Allow me to introduce you to Lady Breakfast:
Sometimes ladies need fancy breakfast, amIright? Do we need a reason? No. We don’t. These particular ladies are the female contingent of my catechism reading group SOCRG. We’ve had some rapid expansion, so I thought it would be fun for the ladies to have a little lady get-to-know-you time. And by that of course I mean drink champagne before 10am.
Get some quality ladies. Nothing will ruin a Lady Breakfast faster than low-quality ladies.
Set the table the night before. Lady Breakfast ain’t no buffet affair. Well, technically it was, but not of the stacked plates variety. I mean, these are ladies we’re talking about. They deserve cloth napkins and saucers under their tea cups. Plus, setting up the night before will prevent flailing about with plates and glasses and boiling coffee in the morning, thus creating the illusion that you are on top of things. And you’ll know if you’re missing something when you can actually do something about it.
Related: use the tools of hospitality at your disposal. Do not go out and buy dishes you don’t need just for a Lady Breakfast, but do use any fun trays or cream and sugar sets you already own. Now’s their time. I love making bars or coffee stations on trays. You’d have out the French press and sugar anyway; you may as well create an ordered aesthetic of service.
Bake any baked goods the night before. You should know my favorite scone recipe by now. It takes half an hour, but that’s half an hour of pleasant leisure baking vs. manic hostess stress depending on when you make them. The choice is yours, people.
Bake your eggs. Maybe some people can magically produce 15 eggs over-easy while serving coffee and greeting guests, but I am not that woman. Quiches, frittatas, and casseroles allow you to clean your kitchen while breakfast is cooking and hang out when the ladies arrive instead of yelling at them about what kind of eggs they like. Plus they’re the easiest, and you can use whatever you’ve got around. The “recipe” I’ve concocted below only exists because Reggiano cheese, spinach, onions, and tomato were already in my kitchen for other reasons.
If people ask if they can bring anything, which ladies obviously will do, then offer some suggestions and allow them to help with the cost and preparation. We would have probably been fine with just coffee, eggs, and scones, but we were MORE than fine with bacon, fruit, donuts, orange juice, and champagne. Ladies like to help.
Finally, enjoy. Don’t do that manic, unengaged in conversation, get up from the table every three minutes, bad host/ess thing. You invited these people over for a reason. You should probably talk to them.
Now for the eggs. I am still terrible at remembering the things I cook and writing recipes down, but here’s an estimation:
Crustless Italian Quiche (sounds better than egg casserole)
- 15 eggs (preferably produced from chickens that possibly have names and not ones that can’t even stand up)
- A handful of baby spinach
- One small yellow onion
- One big tomato
- ¼ cup or more of Reggiano cheese
- Salt and pepper
- Preheat your oven to 350˚
- Thinly slice the onion and begin to caramelize over medium heat with a pinch of salt and a little olive oil, stirring occasionally while you get everything else together.
- Cut the tomato in half and slice it up as thinly as you can with your less-than-impressive knife.
- Crack the eggs into a large bowl and whisk them with a splash of milk if you have it, a couple large pinches of grated Reggiano, a dash of salt, and as much pepper as you like.
- Thinly coat your baking dish (an 8×8 Pyrex, pie dish, or your roommate’s fancy Le Creuset baking dish…thanks Jenny!) with oil then layer the spinach, tomatoes, and caramelized onions before pouring the eggs over everything.
- Grate some cheese on the top of that ish and pop it in the oven for about 30-45 minutes, depending on the depth of your cooking dish.
- Cut a little peephole in the middle to make sure it’s set and take those eggs out to enjoy with ladies.
*Photos courtesy of the ever-charming Andrea. Sucka, now your blog is outed…to all of my readers.