It’s not every day that you get to have brunch for dinner, but at Rooted Pear, we need to test all of our menu items before they make it to the finals, and that includes our brunch line. One of Elena and I’s favorite past times has always been sipping mimosas and deliberating over brunch dishes. Do we want something sweet like the classic French toast, or something savory like a well poached Benedict? Can you really call a carbonara, brunch? Are we ordering another round of mimosas? Just kidding, that’s never a question. She tends to go for the sweet confections while I’m more drawn to the dishes with heaping piles of salty meats. Thanks to our drastically different preferences for brunch bites, coming up with a flavorful and all-encompassing menu was a task we were born to tackle. Last week we took on the ever so popular pastry basket; this week - Rooted Pear puts a spin on some of our favorite savory plates.
I’ve always loved the original heavy hitters of the breakfast world: bacon, eggs, potatoes. So what better place to start? For our first dish we decided to spruce up the standard breakfast sandwich. We swapped out the usual bread option for polenta cakes, stepped up our bacon game with thick cut slabs lathered in the best maple syrup Vermont has to offer, a perfectly poached egg nestled at the top, and a side of fresh brussels slaw to tie it all together. Needless to say this makes the list.
Another brunch staple we just had to make our own was the classic hash dish. Elena and I knew we didn’t want to get too creative with this all-time favorite so we decided to keep it simple. Red bliss potatoes and green onions made up our basic hash. The twist came in the form of a chorizo sausage gravy (pause for drools) with the finishing touch being a soy marinated soft boiled egg. Ok, maybe simple wasn’t the best choice of words.