American Cooking

Brunch with Cava

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Cava Reserva is aged for a minimum of 18 months adding depth, aroma and complexity, with abundant bubbles and a pleasant freshness.

15 minutes

Difficulty

1 Person

Seafood

Brunch was original a British concept - and of course the word stems from the combination of ‘breakfast’ and ‘lunch’. A meal that can be eaten at any time between 10 am and 4 pm.

The brunch suggestion that we have here for you is ideal for the days between those when you’re enjoying that delicious but somewhat heavy festive fare, and when it’s likely that we’ll be looking for more balanced options as you might not be feeling quite so hungry. This brunch consists of three dishes, all to be served at the same time: a poached egg with smoked salmon, a creamy yoghurt with muesli, and a bowl of fruit.

Ingredients

Ingredients for the poached egg with smoked salmon:

1 egg

Hollandaise sauce

1 slice of smoked salmon

1/4 avocado

1 seeded bread roll

For the creamy yoghurt with muesli:

1 pot of creamy yoghurt

20g muesli

3 or 4 blueberries

1 fig

For the bowl of fruit

10-12 grapes

2 figs

10-12 blueberries

25g banana chips

Instructions

Poached egg with smoked salmon: Line a cup with cling film, making sure that the edges of the film extend beyond the rim of the cup, and lightly oil the cling film.

Carefully break the egg into the cup. Salt and spices can be added, depending on taste.

Close the cling film to form a bag, and tie it up with kitchen twine, aiming to gently squeeze out any air from inside.

Place your neatly wrapped egg in a pan of simmering water and leave to poach for 4 minutes.

Remove the bag from the pan using a wooden spoon and place it in a bowl of cold water to stop the cooking process.

Open the bag carefully, and your poached egg is ready.

While the egg is poaching, cut the bread roll in half, and toast.

When toasted, spread the inside of each half with hollandaise sauce.

Place the avocado slices and smoked salmon on the bottom half of the roll.

Place the poached egg on top of the other ingredients. Plate and serve topped with the upper half of the bread roll, placed so that you can see all the ingredients inside.

Creamy yoghurt with muesli: Put the yoghurt in a bowl and stir well.

Sprinkle the muesli over the yoghurt, without stirring.

Top with the blueberries.

Cut the fig into quarters from top to bottom and arrange near the blueberries.

Bowl of fruit: Wash the fresh fruit, and dry well.

Place the grapes and blueberries in a bowl and mix together well.

Cut the figs into quarters from top to bottom, and arrange at one side of the bowl, just above the grapes and blueberries.

Arrange the banana chips next to the figs.

The only cooking necessary for this brunch is the poached egg and the toast, apart from this it’s simply a question of attractive presentation, and not going overboard on quantities. One of the keys to a good brunch is making sure that it’s healthy and nutritionally balanced.

Following the advice of François Chartier in his molecular study of the aromatic harmonies of Cava, at the D.O. Cava we’ve chosen these ingredients to pair with a Cava Reserva (aged for 18 months). Why not give this pairing a try?

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