ELEVATE YOUR AT-HOME BRUNCH by Chef Susan Ytterberg

Now is the time for simple celebrations at home using everyday ingredients we have in our kitchens. Create a beautiful seasonal meal that puts a creative spin on the typical brunch. Once you’ve made these cloud eggs and stuffed French toast, you will be adding them to your “crave-worthy” list of recipes.

FRENCH TOAST WITH SWEET RICOTTA & MASCARPONE TOPPING

French Toast Ingredients: 1 or 2 loaves brioche bread (1 loaf equals 10 to 11 slices excluding end crusts) 3 eggs 1 cup whole milk 1 cup sweetened condensed milk 1/2 teaspoon vanilla Butter for serving and for cooking

Sweet Ricotta & Mascarpone Ingredients: 2 tubs mascarpone 1 small container ricotta 1/3 – 1/2 cup powdered sugar Blueberries

Maple Syrup: If desired, pour desired amount of maple syrup in a pot, add 1 tablespoon of bourbon or rum, heat to boiling for 1 minute, then turn off and remove from stove and serve.

Mix together the eggs, milks and vanilla. Heat griddle or pan on stove and spray with non-stick spray. Dip each bread slice into liquid mixture to coat; shake gently to let extra liquid drip off and place bread slices in pan to cook. After 3 minutes, flip bread over. Cooking is completed when golden on each side.

Mix together ricotta and mascarpone with powdered sugar. Serve French toast with butter on top, drizzle of maple syrup and top with dollop of the ricotta/mascarpone topping. Sprinkle blueberries on top and serve.

CLOUD EGGS WITH CRISPY BACON

(Recipe inspiration courtesy of Pompeian.com)

Serves 4

8 eggs, yolks and whites separated 1/2 teaspoon kosher salt 1/2 cup grated parmesan cheese 8 to 10 garlic chives, or chives, chopped 6 slices of cooked, crispy bacon, chopped into small pieces 1/2 teaspoon fresh thyme Salt and pepper to taste 8 English muffin halves (4 muffins total) or 8 slices brioche bread

Preheat oven to 425 degrees and line baking sheet with parchment paper. Cover with non-stick spray. Separate the egg whites and yolks. Put each yolk into individual bowls and all the egg whites together in a separate bowl with salt. Using a mixer, mix on high until egg whites are stiff peaks. Then very gently fold in chives, 4 of the chopped slices of bacon pieces and cheese. (Reserve the remaining chopped bacon for the garnish).

Make 8 mounds of egg whites on the baking sheet. Make a well in the middle of each mound by pressing with the back of a spoon. Bake the egg whites until very pale gold, about 3 minutes. Remove from oven and gently slip a yolk into each well. Bake another 3 to 4 minutes until yolks are cooked but still runny. Remove from oven. Sprinkle with thyme and salt and pepper. Serve on a toasted, buttered piece of brioche or English muffin. Garnish top with more bacon, chives and parmesan.