New York Live

Fairway Market's Brunch

Updated 11:23 PM EST, Wed, Jul 7, 2010

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Fried Egg With Crusted Ham

4 pieces of sour dough or brioche bread

4 eggs

1/4 lb of ham

1 roasted red bell pepper

butter

A griddle works best, but a pan will do just fine. Heat pan and melt the butter. Place the bread slices to pan and brown. At the same time, place the ham in the hole that's been cut out. When the slice of bread is well toasted, crack on egg intot he whole. Allow the egg to set for 1 minute, add a pinch of salt and a crack from your pepper mill. After one minute, flip to the other side. Let cook for two minutes, or until the egg is cooked to your liking. You can also add some chopped cook spinach in with the ham. 

Brioche French Toast

4 Pieces of Brioche Bread, preferably one day old

1 cup of milk

4 eggs

pinch of cinnamon

1 teaspoon vanilla (optional)

1/2 cup of corn oil

Mix the milk, eggs, connamon and vanilla together in a bowl large enough to hold the bread. Soak the slices of bread long enough to absorb the milk mixture all the way through.

Heat half a cup of corn oil in a heavy pan large enough to hold all four pieces of bread comfortably. The oil should be hot, but not smoking. Place all four pieces into the oil and let sit until golden brown. Be careful not to brown too quickly so the inside has time to cook. Turn the pieces over and cook until golden brown on the other side. Turn over one more time and let cook for another two minutes.

Remove from the oil and place on a paper towel. Pat dry and place one piece each on four warm plates. Place a pat of cold butter in the center on each piece. Sprinkle with cinnamon and pour a little maple syrup over the butter.

Ham and Eggs

10 large or extra large eggs
3-4 tbsp salted, sweet cream butter
sea salt, such as Meldon's, to taste
8 Thick Slices Ham

Directions
Set a 10" or 12" inch skillet on a stove top over medium high heat. As the skillet slowly heats up, melt the butter. While the butter melts begin to crack the eggs into a separate bowl and discard the shells. Using a fork, whip the eggs in the bowl until they are frothy and yellow. The minute the butter melts, add the whipped egg mixture. There should be no browning of the butter prior to adding the eggs, if there is, dump the butter, wipe out the pan with a paper towel and start over.

When the whisked eggs hit the melted butter let them cook undisturbed for at least 20 seconds. Using a wooden spatula move the eggs around, going from the outside towards the center, to create large curds. Repeat this process until the eggs form the curds and are cooked the way you like. Remember, that the eggs will continue cooking even after they are removed from the stove top and the skillet. Pulling the scrambled eggs while they are slightly moist will result in a softer texture. Eggs scramble quickly so be sure to focus on the eggs and not to leave them unattended.

Promotional consideration furnished by Fairway Market.

First Published: Apr 8, 2010 4:25 PM EST

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