Two weekends ago, Ryan and I did the Color Run with Loren in Nashville. The weather wasn’t near as pretty as last time, but we had a great time! After the run, we had a quick brunch at Barista Parlor all decked out in our color.
Here is part two of my New York trip. If you missed part one, check it out here.We did a lot of exploring and walking around the city.
The Talisman took home a Gold Crown award from the Columbia Scholastic Press Association. This group was pretty happy to be able to accept it in person:We celebrated by eating the “best cookie ever” from Levain Bakery.The conference ended around lunch time on the last day that we were there, so I got to spend the rest of the day around the city. It was a really beautiful day with bright sunshine. Katie and I got lunch with Ashley in a park by the river. It was so sweet to catch up and see where Ash and Philip live.Holmes sent me an awesome list of things to eat in NYC. It was really helpful. There are so many great options. I was never disappointed at the end of a meal.
At least one Saturday a month, we have our friends over for brunch. We usually make traditional things like pancakes or french toast, but this week we decided to try something new. I saw this recipe on Pioneer Woman’s show – the Eggberts Sunriser. It had quite a few steps, but totally worth it.
- 8 cups Frozen Hash Browns
- 20 whole Frozen Mini Potato Wedges
- Canola Oil, For Frying
- Salt And Pepper, to taste
- 1 whole Medium Onion, Diced
- 1 whole Green Bell Pepper, Diced
- 1/2 whole Red Bell Pepper, Diced
- 1 whole Jalapeno, Seeded And Diced (optional)
- 1-1/2 cup Diced Ham
- 1-1/2 cup Sharp Cheddar Cheese, Grated
- 4 Tablespoons Butter
- 8 whole Eggs
Fry hash browns and potato wedges in separate skillets according to package directions until golden brown and crisp. Sprinkle with salt and pepper. (May bake in the oven if you prefer). Drain on a paper towel and keep warm.
Heat 2 tablespoons butter in a large skillet. Throw in veggies and ham; toss around for several seconds. Turn off heat and allow to stay in pan.
In four individual skillets (or one very large one) layer:
Veggie/ ham mixture
Place into a preheated 300 degree oven for a minute or two, until the cheese is melted. Remove from oven with an oven mitt, as skillet will be hot.
Melt two tablespoons butter in a nonstick skillet and fry eggs to the specifications of your guests.
Place five potato wedges over the top of the melted cheese, then top with two eggs per skillet.
We also had Loren’s perfect banana bread and some yummy Lemon Blackberry Loaf from my Leftover Club partner, Faye.
Check out Loren’s Insta-video for more from brunch. The next three hours were full of Phase 10. My kind of day.
I used my strawberry cake recipe but things weren’t too pretty. It tasted great!
It was nice to be home for a few days with Ryan, Loren and Natalie. We cleaned, ate strange things in order to use things we already had, played lots of nertz and had a winter photo shoot. Check out Loren’s photos here.