Doughnuts—they leave a hole in your soul
Yes, they’re delicious, but all-day-long satisfying and healthy? Not so much. Chef Deb Gangale, of Claude’s at the Southampton Inn, won’t go near these sticky treats on a brunch table. “Although they’re a sweet, sugary, delicious indulgence, they also tend to be one of the least healthy brunch choices. I like to lean towards healthier, more savory brunch items, because they sustain me without causing a mid-day sugar crash,” she explains. These are the nine foods nutritionists never, ever order at fast food chains.
Scrambled eggs—when they’re bad, they’re really bad
Eggs are brunch’s holy grail—not to mention a nutritional godsend. Do them right, and they’re the stuff of golden, fluffy dreams. Prepare them badly, and you’ve just lost your customer. Polynesian chef extraordinaire, Felix Tai, understands the unique simplicity of this all-important, and telling, brunch staple. “A good egg with some audacious cheese to help with your Saturday night hangover can be good, if it’s cooked well. I love eggs, but I would rather starve if they’re not cooked right. This simple item is one that lots of chefs can’t master, because they do not understand the flavor, or viscosity of eggs. An overcooked, dried out egg is the worst sight ever, on a buffet line, or on a plate. To those who aspire to be a cook or chef, please do our world a favor, and learn how to cook your eggs right before anything else.” Want to make the perfect brunch? A celebrity chef shares their six golden rules for cooking the best brunch ever!