Sunday Meals: Coconut Pancakes, Lemon-Ginger Champagne Cocktails, and more!

Well, the Sunday bunch thing is working well! It gets my parents out of the house (!), and it gets me thinking about fun foods to serve (such a different "mood" than dinner) and playing with what will be my restaurant brunch menu!

Sunday's brunch was no exception! This week I made coconut pancakes (made with coconut flour, coconut milk, and toasted coconut!), scrambled eggs with corn, tomatoes, and cilantro, fresh strawberries and blueberries (with and without whipped cream), banana bread, and lemon-ginger champagne cocktails! The result? Happy people all around!

Brunch Plated! 

So my friends, first I apologize for only one post last week on this blog! I may be leaning that way--as the restaurant plans get bigger (closer! yay!) and time gets sucked away. Still, please know that I post every Friday on my LoHud blog, Latin Twist.

Okay, so here I'm sharing my scrambled egg secrets! If you're a purist, this may not be for you...though I do encourage you to try playing around with your eggs (YES! Play with your food!); the sky's the limit! I use butter here (I love butter...), but you could use an alternate oil. Also, I've been heating my plates. Because I'm serving everyone (thanks, to all my lovely friends/family and especially to YOU Miss Norrie for help with this!), I don't want the food to cool off too quickly...so the plates are warm, but not crazy hot (to burn or heat up the fruit!). 

Scrambled Eggs with Onion, Tomato, Roasted Corn, and Cilantro

Serves 12 to 15

Butter

1 bag frozen organic corn kernels (16 ounces) 

1 red onion, diced 

1 1/2 cup of or your favorite small red tomatoes, diced 

2 dozen eggs

Coarse salt and freshly ground black pepper

Cilantro (or flat-leaf parsley) to taste

Heat butter in a sauté pan and sauté the corn, letting it brown before stirring, until nicely golden. Add the onions let soften, stirring frequently (a couple of minutes). Add the tomatoes and cook until well blended, about 5 to 7 minutes. Transfer to a bowl. 

Mix the eggs in a large bowl until frothy. Add the vegetable mixture to the egg mixture. Heat a large sauté pan (or two smaller pans) and add some butter or oil. Once hot, add the eggs. Cook, stirring frequently (burnt eggs are the worst!) until done (I like them not too dry, but not too loose, either!). Add salt and pepper, your cilantro or parsley, stir well, and serve.