The Mother’s Day Brunch Platter
Servings
2 portions
Prep Time
1 hour
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Ingredients
- 1 ct. Cantaloupe, cut into wedges
- 1 ct. Honeydew, cut into wedges
- 4 ct. Strawberries, halved
- 2 slices Gordon Choice Sourdough bread, toasted
- 4 ct. Large Eggs
- 1 Tbsp. Gordon Choice Butter, unsalted
- 6 pieces Cold Smoked Salmon
- 1 piece Avocado, quartered
- 8 ct. Gordon Choice Black Tiger Shrimp
- 1 tsp. RECIPE Everything Bagel Spice
- ½ lb. Gordon Choice Mirepoix Mix
- 1 Tbsp. Sour Cream
- 1 ct. Shallot, thinly sliced
- 1 c. Seasoned Rice Wine Vinegar
Recipe Preparation
Everything Spice
Mix equal parts of:
- Poppy Seeds
- Sesame Seeds
- Black Sesame Seeds
- Minced Dried Garlic
- Minced Dried Onion
- Flaked Sea Salt
Poached Prawns
- In a medium pot, fill with 4 c. of water and add a handful of salt. Bring to a boil.
- Add mirepoix mix and simmer for 30 minutes.
- In a colander or fine mesh strainer, submerge the prawns in the flavoured broth for 1-2 minutes.
- Once prawns are cooked, pull them from the heat and place in an ice bath to cool.
Scrambled Eggs
- Melt butter in a pan over low heat. Crack eggs into the pan and slowly stir for 2-3 minutes.
- Season with salt and finish with a Tbsp of sour cream.
Pickled Shallot
- In a small pot, add rice wine vinegar and bring to a simmer.
- Add shallot to vinegar and pull from the heat.
English (Canada) 
Français du Canada 
