May 2020 Brunch Menu

Melinda McGinley of Proper Endings and our resident bartender Roderick Deerr created a custom brunch menu inspired by The One by John Marrs.

The One Egg Souffle

"...he stood over her body, lifted his foot and slammed it down on her face. Her nose crumbled like a souffle" (The One, p.97).


  • 4 eggs separated
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp softened butter
  • flour for dusting ramekins
  • any other spices you might like
  • 1/2 tsp cream of tartar

Melinda's Recommendations

  • Use a clean and cool stainless steel bowl to whisk.
  • Hand whisking tends to work better because you have more control and are less likely to over-whisk.
  • Egg whites are perfect when they're stiff and JUST losing their sheen.
  • Cream of tartar is an optional add to stabilize the whites.
  • Optional: Serve with a cheese sauce and roasted veggies.


  1. Preheat oven to 375F
  2. Use softened butter to grease your baking dish and lightly dust with flour
  3. Separate eggs carefully
  4. Whisk yolks until creamy and add seasonings
  5. Whisk whites until stiff peaks appear
  6. Fold egg whites gently -- but quickly so air doesn't leak out -- into the yolk mixture.
  7. Transfer the mixture slowly into your baking dish
  8. Bake at 375F for about six minutes or until you have a good rise and the top is golden.



Sunday Roast Bloody Mary



  • 1oz vodka
  • 1.5oz dry red wine (Roderick uses Shiraz)
  • 2oz tomato juice
  • 2 dashes Worcestershire sauce
  • 1tsp lemon juice
  • Hot sauce to taste

Optional: line rim with Everything Bagel Seasoning or a combination of sea salt, fresh ground pepper and celery seed. 

1.5oz gin

1.5oz pomegranate juice

3/4oz honey syrup

1 dash of bitters

1/4oz lemon juice

Optional: Top with champagne