I enlisted my friend, Los Angeles private chef Kat Randazzo, to come up with some ideas for Mother’s Day brunch. She came back with three fantastic menus - each with a nod to a different cuisine.
You can make one whole menu or pick and choose a few dishes depending on how much time you have.
Here’s the first menu and I won’t be waiting until Mother’s Day to make this one! How easy has she made poached eggs for a crowd? And how gorgeous is this?!
Turkish Eggs in Yogurt with Warm Pita
1 qt whole milk plain Greek yogurt
1 lemon, zested and juiced
¼ cup dill, chopped
⅛ cup chives, sliced thin
4 cloves garlic
Kosher salt and pepper, to taste
16 large eggs
3 qts cold water
3 Tb kosher salt
4 oz unsalted butter
1 tsp Aleppo pepper
Fleur de sel
6 pita bread
Preheat the oven to 350° F.
For the yogurt:
- In a mixing bowl combine the Greek yogurt, lemon zest and juice, chopped dill, chives and season with salt and pepper. Use a microplane to grate the garlic over top. Whisk together until smooth. Taste and adjust seasonings as necessary.
- Divide the yogurt evenly between 8 bowls.
For the poached eggs:
- Heat a large, heavy bottomed pot over medium high heat. Add the cold water and salt.
- Crack your eggs into a mixing bowl, being careful not to crack any yolks.
- When the water comes up to a simmer, gently release the cracked eggs into the water. Give a stir with a rubber spatula to ensure the eggs don’t stick to the bottom of the pan.
- The water should be just warm enough that the little bubbles coming up keep the eggs gently moving about the pot.
- Cook over medium to medium-low heat until the egg whites are firm, but the yolks are soft and runny. Remove from the heat.
- Make a divet in the yogurt and gently spoon two eggs into the center.
- In a saute pan, melt the butter and stir in the Aleppo pepper. Spoon a little bit of butter over each serving.
- Garnish with some fleur de sel.
For the pita:
- While the eggs are cooking, arrange the pita in the warm oven directly on the rack(s).
- Warm for 2 minutes and remove from the oven.
- Cut into 6 triangles each and place in a basket lined with a linen napkin.
Serve with the warmed pita and enjoy!
Cucumber, Tomato and Olive Salad with Sumac, Tahini, Olive Oil and Mint
6 Persian cucumbers
1 pint cherry tomatoes
1 pint mixed olives
1 lemon, zested
2 oz extra virgin olive oil
1 cup tahini (Whole Foods 365 or Soom brands recommended)
½ tsp sumac
¼ tsp Aleppo pepper
¼ cup mint leaves, picked
⅛ cup oregano leaves, picked
Kosher salt and pepper to taste
- Slice the cucumbers ½” thick on the bias.
- Place the tahini in a serving bowl and season with salt and pepper on top. Drizzle with the olive oil, sprinkle the Aleppo pepper.
- Place the tahini bowl in the center of a platter and arrange the cucumbers, tomatoes and olives all around.
- Zest the lemon over the veg and sprinkle the sumac and herbs around.
- Serve and enjoy!