this particular brunch was made specifically for solstice (part II) but there's no reason it wouldn't work for any other time--special occasion or not. an indulgent king crab leg meal the night before yielded many more leftovers than we thought possible. the perfect thing to pair with those leftovers? eggs! well, eggs and quite a number of other things. hence the necessary trip to whole foods. the shopping trip left us with ingredients for the following: crab quesadillas with guacamole and eggs and a citrus fruit salad.
i love citrus, so this salad gives it something a little bit extra but pretty much just hangs onto the integrity of the fruit. and it's incredibly festive. to make it even better, you really can't go wrong with crab, cheese, guacamole and eggs. it's a match made in heaven (the perfect thing to share).
- a mix of citrus (we used grapefruits, navel oranges and blood oranges), segmented
- chopped mint
- champagne vinegar (champagne)
- whisk together honey, mint and vinegar. start with about a tablespoon of each and adjust to taste.
- mix with citrus.
- 2 corn tortillas per quesadilla
- small handful of cheese per quesadilla (something mild), grated
- 2 avocados
- 1 small tomato, finely chopped
- 1/2 small red onion, finely chopped
- 2 tablespoons cilantro, chopped
- 1 jalapeno, finely chopped (optional)
- juice from 1 lime
- salt and pepper
- make the guacamole: mash the avocados and add salt to taste. add tomatoes, red onion, jalapeno, cilantro and lime juice. mix well.
- heat both sides of the tortillas in a pan. once warmed, put cheese and crab in between tortillas and heat until cheese melts and tortillas brown. keep warm while you make the eggs.
- make eggs any way you like (i prefer over easy)
- assemble: place quesadilla on a plate. top with guacamole then eggs.