Katie Lee was a TV restaurant critic for PBS’s healthy lifestyles and cooking TV series George Hirsch: Living It UP! And has worked in several restaurants and gourmet food and wine stores. In 2003, she helped to open Jeff and Eddy’s Restaurant where she served as the house fishmonger.
In July 2005, Lee created the foodie website OliveAndPeach.com with partner Aleishall Girard In 2006, she hosted the first season of Bravo’s Top Chef. She later returned as a guest judge on Top Chef All Stars, Episode 2 in 2010.
This Mothers Day this Celebrity chef and Clos du Bois wine ambassador is sharing her favorite brunch recipes with CUISINEIST.com that are perfect way to celebrate mom . Katie’s Open-Faced Eggs Florentine and Savory Raspberry Brioche Bread Pudding both pair nicely with Clos du Bois North Coast Chardonnay.
Serve mom this special brunch with a glass of Chardonnay and make her day extra special along with the new Clos du Bois Chic Picnique by Tracy Reese for an added touch of appreciation.
Open-Faced Eggs Florentine
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
Six 1/2-inch-thick slices crusty bread
2 tbsp softened unsalted butter, plus more to fry the eggs
6 large eggs
6-8 oz. baby spinach, steamed and drained (about 3/4 to 1 cup steamed)
Freshly ground black pepper
Preheat the oven to 400 degrees F
In a small bowl, combine the ricotta and Parmesan. Place the bread slices on a baking sheet and spread with the softened butter. Spread equal amounts of the cheese mixture on each slice of bread. Bake until the cheese is bubbly and starting to turn golden in places and the bread is crisp, 8-10 minutes.
While the bread is baking, fry the eggs sunny-side up.
Top each slice of bread with steamed spinach. Top with a fried egg. Sprinkle with salt and pepper to taste and serve immediately.
Raspberry Brioche Breakfast Bread Pudding
2 1/2 cups milk
1/2 cup sugar
1 teaspoon vanilla extract
1 tablespoon orange zest
1 loaf brioche, cut into cubes
2 cups raspberries
Preheat oven to 350 degrees
In a large bowl, whisk eggs and milk. Add the sugar, vanilla extract, and orange zest, and whisk until all the ingredients are completely incorporated. Stir the bread into the egg mixture. Very gently stir in the raspberries. Coat an 9-inch-by-13-inch baking pan with nonstick cooking spray. Pour in the bread pudding, and cover with foil. Let sit in the refrigerator at least one hour and up to overnight.
Bake the bread pudding for 50 to 55 minutes, until golden brown and puffy.
Serve hot with maple syrup or dusted with powdered sugar, if desired
Enjoy and show Mom how special she is !