When it’s 11 AM on a Sunday and your loved one is 1) wearing yesterday’s shorts, 2) hasn’t budged from the couch and 3) declares today is “World Cup Day,” you make nice and fix him breakfast.
There was one minor issue: I was craving my runny morning egg, and Mr. RGBistro doesn’t do runny eggs.
Make ‘em both. And since it’s World Cup time, might as well make it brunch, which obviously means it has to be faaaaaancy.
The eggs for the scramble came from the farmers’ market. What made them extra special were the fresh goat cheese (also from the market) and the garden-fresh chives, straight out of the backyard.
The blueberry peach salad was absolutely killer. Not only is the peach at it’s juicy sweet climax, but it’s dressed in a vinaigrette with a blood orange-infused olive oil from the Temecula Olive Oil company. We picked up this Citrus Reserve Late Harvest Olive Oil on a long date-weekend away awhile ago, and it has been a superstar in our kitchen ever since. If you can’t get your hands on any, you might have to obtain a fresh blood orange and use both the zest and juice in the vinaigrette.
(Every other ingredient used was a leftover item from last night’s dinner.)
Happy Sunday, folks. Go team!
Any suggestions on how we could “better” this meal to make it brunch-worthy at The Bistro?
Goat Cheese and Chive Scramble with Blueberry Peach Salad
Scrambled eggs with fresh goat cheese, crispy skillet-toasted bread, and a green salad with sweet peaches and blueberries.
~ Serves 2 ~
~ Ingredients ~
- ½ tablespoon balsamic vinegar
- ¼ teaspoon Dijon mustard
- ¼ teaspoon honey
- 1 ½ tablespoon blood-orange infused olive oil
- ½ cup arugula leaves, washed clean and spun dry
- 1 ripe peach
- ¼ cup blueberries
- I handful fresh chives (yield 1 tbsp. chopped)
- 4 slices French baguette, cut diagonally
- 2 tbsp. unsalted butter
- 4 large eggs
- 1 oz. fresh goat cheese
- Grind of salt and pepper, to taste
~ Preparation ~
Total Preparation Time: 30 minutes
Make vinaigrette: In a 1-quart glass bowl, combine balsamic vinegar, Dijon mustard and honey. While vigorously whisking, drizzle in olive oil. Salt and pepper to taste. Swirl the dressing around the bowl so it coats up the sides of the glass bowl. Add arugula. Set whisk aside to use later.
Dice peach and add to bowl. Add blueberries. Toss salad with your bare hands (so you don’t bruise the peach), then divide in half and plate. Wash hands.
Chop chives, set aside about 1 tablespoon. Reserve the rest for another use.
In a small prep bowl, combine 4 eggs and whisk slightly (using the same whisk from the vinaigrette). Add ½ tablespoon chopped chives, and a grind of salt and pepper.
Set out a small working plate. Using a 9” non-stick skillet, melt over medium heat ½ tablespoon of butter. Toast the 4 baguette slices on one side until golden brown. Remove the toasts and set them on the small working plate. With a paper towel, wipe the plan clean and start over with another ½ tablespoon of butter to toast the second side. Once toasts are browned on second side, plate immediately.
Wipe pan clean again with another paper towel, then return to heat and add last tablespoon of butter. Once butter foams on the pan, add in whisked eggs and let sit until half-set. Add in half of the fresh goat cheese. With a wooden spoon or rubber spatula, gently swirl the eggs until they’re almost set, then divide in half and plate immediately. To the individual plates, add remaining chopped chives and fresh goat cheese. Serve immediately.
Nutrition content per serving: 374 calories, 10g carbs, 14.5g protein, 30.5g fat, 1.5g fiber
Cost per serving: $1.95 – $2.94
Source: Rustic Garden Bistro
Bistro Eats is a collection of recipes we think could work in a bistro setting, i.e. the brick and mortar Rustic Garden Bistro. Click on this category to see a snippet of what the menu may look like.