It's Over Easy with the Brunch Bunch




This mother’s day, or any Sunday, instead of fighting the crowds at a restaurant or worrying about making reservations, offer your guests stylish home-cooked selections. Chef Laurel Tessier of the Snowvillage Inn provided the following recipes, which are culled from her “White Mountain Cooking School” repertoire. A few can be made the night before, like the chai tea, and the French toast can be prepped. Choose from any or all of the entrées, keeping them warm in chafing dishes if necessary. The eggs Benedict will be the best you ever had. Served on homemade foccacia bread with a quick Hollandaise sauce and garnished with dill, it will be a sure hit with egg lovers. The poached salmon takes a little extra effort, but the level of flavor will justify the means. The onion tarts are easy to prepare for a crowd and can be made ahead. Round out the table with muffins that are of the old-fashioned variety, hearty and wholesome, yet light and flavorful. The fruit salad is a healthy accompaniment, and a cinch to put together. In addition to serving coffee, consider a chai tea that can be enjoyed by both tea aficionados and the teaphobic, too. The sangria adds a bit of sparkle and color to the drink list. So, put on the apron and get ready to receive the compliments. Pick up a copy of New Hampshire Magazine at a newsstand near you or click here to subscribe for recipes and pictures.
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