Seth and I typically go out for breakfast at least once on the weekends, it’s our catch-up/talky time, and we enjoy getting out early and having the rest of the day. A couple of weekends ago on a Sunday, I slept in for much-needed Zzzzs and Seth went for a run. When he got back, he made this excellent brunch and I’m patiently waiting for him to make it again.
His and Hers Brunch
Steaks (hers: filet w/grass-fed butter, his: NY Strip w/Worcestershire), one over-medium egg, sweet potato and pepper hash (that’s the first time he’s added bell pepper to his sweet potato hash, nomnomnom), and oven-burst campari tomatoes.
The steaks were marinated in Worcestershire, garlic powder, salt and pepper, then grilled. The hash is diced sweet potatoes cooked in reserved bacon fat with fresh garlic, diced mini tri-color peppers, salt and pepper. The tomatoes, super simple and fabulous (we’ll be doing this once we have more tomatoes than we know what to do with); simply toss the whole tomatoes in a little oil (of your choice), sprinkle with salt and pepper, and oregano (remember when I had more oregano than I knew what to do with, so I dried it in the dehydrator? Well, that’s what we’ve been using!), and roast at 450 degrees until they burst. The over-medium egg, well, he cooked them like we normally do, in bacon fat 🙂