Many people are disappointed that DIVE is not open on Sunday. My explanation is always the same; I have multiple employees that have been with me since the very first day DIVE was born and it is important to me to be able to give them a day with their family. So Sundays along with holidays I do the right thing for them, and also give myself a day to not worry about DIVE service and get some quality family time of my own. The time I spend away from the restaurant is just what I want to share with you!
What is it about Sundays that are so homey and great? Well, for me, cooking brunch in my jammies is a big part of how I start my day. I absolutely love to make creative breakfast items that I don’t normally get to cook. (At the bottom of the blog, I have included a couple of easy recipes you can do at home, too.) I change up the menu each week, depending on what I have in my fridge to “get rid of”. The cool thing about that is you clean out the old and start fresh for your week at the Farmers Market or the supermarket. As I wake up and get creating, I start with a quick walk with my German Shepard, Giana. Then I pull out all things breakfast I see that I could utilize that day. For example, eggs, bread, any breakfast type meats, even vegetables that I bought last week that would be great chopped up in an omelet. The name of the game is to utilize everything you can in your kitchen to eliminate spoilage or waste. That challenge is what makes it fun.
Eggs + bread= French toast, eggs with a side of toast, eggs inside of toast, even bread pudding if you want to get crazy!
Eggs + Veggies= omelet, scramble, breakfast taco (you would need a tortilla for this one), quiche, frittata etc.
These are just the basics that most people would know, but keep in mind different ethnic foods and how different cultures would utilize their eggs. For example, tortilla chips with a scramble of veggies, eggs and salsas is called chiliqueles and is a Mexican way to spin your meal. Or try just throwing all the veggies and eggs in a sauté pan, and instead of cooking the pan on a range, place the pan in an oven and bake the eggs until they make a Spanish Frittata.
We did a rendition of Steak and Eggs Ranchero in the picture above; it contains grilled skirt steak that we sliced and placed on a crispy corn tortilla with black beans and cheese. We then top it with a fried egg and drizzle a warm red salsa on the top with a bit of fresh cotija cheese and avocado slices!! Yum, yum!
FUN FACT: At DIVE we use Vital Farms Eggs. Vital Farms is a local, free-range organic poultry and egg farm that has a consistent and high quality product.
After eating the practical and creative masterpiece brunch you have prepared, how about some different flavored mimosas for Sunday Funday to sip on while watching football?
Cranberry mimosa’s with basil garnish, or puree some raspberries and use that as your juice to blend with the champagne or sparkling wine of your choice.
For a fall twist, add some apple juice to your champagne with maybe a cinnamon and sugar-rimmed glass. Even Kern’s Pear Nectar is a good juice for a fall Mimosa.
I love to make breakfast! So if you are in the restaurant and happen to spot me I’m happy to answer any questions you may have on doing the Sunday brunch on your own at home.
I like to keep cooking, the only part of my Sunday that is not lazy. The rest of the day, in a perfect world I would sit around and watch football, do house projects and just have Sunday’s for myself and visiting with friends.
Have DIVE cater a platter of fun football watching snacks to just pull out of the fridge for your buddies on Sundays as well. We create beautiful cheese boards and an array of dips and ceviche for your chips. Please let us know how we can make your Sunday more relaxing.
Cinnamon Toast French
4 slices of Texas Toast or bread of your choice
3 large eggs
2 cups milk
1 tsp ground cinnamon
.5 tsp salt
1 oz drawn butter
Method of Prep:
Beat eggs, milk, cinnamon & salt together in large bowl. Heat skillet to medium heat. Dip and coat bread in mixture. Apply small amount of butter to skillet and add coated bread. Let cook for 3 minutes on each side. Remove, plate and repeat with remaining bread. Top with powdered sugar, fresh fruit and syrup.
Egg White Omelet
6 egg whites
.5 roma tomato, chopped
1 oz goat cheese
1 cup raw spinach
1 tsp extra virgin olive oil
Method of Prep:
Separate egg yolks from egg whites. Heat teflon pan to medium heat and add oil. Add egg whites and cook for 1.5 minutes. Flip and add veggies and cheese. Fold over the egg in half to cover ingredients. Plate and serve.