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A Green Brunch for St Patrick’s Day

Mar 18, 2012 | 0 comments

We decided to host a St Patrick’s Day brunch when one of my friends was craving one of my bloody mary’s a week or so ago and suggested we have brunch soon. Seemed like a great idea, and with St Patrick’s Day right around the corner, we thought we’d host a brunch for a handful of friends.

Naturally this got me thinking about what to make that would suit the holiday. Green food of course came to mind, but what kinds of green food would be visually pretty and palate-pleasing? Eventually I came up with the idea of pureeing herbs with a bit of milk to add to scrambled eggs, making them green but with a flavor I would want in the eggs regardless. It worked pretty well, and looked great! (recipe below.) Here is the full menu:

Irish Coffee
Bloody Mary’s
Scrambled Eggs with Boursin Cheese and Pureed Herbs
Oven-Roasted Asparagus with Goat Cheese and Lemon Zest
Fruit Salad of Honeydew Melon and Kiwi
Irish Soda Bread and Morning Buns
Green Goddess Dip with Green Veggies
Goat Cheese and Basil Spread with Crostini
St Patty’s Day Mini-Cupcakes and Shamrock Cookies¬†



Everything was delicious, and we all had a great time hanging out together, celebrating the day and enjoying each other. I hope yours was just as great. Here’s to the luck o’ the Irish!


Scrambed Eggs with Boursin Cheese and Pureed Herbs
(serves 14)

18 eggs
salt & pepper
1/2 cup of whole milk or half-n-half
1 small package of Boursin cheese with herbs (5.2 oz)
1 cup flat leaf parsley, roughly chopped
4 Tbsp fresh tarragon leaves
4 scallions, white and green parts roughly chopped
2 bunches of chives, loosely chopped, plus 2 Tbsp of finely chopped chives, separated
4 Tbsp butter

Crack the eggs into two bowls or 4-cup measuring cup and whisk lightly with a fork.

In a food processor, blend the Boursin cheese, the milk or half-n-half and the herbs (parsley, tarragon and roughly chopped chives) and scallions until thoroughly blended.

Melt 2 Tbsp butter in each of two large skillets over medium high heat. When the butter is melted, add one of the bowls/cups of eggs to each pan and season with salt & pepper. Scramble the eggs by stirring frequently, scraping the cooked egg from the bottom of the pan. When the eggs are nearly finished cooking, add half the cheese/herb mixture to each pan and blend in gently. The eggs should turn a light shade of green from the herbs. Place eggs in a serving dish and sprinkle with the finely chopped chives, and serve immediately.

Bon appetit!



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