Brunch Inspo for Your Week
10 of my favorites that never get old
10 of my favorites that never get old
The Brunch Bowl: try my Miso Honey Kale bowl, quickest bowl, or latest bowl 🥣
I love breakfast and I love brunch and that’s no secret. Mostly, I love waking up and making something delightful that’s going to start my day off on a perfect note. Here are the main dishes I gravitate toward for hosting or simply for myself, or for two 🙂 Also, if you’re new here: hi and welcome! New posts are up every Wednesday, or occasionally Thursdays if the first half of my week gets derailed, lol 🥂
Steak, Eggs & toast
Personally, I love soft boiled eggs on toast with leftover steak from the night before. Texture-wise, that might not do it for some people and I can see where you’d prefer a fried egg or a scrambled egg. Either way, pile your olive-oil griddled toasts high with your egg, some very thinly-sliced pieces of steak (pro tip: reheat your steak on a wire rack on top of a sheet pan in the oven at 250ºF until it reaches about 100ºF internally, then let rest for 5 mins), lots of herbs, flaky salt, a drizzle of an infused olive oil (chili or some sort of herb are great), and a small mountain of pecorino and you’ll be good to go.
Cheddar Biscuits, soft scrambled eggs & Cilantro Crema
Chives or scallions are absolutely the superior herbs/alliums for this setup, but sometimes they’re scarce and parsley/dill will work, too. I can say with full confidence that any cheddar biscuit recipe on the first page of Google will give you the results you’re looking for, no pun intended: I do like this one, though! I like to make a batch of this crema and use it for roasted veggies and this fried chicken salad, and when I have leftovers I’ll tack it on to breakfast. If you make this all at once, start by blending your crema and adding to the fridge while you make the biscuits. Once you’ve got the biscuits in their final 5 minutes of oven time, whip up your soft scrambled eggs.
FOR THE CILANTRO LIME CREMA
3/4 cup of cilantro, loosely packed
1 cup whole milk yogurt
2 Tbsp mayo
2 cloves garlic
Juice of 1 lime
1 tsp kosher salt
Directions
Add all ingredients to a high-speed blender and pulse on high until completely smooth, creamy, and pale green. Scrape down the sides as necessary. Add to a jar and place in the fridge until you’re ready to serve.
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