Thursday, December 28, 2017

Recipe Thursday: New Year's Day Brunch

If there’s one libation to kick off the New Year, it’s certain to be sparkling. After an evening of carousing, the perfect way to kiss 2017 good-bye and welcome 2018 with open arms is with an elegant glass of bubbly and a proper brunch. No late-morning meal is complete without Eggs Benedict, and we love the classic recipe from The New York Times.


Craig Lee for The New York Times


With its creamy hollandaise, toasty English muffins and crispy Canadian bacon, Eggs Benedict begs for a crisp, dry Crémant to cleanse the palate, such as Renaud’s Crémant de Bourgogne. The nice round texture, and fresh mineral and fruit notes of the sparkling wine balance out the decadence of the Eggs Benedict. It's clean, classic and crisp to perfection -- a great way to start off the year.

Happy New Year!


No comments:

Post a Comment