Classic Brunch

Today we took a shot at that fantastic Manhattan tradition, brunch.  Last night we made a pesto and cooked a couple of chicken breasts in a broth of garlic, onions, and lemon juice based on the chicken marinade of the same ingredients.  This morning I bias-sliced them and drowned them in the pesto for an hour or two.  In the meantime we made a Hollandaise sauce and poached a few eggs.  When those were done we set them aside while we sliced some cantaloupe and made sandwiches using the pesto chicken, sliced tomatoes, and arugula on foccaccia.  The selection was rounded out by platter of lox, tomatoes, avocados and scallions.  Add a couple of mimosas and we were on our way.