Address:  Somewhere in PB

Phone: Unlisted

Cuisine: Not quite sure

Brunch Hour: Noonish

Champagne: Always

Brunch Date: July 4th, 2009

Seating: Outdoor 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
Due to the economy sucking; I had to scale
back on my champagne choice.
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:
I hope you had a great 4th of July!

As always, happy brunching!
Jim's 4th of July Champagne Brunch