Last weekend, some friends hosted a Brinner Party. What’s a Brinner Party, you ask? Well, it’s when you have some friends over and everyone brings a breakfast dish. And it is a brilliant idea.
Jackie and Pat made this.
A delicious egg bake. And they also made sure that none of us got scurvy.
Mushroom fluff is delicious. As is bacon. Pat made lots of bacon.
Marisa’s hand pies were a hit. A mere mortal would have used puff pastry. Not Marisa. She made her own crust and the raspberry filling was fab.
Stacey only makes appetizers and desserts, so we were all really surprised when she lassoed her inner butter lover (fridge, not counter) and brought Paula Deen’s Baked French Toast.
We also had some delicious potatoes that Emily made. And there may have been mimosas. Sometimes, mimosas make you forget to take pictures.
Brinner in February worked out perfectly for me, what with it being egg month and all. I decided to go with quiche. It turned out pretty well the first time and I wanted to try it out again, no guidelines, no recipe.
I’m not going to lie, it’s store bought crust. On the left, you have bacon, spinach and cheddar. On the right, kalamata olives, red pepper, mushroom and feta. They both turned out well overall. The feta had a grainy mouth feel that I was not fond of, but the taste was good. 4 eggs, 1 cup of milk and 1/2 cup of half and half made enough eggy-goodness to fill both crusts.
Fabulous company and fabulous food. Thank you Pat and Jackie for having us.