Good Friday morning — circuit breaker meant no holiday brunch outings, so BB and I built our own home-cooked spread. The pandemic-era home brunch was suddenly the only kind of brunch we got, so we leaned into it.

We made:

Scrambled eggs (soft-set, butter-rich)
Pan-toasted sourdough
Pork sausages (pan-fried)
Sautéed mushrooms
Sliced avocado
Fresh tomato wedges
Filter coffee

The scrambled eggs were the technique-test. Low-heat method: butter in a cold pan, eggs whisked with a pinch of salt, stirred slow with a silicone spatula in figure-eight motions, taken off heat just before they fully set so they finish soft and custardy on the residual heat. The kind of eggs that make you want to cancel the cafe subscription.

Sausages were the supermarket pork variety, pan-fried slowly to render the fat out and develop colour on all sides. The rendered fat then went straight to the mushrooms, which sautéed quickly with a smashed garlic clove and finished with a pinch of black pepper.

Sourdough was a loaf from the bakery up the road, sliced thick, toasted in the pan with a brush of olive oil. Avocado and tomato got laid out raw — the contrast of cool, fresh elements against the hot fried components is the whole point of a cooked brunch.

Filter coffee finished the meal — V60-style pour-over, fresh-ground.

Circuit breaker brunches at home turned out to be more relaxing than rushing to a cafe.

Overall: 4.2 / 5. 😋👍🏼 Good Friday brunch done at home — locking this into the rotation.

Original IG post