- I have a friend who doesn't eat bacon
so in that case, we might just put a few extra on mine
or it might just disappear.
It happens.
(upbeat music)
Hi everybody, I'm David. One of my favorite things to do
is go out for brunch on the weekends with my friends.
Now, that can get a little bit expensive
so today, I'm gonna see if I can make brunch
for myself and five friends for only $20.
That's a pretty tight budget
but I'm gonna see what I can do.
Let's get shopping and I'll be right back.
All right, guys.
That was pretty tough
but I'm pretty happy with what I've got.
After all that, we only spent $20.12.
I'm pretty happy about that,
we were able to find a nice variety of stuff
and we're gonna actually make
three different menu items today.
We're gonna have a cream cheese stuffed monkey bread,
a mixed green salad with an orange dressing
as well as a BLT eggs benedict.
Of course, I'll be using a few pantry items.
These are things we always keep stocked
in the Tasty kitchen.
Today, we'll be using salt, pepper, butter and oil.
I'm excited to dive in
and I hope my friends are gonna impressed.
With that said, let's get cooking.
So, the first thing we're gonna be making
is the cream cheese stuffed monkey bread.
What I'm gonna do is go ahead
and add a little bit of cinnamon to my sugar here.
We'll use this in a bit
after we've put together our cinnamon rolls
and get them ready for the pan.
You wanna just kinda mix that in there
so we have that nice light brown color
and we'll put that off to the side for now.
Now, we're gonna use some cinnamon roll dough today
because I wanted to make a super easy and quick dessert
to add to my brunch.
Gonna go ahead and get it open.
Oh, all right, it looks like the cinnamon rolls
had a little bit of pieyah themselves.
Now, you wanna cut them in half
so that you have almost a sort of moon shape.
Bring these two sides together,
flatten it down with your finger
until it's basically back into a circle again
and we have about four ounces of cream cheese here
that we've cut into some cubes.
You'll take one of the small cubes,
place it into the center,
wrap the cinnamon roll around it,
roll it between your hands
and then we'll use that cinnamon sugar that we made earlier,
just kinda toss it in there,
make sure it's well covered.
Can't forget to get a little pam into our baking dish.
Now that that's been greased,
we can go ahead and finish covering our cinnamon roll ball
in the cinnamon sugar, drop that in there.
Gonna place this to the side
and we can make a few more to layer in the pan.
Now, this would be a great step
to ask for some help with.
If your significant other's around
or someone that you love cooking with,
definitely bring 'em in
so you can put together this delicious
cream cheese stuffed monkey bread together.
Now, we're going to make
a bit of a caramel sauce to add to this
just to make it a little bit more rich
and give it a really nice flavor.
And for this, it's super simple.
We're just gonna use a little bit of brown sugar
and some warm butter.
Now, you wanna whisk this very well,
try to get all of that butter
incorporated into the brown sugar.
There's a couple of lumps in there, it's no problem,
just keep on mixing with your whisk
until you get a little bit more of a smooth consistency.
Now, we're gonna pour this over the top
and then give this a really nice sweet glaze.
That looks good.
Now, we'll go ahead and pour this over our mixture.
Try to get an even pour as much as you can
but again, in the oven,
it's gonna caramelize the sugar in there
and it'll spread nice throughout.
All right, that looks good.
We're gonna put this in the oven at 350
for about 35 to 40 minutes.
And then when we get back, I'll show you what we're gonna do
with the icing that came with our cinnamon rolls.
All right, guys, our monkey bread is finished
and looks amazing.
When you take it out of the oven,
make sure that you let it sit
for about five to 10 minutes
or until it's cool to the touch.
Then, you can invert it onto a plate like this
and we'll go ahead and get started with our icing.
Now, another tip would be
the reason that we use that cinnamon roll
is because it comes with a icing of its own.
So, we're gonna just spoon this
into a small microwave safe dish,
warm it up for about 30 seconds or so
and we're gonna drizzle it along the top
for, again, another piece of nice presentation.
So, since we had two cans,
we've got plenty of icing for this monkey bread.
I will make sure that I get every last drop
because this is Dollar Dish
and we will make sure that we get our money's worth.
A little bit frosting tryna hide from me,
we're just gonna scrape him out.
All right!
I've got all of the icing out,
I'm gonna go ahead and microwave it for about 30 seconds
and when I come back, we're gonna drizzle it
on top of the monkey bread.
All right.
Now we've got our icing just a little bit more workable
and I'm gonna drizzle this across the monkey bread
for our final touch.
This glaze definitely makes the monkey bread look perfect.
It's so indulgent, rich, smells amazing.
Now, it's probably gonna be a good idea
to balance this out with a little salad or something.
I'll be right back, and we'll get started on that.
Next up, we're gonna make a mixed green salad
with an orange dressing.
We've got two oranges,
which are actually gonna be doing double duty.
We'll segment them to place on top of the salad
and also juice them to make a nice citrusy dressing.
So, how we're gonna do this is take two small cuts first.
You're gonna cut off the top and the bottom
and this will give us a more sturdy workspace
so you don't have the orange moving around
when you're trying to do a more difficult cutting technique.
Now, you'll take your knife
and place it just under the skin
and try to work it down and around.
Now, I'm not a pro so don't feel bad
if you're not able to make this perfect.
We really just wanna try to make sure
that we save as much of the fruit there as possible
and just get off all of that peel.
Now that we've got our oranges cleaned up,
we're gonna go back in with our paring knife
and try to cut out these segments.
You wanna aim for the space
right in between these membranes that you see.
Also, it's very important to try to cut
angled down at a V from both sides.
This way, the segment will free itself.
After you get that out, we'll place it into our bowl here
to be used later.
You can just keep going around
and slowly cut those pieces out.
This is gonna add a really nice color to our salad
and be delicious for our dressing
when we juice the rest of it.
Now, once you're finished, you wanna take
everything that you have left
and squeeze it with the juices into your larger bowl
'cause we're gonna use that
to make our dressing in a little bit.
We're gonna repeat the process with our second orange,
get all those wonderful juices in there for our dressing
and finish up this salad.
All right, now we've got everything set up here
to put together our salad
and we're gonna get started with the dressing.
First things first, I'm gonna put
this orange juice into a cup.
Make sure you use a strainer
just in case a few pieces of those segments got in.
We're only gonna need about
a quarter cup of orange juice here.
After that, we're gonna wanna put in our lemon juice
and our sugar.
And then, we'll put this in the microwave
for about 60 seconds, until the sugar dissolves.
All right, now that we've got the sugar dissolved,
we're gonna go ahead and mix in our olive oil.
Make sure you whisk all of this olive oil in there
for our double dip orange vinaigrette.
Now, we wanna put just a little pinch of salt.
About pieyah, pieyah!
Just two pieyahs this time, not too much.
And depending on your taste,
a few cracks of pepper.
And that should be good to go.
Now, I'm gonna put these to the side
as I assemble the rest of my salad.
We wanna make sure to reserve
just about a handful of these mixed greens
so we can also use them with our BLT eggs benedict.
Now, I've got some nice avocados here
because, I mean, what's a brunch in California
without avocados?
Those segmented oranges that we worked with earlier.
Again, just gonna add another beautiful color to this salad.
Some red onions for a nice little crunch.
That should do it.
And last but not least, I've got
some nice honey roasted nuts here
that we just chopped up,
and I found these pretty much in the checkout aisle
where you'll see those little grab and go kinda snacks.
I think it's just gonna give
another nice little sweet flavor
to the end of our salad
and, again, make it look a little bit more fancy than it is.
That's a Dollar Dish trend right there.
I'm not gonna quite put the salad dressing on yet,
I wanna make sure that I toss that within the salad
right before we plate everything.
And now, it's time for the last recipe.
Everyone's gonna be here soon
so let's make that eggs benedict.
Now, I'm definitely excited
to make this BLT eggs benedict.
To get started, we're gonna go ahead
and make our English muffins.
We're gonna take this bad boy, slice it in half
and place it onto our pan like so.
So, we're only actually gonna use three of these
and have some extras left over in the package,
so you have more to use for a meal prep the next week
or just to make another meal.
That's another one of our Dollar Dish tips.
And now, we're gonna move onto the bacon.
We're gonna use about two slices
for each of our eggs benedict.
So, you'll wanna take these
and just line them across your pan.
Now, we could've gone with the typical eggs benedict
but we thought that this little addition of the bacon
was gonna give it just another nice flavor
and our fun little twist
that we'll put on a classic brunch dish.
And now that we've got them ready,
we're gonna bake these in the same oven
at 350 degrees fahrenheit.
We'll put our English muffins in for about five minutes
and our bacon in for about 12 to 15 minutes,
until it's crispy and golden brown.
All right, now it's time to poach our eggs.
We're gonna be using these eggs here
which are again a staple within our Dollar Dish meals
because eggs are relatively inexpensive, they're filling
and you can use them within a lot of different dishes.
Today, we're gonna use them for the poached egg
within our eggs benedict
as well as within our Hollandaise sauce.
Now, since poaching eggs can be difficult,
we're gonna teach you a hack using this muffin tin.
You can poach a lot of eggs, save a lot of time
and it can be done a lot quicker.
Now, the first thing you're gonna do is grease your pan.
You wanna make sure that you put a little bit more
than you think you'll need, just so that we don't have
the egg white sticking to the side of the muffin tin.
Now, we're gonna crack our eggs in
but you wanna be very careful
because you don't wanna break the yolk.
All right, now that we've got our eggs ready,
we're gonna add a little bit of salt
and a little bit of pepper.
We'll finish off with just a quick six little pieyah,
pieyah, pieyah, pieyah, pieyah!
And one more, pieyah.
Wanted to be gentle on that one.
And now, one of the most important parts,
you're going to add one tablespoon of water
to each one of the muffin tins that has your egg.
Now, you don't wanna just drop the water on top,
you wanna try to spread it out around the entire egg
so that it forms that egg bath.
And if you have extra, go ahead
and put it on top in the middle.
Now, we're gonna place these in the oven
at 350 degrees fahrenheit, for about seven to nine minutes
or until that egg white is firm
and the yolk still has that nice runny texture.
All right, now we've got everything ready
to assemble our eggs benedict.
The first thing I'm gonna do is take my English muffins here
and add just a little bit of butter on there
so it has a nice rich flavor at the base.
Now, I'm a butter-obsessed person.
I feel like if you love people, you better their food,
I'ma butter your biscuit, I'ma butter your muffin,
I'ma butter everything.
All right, get a little bit more on this last one.
I make this one for me,
so I'll put a little extra right there.
After that, we're gonna go ahead
and add the mixed greens that I reserved from our salad
to add a little bit of nice color and flavor
to our BLT eggs benedict.
We got the bacon, the lettuce, the tomato,
I gotta put the L in my BLT eggs benedict.
Now, that L stands for both love and lettuce.
Just kinda distribute those evenly,
it doesn't have to be a whole bunch on any one of 'em.
Now, we're gonna put the tomato,
this will act as a nice little surface
for our bacon and our egg.
Now, for the bacon, we'll take these
and just kinda break 'em in half
so that we can fit them on a little bit nicer,
and you'll take two pieces for every eggs benedict.
Now, ready for the egg.
You're gonna wanna tip it over a little
try to try let some of that water bath run off
and place it on top.
All right, last one.
The pressure is on.
Careful.
Ooh, that was close.
All right, now we're gonna put together
our Hollandaise sauce.
Seems simple, but you wanna make sure
that you're careful as you put this together.
We're gonna start with a few egg yolks in our blender
and then we'll add our lemon juice,
and you wanna blend this for about a minute or so
until you see a pale yellow color.
(blender whirring)
Now that we've got the eggs nice and ready,
we're gonna go ahead and start to add this melted butter.
Now, you wanna very slowly pour this in
as it continues to blend.
Now, we're talkin' very slow.
I mean, LA 405 traffic slow,
waiting on your income tax return slow,
you know, just molasses slow, all type of things slow,
you know, that's pretty much what we're looking for here.
Normally, Hollandaise sauce is made in a double boiler
but we're gonna do it in this blender
to make it a little bit easier.
The heat of the blender and the butter
will help to cook those eggs
and finish off our sauce.
Now that it's almost together,
we'll add just a pinch of salt for taste,
and that looks perfect.
Now, you're gonna wanna make sure
that you pour this on and serve it immediately.
It's gonna have a nice, thick texture
and you just wanna put a nice, generous serving
on each one.
It adds a really nice beautiful shine to the top as well,
which you're always looking for
when you make that eggs benedict.
And we're just about ready for my friends
to come try this out.
Now, a lot of times, people will top this off
with some fresh chives or some paprika
but that's not in the Dollar Dish budget,
so we're just gonna crack a little bit
of our free pantry item, pepper, on here.
All right.
My friends will be here any minute,
so I've gotta get everything else ready
so they can try this wonderful brunch.
All right, well, I've gotta say,
I'm pretty impressed with what we've been able
to put together here for only $20.
Everything's ready,
we've got this decadent cream cheese filled monkey bread,
this wonderful mixed green salad with a nice orange dressing
and our BLT eggs benedict.
And two of my friends showed up a little early
so, at this point, I'm gonna go ahead
and see what they think.
- Hello.
- [David] What's up, guys, how you doin'?
- You cookin', cookin',
this is-- - I mean,
I'm tryna do my thing, you know.
- This is, ooh. - How you doin', Rie?
- Good. - It's good to see you.
- This is a spread.
- Wow, it's beautiful.
- Yeah, I thought it was gonna be like
two egg McMuffins or somethin', this is--
- Nah, nah, we really try to go hard on Dollar Dish.
- Pilin' here, it looks good.
- Yeah. Let me stop talkin' and just let you guys try it.
- Yeah. - I feel like this needs to be
like a holiday or something.
- Let's eat.
- How you feelin'?
- I like how when you can taste fresh things
how it just like explodes in your mouth,
it's a party goin' on right now.
- All those flavors.
- Let me hop into this BLT now.
- Go ahead.
Now, after tasting all of this,
let me know what you think I spent
on this entire meal.
- Six eggs, carry the one on that,
got some tomatoes in there.
I'm thinkin' probably like 50, 60 bucks?
- 'Kay.
- I would say $10 per person.
- Well, being that this is Dollar Dish,
we were just a little bit under that.
This entire brunch for six people
only cost $20.12.
- Whoa! - It was $20.12?
This is crazy, man.
(everyone greeting)
- Hey, everybody, how you doin'?
Thanks so much. - Y'all gotta try this food.
- Come on in here.
Come on in here and just go ahead
and grab one of those bad boys.
- I'm just, I don't wanna-- - Can't believe you made this.
- Oh, of course. - Thank you so much.
- Who brought champagne?
- [Andrew] We just need some mimosas.
- [Lady] I need a mimosa!
- See, see, hold on, hold on, hold on.
This is Dollar Dish, so unless you wanted
to drink Night Train, wasn't gonna be any mimosas,
but we'll work on that for next season or something.
All right, now that everybody's got their food,
one more fork we need in the back, okay.
Seems like everybody's happy,
everything tastes great
and it's time for us to have our little brunch party
so I'll see you next time,
hopefully you subscribe below
and thanks for watching dollar dish.
- [Man] Oh yes!
(upbeat music)