I already told you all that I am obsessed with brunch, right? If you didn’t know that, now you know! Here is my next brunch menu.
- Pulled Pork Breakfast Burritos /w Avocado Cream
- Panko Breaded 3-Veggie Hash Browns
- Fruit Salad /w Honey, Lemon & Mint Dressing
The great thing about this menu is that a majority of the dishes can be prepped the night before so when you wake up in the morning, you will be well on your way to the perfect brunch! The pulled pork recipe is from my guest writer, Irene and it is so good that I had to share it. Cook the pork the night before. When it is done cooking, let it cool and store it in the refrigerator overnight. The next morning I skimmed the fat that had solidified on the top of the juices and I also pulled the pork into pieces. Heat up the pulled pork in the juices so it will be nice and hot when you are ready to prepare the burritos. The great thing about pulled pork is that you can make a bunch at once and use it for a variety of recipes during the week. For another one of my great brunch menus, click here.
For the hash browns, grate the vegetables and prepare the mixture the night before. In the morning, form your patties and bread them in the Panko breading then they are ready to be fried!
The fruit salad is easy – chop your fruit the night before and store it in the refrigerator. Prep the dressing and store it separately in a container so that the next morning you can just toss the fruit with the dressing and serve it.
I hope you enjoy my brunch menu part II!
Pulled Pork Breakfast Burritos
Yields: 4 servings
1 lb pulled pork (recipe to follow)
8 eggs + 3/4 cups of milk (About 2 eggs per burrito)
4 large flour tortilla wraps
-Avocado cream (instructions to follow)
(1 avocado, 1/2 cup sour cream, 1 Tbsp lemon juice, pinch of salt)
-Sauteed black beans (instructions to follow)
(1 cup black beans, 1 Tbsp olive oil, salt to taste)
1 2-3 lb pork shoulder or pork butt
1 cup brown sugar
1/4 cup sweet smoked paprika
1/4 cup chipotle powder
1/4 mustard powder
1 Tsp Cayenne pepper (Cayenne is very spicy so eliminate if you don’t like spice)
3 Tbsp garlic powder
1/4 cup Tbsp Olive Oil
Make the Pulled Pork: mix all of the spices and the oil in a bowl and incorporate into a paste with your hands. Rub the mixture into your meat very well, massaging it to make sure the spices penetrate the meat. Put the meat into an oven safe dish. Pour in a bottle of beer. Seal your dish well with foil paper. Roast for 3-4 hours at 325 degrees Fahrenheit.
Remove the dish from the oven at the 3 hour mark and check to see if the meat is coming apart easily. If it is not, roast it for a little longer. Once it is cooked and easily comes apart, let cool and store in the refrigerator overnight. The following morning, take your pork out and skim the solidified fat from the top of the juices. Remove your pork and shred the pork with your fingers. Add the shredded pork back into the dish with the drippings. Reheat your meat in the oven at 350 degrees Fahrenheit for about 10-15 minutes. Keep warm until you are ready to assemble your burritos.
Make your egg crepes: whisk your eggs in a medium sized bowl. Add the milk and whisk until incorporated evenly. Heat a small round non-stick frying pan to high heat and begin making your egg crepes, pouring about 2 eggs into your frying pan at a time using your eye to measure. These cook very fast so as soon as you see it bubble up it is ready to flip. Cook for about 1 and a half minutes per side. Keep warm while you make the rest of your egg crepes.
Heat your flour tortillas: wrap 4 large flour tortillas in foil paper. Heat in the oven for 10 minutes at 325 degrees Fahrenheit.
Make the Avocado Cream: Blend avocado, lemon juice, and sour cream in a blender. Taste and salt as needed. Put in the refrigerator until ready to serve.
Make your Sauteed Black Beans: Heat about 1 tablespoon of olive oil in a large saute pan. Saute one cup of black beans until warmed and creamy. Add salt to taste.
Assemble your burritos: Lay out one tortilla on a large plate. Lay one of your egg crepes on top of the tortilla. Add a layer of pulled pork and use a spoon to drizzle some of the juices (but not too much or your tortilla will be very messy). Roll the tortilla and slice diagonally through the centre. Serve with avocado cream, salsa and black beans. Your guests can add the toppings that they like.
3-Veggie Hash Browns
Yields: 4-6 servings
1 large sweet potato
2 medium yellow flesh potatoes
1 small zucchini
1 1/2 cups Panko breading
Shred your veggies and use a cheese cloth to squeeze out as much of the juices as you can. Mix the strained veggies, and eggs, in a bowl with your hands. If you are doing this the night before, put the filling into the refrigerator. The next morning, form your mixture into small patties and dip each one into Panko breading just before frying.
Heat your oil to medium high heat in a frying pan and fry each hash brown for about 1 and a half minutes per side using a spatula to flatten them and keep them together. Do not overcrowd your pan and use the flat spatula to flip the hash browns being sure not to splatter the oil.
Put the hash browns on a paper towel-lined plate to remove excess oil and sprinkle a little kosher salt on top of each hash brown. Serve hot.
Fruit Salad /w Honey, Lemon & Mint Dressing
Yields: 4 Servings
1/4 cup honey
1/4 cup freshly squeezed lemon
1-2 Tbsp mint leaves, finely chopped
4 cups of fruit (whichever you prefer, I used melon and grapes)
Whisk the first 3 ingredients together to make your dressing. Chop your fruit and toss in your dressing