French Open Brunch
Enjoy this French-inspired menu while watching the French Open May 30 to June 13 on the Tennis Channel. These curated recipes by the historic High Hampton Resort are sure to make you feel like you're live in the action at Stade Roland-Garros.
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Celebrate the French Open with this French-inspired brunch menu and the chance to win a three-night stay at High Hampton!
May 30th - June 13th
Hanger Steak and Eggs with Potato Hash
Prep Time
15m
Total Time
35m
Serving Size
2
- 4 oz hanger or flank steak
- 4 Tbsp olive oil
- 1 small yellow onion, cut into ¼-inch dice
- 1 russet potato, cut into ¼-inch dice
- ¼ tsp cumin
- ¼ tsp paprika
- 1 Tbsp butter
- 2 large eggs
- Salt and pepper
- Step 1: Season the steak on both sides with salt and pepper.
- Step 2: Place a 10-inch cast iron skillet over high heat. Add 2 tablespoons of the olive oil to the pan and when it shimmers, add the steak.
- Step 3: Cook on one side for 4 minutes. Turn the steak over and cook for another minute or until desired doneness. Place the steak on a cooling rack for 10 minutes before slicing.
- Step 4: While the steak is resting, place the skillet over medium-high heat and add 1 tablespoon of the olive oil. Once the oil shimmers, add the onions and cook until they are translucent, 5 to 6 minutes. Remove the onions from the pan to a small bowl.
- Step 5: Add the remaining tablespoon of oil to the pan and the diced potato. Cook the potatoes until they are golden brown and soft, 8 to 10 minutes.
- Step 6: Return the onions to the pan and add the cumin and paprika and cook for another minute, tossing frequently. Season with salt and pepper to taste and remove the pan from the heat.
- Step 7: Add the butter to a separate, non-stick pan and set over medium heat. Add the eggs to the pan and cook about 1 1/2 minutes or just until the white is cooked through, or more if you desire.
- Step 8: To serve, transfer the eggs to a plate, slice the steak, across the grain into thin slices. Place the steak on the plate and spoon on the potato mixture.
Prosciutto, Egg and Cheese Croissant
Prep Time
15m
Total Time
20m
Serving Size
2
- ¼ cup extra virgin olive oil
- 1½ Tbsp balsamic vinegar
- ½ tsp Dijon mustard
- ¼ tsp salt
- Freshly ground black pepper
- 2 croissants, split in half
- 2 Tbsp mayonnaise
- 2 eggs, over easy, scrambled or cooked as desired
- 2 oz Gruyere cheese, sliced thin or grated
- 4 slices Prosciutto
- 2 oz arugula
- ½ head radicchio, cored and cut into bite-size pieces
- Step 1: For the vinaigrette: Place the olive oil, vinegar, mustard, salt and black pepper into a lidded glass jar. Seal the top and shake until combined and the dressing looks creamy. Set aside.
- Step 2: For the sandwich: Heat the oven to 325˚F. Place the croissants, cut sides down, on a baking sheet and toast until light golden brown. Spread each piece of croissant with mayonnaise. Place the egg, then the cheese and finally the prosciutto on the bottom halves of the croissant and then top prosciutto with remaining croissant half.
- Step 3: For the salad: Place the arugula and radicchio in a mixing bowl and add about 1/4 cup vinaigrette. Season with additional salt and pepper as desired and toss to combine. Serve each sandwich with salad.
Country Crepes with Strawberry Preserve
Prep Time
15m
Total Time
35m
Serving Size
2
- 1 pint (12 oz) strawberries, rinsed and stemmed
- ¾ cup sugar
- 2 Tbsp water
- 1 pinch salt
- 1 pint heavy whipping cream
- ¼ cup powdered sugar, plus extra for serving
- ½ tsp vanilla extract
- 1½ cups whole milk (12 oz)
- 3 large eggs
- 1 cup all-purpose flour (4 oz)
- 2 Tbsp butter (1 oz), melted and cooled slightly
- ½ tsp vanilla
- ½ tsp salt
- Non-stick spray
- Step 1: For Strawberry Preserves: Place the strawberries, sugar, water and salt into a medium saucepan and set over medium heat. Cook the strawberries, stirring frequently, for 10 minutes or until the sugar has dissolved, and the strawberries are soft and the mixture is the consistency of a sauce or syrup. Serve warm or chilled.
- Step 2: For Whipped Cream: Place the whipping cream, powdered sugar and vanilla extract in a mixing bowl set over an ice filled bowl. Whisk until peaks begin to form. Refrigerate until ready to use.
- Step 3: For Crepes: Place the milk, eggs, flour, butter, vanilla and salt into the carafe of a blender. Puree on high for 1 minute. Stop and scrape down the sides of the blender and continue to puree until no lumps of flour appear. Transfer the batter to a bowl. In order to keep the batter chilled, set the bowl inside a second bowl filled with ice water.
- Step 4: Spray a crepe pan or 10-inch sauté pan with non-stick spray and set over medium high heat.
- Step 5: When the pan is hot, pour 2 ounces of the batter in the middle of the pan. Tilt the pan in every direction to spread the batter as thinly as possible over the bottom of the pan. Cook for 2 minutes or until the crepe is set, appears dry on top and is beginning to slightly brown on the bottom.
- Step 6: Loosen the edges with a spatula and gently turn the crepe over. Cook for 1 more minute or until browned. Remove to a plate. Repeat until all of the batter is used.
- Step 7: Fold the crepes into quarters by folding them in half to create a half moon and then folding them in half again, to create a shape that resembles a quarter of a pie. Spoon the strawberry preserves on top of the crepe and then spoon some of the whipped cream on top of that. Pour a small amount of the juice from the strawberries on top of that and if you desire, dust the top with powdered sugar.
Fresh Fruit and Yogurt Parfait
Prep Time
10m
Total Time
10m
Serving Size
2
- 1½ cups Greek yogurt
- ½ cup blueberries
- ½ cup stemmed and quartered strawberries
- 2 Tbsp orange juice
- 1½ cups granola
- Step 1: Place the Greek yogurt in 2 serving bowl. Place the blueberries, strawberries and orange juice into another bowl and toss to combine. Spoon the berries over the yogurt, top with granola and serve.
Poached Egg, Bacon and Crouton Frisée Salad
Prep Time
20m
Total Time
50m
Serving Size
2
- 6 oz frisée lettuce
- ½ cup grape seed oil
- ¼ cup sherry vinegar
- ½ tsp Dijon mustard
- ¼ tsp salt
- 1 (6-inch) piece of baguette, cubed
- 2 Tbsp extra virgin olive oil
- ¼ tsp salt
- Freshly ground black pepper
- 4 slices bacon, cut into ½-inch pieces
- 2 Tbsp white vinegar
- 2 large eggs
- Step 1: Tear the lettuce into bite-size pieces and place in a large bowl.
- Step 2: For vinaigrette: Place the grape seed oil, sherry vinegar, mustard and salt into a lidded glass jar. Seal the top and shake until combined and the dressing looks creamy.
- Step 3: For the croutons: Preheat the oven to 300˚F. Place the croutons into a medium bowl and add the olive oil, salt and pepper. Toss to combine, until the bread has absorbed all of the oil. Spread on a sheet pan and bake for 25 to 30 minutes or until crispy and lightly browned.
For the bacon: Place the bacon in a sauté pan set over medium high heat and cook until browned and crispy. Transfer to a paper towel lined plate to drain. - Step 4: For the poached eggs: Place 2 quarts of water and vinegar into a medium saucepan set over high heat, and bring to a strong simmer.
- Step 5: Crack 1 egg into a small bowl.
- Step 6: Once simmering, decrease the heat to maintain a simmer and stir the water to create a whirlpool. Gently pour one of the eggs into the water and cook 10 to 15 seconds until the whites turn opaque. Stir the water to create the whirlpool again and add the second egg. Continue to cook 4 minutes.
- Step 7: Remove the eggs using a slotted spoon, to a paper towel lined plate and season with salt and pepper.
- Step 8: Drizzle about 1/4 cup of dressing onto the frisée and toss to combine. Use more dressing as desired and refrigerate the remaining dressing for another use.
