Here's a modern twist on a classic breakfast. In place of the bacon we have prosciutto. In place of hash browns we have thinly sliced new potatoes and as an alternative to fried eggs you can use Jerry James Stone's perfect poached egg technique. A little warm arugula and drizzled balsamic reduction lifts the dish so brunch won't be too heavy.
Sparkling Lambrusco is a wine worth seeking out. I like it with cured meats and charcuterie board at the start of a meal. In a post earlier this year I talked about it a bit in 5 Wine Trends to Watch in 2013 and here's another reason to like it. With this brunch dish it keeps things light matching wits with the savory prosciutto and balsamic flavors.
This isn't your parents' Lambrusco that symbolized mass produced fruit punch from the 1980's, it's a delicious lightweight slightly sweet, slightly dry, slightly earthy easy-to-drink find from the Emilia-Romagna region of Italy. The lower alcohol will help keep your day on track without missing a step.
Of course, if you prefer a familiar Brut Rosé I'm sure it'll do the trick too.
There's one universal truth about brunch—it makes it okay to get your drink on before noon. Sparkling wine is brunch's BFF whether it's in mimosa's or just straight up Blanc de Blancs in place of your Bloody Mary. This particular brunch recipe puts a new twist on the traditional eggs, bacon and hash browns with a new version of sparkling wine you may not be familiar with—Sparkling Lambrusco.
- Balsamic Vinegar - 1/4 cup per serving
- Fresh Farm Eggs - 2 per serviing
- Bragg's - 1/4 cup per serving
- New Potato - 1 per serving
- Prosciutto - 2 slices per serving
- Baby arugula - 1/2 cup per serving
- Salted Butter - 2 TBSP
- Salt & Pepper -
1. Start by combining balsamic vinegar and Bragg's in a small saucepan. Simmer on low reducing to about a teaspoon per serving.
2. Thinly slice the new potatoes and cook in a skillet over medium high heat with a tablespoon of butter until golden brown on both sides. Salt and pepper both sides while cooking.
3. While potatoes are cooking, heat a separate skillet or fry pan cook prosciutto over medium heat until it becomes golden brown and crisp on both sides. Once the prosciutto and potatoes are done, spread them out on a serving plate to make the base. Fry the eggs in the skillet where the potatoes were cooking and sauté the arugula in 1/2 TBSP of butter and a smidge (1/2 TSP) of olive oil in the pan where the prosciutto was cooking.