New York is the brunch capital of the world (at least in my opinion, I have no facts to back this up), and so of course Sinead and I booked a brunch in a new great place while we were there. My friend Marie-Louise recommended Upland and we were very happy with the suggestion.
I liked the place straight away. The decor was relaxed yet classy and had a definite New York vibe I can’t really describe in words, but I think you know what I mean.
The food was lovely too. I had an amazing frittata topped with roasted garlic mayonnaise, espalette and chives.
Sinead had two eggs any style (in this case poached) with bacon, fried potatoes and sourdough. It was definitely enough to sustain us shopping for the rest of the afternoon.
Upland, 345 Park Ave S, New York, NY 10010
This frittata bursting of spring greens and new potatoes is a new favourite of mine. I added some sharp grated cheddar to reduce the sulphur-y taste fried eggs, which I’m not a fan of, but you can omit the cheese if you prefer although it does make the frittata a little creamier. Topping the frittata with crème fraiche and lumpfish caviar is very Scandinavian but it works really well and makes the dish feel a little lush.
Frittata, serves 4 as a starter/light bite, serves 2 as a main course
200 g cooked new potatoes, sliced
6 asparagus stems, cut into 2-3 cm large pieces
100 g spinach
a knob of butter for frying
a splash of milk or cream if desired
50 ml grated sharp cheddar
salt & pepper
Pre-heat the oven to 180-200C. Bring water to the boil in a saucepan and cook the asparagus fir 2 minutes. Drain. Beat the eggs in a bowl (and add a plash of milk or cream if desired), season. Heat up some butter in a oven-proof frying pan (no plastic handle) and wilt the spinach. Drain the excess water and add a little more butter. Add the potato slices and asparagus pieces and fry for a minute on high heat. Add the beaten eggs and lower the heat to medium. Let the eggs set at the bottom, scatter with grated cheddar and place in the oven for 5-10 minutes until the just set.
Leave to cool for a few minutes, cut into pieces and serve with crème fraiche and caviar.