Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Oysters, cream and spinach make up this simple but exciting brunch dish. Add a few bottles of sparkling wine and a bright green salad and you have a brunch that you can proudly serve that takes less than 40 minutes to prepare. If pressed for time (or you need that extra hour's beauty sleep), make the spinach mixture the evening before and simply shuck, top, and broil the oysters in the morning for a simple yet elegant brunch.
When picking out oysters for a dish like this, make sure you get a larger, briny oyster—something from Wellfleet MA, or Island Creek. Or just explain the recipe to your local fish monger and let them guide you to the perfect oyster from your region.
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About the author:Sydney Oland lives in Somerville MA. For more information please go to eatingnosetotail.com