On any given day (read: weekday), AK and I typically do not eat breakfast. We usually start our days with water and coffee; while heading to the office (read: the other room) for work. Having our fair share of hydration, we introduce solid food into our systems at lunch; which is typically something super quick, leftovers from the previous night, or if we’re really in the lurch, take-out. That of course, doesn’t mean I don’t miss my eggs and toast. I certainly do, and that strengthens my urge to brunch. I start planning ahead (no surprise there).

We’ve had about three weekends since 2021 began and I am ultra proud to let you know that I have successfully made brunch every weekend. Woot woot!

I may have gone slightly overboard for this Brunch Board, but no regrets. We ended up eating the leftovers sporadically the next couple of days so guess who didn’t end up having to cook later.

The full table shows a baked fettuccine with poached eggs, breakfast chicken sausages, French toast, fruit plates, and a chocolate almond marble coffee cake. Drinks were on the side–lemon water, orange juice, and of course, coffee.

We love our creamy, cheesy pasta but pasta for breakfast is a bit unusual, I’ll have to admit. Adding the poached eggs gave it the extra oomph it needed while making it brunch appropriate. Honestly, you could eat this for lunch or dinner too and you will feel satiated and content. Best of all, there’s no meat in this. It’s loaded with fresh herbs, mushrooms and spinach; and the butter and parmesan cheesy goodness leaves you not missing the meat.

What can you say differently about French toast really? This is one true example of how things should be left in their original devices. I made this toast using sliced French bread, a heap of cinnamon and a dash of nutmeg, topped with a dust of powdered sugar, maple syrup and choice of fruit. You can look up any French toast recipe and there’s a variety of bread to choose from. Chefs and other experts recommend a thick cut bread so that it holds your egg and milk mixture; the perfect bread really makes a difference.

I have a whole series and tab on where my cakes are highlighted so I won’t ramble much about this chocolate almond marble cake. Shaped in a bundt form leading to the perfect slice, however you cut it, this is marvelous with a cup of coffee or tea. You can totally skip the chocolate glaze on the top and still enjoy the moist cake with the swirls. The recipe for this one will be available on my Recipes tab.

This may have overloaded you with information, eggs and due salivating. I will leave you to daydream about your next brunch. Let me know what you end up making!