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2 Scrumptious Recipes to Plan a Better Brunch in the Hudson Valley

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Photo by Adobe Stock | Alessandro Biascioli

Whether you opt for poached eggs with tzatziki or a classic Dutch baby (or both!), you can’t go wrong with these two brunch recipes.

Got house guests? Treat them to these two beyond-the-ordinary recipes from The Tavern at Rivertown Lodge, one of our favorite brunch spots (Hudson; rivertownlodge.com). Start the day on a sweet note with their simple but impressive-looking Dutch baby, or if you prefer something savory, serve up poached eggs topped with homemade tzatziki and a side salad.

POACHED EGGS WITH TZATZIKI

Photo courtesy of the Tavern at Rivertown Lodge

POACHED EGGS WITH TZATZIKI

Yields 6 servings
Ingredients:
  • 12 eggs
  • Mixed salad greens
  • Red wine vinegar
  • Extra-virgin olive oil
  • Ají Amarillo Tzatziki

For the Ají Amarillo Tzatziki:

  • 4 cups full-fat Greek yogurt
  • 1 cup cucumber, shredded
  • ½ cup mint, chopped
  • 2 lemons, juiced
  • 2 tablespoons salt
  • ½ cup Ají Amarillo paste (find this pepper paste on Amazon, $7.99)
  • ½ cup water
  • smoked paprika
Preparation:
  1. Poach eggs for 3 minutes.
  2. Make red wine viniagrette by combining one cup olive oil and ½ cup vinegar.
  3. Place a serving of greens into 6 shallow bowls and dress with 2–4 tablespoons of viniagrette.
  4. Plate 2 poached eggs beside each serving of greens and sprinkle smoked paprika on top. Spoon the tzatziki over the eggs. (Save extra tzatziki to use as a dip with fresh pita or chips). Serve immediately.
DUTCH BABY

Photo courtesy of the Tavern at Rivertown Lodge

DUTCH BABY

Yields 8 pancakes
Ingredients:
  • 6 eggs
  • ¼ cup flour
  • ¼ cup whole milk
  • ½ tablespoon sugar
  • ½ tablespoon salt
  • A stick of unsalted butter
  • 15 oz. container of ricotta
  • Pure maple syrup
  • Powdered sugar
Preparation:
  1. Preheat oven to 500°.
  2. Place eggs, flour, milk, sugar, and salt in a blender and blend on low until smooth but not foamy.
  3. In a 10-inch, non-stick pan, melt 1 tablespoon of butter until bubbling, and swirl to coat the pan.
  4. Ladle about 3/4 cup of batter into the pan and slowly swirl it around, including the sides the pan.
  5. Put pan in the oven for 6 minutes, or until the Dutch Baby has risen and is golden brown.
  6. Carefully move Dutch Baby from pan to platter and keep warm. Repeat steps 3–6 until you’ve baked desired number. To plate: Add a dollop of whipped ricotta in the center, sprinkle and powdered sugar and serve with maple syrup.

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