Bounce Sporting Club
Bounce Sporting Club, New York City’s premiere upscale sports bar, is excited to announce the launch of NOT YOUR BASIC BRUNCH, featuring a menu created by executive chef Sean Olnowich and filled with brunch favorites, specialty brunch cocktails and a party atmosphere that can’t be beat! Menu highlights include the innovative, Cornflake Crusted Rum-Soaked French Toast (cinnamon sugar, maples syrup, and berries), Beer Braised Short Rib Hash (sunny egg, yukon potatoes, sweet onion, fine herbs) and BEC Sandwich (country bacon, fried eggs, NYS sharp cheddar, smashed avocado, greens). The most un-basic menu stand out is BSC’s newest burger –Notorious B.R.G, made with triple Lafrieda classic patties, Banana Jameson soaked French Toast ‘bun,’ NYS sharp cheddar, maple soaked pork belly, truffle cheese hash brown and pickled hollandaise which has all been specifically designed to cure even the most monster hangover.
Preheat oven to 400 degrees F.
In a medium stainless steel bowl, whisk the egg yolks with lemon juice vigorously, until thickened; set over a double boiler with simmering water and slowly drizzle in the melted butter while whisking until all the butter is incorporated; take off of the double boiler and stir in the mustard and season with salt and pepper.
In a stainless steel bowl, whisk the eggs, cream, Jameson, salt, and vanilla extra until incorporated.
In a shallow pan, add the corn flake crumbs; dip the brioche into the egg mixture for 15 seconds on each side and place into the corn flake crumbs, flipping over to coat each side; in a nonstick sauté pan over medium heat, add the butter and once it’s melted and the foaming subsides, add the brioche slices and cook for 3 minutes on each side, forming a nice brown crust, and place into the oven for 5 minutes to cook the custard through.
On a small sheet pan, place bacon and roast in the oven for 10 minutes; when taking out, brush the maple syrup on both sides.
Place the soybean oil into a small saucepan over medium heat until a deep fry thermometer registers 375 degrees F; place the hash browns in and fry until golden brown, approximately 3 minutes, and remove onto plate lined with a paper towel; season with salt and toss with Parmigiano-Reggiano cheese and truffle oil.
Season the burger patties with salt and pepper and sear on a hot flattop grill or alternately a large sauté pan with 1 tablespoon of canola oil 3 minutes each side for medium rare; remove, place cheese on top of each burger and place under a broiler 30 seconds or until the cheese is melted.
In a small sauté pan over low to medium heat, add 1 tablespoon butter and once melted and foam subsides, add the egg; cook until the top of the white is set but the yolk is still runny; season with salt and pepper.
On 1 piece of the French toast, spread 1 tablespoon of the hollandaise and in layers, top with the arugula, roasted tomato, 1 burger, truffle cheese hash browns, 1 burger, maple smoked bacon slabs, 1 burger, 1 tablespoon hollandaise, fried egg, and spread another tablespoon of the hollandaise onto the other piece of French toast and place on top.