"brunch" news and stories

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• What you should have made and munched on yesterday, Cinco de Mayo: stuffed poblanos.
• If you don't do this, you should.
• Face it, we all love Velveeta, but why use real cheese next time chile con queso is on the menu.
• Show mom some appreciation by staying in for brunch.
• Al fresco shindigs, for the win!
• The have-it-your-way cup o' joe.
• These easy tacos are perfect for any meal, not just dinner.

Go on. Fuss a little. Make breakfast in bed for somebody this weekend. Grind the best coffee you've got, bake these over-the-top eggs and mushrooms in Black Forest ham crisps, stick a flower in a vase, throw it all on a tray and it could lead to the best Saturday morning you've spent in a while.

I don't know where blogger Frim-fram-sauce served her eggs, but she added a little cheddar to the original Gourmet recipe to make it even more creamy. I do know, however, that cooking up a breakfast like this is akin to offering up a love potion, so serve it wisely and well.

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Say goodbye to overcooked yolks or disintegrating egg whites -- perfectly poached eggs are easy with these useful tips.

Photo: stuart_spivak, Flickr.

For diners who shun waffles, pancakes and other saccharine starters, there are few more satisfying brunch options than savory-cheesy migas. Less refined than its Spanish or Portuguese counterpart -- which frugally pairs olive oil with leftover bread and eggs -- the Tex-Mex version piles scrambled eggs high with tortilla chips, salsa and cheese, even tossing in jalapenos, red onions, black beans, bacon, chorizo and more in kitchen-sink versions.

Mark Bittman waxes poetic about the carb-y grub, which takes its name from the Spanish word for "crumbs," in his Bitten column, but our preferred source for the topic -- rightfully so -- is the Homesick Texan, who alludes to the "crime" of not ordering the breakfast when in Austin. But if you're not local, experiment at home with our favorite Lone Star state recipe.

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Photo: sassyradish, Flickr.

In an enticing alternative to the usual coffeecake breakfast sweet, this nectarine tart serves the same function but with an extra dose of fresh fruit. Not only is the yellow cake perfectly golden, unctuously buttery and studded with luscious nectarines, Flickr user sassyradish heralds it as also being "moist, light and laced with vanilla and almond."

In this recipe adapted from the September issue of Gourmet, the shopping list calls for the usual pantry baking staples to be paired with the sliced fruit of your choice -- perfect for last-minute brunch-time entertaining.

Check out the elegantly simple recipe for yourself at blog Sassyradish.

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