We were out fairly late last night so it was no surprise I woke up a little fuzzy in the head this morning. It could have been the several glasses of Champagne or the potent bottle of Australian Grenache that we drank with dinner but I'm blaming Joel McHale since I fell asleep on the couch watching The Soup after we got home. Oh well, nothing a little scrambled eggs and mimosa can't fix.
I put on my Iron Chef hat and opened the refrigerator to see what I could concoct for brunch. I found some eggs, onions, chicken sausage and avocados and cilantro close to expiration. I did not have orange juice but I had my mind set on a mimosa so I went to the liquor pantry and found a bottle of orange liqueur that I could mix with citron honey - close enough. We try to always have something sparkling stocked in the house so I decided to retrieve a bottle of Marques de Gelida Cava from the card catalog that we use as a makeshift wine cellar. This Cava sells for around $13 a bottle which makes it perfect for mixing since you don't want to adulterate an expensive bottle of Champagne with syrups and juices.
I was rather impatient to get to my mimosa on so I put the Cava in the ice box to quickly chill it. Hey it works and I don't think my Kashi entree minded the extra company.
After about 20 minutes, the Cava was nice and cold. I mixed together 1 tablespoon each of Citron Honey and the orange liqueur in these adorable glasses that I found at IKEA and then topped it all off with the Cava. It wasn't quite like a Mimosa but I did not mind since it tasted more like Cava and not OJ for adults. I thought this shot of dripping honey came out very Check, Please! - like. I agree with David, the creator of the show, images of food in motion can be very sexy!
As for the eggs - I sliced two onions and caramelized them in two tablespoons of butter, salt and pepper on low-medium heat for approximately 20 minutes. I then added 4 links of chopped chicken sausage to brown along with the onion after which I added four scrambled eggs. I cooked this mixture low and slow until the eggs were done but still slightly runny then they were scooped on to a plate and finished with avocados and cilantro for freshness. Normally, I don't arrange my food in a restaurant perfect fashion but who wants to see a photo of a pile of messy eggs so I made it as pretty as I could.
The eggs came out well. They were creamy and the sweetness of the onions were a nice contrast against the savory sausage and the whole thing was lightened by the refreshing zing of the Cava. It looks like Chach enjoyed it as well and with my headache gone, I could now return to the couch to watch the rest of The Soup....spaghetti cat - where are you?