Brunch For Four, For $40

Chef Marc Meyer Shows How With Recipes From His New Book

(CBS)  When Chef Marc Meyer opened his "Five Points" restaurant in New York more than six years ago, he had no interest in serving brunch.

But Meyer eventually relented — and now weekend brunch is the restaurant's most popular meal.

Meyer has recently written a book, appropriately called "Brunch," that features 100 recipes from Five Points.

On The Saturday Early Show, he prepares a brunch for four on a budget of $40. The recipes come from his new cookbook.

Meyer is known for cooking with fresh, seasonal ingredients.

His Saturday Early Show menu includes Morning Refresher Citrus Cocktail, Lemon Ricotta Pancakes, Asparagus and Blue Cheese Frittatas and Homemade Churros.

FOOD FACTS

Frittata: A traditional frittata is an Italian omelet that has the ingredients mixed into the eggs. It's fairly thick and is cut into wedges. A frittata is firm, like a slice of egg pie, because it's cooked slowly over low heat and then popped under the broiler to finish cooking the eggs on top. Meyer's frittata is a bit thinner than the traditional version; he likens it to an egg crepe.

Slab Bacon: Although you are welcome to use pre-sliced and packaged bacon in the frittata, Meyer prefers slab bacon, which comes in a large chunk and must be sliced. He likes to cook chunks of bacon instead of thin slices. Another bonus to using slab bacon: It's usually cheaper than pre-sliced bacon.

Maytag Blue Cheese: Yes, this blue cheese was discovered by the same family that sells washing machines and other appliances. The cheese is moist and crumbly. It tastes a bit sharp, spicy, and rather salty.

Churro: Similar to a cruller, this Spanish and Mexican specialty is a sweet-dough spiral that is deep-fried and eaten like a doughnut. Churros are usually coated with a mixture of cinnamon and granulated sugar.

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