It’s been a LONGGG week. I’ve been working on the Playstation 4 launch, and boy, what a mess of work to get out the door! The campaign is absolutely beautiful and I am SO proud of the creative team behind the spot. But it’s made for a busy month, what with adaptations, PR, digital integration, etc. And so my solace in these busy periods is the weekend, as this seems to be the only time I am not chained to my computer. To be honest, it’s hard to even look at my phone on Saturday or Sunday – I’ve been trying to enjoy the little pleasures like fresh flowers, shopping at the market, and spending time with friends. My eyes just really can’t take any more screens or monitors! Here are a few snaps from last Sunday, and damn, am I looking forward to kicking off the weekend (unfortunately late) tonight!^ ^ There was a noisy alarm going off behind our building. After two hours, B and I got creative and dragged our mattress to the front of the apartment to escape the racket. Cue impromptu slumber party!! I really love the look of tangled white sheets in the morning, hence the photo. ^ ^ B and I had invited friends over for brunch, so I spent the morning at the market picking out fresh goodies to prepare. These graffiti eggplants caught my eye and I spontaneously popped two in my basket. Roasted eggplant soup is on the menu soon!^ ^ The color is almost too pretty to eat.^ ^As the cold weather is upon us, I also accidentally purchased a big fuzzy Christmas sweater at the market. It’s never too soon for a warm wool sweater.^ ^ And then of course I bought some fresh flowers. I love buying colors and bouquets to match the season, and these deep fall red beauties felt just right on a crisp November morning.
But the purpose of this post is to tell you about brunch. A brunch I am already craving again! On Sunday B and I invited a group of friends over bangers, marys, and mimosas. I had seen this lovely image on pinterest and was inspired – it looked like a full English breakfast bake all on one plate! Super inspired, I picked up fresh ingredients at the market and rolled up my sleeves for a Sunday at the stove.
I give you, the Full English Breakfast Bake. Super easy, delicious, and best smothered in layers of ketchup, this beauty serves a group and is guaranteed instagram material. To serve up to 4 guests, you will need 8 sausages, 2 packs of bacon, 10 eggs, a pack of cherry tomatoes, olive oil, and whatever herbs you like – I went for fresh sage and lots of cracked pepper.
Turn on your oven to around 350f and grease up a big baking pan. Everything will roast at about the same speed, except for the sausages which need a bit of prep work before they can go in the oven. Get out a big frying pan and pop your bangers into the pan over a medium heat. If they’re proper thick sausages, they will need about 15 minutes of frying. Make sure there’s some butter or olive oil in your pan so they don’t burn.
Once they’re completely browned on the outside, lay them out neatly on your greased baking pan. Open up your bacon and slice by slice, drape these across the sausages and around the pan. Then, crack your eggs onto the pan. Lastly, sprinkle your cherry tomatoes and herbs on top. You could add mushrooms too, but as I was catering for a crowd and mushrooms aren’t always a pleaser, I passed on the shrooms. Pop your whole pan in the oven for 15 minutes, or until your bacon is crisp and your egg whites are a solid milk color.
Now, if you’re being super English, you could also pop some fries in the oven and put some beans on the stovetop to heat. Instead, I opted to make a big ruby red fruit salad with mango, pineapple, grapes, and pomegranate seeds. B’s Mom taught me an awesome secret – always pour a good cup of fresh fruit juice on top. Your fruit will marinade in the juice and you will be left with a mouthwatering delicious, fresh fruit salad. I bought a fresh coconut, orange, and banana juice from the market, and then threw in a handful of mint for good luck.Instead of fries, I went for rosemary sweet potato hash-browns. Chop up 5 big sweet potatoes, toss them in olive oil, pepper, salt and rosemary, and then let them roast alongside your breakfast bake. They need about 45 minutes in the oven, so you may want to get them started a bit earlier on.The star of the show was the pumpkin bread – I used this Downeast Maine Recipe with one small tweak. Instead of using vegetable oil, I subbed in 3/4 cup of greek yogurt and 1/3 cup of almond oil instead, giving the bread a rich, thick consistency. I baked it in a bundt pan and served it with ginger cream cheese, one of my favorite Dutch finds at our local grocery store.
We washed it all down with bloody marys, mimosa, and fresh mint tea.What a lovely Sunday! Xx