Boozy Brunch with Miami Cocktail Company

Let’s be honest, there’s no better way to get us out of bed on Sunday morning than brunch. How can anyone resist the excitement of day drinking and ultra-carby food? So when you get tired of the same old brunch spot and the crazy expensive checks that come with it, we’ve got two incredibly easy homemade brunch recipes that are sure to please even the most experienced brunchers. As always, our Tropical Sangria and Blood Orange Mimosa are on the menu, because what’s brunch without cocktails?

Baked French Toast Sticks

Ingredients                         french-toast-sticks-6

  • 2 Tbsp. granulated sugar
  • 1 Tsp. ground cinnamon
  • 1 cup whole milk
  • 4 large eggs
  • 1 Tsp. vanilla extract
  • 1p pinch salt
  • 8 slices toast bread
  • 2 Tbsp. butter, melted, plus more for serving if desired
  • Maple syrup, for serving

 

Directions

  • Preheat oven to 350 degrees. Line and 18 by 13-inch baking sheet with parchment paper. In a small bowl, whisk together sugar and cinnamon.
  • In a medium mixing bowl, whisk together milk, eggs, vanilla and salt until very well blended.
  • Cut bread into event strips
  • Dip each portion into the previously mixed egg mixture, let the excess run off and place them on the baking sheet. Leave some space among them.
  • Once on the baking sheet, using a basting brush, brush the sticks lightly with melted butter
  • Evenly sprinkled them with the cinnamon and sugar mixture.
  • Bake in pre-heated oven for 13 minutes.
  • Flip them, brush them with melted butter, and sprinkle the sugar and cinnamon mixture and return to the oven until cooked, about 13-18 minutes.
  • Let them cool for a few minutes. Brush lightly with more melted butter and serve warm with maple syrup.
  • Decorate with berries.

Healthy Eggs Benedict

unspecifiedIngredients Healthy-Eggs-Benedict-featured-image

  • 2 English Muffins, cut in half
  • 4 turkey bacon rashers
  • 4 poached eggs

 

 

 

 

Directions

  • Quarter fill a small saucepan with hot water from a kettle and heat the water to get it simmering.
  • In a bowl (one that you can fit on top of the small saucepan, and will not touch the simmering water) beat the yogurt, vinegar and egg yolks together well.
  • Put the bowl over the saucepan of simmering water and stir continuously until thickened, for approximately 12 – 15 minutes.
  • Remove from the heat and stir in the salt, mustard and pepper to own taste, and set aside.
  • Grill the turkey bacon and toast the muffins.
  • In a medium sized pan of simmering water, poach the eggs, being careful to not overdo them. You want the egg yolks to still be slightly runny, not hard.
  • Place a slice of bacon on top of each toasted muffin, place a poached egg on the bacon and then serve topped with the healthy hollandaise sauce and some freshly grated black pepper.