I’m not really a person who brunches…. anymore. Having a child who literally turns into wild bull whenever we dine out can be a daunting task in the AM, especially when having to parent solo – so I’ve learned to bow out on any public food gatherings and save a little face along with gray hairs.
But I stumbled upon this article on the Thrillist, “Brunch Stereotypes” and found myself saying “yes” and laughing out loud to a majority of the options. I’d be lying if I didn’t say I’d fallen victim to several stereotypes i.e.: The Girl Who Obviously Made A Big Mistake Last Night , “another mimosa please”
But then I would probably replace the mimosa with a bloody mary, hold the tomato juice. extra vodka. and olives. make ’em stuffed. please.
So with my current status, I occasionally get the itch to make a bomb breakfast at home to make up for my lack of brunching adventures.
Like these poached eggs over canadian bacon & asparagus rafts and drizzled (smothered) in a blood orange chipotle aioli sauce.
And now maybe, just maybe, you too can save a buck or two, eat as much as your heart desires with no added judgment, and turn your bottomless mimosas into straight up prosecco without a need for a DD.
This recipe is fairly easy to follow, and the instructions below list the best order of assembly so you can serve your eggs freshly poached. If you are unsure of how to poach an egg, I found this youtube video to be quite helpful.
Feeling the need to add some bread? Perhaps a toasted english muffin (open faced) would compliment these egg rafts quite nicely. Just perhaps…..
You can prep the aioli sauce a day ahead, however I wouldn’t recommend doing it any earlier. Store in fridge.
Warm the oven before you begin your cooking this way you can keep both the asparagus & Canadian bacon “fresh” when it comes time to assemble & serve.