4 Easy Steps to Hosting a Holiday Brunch
So you told your family you wanted to do brunch instead of dinner this year. They pursed their lips skeptically but agreed since it’s at your house this year, and now it’s on you to make holiday brunch a thing.
Step 1: Timing - Brunch happens between 11am and 1pm. Don’t ruin it by asking your family to come over for breakfast. Brunch is festive. Breakfast is a bleary-eyed meal you don’t shower before.
Step 2: Décor - This is a good opportunity to mention that your approach to holiday decorating has gotten a little cluttered. Use this brunch to introduce your new style. Pick one holiday color—red, green, white, blue—and center your décor around it.
Step 3: Cocktails - Switching from dinner to brunch opens up a whole new cocktail landscape. Try a bloody mary bar. Adorn the table with pitchers of a couple different kinds of mimosas. As long as there’s juice in it, you can drink it during the day.
Step 4: Food! The quickest way to bring your family over to the brunch side is with a stellar spread. Organize your brunch menu around a centerpiece dish that tastes complicated but isn’t.
Eggs Benedict Recipe
1/3 c. reduced-fat buttermilk
1/3 c. canola mayonnaise
1 Tbsp. fresh lemon juice
1 1/2 tsp. yellow mustard
1 1/2 tsp. butter
1 quart water
1 Tbsp. vinegar
4 large eggs
4 slices Canadian bacon
1 package Aunt Millie's Multi Whole Grain English muffins, toasted and split
1 Tbsp. Chives, chopped
To make Mock Hollandaise, combine first 4 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter and stir until butter melts. Keep warm.
In a large shallow saucepan, add water and vinegar. Bring to a boil, and reduce heat to a steady simmer.
Break each egg into a custard cup, and gently pour into the pan.
Simmer the eggs until the whites are firmly set, about 3 minutes.
While eggs are poaching, cook the Canadian bacon in a medium skillet until nicely browned.
Remove each egg with a slotted spoon and place gently onto a towel to drain.
Place one muffin half on a plate and top with a slice of Canadian bacon and one poached egg.
Top off with 2-3 Tbsp. of the Hollandaise sauce.
Garnish with chopped chives.