The Best Brunch Menu EVER | A Video With Nikki Phillippi!!

GUYS! I’m so excited to share this with you. My amazing, wonderful friend (and incredible YouTuber) Nikki came to Nashville a couple weeks ago and we spent an afternoon creating and filming three KILLER brunch recipes together. They kill because, A) they’re SO simple and use SO few ingredients, B) they seem MUCH fancier than they actually are! and C) they’re ACTUALLY DELICIOUS. I won’t waste ANY more of your time because you need to just watch and get eating. So here’s the video, and the detailed recipes are below!!

The Menu
All of which have been featured on my Instagram stories numerous times.

Stovetop Kale + Eggs
Peach Galette
Oeufs en Cocotte

Stovetop Kale + Eggs
Serves 4

1 sweet onion, sliced or chopped (your preference)
4 handfuls of chopped kale
6-8 large eggs
butter (or olive oil) for the pan
salt + pepper to taste

Heat butter or olive oil in a large frying pan or skillet over medium.

Add onions to the pan and cook until they’re translucent.

Add kale and toss with salt + pepper until the kale cooks down by half.

Crack the eggs over the kale, season with a little more salt + pepper, cover the pan and steam until the yolks form a white film. Continue to steam past this point if you like your yolks more well done!

Serve and enjoy!

//

Peach Galette
Serves 4-6

The Crust

Make your dough ahead of time because it needs to chill for 2 hours!

I absolutely love this recipe on Serious Eats and have not deviated from it at ALL. So do yourself a huge favor and just bookmark this page for all future pie-making endeavors.

I use half of that recipe to make 1 peach galette! If you want, make the full recipe and save half the dough for another night! It keeps really well in the fridge!

The Filling

2 large, ripe yellow peaches, cut into 1/2 inch slices
1/4 cup granulated sugar
1 egg, beaten
about 2 tbsp coarse turbinado sugar

When the dough is done chilling, preheat your oven to roll it out into a rough 14-inch circle on a floured surface. And remember, the circle can be ROUGH. That’s the whole point of a galette! Imperfect is better! Once the dough is rolled out, transfer it to a piece of parchment paper.

Arrange the fruit in the center of the dough however you want, keeping a 3 inch border around the edges. My favorite is layering the slices pinwheel-style. If you do it that way, start from the outside in!

Once your fruit is arranged, sprinkle the granulated sugar over the top. It will look like too much sugar, but don’t worry! It will cook down beautifully!

Fold the edges of the dough over the sides of the fruit and brush generously with your beaten egg to seal the crust. Sprinkle the turbinado sugar over the crust and move the parchment paper with your galette to a baking sheet. Bake for 20 minutes, or until the crust is golden!

Let it cool for about 10 minutes before serving with vanilla bean ice cream or homemade whipped cream!

//

Oeufs en Cocotte
Serves 4

12 baby bella mushrooms, minced
4 shallots, minced
1/4 cup salted butter, European style
1 cup of heavy cream (or more if you want a thinner gravy)
salt + pepper to taste
4 large eggs
1 baguette, sliced and toasted (optional, to serve on the side for dipping!)

Fill a large pot with about 1 inch of water and bring to a simmer.

While the pot of water is on, melt about 1/4 cup of butter over medium-high heat in a large skillet.

Once the butter is melted and bubbling, add shallots and mushrooms to the pan. Cook until the onions are soft, then add heavy cream until the mushrooms and shallots are covered.

Add salt and pepper, and simmer until the cream thickens.

Divide the gravy evenly among 4 ramekins, and crack 1 egg into each.

Carefully place the ramekins into the pot of simmering water, cover and steam until the yolks form a white film. You can cook longer than this if you want your yolks more well done!

Uncover the pot and remove ramekins with a pair of tongs.

Serve with toasted baguette slices or biscuits!

PLEASE let me know what you think of these recipes and the video in the comments! And let me know if you’d like us to do more of these! ALSO, here’s a link to the last video I did with Nikki where I talked about grief, healing and hope!

Follow me on Insta @tifforelie for live stories and regular photography/wanderings/musings!

Salted Bourbon Brownies + Vanilla Bean Whipped Cream! #ButterSeason

Salted Bourbon Brownies With Organic Valley Butter - offbeat + inspired #ButterSeason

I happen to love the fact that Christmas season starts at 12:01 AM on November 1st. I love that I went to the mall the other day to get my shattered phone screen fixed (again), and was met with the comforting warble of Louis Armstrong and Ella Fitzgerald’s “Baby It’s Cold Outside” and a jolly See’s Candies employee handing out free chocolate lollipops. I love that as abruptly as the holiday magic begins, my kitchen turns into a buttery, chocolatey, flour-y wonderland where I retreat regularly to create and let the inspiration (and sugar) fly.

Keep reading!

A Weekday Brunch, Vintage Inspiration & Mini Quiche Lorraine + Pancake Skewers with Warm Maple Butter

A Weekday Brunch, Vintage Inspiration & Mini Quiche Lorraine + Pancake Skewers with Warm Maple Butter - offbeat + inspired #VintageCharm

Thrifting for kitchen stuff is my favorite. I love that I can give myself a $10-$15 budget and an afternoon at the flea market, and walk away with a pile of treasures. I’ll go straight to the section with tables full of vintage dishes as far as the eye can see, and daydream about swimming through a sea of them cartoon-style — remember the duck in the vault with the gold coins? Yeah, that.

Keep reading!

Hard Lemonade Bonfire Chicken

Hard Lemonade Bonfire Chicken - offbeat + inspired

The house I’m renting in Nashville is amazing. It’s a little 2-bedroom cottage in a charming neighborhood and the backyard is HUGE. There are big old trees, lots of shade, even a little lattice & ivy covered swing! But my FAVORITE thing about the yard is how perfect it is for bonfires.

Keep reading!

Hard Lemonade Glazed Cupcakes

Hard Lemonade Glazed Cupcakes - offbeat + inspired

I’ve spent the last week hopping around New Jersey, taking moto adventures through the northwestern hills and lakes, visiting with family and friends, and remembering all the things I love so dearly about my home state. I got to stay at my aunt’s house on Lake Wawayanda, and it is the epitome of a perfect summer retreat. The backyard is unreal. Hammock naps, reading on the dock, storytelling around the fire pit…SO perfect for hot days in mid-August.

Keep reading!

Dreaming of Salted Cocoa Nutella Cupcakes in Tulum!

Salted Cocoa Nutella Cupcakes - offbeat + inspired

I’m in Tulum right now and I can’t even begin to describe how surreal it is. Mexico, for most of my life, had been this intangible exotic thing that I celebrated subtly with a love for taco trucks and simple margaritas. Now I’m in a city where there’s a mezcal bar every ten feet and the best tacos I’ve ever had in my life are being slung on every corner for about 40 cents a pop. I’ve also learned that swimming pools, lakes and oceans do not hold a CANDLE to cenotes when it comes to a day of swimming.

Keep reading!

Mocha Sorbet

Mocha Sorbet-6

Warm weather is finally here! (At least it was for a few days until it promptly disappeared from the Chicago area in favor of the more familiar cold, gray days.) But regardless of the current temperature, there’s always a reason for frozen treats – especially ones that combine my two favorite ingredients: coffee and chocolate. I’m not sure there exists a better flavor pairing (but I welcome your ideas in case I’m missing something epic!). They’re a match made in recipe heaven…especially when the chocolate is dark and earthy the coffee bold and rich.

Keep reading!

Boston Cream Pancakes + iPhoneography

Boston Cream Pancakes + iPhoneography - offbeat + inspired

It’s been forever since I last posted, so I’m long overdue for some life updates and serious recipes. I’ll start with a recipe because pancakes. (Life stuff soon though because soo much exciting stuff has been going on!!)

Anyhoo, if you follow me on Steller or Instagram, you may have seen these decadent little things already. If not, I hope you’re in the mood for some intense spring brunching and a recipe that takes pancakes to a WHOLE new level.

Keep reading!

A Fruit & Veggie Hashtag Takeover

A Fruit & Veggie Hashtag Takeover - offbeat + inspired

I spend a lot of time on Pinterest and Instagram soaking up the visuals like a sponge. My feeds are loaded primarily with food. A few things happen when I stare at beautiful food photography for hours on end — I want to cook, I want to shoot, and I want to eat. The eating thing is usually what happens first. When all I’ve been looking at are rainbow cakes, brownies loaded with candy and every flavor of French macaron known to mankind, I’m most likely to pig out on sugar and butter. Less than ideal, I know…so instead of fighting the urges (and cavities) on will-power alone, I decided it would be wise to follow more health-focused foodie accounts. Not so surprisingly, it became MUCH easier to eat well when I was taking in all that fresh, green goodness instead of just “junk”. The link between what I was looking at and what I was eating was so obvious that when I learned about the campaign Bolthouse Farms was doing to get people hashtagging more health foods and less junk foods, I flipped. Loved it. So let me explain cause it’s SUCH a cool project.

Keep reading!

GF + Vegan Cinnamon Rolls

GF + Vegan Cinnamon Rolls - offbeat + inspired

I love making friends that share my gluten/dairy intolerances. I hate that they have intolerances because of how fun intolerances aren’t (wouldn’t wish them on anybody), but it’s just awesome to be able to feed my crazy ingredient-ly (??) acrobatic recipes to people who will appreciate them for their health benefits as well as their flavors, and say things like, “WHAT?! I don’t have to stop eating ACTUAL cinnamon rolls?!” No, dear friend. No…you don’t!

Keep reading!