I love brunch. I love everything about it.
I love the laziness, the decadence and (yes, I’ve said this before) unapologetic day-drinking. I especially love when I can have it at home, in our big king bed with my most favorite purchase of last year: The Scully & Scully Breakfast Bed Tray It shouldn’t have been a surprise to me that my mom had the same one in white years ago… I think that’s why it feels so familiar to me, and not just because it’s in so many movies and magazines.
In my quest to make Keto a permanent lifestyle Joe and I have had to get creative. He’s a sweets guy, I’m a carbs and salt person. I no longer have cravings and he’s found his “special chocolate” to devour. His ice cream. His cookies… I’m fine with the Palmini Noodles and cauliflower “mashed potatoes”.
This particular Sunday I wanted to fast and then have a yummy brunch waiting for us. These eggs can be made ahead of time and reheated in the oven.
You Will Need:
- Eggs (we use Eggland’s Best Large / Extra Large eggs)
- Salt and Pepper
- Baby Spinach
- Bacon (Uncured)
- Parmesan (or your favorite cheese)
- Dried Basil
- Butter (or a cooking spray you trust)
- Muffin Tin
I start by whisking six eggs (you can use egg whites), one for each muffin hole and then I used butter to coat the muffin tin so nothing would stick. I wanted to use our cooking spray but when we took it down and looked at the back, it had ingredients that we really shouldn’t be ingesting.
Line each of the muffin holes with your bacon, allowing it to come up and over the edges (high-falutin’).
Add the salt, pepper and dried basil to the eggs and get a spoon or ladle to plop the eggs as evenly as you can into each hole.
Add your cheese and then your baby spinach standing upright after having removed any of the longer stems so they’ll all stand at about the same height.
Preheat your oven to 375 and cook for 25 minutes. I only did 25 because I was cooking these ahead of time the night before so that all I had to do was reheat and serve after fasting. That would continue to cook the bacon.
To reheat: Bake on 350 for 20-30 mins depending on how crispy you like your bacon
To cook and eat at once: Bake on 375 for 30-40 mins, or 400 for 25-30 mins, depending on how crispy you like your bacon
The turmeric mayo was just an avocado oil based mayo with some turmeric powder mixed in. When you do this, the turmeric really does taste sweet and I have no issues with it! Otherwise, I can only take it daily in pill form; I am not a fan of its taste! You could also do a basil mayo and just use the dried basil you put in the egg mixture.
The champagne isn’t very “Keto”… But it was just two glasses and I can’t give it up. Not for brunch when we do have it and not when it’s after a long fast, with a long lazy day ahead of us.
Below you will find the table-setting for this meal: Breakfast tray is from Scully & Scully (link above). Champagne glasses are Crate and Barrel. Bud vase is from instagram (see below, link in instagram post). Bone china is Worcester. Silver is heirloom. Crystal is Waterford. White dishes before plating are Pier 1.