Dear weekend eggs Benedicts,

Sometimes, I don’t have the energy to change out of my sweatpants. There’s just no reason for it. But that gets in the way of venturing out for my favorite weekend meal: eggs Benedict (see here, here, here, here, here and… well, you get the picture).

The only solution is to make them at home. Luckily I anticipated this lack of energy (I mean, it’s Saturday), this inability to get out of sweatpants, and picked up a few essentials at the store earlier in the week.

The process was surprisingly easy and there was absolutely nothing lacking in this weekend homestyle brunch. The breakfast potatoes just needed to sit in the oven for about 30 minutes before they were  crispy on the outside, soft on the inside and salty to perfection. I’m no expert, but a quick Google search taught me some tips and tricks to the perfect poached eggs, which fit lovingly onto the English muffin (which I put in the toaster) and Canadian bacon (which I warmed in a pan). And three cheers for me for making homemade Hollandaise sauce for the first time ever (blend egg yolks with lemon juice, cayenne and butter)! With my trusty girl Cholula on hand, the clouds parted and the sun shone brightly onto the glorious breakfast table.

Even though the steps are individually simple, it still takes a little bit of time. Then again, it’s probably the same amount of time it takes to get up, get ready, go to a restaurant, sit and order. And in the homemade situation: Hello! Sweatpants!

While I wish I had enough time to make this for breakfast every morning, I’m glad I don’t. I can preserve the specialness of this meal (and of course, still go out for brunch).

Love,
A

Poached egg, Cholula, Canadian bacon and breakfast potatoes... but all made at home!

Poached egg, Cholula, Canadian bacon and breakfast potatoes… but all made at home!

Dear Sunday breakfast

This is Sunday breakfast.

This is Sunday breakfast.

When it’s Sunday and you have bacon leftover, what else can you make? Eggs with some spinach and tomatoes (plus Sriracha!) to go with fatty, uncured, delicious bacon. It’s easy, uncomplicated and flavorful. Less time cooking, more time eating.

Love,
A

Dear Rye breakfast,

The Rye breakfast from Rye

The Rye breakfast from Rye

From the geniuses who brought you Bluestem, I present to you: Rye. It’s chic. It’s classy. The decor is divine. I may or may not have had dinner there the night before this breakfast. They serve a kicking Moscow mule in gorgeous copper mugs (that require a $30 collateral. Fair. It’s a beautiful mug). Also, breakfast!

This meal sounded simple but from a restaurant that has a lovely wooden table with beautiful flowers and morning pastries delicately arranged in the center of the room, I knew it would be fabulous. And it was. Spending any more time describing it might do it injustice.

Love,
A

PS: CORNBREAD.

Dear The Roost,

Where have you been all my life? As a brunching connoisseur, my main goal in life is to brunch the hell out of a town, but lately I’ve found it difficult – not to say that there isn’t some delicious brunch here. Oh no, there is but it’s not its own category. But this. The Roost is a brand new haven for brunch and the answer to all my breakfast prayers.

First, you have a bloody mary menu with six options. I chose the NoLaw (North Lawrence), which featured local pickles (pickled by the owner himself), the perfect blend of spices and garlic.

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Then came the tomato + avocado benny. I can’t come up with the words to describe it’s perfection and flavor. I remember having to consciously keep myself from inhaling it (ladies don’t scarf food, no matter how scarfable it may be).

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But the best part? That I get to come back and visit you again. And again. And again.

Love,
A

Dear breakfast,

A plethora of breakfast to feast on, from Mirth Cafe.

A plethora of breakfast to feast on, from Mirth Cafe.

Dear breakfast,

I think Mirth Cafe is where all good breakfasts go to become better breakfasts. From benedicts, to pancakes, to breakfast burritos, I think I need to move in to try everything on the menu.

Love,
Alma