Brunch for the Morning After by Cooking for Bachelors

This video is a great example of when you can shop to entertain for cocktails one evening and brunch the next day. That's why I originally called this video "Morning After Brunch." This video features French toast made with baguette and camembert cheese. French style scrambled eggs, caramelized onion, shiitake mushroom and manchego cheese omelette, salmon and avocado sandwiches, and a fruit salad. When you cook for yourself you can Save Money, Eat Healthier, Live Greener and Have Fun!

Ingredients

For ingredients, please watch the video.

Directions

GETTING READY:

Preheat oven and keep it ready.

MAKING:

Arrange diagonally sliced baguettes over aluminium foil lined baking trays.

Top, butter on the top of few slices, cheese on the top of few slices and top a few with leftover pizza slices. Pop into oven and toast the bread.

Once done, top with avocado meat and seared salmon pieces (leftovers).

Heat olive oil in saucepan and pour beaten eggs when hot. Top with manchego cheese, onions and shiitake mushrooms (sautéed in olive oil) and allow it to cook.

Once done, fold the egg as shown in video.

Meanwhile, melt butter in another saucepan, crack eggs and prepare scrambled eggs.

For fruit salad, combine chopped mangoes, raspberries, chopped pears, fresh mint and toss well.

SERVING:

Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2