Cacio e Pepe Slow Scrambled Eggs

Cacio e Pepe Slow Scrambled Eggs with Roast Asparagus and Crisp Prosciutto
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I don’t have a specific memory but I’m willing to bet money that scrambled eggs were one of the first things I learned to make. Well, the first thing using the stove. I’ve been spreading peanut butter on bread for what feels like my whole life. But scrambled eggs were definitely the first form of eggs I ever tackled. And it makes sense, scrambled eggs are easy to make, difficult to mess up, and don’t require fancy spatula work. Keeping the yolks intact while frying an egg still gives me trouble. Scrambled eggs may be easy but they’re hardly a, um, exhilarating dish. So let’s inject a little excitement into the ol’ scramble with these Cacio e Pepe Slow Scrambled Eggs. 

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Nicoise Quiche

Nicoise Quiche
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Quiche is one of those dishes that’s good anytime. It works as a breakfast. It was made for brunch and/or lunch. And in a pinch, it makes for a really great dinner too. All you need to make it a complete meal is a simple side salad. And all of the work is done upfront. I love making a quiche on the weekend and revisiting it throughout the week. To me, quiche is the ultimate in make-ahead luxury. Today, I’m taking my classic quiche recipe and giving it the nicoise treatment. So naturally, I called it the Nicoise Quiche or Quiche Nicoise, if you want to be French about it. It’s a fully loaded quiche, so much so that my crust nearly runneth over. So dig out your deep-dish pie plate and let’s make this beauty. 

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Buttery Croissant Loaf with Goat Cheese and Fruit

Buttery Croissant Loaf with Goat Cheese and Fresh Fruit
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Today’s Buttery Croissant Loaf is a study in compromise. Don’t worry, the taste is in no way detracted from or altered because the dough is not the problem. I can make croissant dough without many tears or frustrations. But forming a croissant into that perfect croissant shape? Well, let’s just say that’s a work in progress. This loaf sidesteps the shaping issue and delivers all the flaky, butteriness of the classic croissant in a sliceable and toastable format. And if you’re hosting a New Year’s brunch, you really can’t ask for a better centerpiece. So let’s dive right in!

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Horchata French Toast with Blackberries

Horchata French Toast with Blackberries and Slivered Almonds
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cinnamon stick

This recipe is an anomaly. Not because of its flavor profile or styling. It’s out of the ordinary because it is sweet and I am generally not a sweet breakfast or brunch person. I’m a breakfast sandwich person, a full English kind of gal, an ardent quiche supporter. Pancakes, waffles, and yes, french toast are far from the mainstays on my plate. But now and then a craving hits. Now, admittedly that craving is reserved for blueberry pancakes alone. But once in a blue moon, only French toast will do. And because this is a rarity, it only makes sense to milk it for all its worth. So instead of straight-ahead French Toast, I made this cinnamon-sugar-dusted Horchata French Toast. And they were so good, I feel confident that they will up the frequency of my French toast cravings. That is both a good thing and a dangerous thing. 

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