Saturday morning was rainy and gloomy and perfect for hosting an impromptu brunch with a couple of friends. Given my recent obsession for biscuits, eggs benny, and generally all things brunch, I wanted to try making it myself.
Surprisingly, everything came together simply and beautifully.
I made eggs benny on blue cheese biscuits with an extra lemony hollandaise, gruyère grits, and an arugula salad with apples, parmesan, brown sugar-toasted almonds and olive oil lemon dressing. For dessert, Melissa brought blood oranges and banana cake.
It was my first ever attempt at hollandaise sauce, and while it was not as aesthetically pleasing as I might have hoped (read: it was ugly), it tasted delicious -- the extra lemon made it light, refreshing, and the ideal complement to the blue cheese biscuits.
Brunch is always nice, but there is something special about a cozy morning at home with nothing to do but cook and feast. Next time, lavender orange mimosas will have to make an appearance.