with raspberry bellini / fruit salad
We wanted to offer a festive brunch-inspired option this week in case you'd like to serve it for Mother's Day over the weekend. But these breakfast sandwiches, which we last featured in 2021, would be just as fun in the evening as a breakfast-for-dinner meal.
Smarts: Feel free to skip the raspberry bellini if you'd prefer. You can also make a non-alcoholic / kid-friendly version by using sparkling apple cider.
- Chives - 1 Tbsp , chopped
- Eggs - 6
- Heavy cream - 3 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Butter - 1 Tbsp
- Tomatoes, medium - 1 , thinly sliced
- Avocados - 1 , thinly sliced
- Bread, any gluten-free - 8 slices
- Cheese, any variety like Swiss or cheddar - 4 slices
- Berries, any type - 3 cups , sliced if using strawberries
- Kiwis - 3 , peeled and chopped
- Lemon juice - 2 tsp
- Poppy seeds (opt) - 1 tsp
- Honey - 1 tsp
- Raspberries, fresh or frozen - 2 cups , reserve a few whole raspberries to garnish drinks
- Lemon juice - 2 tsp
- Prosecco, sparkling wine, or sparkling apple cider - 4 cups , chilled
Raspberry puree - Prepare raspberries by mashing them with a fork or blending with an immersion blender, adding some water if needed. (Remember to reserve a few whole berries for garnish.) If you want a seedless raspberry puree, you can press the puree through a fine mesh strainer. Combine raspberry puree and lemon juice (portion for bellinis). (Can be done up to 3 days ahead)
Berries / Kiwis - Prep as directed and combine.
Tomatoes / Avocados / Chives - Prep as directed.
Eggs - Whisk together eggs, cream, salt, and black pepper.
Divide raspberry puree between glasses or champagne flutes. Drop reserved raspberries on top. Set aside.
Gently stir together berries (for fruit salad), kiwis, lemon juice (for fruit salad), poppy seeds, and honey. Refrigerate until ready to serve.
Set out bread, tomatoes, and avocados so that you are ready to assemble sandwiches as soon as the eggs are done cooking.
Heat a nonstick pan with butter over low-medium heat. Add eggs and scramble gently (for very soft, tender scrambled eggs, leave the heat fairly low and let the eggs cook slowly) until just cooked through, 5 to 7 minutes.
As soon as eggs are cooked, remove the pan from heat and gently fold in chives. Top warm eggs with cheese slices and let sit for a minute until cheese is melted.
Assemble sandwiches by filling bread with tomatoes, eggs, and avocados.
Pour prosecco into glasses with raspberry puree.
Serve sandwiches with fruit salad and bellinis on the side. Enjoy!