Holiday dinners may garner the bulk of hosts’ attention, but overnight guests need to eat breakfast and lunch as well. Brunch can save hosts some work and give families a great opportunity to break bread without some of the formalities that may accompany holiday dinners. This holiday season, consider serving this ideal brunch recipe for “Farfalle with Crabmeat, Asparagus, Scrambled Eggs, Garlic, and Herbs” from Norman Kolpas’ “Buongiorno! Breakfast and Brunch, Italian Style” (Contemporary Books).<\/p>\n
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Farfalle with Crabmeat, Asparagus, Scrambled Eggs, Garlic, and Herbs<\/strong><\/p>\n Makes 4 to 6 servings<\/span><\/p>\n 1 pound farfalle Bring a large pot of water to a boil. Add the farfalle and cook until al dente, following the manufacturer’s suggested cooking time. About two minutes before the pasta is done, add the asparagus.<\/span><\/p>\n Meanwhile, in a mixing bowl, beat the eggs with a fork or whisk until slightly frothy. Set aside.<\/span><\/p>\n When the pasta and asparagus are done, drain and set aside. Immediately melt the butter in a large skillet over medium heat. Add the garlic and saut\u00e9 until fragrant, about one minute. Add the pasta and asparagus and toss briefly to coat them with the butter mixture. Pour in the eggs, add \u00bc cup Parmesan and the cream, and stir and toss the mixture until the eggs just have begun to form moist curds, about two minutes. Add the crabmeat, chives and parsley and continue cooking and tossing until the eggs have formed more solid curds that cling to the farfalle, one to two minutes more.<\/span><\/p>\n Serve immediately with freshly grated Parmesan and black pepper for guests to add to taste. <\/span><\/p>\n <\/p>\n Photo courtesy MetroCreative<\/span><\/em><\/p>\n Farfalle with Crabmeat, Asparagus, Scrambled Eggs, Garlic, and Herbs<\/span><\/em><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Holiday dinners may garner the bulk of hosts’ attention, but overnight guests need to eat breakfast and lunch as well. Brunch can save hosts some work and give families a great opportunity to break bread without some of the formalities that may accompany holiday dinners. This holiday season, consider serving this ideal brunch recipe for […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,5,4],"tags":[62,48],"class_list":{"0":"post-3948","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-creekline-st-johns","7":"category-mandarin","8":"category-ponte-vedra","9":"tag-pantry-raiders","10":"tag-pantry-raiders-recipe"},"yoast_head":"\n
\n<\/span>\u00bd pound asparagus, trimmed and sliced diagonally, 1\/4-inch thick
\n<\/span>10 extra-large eggs
\n<\/span>4 tbsp. unsalted butter
\n<\/span>1 garlic clove, minced
\n<\/span>\u00bc cup freshly grated Parmesan cheese, plus more for serving
\n<\/span>2 tbsp. heavy cream
\n<\/span>\u00bd pound cooked lump crabmeat, picked over to remove any bits of shell or cartilage
\n<\/span>\u00bc cup finely chopped fresh chives
\n<\/span>2 tbsp. finely chopped fresh Italian parsley
\n<\/span>Freshly ground black pepper<\/span><\/p>\n