Category Archives: Brunch

Tacos are the gift that keeps on giving.  These breakfast tacos are nothing ground breaking, but the vegan option with roasted cauliflower is an excellent alternative for brunch.  Plus it’s breakfast tacos. They’re always a good idea.
Ingredients:
6-8 corn or wheat tortillas
 6 eggs
1/2 head cauliflower
Lots and lots of guacamole
Salsa or hot sauce
Potatoes or hash browns (optional)
Pinch of cumin
 Pinch of smoked paprika
Pinch of cayenne pepper
Salt & pepper
Extra virgin olive oil
Directions:
Preheat the oven at 400°. Cut the cauliflower into small florets and evenly cover in all the spices and a drizzle of oil. Roast for 10-15 or until soft and golden. Scramble the eggs to your liking.  Season everything to taste. Assemble the tacos. The vegan option gets the cauliflower and the rest get the eggs. Easy.  I like my guacamole on the bottom and the salsa on top. But that’s just me. Go crazy with it and happy Sunday.

There’s only one thing I currently craving for brunch and it’s Little Dom’s cauliflower rice with roasted eggs. It’s everything. I’m definitely going to have to recreate this dish at home.
Happy Sunday!

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Easy breezy brunch of roasted asparagus dipped into a soft boiled egg with a side of roasted cherry tomatoes.

Ingredients:
Asparagus
Cherry tomatoes
Eggs
Herb de Provence
Salt & pepper
Serves 1 (or more depending on how much you make)

 photo herb_de_provence_recipe_zpsd106b05d.jpg  photo herb_de_provence_recipe_3_zps02e602da.jpgDirections:
Prepare the asparagus and cherry tomatoes by tossing them in olive oil and a few pinches of Herb de Provence. Salt and pepper to taste.  Roast the asparagus and cherry tomatoes in separate ramekins at 350 for 15-20 minutes.

Boil water for your egg/eggs. Once the water is boiled, slip in your eggs and cook for 3-5 minutes (depending on how many eggs you’re cooking). Once the eggs are ready, cut off the top, plate the rest of your ingredients and enjoy. Try dipping your asparagus into the soft boiled egg, it’s delicious.
Enjoy!

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Check out more brunch recipes here.

This recipe comes from my favorite San Francisco bakery and cookbook.
Today we’re making Tartine’s shortbread cookies.

Ingredients:

2 cups butter (super super soft)
1/2 tsp salt
1.75 cups flour
1/2 cup + 2  cup cornstarch
1/3 cup sugar
1/4 cups powdered sugar
Directions:
Pre-heat your oven to 325. Combine your butter with the salt and sugar mixing together well. Make sure your butter is very soft, a creamy consistency. In a separate bowl sift together the flour and the cornstarch. Add into the butter mixture. Mix until a soft dough forms.
Butter a 6×10 pan and spread the dough out ( the thickness should be about 2/3 of an inch).
Bake for 30 minutes or until lightly golden. Let them cool. Slice them up into little bars and slip them out of the baking dish. Sprinkle with powdered sugar and ENJOY!
Happy Sunday Brunch!

One of my favorite LA brunch haunts is The Mercantile. Their simple, fresh menu is just what the doctor ordered, and we can always snag a spot outside.  Check out more brunch recipes, LA hotspots and ideas.
Fun Fact: The brunch menu was created by CJ, a past Top Chef contestant.
What’s your favorite brunch spot?