Brunch is a favorite meal and is easy to make

I have been a huge fan of breakfast since I was a child and call it what you may there is something about going out for Brunch or late breakfast that is very satisfying.
I paid a visit to an old-fashioned classic this past Sunday on Wilshire called the Pacific Dining Car.
How many of you are familiar with this throw back to the seventies or perhaps earlier where you are waited in hand and foot by older gentlemen in white coats and bow ties?
I discovered the place a few years ago when looking online for a classic steak dinner. We went for a delicious meal with the requisite baked potato and green salad as accompaniments. The service was gracious and professional and the food satisfying and well prepared.
Who knew they were also a standard Brunch destination for the older crowd of Santa Monica natives? We were told by friends who have lived here all their lives and were surprised to show up and find the place fairly crowded (including the bar I must add) at 11:30 am. on a Sunday morning.
The service is something to be noticed in this time of rushed and ill- trained staff that is the rule among the trendy new establishments that open everyday. I love service and this is the place to experience the old fashioned kind, where the waiters don’t introduce themselves but simply arrive and disappear just when needed and are consistently refilling your coffee bringing you new bread and making sure you are satisfied.
We ordered omelets that were perfectly cooked, moist and delicate filled with yummy items such as chevre, smoked salmon and fresh vegetables. The portions are on the large size so bring your appetite!
I have also visited the bar on two occasions for their happy hour and have enjoyed the well mixed cocktails and appetizers that are served gratis in the cocktail lounge. They have the best guacamole I have ever tasted in an establishment outside my own kitchen and it is served with homemade tortilla chips which I appreciate to no end.
I recommend trying the Pacific Dining Car if you would like a true restaurant experience without all the bells and whistles of the trendier places and enjoy a quiet more mature atmosphere while you dine.

For those of you who would like to try a brunch of your own here are a couple of my favorite recipes.

Buttermilk Scones with Blueberries
Makes 1 dozen

3 cups flour
1/3 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 1/2 sticks cold butter, cut into 1/2 inch pieces
2 Tb. softened butter
1 cup buttermilk
1 cup blueberries, rinsed
1/2 cup orange marmalade

1. Heat the oven to 425. Line two baking sheets with parchment paper.
2. Combine the dry ingredients in a large bowl. Cut in the cold butter using two knives until the mixture resembles coarse meal. Add the buttermilk and blueberries, stir.
3. Turn out onto a floured work surface and knead briefly. Divide dough into 4 pieces and roll each piece into a 7-inch round.
3. Combine the softened butter and marmalade in a small bowl.
4. Spread half the marmalade over 2 of the rounds. Set the other 2 rounds on top and press the edges together. Spread the remaining marmalade over the rounds with a brush. Cut the rounds into 6 wedges and place on baking sheets. Bake in lower third of the oven for 20 to 25 minutes, they should be golden on top.

French Scrambled Eggs with Caviar and Toast Points
Serves 4

Ingredients
8 large eggs
2 Tb. milk
Salt, pepper
2 shallots, minced
4 Tb. snipped chives
4 Tb. crème fraiche or sour cream
2 oz. very good caviar, sevruga or osetra
8 slices white sandwich bread, crusts trimmed, cut in triangles butter

Procedure
1. Whisk the eggs in a medium bowl with the milk, salt and pepper. Set aside.
2. Combine the shallots, chives and crème fraiche in a separate bowl. Set aside.
3. Toast the bread in a large skillet over medium heat with some of the butter until golden on both sides, about 5 minutes, set aside.
4. Warm up a thin layer of the butter in a medium saucepan and whisk in the eggs, cook whisking constantly over medium heat until just barely set. Add to the crème fraiche mixture and stir well.
5. Serve mounded in the center of a plate surrounded by the toast points and topped with the caviar.