October 17th - Cheese, Egg & Spinach Buckwheat Galettes
Like most of the recipes I’m cooking I wasn’t sure if I’d like these, I’m not a massive cheese fan and don’t like runny eggs 😂
But...success! These were so tasty, I even enjoyed it with the runny egg!
I did also try it flipped to have a properly cooked egg 😂 tasted just as nice, just didn’t look as good...
➡️swipe to see!
Tostada Breakfast - pão rústico tostado c/ creme de ricota, ovos mexidos e crispy de presunto cru - incrivelmente bom e saboroso = R$ 24,00.
Essa tostada deliciosa foi servida no brunch do mês passado do @cibo.barcozinha (Vila Madalena) e a próxima edição será neste próximo domingo, dia 21/10.
Pedimos também o Bagel c/ salmão defumado (foto e preço no Stories).
"’When you wake up in the morning, Pooh,’ said Piglet at last, ‘what’s the first thing you say to yourself?’☀️'What's for breakfast?' said Pooh. 'What do you say, Piglet?' 🍳 ‘I say, I wonder what's going to happen exciting today?' said Piglet. 🥞 Pooh nodded thoughtfully. 'It's the same thing,' he said.” ― A.A. Milne 🧡 #Foodies#MostImportantMeal PC: @bealubas
Looking to celebrate a birthday? Take someone out on a date? Bachelor/bachelorette party ? Or Just love Brunch? Join The Notorious Le Brunch at Brassaii Sunday October 21st. Book your reservation before we are sold out. #LeBrunch#Toronto#DayParty
Just preparing you all for the very extra food pics coming from Bali 💁🏼♀️
My new obsession is stalking pretty cafes there. So many in Bali are just way too beaut 😍 Can’t wait to go now in 3 days 🙌🏻
I haven’t uploaded a day in the life VLOG in a good while! So I’m filming one today 👀☝🏼 Click on the link in my bio to make sure you’re subscribed my loves 💙
@cupcakesandshhht is the perfect spot for a delicious vegan brunch 😋We ordered wholemeal toast with mushroom, tomatoes, avocado and a side of rucola and a coconut cappuccino... Tasty!
Sometimes it feels good to pick the vegan/vegetarian option - and it's often healthier too! What matters is keeping a balanced diet and make sure to have a reasonable intake of all the food groups, without sacrificing the taste.
This cozy spot in Elephant and Castle offers a great alternative to busy chains in central, and it's perfect for a rainy day with its rustic atmosphere and decor. Also you know me - the coffee is delicious, which means I'll totally pop in again for more ☕
|| OPOA POWER || . .
C’est @opoa.paris que nous avons testé avec @vanessacstnra_rvt ce dimanche ! .
L’accueil était sympa, les prix plutôt petits : 25e pour 3 plats (comme sur la photo) avec un jus et une boisson chaude, le goût était bon ! J’aurai juste préféré avoir plus de choix pour composer ce brunch et quant au chai latte, j’ai connu beaucoup mieux 🍃
Validé et ajouté sur @mapstr_app 📍
Hallou to this brekkie view 😍 anyone else out there who can always go for a classic poached eggs on toast for brunch?⠀⠀⠀⠀⠀⠀⠀
🍴Mushrooms, poached eggs and halloumi⠀⠀⠀⠀⠀⠀⠀
Super cheesy beef quesadillas with guacamole, tomatoes & sour cream at the amazing food filled @flatironsquare_
3 2305:31 PM May 22, 2018
DOUBLE patty, raclette, mushroom mayo = new brunch @thebrewerstableaustin. Also the tacos + pretzel croissant get me! 🍔🍔🍔
10 29910:49 PM Aug 16, 2018
Once you have tried this recipe for Eggs Baked in Ham with Sofrito, and marveled at how well it holds up I guarantee you will start experimenting to see what other items – cheese, spinach, tomatoes – might also go nicely with the egg in its little ham cup. (📷 : @jssica) 🍳
Makes 4 servings
Hands-on time: 15 minutes
Total preparation time: 30 minutes 🌶️ -1/2 large red bell pepper -1 small onion -1 medium plum tomato -4 garlic cloves -1/2 cup packed fresh cilantro leaves -Kosher salt and freshly ground black pepper -2 ounces plain or jalapeño Monterey Jack cheese -8 thin slices Black Forest or other high quality ham (without holes; 6 to 8 ounces) -8 large eggs -8 large tortilla chips (3-inch triangles)
1. Preheat the oven to 400° F. Coarsely chop the bell pepper (about 2/3 cup), onion (about 1/2 cup), tomato (about 1/2 cup), and garlic (about 4 teaspoons). Combine the chopped vegetables with the cilantro, 1/2-teaspoon salt and 1/4 teaspoon pepper in a food processor and process until finely chopped. This mixture is called a sofrito.
2. Coarsely grate the cheese (about 1/2 cup). Fit 1 slice of ham into each of 8 lightly oiled muffin cups, custard cups, or mini soufflé dishes (they must hold a scant 1/2-cup) with the ends of the ham extending above the edges of cups. Divide the sofrito mixture among the cups, shaping a hollow in the center. Crack 1 egg into each, sprinkle with salt and pepper and divide the cheese over the top. If using custard cups or soufflé dishes, place on a rimmed baking sheet for easy handling.
3. Bake in the middle of the oven until the whites are cooked but yolks are still runny, about 15 minutes. While the eggs are baking coarsely crush the tortilla chips (about ½ cup). Remove the eggs (with ham) from muffin cups carefully, using 2 spoons or spatulas. Arrange 2 ham cups on each of 4 plates. Sprinkle with tortilla chips and serve.