Party Time (continued)
What better way to start the day than brunch with friends
Photo: Joe Schmelzer
Tomato-Baked Eggs
Serves: 6
The bright red color of this delicious dish makes it a standout centerpiece on any brunch table. Assemble it a few hours in advance, then stick it in the refrigerator.
6 beefsteak tomatoes, ripe but firm, hollowed out Butter
Salt and pepper, to taste
tsp chopped flat-leaf parsley
eggs
Tbsp fresh basil, shredded
Parmesan cheese, shaved
Heat oven to 400°F. Place tomatoes in a buttered baking dish and season generously with salt, pepper and parsley. Break one egg in each tomato and bake for 20 minutes or until egg is cooked to your liking. Garnish with shredded basil and Parmesan cheese.
Watermelon Feta Salad with Mint and Honey Citrus Drizzle
Serves: 6
Sweet watermelon combines with salty feta and fresh mint for a vibrant fruit salad that is a must-have for brunch. The Honey Citrus Drizzle is super simple and can be made a day in advance.
Salad
6 cups watermelon, cut into 3⁄4-inch cubes
6 oz feta cheese, crumbled
2 Tbsp fresh mint, shredded
Honey Citrus Drizzle
4 Tbsp honey
1 tsp poppy seeds
Juice of 4 lemons
Arrange the watermelon cubes in six individual salad bowls and sprinkle with feta cheese. In a separate bowl, whisk together the honey, poppy seeds and lemon juice. Drizzle over the watermelon salads and garnish each with fresh mint.
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