Posts tagged eggs
Sunny side papas bravas

When you love food and you love to travel, you get all kinds of inspired when the two are combined; and if you're doing it right, the two come hand in hand. You can't possibly visit a new place or new culture without indulging in the food there, especially if the place is known for something. Enter Mexico: land of the best tacos, pico de gallo, limes, fresh fish, and ceviche, just to name the first few things that come to mind. 

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Quinoa cakes topped with a fried egg

Quinoa was last seen here in my post-Thanksgiving detox effort that lasted for about one day. I might be back on the wagon now that the holidays have finally wrapped up. Although, I say that, but I'm not actually sure if these are healthy. I think I could have a candy bar with quinoa in it and feel like I'm living right, when in reality we all know the truth. But seriously, these are healthy in comparison to most brunches or lunches or dinners, and this meal would satisfy for any one of those. In fact, the first time I ever made a version of these cakes was for dinner, and it was to prove to Jon that he could, in fact, actually like quinoa (pronounced kwi-noah in that stage of my life), and also be fulfilled by it in meal form. He's since become a convert! I mean topping things with fried eggs never hurts. And it's not bad on the eyes, either—I love a good yolky egg pic.

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Sausage and spinach egg strata with sautéed cherry tomatoes

I feel like brunch is one of those meals that is supposed to be relaxed. It’s a Sunday morning, or even Christmas morning, and it’s cold and quiet and snowy outside, and I'm with my favorite people. In my mind’s eye, I see myself floating around effortlessly, sipping on a cup of coffee, chatting with my friends or family, and serving up a casual but delicious meal. But in my actual eye, I see myself juggling the timing of each dish, handling hot pans dripping with grease and making a mess everywhere I go, and trying to tackle the salty-sweet dilemma that everyone faces at breakfast time.

This dish is the answer to this real struggle—it’s the perfect meal to serve comfortably, unrushed, and still with that hint of decadence that brunch always begs for—i.e. it can rise to the Bloody Mary and mimosa occasion.

Oh and it also makes the best leftovers for lunch and dinner!

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Making a perfect French omelette

Several months ago, Jon got in a wormhole of sorts watching YouTube videos of the late Julia Child’s The French Chef.

If you’ve never seen it, take a minute sometime and watch her. She is such an inspirational figure to me—a phenomenal chef with absolutely no fuss about her. And her show isn’t filmed with a thousand cuts and takes like today’s cooking shows. You get to experience every step, every funny moment, every lost word, every everything and she is delightful.

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Baked eggs with blistered cherry tomatoes

This goes down in history as one of the prettiest dishes to photograph/serve/eat. It’s so colorful, silky, and multi dimensional—it looks gorgeous from every angle. It’s actually incredibly simple to make, too, and I don’t feel it’s very sensitive to such things as what ingredients you throw in (don't fret if you don't have exactly what my version calls for), what dish you cook it in, etc. The most important thing to keep in mind is seasoning! Eggs need proper seasoning—namely salt and pepper—but fresh herbs and sharp cheese go so, so well too. 

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Moroccan shakshuka with yolky eggs

There’s something about Brunch @ Bobby’s that is so stinking mouth-watering and a true feast for the eyes. Bobby Flay, to me, is a chef who demonstrates poise, comfort, and talent. He is so fun to watch because he is smooth, effortless, and creative in the kitchen, and he produces such elevated dishes. I always get inspired to cook when I watch him, and I always feel like I’m learning something new from a trustworthy source, and those two things are what I love most about a cooking show. 

One Sunday morning, I was watching Bobby’s “Marrakech Express Brunch” episode, and he made Moroccan eggs. It looked so good that I had to make it. And that’s incredibly rare—it takes a lot to actually inspire me to go to my least favorite place (the grocery store) on a whim and whip up a dish from a recipe I’ve never made before when I’m already starving—that’s what bagels are for in my life—but this time was different. I was so inspired to recreate the dish, and I am so, so glad I did. 

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