Fried Eggs with Romesco
There are as many ways to cook eggs as there are cooks. Whether you like the yolks runny or hard cooked, it really is just a matter of time. An important matter of time. Romesco is a great Spanish addition to any meal.
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Brunch
Clotted Cream
Clotted Cream is a very thick cream with a long history in the counties of Devon and Cornwall, England. Traditionally, it is a topping for baked goods at Afternoon Tea, and in our house, it is a big deal topping for Canned Peaches and fresh …
Egg Salad with Capers and Dill
The exact origin of Egg Salad is not truly known, but it is served throughout the world in various forms. The British like it with mustard cress, Scandinavians with dill and a bit of tang, Ukrainian people add cream cheese, while North Americans generally add …
Honey Yogurt Parfait
We were introduced to this stunning Honey Greek Yogurt while staying at the Burke Mansion Bed & Breakfast in Macon, Georgia. Greek Gods Honey Yogurt is decadent, like velvet with the sweetness of honey.
Hollandaise – Two Ways
Very French, Hollandaise is one of the 5 Mother Sauces of French cuisine, whisked to perfection over low heat. It is creamy and silky; most often found with Eggs Benedict or drizzled over vegetables.
Devilled Eggs
Devilled Eggs have made an appearance at feasts since Ancient Rome, and they certainly show up for our special holiday gatherings.
Hash Brown Bake
This Hash Brown Bake is surprisingly light, flavorful and Gluten Free! It’s a really easy dish for a group brunch, or a light meal with a side salad.
Kentucky Hot Brown
The Brown Hotel in Louisville, Kentucky will serve up more than 900 Kentucky Hot Brown’s the weekend of the Kentucky Derby (first Saturday in May). Invented at the hotel over 90 years ago, it is a signature dish of Louisville and Kentucky. The open face turkey sandwich, …