Fall Brunch, On A Shoestring

Less than a year ago, top young chef John Fraser opened his first restaurant, and it quickly became a New York hot spot. Dovetail got a highly-coveted three-star rating from The New York Times, and is showing no signs of slowing.

Fraser is known for his use of farm-fresh produce and classical European technique.

Recently, Dovetail began serving brunch, so The Saturday Early Show challenged Fraser to prepare a three-star, three-course brunch for four on our shoestring budget of just $40.

He opted for dishes straight from Dovetail's menu.


Bacon Spinach & Goat Cheese Frittata
French Toast with Fig Salad
Steamed Gingerbread Pudding


Frittata: A type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a traditional French omelet, a frittata is prepared in a skillet. However, while an omelet is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop, but then broiled to finish and served open-faced.

Brioche: A highly-enriched French bread, whose high egg and butter content give it what's seen as a rich and tender crumb. It has a dark, golden and flaky crust from an egg wash applied before and after proofing.


  • Soak bread overnight to absorb all the egg
  • Frittatas are a blank canvas: Use ingredients you love
  • The water bath provides even heating for the custard


    Bacon Spinach & Goat Cheese Frittata

    6 Eggs
    1 cup Milk
    2 teaspoon Extra Virgin Olive Oil
    1 teaspoon salt
    4 strips bacon, sliced into lardoons, slightly cooked
    1 cup crumbled, goat cheese
    2 scallions, chipped fine

    Preheat oven to 325°F.

    Whisk eggs, milk, olive oil and salt in a mixing bowl.

    Gently fold in bacon, goat cheese, spinach and scallions.

    Place in a greased pie plate.

    Cook for 20-25 minutes until set and golden brown on top.

    For more recipes, go to Page 2.