Fall Brunch Platter

Okay, so it’s officially fall, and it sure feels like it. The indicators? Mother nature is cooling off, Starbucks is rolling out PSLs, and Anthropologie is burning their yummy fall scents. I swear, it’s somehow programmed into my own rhythm because suddenly I’ve been craving a chai latte. When I was throwing together this Sunday's brunch spread, I was naturally inspired by the spicy heartiness of cozy weather. This platter features: double toasted 7-grain seed bread, Trader Joe's pastrami smoked salmon, sweet potato hash, grilled eggplant, fresh avocados, poached eggs, lemon wedges, and creme fraiche. With the perfect variety of side dishes, garnishes, and toppings, this brunch is sure to please an eager fall crowd.

Sweet Potato Hash

Roasted sweet potato is hands down one of the yummiest sides that I make weekly. For this, I cubed a whole sweet potato and tossed them in olive oil, smoked paprika, and cinnamon. Then, I drizzled the cubes with raw honey and baked for about 30 minutes at 425 degrees Fahrenheit. To balance the sweetness, I also added chopped onions seasoned with Italian herbs.

Grilled Eggplant

The trick to roasting eggplant is to score the flesh and treat it with sea salt. After thirty minutes, squeeze the excess juice out so that it doesn't become soggy in the oven. Then, brush olive oil on both sides and bake it flesh down, along with rosemary and thyme.

Poached Eggs

Prior to this platter, poached eggs were a foreign concept to me. However, I learned that I shouldn't be intimidated! Heat a pot of water about 3 inches deep. Once the water is simmering, but not boiling, crack a fresh egg into a ramekin and slowly drop into the water. I allowed it to cook for about three minutes before using a slotted spoon to remove. The trick is to 1) only heat the water so that it isn't creating a lot of movement 2) and use a fresh egg as the whites hold together better. I seasoned the eggs with fresh cracked pepper and hot sauce. Yum!