Sunday, May 9, 2010

Brunch at Home

I guess I could've taken a picture of the spread, but I didn't, so here's what was left when I remembered.

Why go out for something that can so easily be made at home? And made the way I like... my bacon thick but crisp, my eggs with the yolks still liquid, my potatoes with a salty, savory little crunch on the outside, fluffy inside...

...and if I want to eat on 'Hand-Painted China ... Made in Japan' -- well, I can.


Brunch for 4
May 9, 2010

Mimosas/Bellinis
Spanish Shirred Eggs with Chorizo, Roasted Peppers, Arugula, and Gouda
Bourbon-Pecan Baked French Toast
Diner-Style Home Fries
Thick-Cut Bacon
Fresh Fruit with Lemoncello
Coffee and Tea

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