Not too many things make me swoon more than lazy Sunday mornings at home. In autumn, when the weather is slightly crisp, I take advantage of morning cozies and revel in the notion – rather than jumping out of bed with an agenda filled with to-do’s, I cuddle up in bed a few minutes more and think…what will I make for brunch? As a tried and true creature of habit, I don’t stray too far from the usual. Poached eggs, in fall, are usually accompanied by some sort of squash.
A variety of roasted veggies tossed with EVOO, a touch of heat – in this case chorizo & habanero, a tangy acid – lemon rind, and the final elements that unite it all – shallots & fresh herbs.
You can easily customize with any veggie you have on hand – pumpkin, brussel sprouts, cauliflower, beets, fava beans, kale or carrots – really any combination can work! With the addition of a poached egg oozing over your herby veggie hash – I can pretty much guarantee this dish will reign far superior than dashing out the door to even your fave breakfast spot.
The NY Times, a juicy novel, a permanent position on the sofa, & PJ’s on for the majority of the day….OH YESSIE – Sundays like these are the BEST in my book {{SWOON}}
Photography by Lianna Tarantin & Sous Style
Global Knives
Scape Dinnerware
Tiered Eyelet Chemise
Goodman Pendant
John Boos Reversible Walnut Cutting Board
