If you read a lot of blogs, chances are you have developed a few geeky blog crushes. Joy the Baker is totally mine. If we were in high school, I would vote her homecoming queen. So, when she graciously agreed to guest blog for us, I could barely contain my excitement (wait…is this starting to sound creepy?) and may have let out a giggle. Check out this great post and then scoot on over to her blog so that you can have a crush, too. Enjoy, friends!
No one can say no to brunch. There’s something about the enticing smell of potatoes roasted with onions and butter that absolutely no one can deny. Pair those roasted potatoes with fluffy eggs and homemade Bloody Marys and you’ve got the makings of one fine (and totally inexpensive) engagement brunch celebration.
When it comes to announcing your big engagement to friends and family, I love the intimate and casual feel of an afternoon brunch. This meal is unpretentious and delicious. Also, the potatoes and Bloody Mary mix can be made the night before, so there’s plenty of time to decorate the table in linen and burlap, and throw a few daisies in mason jars.
Keep the celebration simple, casual classic, delicious, and full of love.
adapted from The Big Sur Bakery Cookbook
makes 1 10-inch skillet
serves 8-10 people
5 tablespoons olive oil, divided
1 small yellow onion, sliced
4 large russet potatoes, peeled and cut into 1/8-inch thick slices
3 tablespoons unsalted butter
salt and fresh ground black pepper
7 large eggs
2 tablespoons minced flat-leaf parsley
2 tablespoons minced chives
¼ cup heave cream
Place a rack in the center of the oven and preheat oven to 400 degrees.
Heat a medium saute pan over medium heat and drizzle with 2 tablespoons of olive oil. Add the sliced onion and cook until caramelized, about 8 to 10 minutes. Deglaze the pan with ¼ cup water, scrape any brown bits from the bottom with a wooden spoon and cook until the water evaporates, about 4 minutes.
Transfer the onions to a roasting pan and toss with the sliced potatoes. Add 1 tablespoon of butter and the remaining 3 tablespoons of olive oil. Toss with your hands to coat. Season generously with salt and pepper. Cover pan with foil and bake for 25 to 30 minutes, or until potatoes are tender.
Set the potatoes aside to cool for 15 minutes and reduce the oven heat to 350 degrees.
Meanwhile, whisk the eggs, herbs, and cream together. Season with salt and pepper.
Heat a 10-inch cast-iron or oven proof skillet over medium heat. Melt remaining 2 tablespoons of butter in the skillet, making sure that the melted butter greases the sides of the cast iron as well. Add the cooked potatoes to the pan. Top with the egg mixture. Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the center is longer giggly and cooked through.
Allow to cool for 10 minutes. Slice and serve directly from the skillet.
**The potatoes and egg mixture can be prepared the evening before, stored separately in the refrigerator, then combined in a greased skillet just before baking.
The Homemade Bloody Mary
makes almost 2 quarts
5 cups tomato juice
6 tablespoons fresh lemon juice
2 tablespoons prepared horseradish
2 tablespoons Worcestershire sauce
1 teaspoon minced garlic
1 ½ teaspoons hot sauce
1 ¼ teaspoon salt
1 teaspoon fresh ground black pepper
In a large glass pitcher combine tomato juice, lemon juice, horseradish, Worcestershire sauce, garlic, hot sauce, and salt and pepper. Chill for at least two hours, although overnight is preferred.
To serve, fill a glass with ice. Add 1 ounce of cold vodka and top off with prepared mix. Serve with a straw. Bloody Mary mix can be stored in an airtight container for up to one week.