Here’s a great way to use all those hard-cooked eggs you dyed for Easter. Gribiche is a delicious and versatile topping for all sorts of foods.
Gribiche (Hard-Boiled Egg) Dressing
recipe by Chris Morocco for Bon Appetit
- 6 cornichons, chopped (or substitute crumbled bacon)
- ⅓ cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon chopped drained capers
- 1 tablespoon whole grain mustard
- Salt, freshly ground pepper
- 3 hard-cooked eggs, coarsely chopped
- 2 tablespoons chopped herbs (such as tarragon and parsley)
Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed. Makes 4 servings.
Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
Use this dressing on any spring vegetable, fish, or meat. You can even use it as a salad dressing. I am thinking roasted potatoes, salmon, asparagus, baked ham, and spinach salad.
If your brunch is going to be more like a breakfast, make it extra special with this next recipe. Serve with pancakes, French toast, scrambled eggs, and more.
Syrup-Glazed Breakfast Meats
- 12 oz. breakfast meat*
- 1 cup maple syrup or hickory syrup
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- In a large skillet, brown the meat.
- In a small bowl, combine the syrup, brown sugar and cinnamon; pour over meat. Bring to a boil. Reduce heat; simmer, uncovered, until meat is glazed. Makes enough glaze for 10 servings.
*Breakfast Meats can include link sausages, sausage patties, bacon, or sliced ham. For less intense flavor profile, try brushing the glaze over precooked meats and set under the broiler to caramelize.
With delicious dishes like these, you’ll be the boss of brunch every time!