Brunch

There's no better place for a nachos cookbook than the shelves of the Food Republic library, and no better time for nachos than brunch. That's something we learned after making these Sunny Side Nachos, and we're better people for it.

Normally we'd never endorse Hollandaise-in-a-packet, but you're finding soft-shell crabs for brunch, setting up a dredge station, frying and draining the things and poaching eggs. If we asked you to make real Hollandaise (read: we're asking you to make real Hollandaise) it might be a little much for a Saturday morning.   

When it comes to eggs, toast only thinks it's king. Everyone knows a pile of potatoes soaks up runny yolk just as well, and there's no such thing as a toast galette with sage or toast and sausage hash. That's preposterous. So knock out a batch of potatoes before the eggs hit the pan, be they fried, scrambled, poached or otherwise and have a great brunch.