The best brunch ever!!  Simple y delicioso.

Ingredients for Amandita’s Llevos Espanoles (serving 2):

  • 2 Rudi’s Spelt English Muffin
  • 4 oz Manchego Cheese
  • 4 slices Iberico Jamon Serrano
  • 1 Roma Tomatoes
  • 4 Judy’s Organic Eggs
  • 1 TBS Extra Virgin Olive Oil
  • 2 TBS White Vinegar
  • Pinch of Salt
  1. Making Pan con Tomate = Using a cheese grater, grate the flesh of halfed Roma tomatoes (1 Roma tomato makes 2 servings).  Add EVOO and salt to taste.  Reserve for topping.
  2. Boil water for poaching, add salt and white vinegar.  Add eggs and poach to your preference (about 4 minutes for runny eggs which is how I prefer them).
  3. Toast English muffin, add sliced Manchego chesse and place in oven until nice and toasty.
  4. Place Jamon Serrano on top of the melted cheese English muffin, poached eggs and top with the Pan con Tomate sauce.

Resulting in a perfect balance between acid and salt, in addition, it is a gourmet breakfast without any time constraints.  Easy enough to do on a weekday!

Arugula Salad with Pickled Shallots

  1. Arugula
  2. Pickled Shallot
  3. Cherry Tomatoes
  4. English Cucumber
  5. Spanish Olives
  6. Sherry Vinaigrette

Sherry Vinaigrette

  1. 1/4 C Sherry Vinegar
  2. 1/2 CEVOO
  3. 1 TBS Dijon
  4. 1 TBS Honey
  5. Salt, Pepper, and Garlic to taste

Pickling Shallots

  1. 2 Shallots
  2. 1/2 cup White Vinegar
  3. 1/2 Hot H2O
  4. 2 TBS Salt
  5. 2 TBS Sugar
  6. 1 TBS Black Peppercorns

Slice shallots into thin rings.  Put hot H2O in a heat proof container, add salt and sugar until dissolved.  Then add your white vinegar, peppercorns and shallots.  The shallots will begin to pickle within the hour, but it is best to do a day before.  The pickled shallots will be good up to a week.

Cava Blood Orange Mimosa

Suggested pairing for this elegant breakfast is a Cava Blood Orange Mimosa

  1. Bottle of Cava (your choice)
  2. 2 Blood Oranges juiced
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