Tomorrow we are having a couple of neighbors over for Easter brunch after an early morning (and incense-free) service at All Saints in Beverly Hills. That means that I’ll need to do serious prep today, which is why I’m going with a couple of stratas. They’re easy to assemble the night before and then are baked the morning of. I’m also planning to make bread crumbs and caper butter for the potatoes and squeeze blood oranges for mimosas this afternoon to make life easier tomorrow. Let’s just hope my wine glass isn’t “over-served” at dinner tonight at Hatfield’s with our friends Katie and Matt (so excited!!!!). That could make for some very interesting results for tomorrow’s coffee cake experiment, particularly since I’m a super distracted baker under the best of circumstances. In the meantime, here’s the menu:
Easter Brunch
Prosciutto + Goat Cheese Strata
Spinach, Feta + Slab Bacon Strata
Golden Potatoes with Caper Brown-Butter Crumbs
Lemony Crab Salad with Baby Greens
Citrus with Mint Sugar
Raspberry, Brown Sugar + Almond Coffee Cake
Ristretto Roasters Colombian Organic Coffee
Cava + Blood Orange Mimosas
