Whip up a delicious holiday brunch

There's nothing like the smell of freshly-baked breakfast dishes on a holiday morning. Chef Ed Brown of the famed Sea Grill restaurant in New York City's Rockefeller Center helps you put together a yummy winter brunch menu.

Angel Hair Frittata Cake with Parmigiano Cheese
Servings:

Serves 6-8

Ingredients

    • 10 Whole eggs
    • 1/2 bunch flat parsley, rough chopped
    • 1/3 Cup water
    • 1 1/4 Cup grated parmigiano cheese
    • Kosher salt & fresh ground pepper, season to taste
    • 1/2 lbs. angel hair pasta, cooked drained, room temperature
    • 2 Tbls. Extra virgin olive oil
    • 2 Tbls. Sweet butter

Preparation

Baking Directions:

Coarse Grits with Fried Egg and Shaved Ham
Servings:

Serves 6

Ingredients

    • 2 1/2 Cups milk
    • 1 ea. Bay leaf
    • 2 ea. Garlic clove, peeled, bruised
    • 1/2 Cup coarse grits
    • Kosher salt & freshly ground pepper to taste
    • 2 qt. water + 1 tsp. salt
    • 6 ea. Fresh whole eggs
    • 3/4 lbs. any style ham, thinly shaved
    • Extra virgin olive oil

Preparation

Baking Directions:

Grilled Crab and Cheddar Sandwiches
Servings:

4 sandwiches

Ingredients

    • 8 slices Whole grain bread
    • 4 tsp. Grainy mustard
    • 1/2 lbs. light Cheddar, grated
    • 6 oz. Lump Crab meat
    • 2 Tbls. Soft butter

Preparation

Baking Directions:

Serving Directions:

Brioche French Toast with Wild Strawberries and Vanilla Cream
Servings:

Serves 4

Ingredients

  • Cream

    • 1/2 vanilla bean, split and scraped
    • 2 cups whipping cream
    • 1/4 cup confectioners sugar
    • Zest of one lemon
  • French toast

    • 1 vanilla bean, split and scraped
    • 1/4 cup dark spiced rum
    • 1 pinch ground allspice
    • 1 pinch ground nutmeg
    • 2 teaspoons ground cinnamon
    • 1tablespoons light brown sugar
    • 1/4 cup vegetable oil
  • Strawberries

    • 1 quart of wild strawberries
    • 1 tablespoon confectioners sugar
    • Juice of 1/2 fresh lemon

Preparation

Baking Directions:

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