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Posted on by Hailey Matesic Posted in Breakfast, Brunch, Recipes
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Two Ingredient Prosciutto Cups for Brunch

I just love a simple recipe. And I just love brunch. So when the two come together, it’s really a win-win in my book. These prosciutto cups have quickly become a favorite of ours for weekend breakfasts when I find myself having a little extra time. And to be honest, most days I’m out of the house around 6:30 AM and just can’t bring myself to eat so early. If I could, I would definitely be making these two ingredient prosciutto cups 7 days a week.

What I love about the simplicity of this breakfast idea is that you can easily riff on it for yet another, you guessed it, you-do-you recipe. You could throw in veg. You could sit the egg on a bed of sauteed spinach in the prosciutto cup. You can dollop with pesto or zhoug or top it with chives, cilantro, scallions – whatever you fancy!

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Posted on by Hailey Matesic Posted in Breakfast, Brunch, Lunch, Main, Recipes
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Go-To for any Meal: Shakshuka with Feta & Olives

I think it’s important to have a few reliable go-to recipes you can make for any meal of the day, from breakfast to brunch to dinner or a snack. You all already know how much I love a you-do-you-boo recipe, and this is definitely one of those. A Shahshuka is easy, simple, quick and totally customizable to your preferences. Don’t like feta or olives? Leave them out. Not feeling cumin? Skip it. Don’t like it spicy? Totally fine!

A Shakshuka is traditionally an African dish with eggs baked into a seasoned tomato sauce. You’ll see so many different varieties of shakshuka, even green shakshukas. You’ll see it with different spices, with or without red peppers, with or without feta and olives. This is just my favorite way to make it. Once you master the basics, you’ll be able to whip this up in no time with a few ingredients you likely always have on hand.

You don’t need anything fancy to make shakshuka, either! Just a nice big skillet. And hey, you could even make this smaller! Use a few ramekins or a smaller baking dish and a smaller can of tomatoes – shakshuka for one? Yes, please!

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Posted on by Hailey Matesic Posted in Breakfast, Brunch, Recipes
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How to Make Australian Folded Eggs

Did you know you needed a post to teach you how to make – basically – scrambled eggs? Me either. But then, we went to New Zealand on our honeymoon and had the greatest eggs and I’ve been trying to recreate them for nearly 4 years. And then I saw a few posts about Australian folded eggs and here we are – a recipe you never knew you needed for eggs.

I’m sure you’re thinking something like, Haileyyyyy why do I even need to make these? Well. Have you ever had eggs so creamy, so custardy, so perfect you could literally cry? That’s why you need to make these.

Until we had gone to New Zealand, I don’t think I ever realized how something like a scrambled egg could be so decadent. But they truly are! There are a few key secrets to making these utterly perfect eggs.

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Posted on by Hailey Matesic Posted in Recipes
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Naan Egg Toasts for Brunch

I’ve never been a huge fan of eating breakfast at any time actually appropriate to be called “breakfast,” but oh how I love breakfast food. During the week, I usually skip right through the meal and end up having my lunch at 11:30 because I just can’t wait any more. I know, I know, I have to start eating a breakfast regularly.

Enter: weekend. I love breakfast on the weekend. And I love a breakfast that feels special. These egg toasts are a no-recipe needed dish that can be served as breakfast for one or brunch for one hundred.

The mini Naan I used for this are sturdy enough to hold the melted cheese, beneath the egg, and the drippy golden goodness when you break open the yolk. It’s a perfect light main dish, that accompanied by bacon or sausage or even potatoes would be a delightful brunch with your friends. Or yours truly. I make a great brunch guest and will always bring you champagne.

 

I love topping my eggs with scallions, I feel like it elevates the dish and really gets some great flavors going for you!

 

 

 

Naan Egg Toasts

Time: 10 minutes | Yield: 1 Naan Toast

Ingredients

Mini Naan (I use Stonefire)

1-2oz of your favorite cheese, or as much as you’d like of your favorite cheese

1 egg

Scallions, sliced, optional

Salt & Pepper to taste

 

Directions

  1. Preheat the oven to 325
  2. Top your naan with your sliced cheese, thin enough that it will melt quickly. When the oven is ready, pop that naan in the oven to get toasted and the cheese to melt.
  3. Heat skillet and add butter or cooking spray
  4. Fry egg to desired done-ness. My trick to a great over easy egg is using a clear glass lid so I can keep an eye on how done it is, waiting until that clear film around the yolk turns white.
  5. Remove the naan from the oven and gently slide the egg onto your naan toast
  6. Top with salt, pepper and scallions, if using!

Serve up with bacon, sausage, homefries – whatever your favorite brunch side is!