and it’s home again, home again, jiggity jig! there’s nothing quite like a weekend away especially when you’re visiting NYC. but this girl is just as happy to head home to Athens where it’s time to gear up for sunday brunch. i don’t know about you, but breakfast/brunch has always been one of my favorite meals. eggs and bacon for dinner? yes, please. avocado toast with a fried egg for lunch? why not? breakfast is a perfect meal any time of day. but if there’s a perfect day to dish up eggs it’s sunday. because sundays and brunch go together like pizza and beer, champagne and caviar, or ham and eggs.
what’s on the menu? spinach & gruyere cheese quiche with a hash brown crust. it’s easy-peasy to make and has all the fixings stuffed inside. all that’s left to do to get this brunch started is add a side dish of yogurt, granola, and fruit, bloody marys, and mimosas.
flowers always brighten my day so there’s always a fresh bouquet in our home.
oscar and ollie are enjoying the cool temps.
line a springform pan with parchment paper then grease the top with olive oil.
- 3 slices Canadian bacon
- 1 package baby spinach
- 2 cloves garlic
- 1/4 cup green pepper
- 1/4 cup onion
- 1 sprinkle onion powder
- 1 egg
- 6 egg whites and 3 eggs
- 1 package frozen hash browns
- 1/4 cup red pepper
- 2 tbsp butter
- 1 1/2 cups Gruyere cheese
- 1/2 cup whole milk
- Add a little olive oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside
- Combine the hash browns, melted butter, egg and spices in a bowl and put them in the pan pushing them up the sides
- Cook in a preheated oven at 400 for 20-25 minutes or until the hash browns start to crisp up
- In a small pan, over low/medium heat, add a tablespoon of oil and sauté the onions, pepper and garlic for 8-10 minutes or until soft and translucent. Add the spinach and cook another few minutes over low heat until wilted. Set aside to cool
- In a bowl, combine the eggs, egg whites, milk, cheese and bacon. Add the cooled onions and stir to combine. Season with salt and pepper and pour into the hash brown crust pan
- Reduce the heat to 350 and bake for 45 minutes
if i’m short on time, i use a bloody mary mix, add vodka then all the fixings. but if you prefer to whip this cocktail up from scratch try this classic recipe. traditional garnishes: celery, lemon wedge, lime wedge, and olives. if you live in minnesota, you add a beer chaser which is a great addition and tradition.
- 2 ounces vodka
- 4 ounces tomato juice
- 2 dashes Tabasco sauce
- 2 teaspoon prepared horseradish
- 1 pinch celery salt
- 1 pinch ground black pepper
- 1 pinch smoked paprika
- 1 slice lemon wedge
- 1 slice lime wedge
- Rub the lemon wedge along the rim of the glass
- Dip the rim into the celery salt until coated
- Fill with ice
- Squeeze the lemon and lime into a shaker; drop both into the glass
- Add remaining ingredients and fill shaker with ice
- Shake and strain into prepared glass
- Adjust seasonings if you like more heat
- Garnish with preferred toppings
the fireplace is finally finished! just in time for the holidays. candlesticks
today’s outfit is comfy and chic. a cashmere wrap sweater and faux leather pants are perfect for the weekend. the pants have faux leather in the front ponte in the back and a side zip. side note: i accidentally selected a size 6 instead of my usual size 8, so the fit is snug. but, hey, i actually zipped a size 6! it’s been a decade since that happened.
this quiche is a sight for sore eyes. next time i think i’ll add mushrooms.
stemless wine glasses are the vessels of choice for yogurt, granola, and fruit. a simple side salad and this brunch is underway.
cheers to friday, ladies! oscar, ollie and i wish each of you a lovely weekend.