly instructions below.
9. Peel, halve, and slice avocado into thin strips. Slice tomatoes into ¼ in thick rounds. If using, separate the pre-sliced smoked salmon lox pieces. Place on serving platter. Place basil pesto and ricotta chevre into separate small serving bowls. Chop dill for garnish. Set aside in a small bowl.
10. Poach eggs using any of our methods. We promise you can do this!
11. Cut English muffins in half and toast until golden brown. If you’re cooking for a crowd, toasting these on a baking sheet in the oven works great! Serve on plate or platter.
Chef’s tip: wrap them in a cloth kitchen towel, post toast, which will keep them warm when served!
12. Place benedict sauce in a microwave safe bowl. Heat in increments of 30 seconds, stirring in between, for approximately 3-4 minutes, until warm to the touch. Serve in a small pitcher, or bowl with a spoon.
TO SERVE:
13. Place a toasted English muffin down on the plate, layer (in this order) ricotta chevre, basil pesto, tomato, avocado, salmon, and egg on top. Drizzle with benedict sauce, and garnish with a sprinkle of dill. Serve alongside parfaits, potatoes, and salad. Enjoy!
INGREDIENTS
K&M Benedict Sauce (mayonnaise, lemon juice, garlic powder, kosher salt, turmeric, cayenne, sugar, soy lecithin, butter), K&M Ricotta Chèvre (ricotta, chèvre), K&M Basil Pesto (basil, canola oil, water, parmesan cheese, garlic, sea salt), K&M French Spice Blend (sea salt, fennel, mustard, garlic, onion, white pepper, bay leaf, citric acid), K&M Arugula (baby arugula), K&M Citronette Dressing (orange juice, lemon juice, champagne vinegar, extra virgin olive oil, grapeseed oil, sugar, shallot, orange zest, sea salt), K&M Passion Fruit Curd (sugar, butter, passion fruit, eggs), K&M Chia Yogurt (yogurt, honey, chia seeds), K&M Our Classic Granola (oats, coconut oil, almonds,
sugar, coconut flakes, sea salt, cinnamon)
