We had plans to eat Sunday brunch with Rebecca Lando of Working Class Foodies last week only we were a bit under-the-weather (um, hungover). Instead of canceling, I had an idea: what if I just invite Rebecca over at 11:45? This was at 10:30. So I had an hour and fifteen minutes to cook up an impressive breakfast before she’d arrive. Could I pull it off? I most certainly could. Here’s what I did.
Step one: make a big pot of coffee. (That was Craig’s job.)
Step two: make biscuits. I used my favorite recipe and it took about 20 minutes to get them together and into a hot oven.
Step three: Get bacon going in the cast iron skillet, melt butter in a non-stick pan.
This is when I cracked open those Happy (or Unhappy) Eggs–8 of them for 3 people–and set about making Eggs Adam Roberts Redux. That involves caramelizing an onion for a while so I could let the onion go in the butter on low heat until Rebecca arrived; when she was at the table sipping coffee, that’s when I’d add the eggs to the pan and eventually the pickled jalapenos and cheese.
I also timed the biscuits so they’d come out of the oven just as she showed up. Bacon, too, rendering it slowly.
And that’s precisely what happened: she came to our door bringing Cava and orange juice for Mimosas. We opted out (our heads throbbing) but drank the orange juice gladly. Oh and she also brought us those pretty flowers you see at the top of the post.
Here’s the finished plate which Rebecca also photographed and posted on Instagram:
Not bad for breakfast at a moment’s notice!
So be spontaneous this weekend and invite some friends over for brunch. Start with coffee, move to biscuits, get the bacon going and the onion for the eggs and you’re all set. And if you’re not too hungover, you can wash it down with Mimosas. I chased it down with Advil.