Spring Brunch

No one knows when the word “brunch,” that delightful contraction of breakfast and lunch, was officially coined. But the meal itself, a celebratory combination of both, began in 1884 New Orleans, when visitors coming to the Cotton Centennial Exposition discovered Begue’s. Begue’s served only one meal a day, at 11 a.m., when the city’s hungry dock and French Market workers, at work since dawn, quit for the day. The Exposition tourists took to Begue’s elaborate, multi-course breakfast for the same reasons we love brunch today: nothing says “laid-back” or “vacation” like a lazily late breakfast, with lush, out-of-the-ordinary food.

 

Menu
Mix and match these dishes to suit your personal taste and style.

Grand Marnier-Sparkled Spring Fruit Compote
Oven-Poached Eggs in Spinach Nests
Sofrito Cheese Sauce / Toasted Whole-Wheat English Muffins
Peppered Ham
Raspberry Easter Bread
Cheese Blintz Casserole with Warm Blueberry Sauce

Crescent Dragonwagon is a food writer in Saxtons River, Vt.

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