Address:  Somewhere in PB Phone: Unlisted Cuisine: Not quite sure Brunch Hour: Noonish Champagne: Always Brunch Date: July 4th, 2007 Seating: Indoor with view

While sitting around the place today, I decided not to fight the 4th of July crowds and enjoy a champagne brunch at home.  I do this from time to time because you can never have too many champagne brunches!  But, I'm sure you already know that.

The Ingredients:

Jimmy Dean hot sausage

Some fresh croissants

American & hot pepper jack cheese

Eggs straight from my chicken

Yep, I broke-out the good stuff this year!

The Process:

1)  Put the champagne in the freezer - makes it ice cold! 2)  Cook-up the hot sausage. 3)  Fry the fresh chicken eggs - breaking the yoke in the process. 4)  Cut the croissants in half - this is the tricky part - make sure to do this before you start drinking champagne (past lesson learned). 5)  Strategically place the sausage with cheese on one side and the egg with cheese on the other - place in the toaster oven for about 2 minutes (this is the only reason I have a toaster oven). 6)  Do your best to put the two hot half's together - this is a lot more fun after a couple glasses of champagne!

Putting the two together can be challenging, especially after some champagne.

The Brunch Master uses a Toastmaster. What is this world coming to?

The final product:

Great way to enjoy the 4th of July! As always, happy brunching!

The other option...no thank you!

Jim's Champagne Brunch