Sunday Brunch

We almost always go out for breakfast. It's not a large enough meal to warrant time in the kitchen. And really, who has the energy to cook at 8 am in the morning? Hubby usually snacks on something from the Google dining hall, while I practice daily worship of the tall-nonfat-latte at Starbucks. On weekends, we regularly frequent a variety of coffee shops, bakeries, and restaurants that serve brunch.

However, once in a while, I feel inspired to cook up a feast. And when this happens, Hubby usually always requests his favorite brunch meal; one that contains all the breakfast essentials: toast, cheese, eggs, and potatoes. Even though I use basic items that are frequently found in brunch foods, I do it with a twist. And this is why it's hubby's favorite!


It's basically a savory version of french toast. Thick cuts of bread is battered in an egg mixture with green onions, and topped with Parmesan cheese. So delicious!


You'll need a thick-cut type of bread called Texas toast. It's also known as egg bread. It's twice as thick as regular bread, which makes it hold up really well when you batter it. People usually use it to make french toast. You can find it in the bread aisle of any grocery store.


Start with your potatoes- medium red ones. Cut them in half, and then slice into half moons.


Generously coat them with olive oil and season with Italian seasoning and garlic salt. Bake in the oven at 425 for 20-25 minutes.


Next, move on to making the batter. It's a mixture of eggs, green onions, salt, milk, and water. Whisk until well blended.

Cut your Texas toast into fourths...

...and coat everything in the egg batter. Don't let the bread sit and soak in the egg batter, just lightly coat them, then transfer immediately to the skillet.

Very, very generously coat the bottom of your pan with olive oil.

Arrange the toast in a single layer in your pan. On medium heat, fry for about 3-4 minutes on each side, or until golden brown.

Sprinkle with Parmesan cheese. Yum!


Serve with ketchup, potatoes, and fresh cut tomatoes.

This is definitely an awesome brunch that's worth getting up early for!

For the potatoes:

3 medium red potatoes
2 tbsp olive oil
1/2 tsp garlic salt
1/2 tsp Italian seasoning

Slice the potatoes thinly, into half moons. Drizzle olive oil onto a cookie sheet and toss the potatoes until all of them are covered in oil. Sprinkle the seasoning and salt over the potatoes evenly. Make sure to arrange them on the sheet in a single layer.

Bake for 20-25 minutes at 425 degrees. When done, sprinkle with more salt to taste, if preferred.

For the eggs:

6 eggs
3 tbsp milk
1/2 cup of green onions chopped
1/2 tsp salt
1 tbsp water
3 slices of Texas toast
Olive oil

Generously coat the bottom of a pan with olive oil. Set the heat on medium.

Mix eggs, milk, green onions, salt and water until well blended. Cut up the Texas toast into fourths and dip into the egg batter.

Immediately transfer the battered bread into the pan (at this time, the oil in the pan should be warm). Arrange the bread into a single layer in the pan and pour the remaining egg batter over it. Once the egg/bread has started to turn golden brown, flip and cook the other side, about 3-4 minutes on each side.

Serve immediately with potatoes and fresh sliced tomatoes.