When summer gives you a holiday weekend and a friend has a beautiful, fresh black truffle, brunch is in order. On Saturday we did just that, with the centerpiece being soft-scrambled eggs, infused in their shells with the powerful, heady scent of truffle.
This fancy fungus is in season now, and chefs around town have been featuring them in menus over the past couple of weeks.Our friend and SavorSA colleague John Griffin had kept eggs packed with truffles in a sealed jar for several days, and had pronounced them ready to eat. He also baked and brought a fresh Ginger-Pear Quick Bread, a Rebecca Rather recipe that promised and delivered on the tempting flavors of the fresh fruit and fresh ginger. It isn't cake, but the sweetness and rich, buttery texture served nicely as both a breakfast bread and light dessert. David and I contributed a lively cava, Poema, chilled down and full of sparkle, fresh-squeezed orange juice and a brown-and-serve baguette. We pressed fresh minced rosemary, thyme and sage into the tops of breakfast sausage patties before grilling them in the oven, and put together a fruit salad of sliced strawberries and cantaloupe, garnished with mint and doused with a few ounces of Triple Sec. With the table set, a fan blowing fresh air into the dining room from the shady back yard, we celebrated the Saturday-after- the-Fourth of July. Here's the menu, with a link to the Fresh Ginger-Pear Quick Bread, should you want to make it. Make up your own easy brunch, fancy it up a little and enjoy -- there are quite a few Saturdays or Sundays left in this summer! Menu: