Before I get into the weekend’s festivities, I wanted to throw out a little humor. I saw this on Instagram and just had to share. I literally laughed out loud to myself.


We had a great weekend with some sweet friends and their babies and family at a birthday party! Corey had a blast at his cousin’s party playing in the water, playing basketball, and…

corey douglas

DEVOURING a yummy cupcake. He literally smooshed the whole thing in his mouth and chomped bite-by-bite like a beaver. It was fantastic.

corey douglas

That look of pure joy and satisfaction is perfection.

corey douglas

I’ve known this sweet friend since our 5th period 8th grade English class. We were college roomies together (for a semester, until I jumped ship and transferred to another school), we’ve been in each other’s weddings, and now we’re hanging out with our babies and husbands on Friday + Saturday nights until only 10 because we’re all too pooped to stay awake! I love this lady so much!

weekend recap

We had a ton of fun just hanging out with their twins and our little man all weekend in our yoga pants and pj’s. We had yummy food (we even ordered queso to be delivered thanks to the Waitr app – yeahhhh buddy) and tasty drinks and just talked and talked and talked. We talked a lot about our kids’ poop actually. That’s normal right?

weekend recap

Corey was very interested in these two adorable bundles!

weekend recap

On Sunday, I wanted to send our friends home with a bang, so I made one of our favorite brunches:

Egg-in-a-Hole Benedict + Tomato and Garlic Hollandaise

It sounds fancy, but it’s actually super easy. You can even make the hollandaise a day in advance and reheat it when you’re ready to serve.

The egg-in-a-hole part may or may not be new to some of you, but either way it’s a pretty cool way to get the runny egg part of the Benedict without having to poach an egg. If you don’t like the runny egg, just cook it about a minute longer on each side and you should be golden.

egg in a hole benedict tomato garlic hollandaise

You just cut a hole in the bottom of each English muffin, then heat some EVOO + butter in a skillet, and drop an egg into each hole. You cook them for about 3 minutes on the first side and 2 on the second.

egg in a hole benedict garlic tomato hollandaise

Easy peasy, egg’n squeezy.

egg in a hole benedict garlic tomato hollandaise

egg in a hole benedict garlic tomato hollandaise

This sauce is EVERYTHING y’all. I love a regular hollandaise, but this one really gets amped up by the roasted garlic + tomato. Like I said before, the sauce can be made a day ahead and reheated when you’re serving. It doesn’t take a lot of work at all though: roast the garlic + tomato, let it cool, then blend in melted butter, egg yolk, and lemon juice.

egg in a hole benedict garlic tomato hollandaise

The important thing about the sauce (and the only thing that takes a little time/patience) is roasting + allowing the tomatoes + garlic to cool. If you don’t let them cool enough, you’ll end up with scrambled egg yolk in your sauce instead of the rich, creamy deliciousness it’s meant to be.

egg in a hole benedict garlic tomato hollandaise

We had ours with some cooked Canadian Bacon to give it the traditional Eggs Benedict feel. You could also sub for bacon or chicken sausage though if you’re not a CB fan.

egg in a hole benedict garlic tomato hollandaise

Brunch is served!

egg in a hole benedict garlic tomato hollandaise

Eggs-in-a-Hole Benedict with Roasted Garlic + Tomato Hollandaise

For the Hollandaise
2 plum tomatoes, halved and seeded
2 cloves garlic, smashed
1 tbs. olive oil
Kosher salt
Freshly ground black pepper
2 large egg yolks
1 tbs. freshly squeezed lemon juice
1 stick (8 tbs.) unsalted butter, melted and cooled to room temperature

For the Sandwiches
2 tsp. olive oil
4 slices Canadian bacon
4 English muffins, split
3 tbs. unsalted butter
4 large eggs
Kosher salt
Freshly ground black pepper

Make the Hollandiase

Preheat the oven to 375.

Toss the tomatoes and garlic in the oil; season with salt and pepper. Put on a foil-lined baking sheet and roast until fragrant and soft (about 30 minutes). Allow to cool.

Combine the egg yolks and lemon juice in a blender and blend until smooth. With the motor running, slowly add the melted butter and continue blending until emulsified. Add the tomato-garlic mixture and blend until smooth. Cover and keep warm.

Sauce can be made the day before then reheated before serving.

Make the Sandwiches

Heat the oil in a large cast-iron skillet over medium-high heat until it begins to shimmer (about 2 minutes). Add the Canadian bacon and cook, turning once, until heated through and lightly browned (about 2 minutes per side). Remove to a plate and keep warm.

While the bacon cooks, use a 2-inch round biscuit cutter to cut a hole out of the bottom of each muffin. Melt some of the butter in the skillet until foaming and add the halves of the muffins with the holes cut-side down. Crack an egg into each hole (it’s okay if it runs out the sides), season with salt and pepper, and cook undisturbed until the bottoms are golden brown (about 3 minutes).

Using a flat spatula, flip the muffins and cook on the second side until golden brown (about 2 minutes for runny yolks). Remove to a plate and keep warm. Melt the remaining butter in the skillet and toast the other halves of the muffins. Layer the bacon on the egg-in-a-hole, generously pour hollandaise on top, then serve the extra toasted biscuit on the side.

Adapted from Bobby Flay’s Recipe

You wanna make some fast friends? Make this and feed it to people. The savory crust + the sweet caramelized onions + the salty bacon make this breakfast quiche (or lunch or dinner) one of my top favorites to make! (And it’s given me some extra friends, too.)

caramelized onion and bacon quiche

caramelized onion and bacon quiche

This little number is also freezer friendly! Just wrap each piece in foil, throw in a Ziploc, and freeze for up to 4 months. The night before you want to eat a piece, just take out the individual serving, thaw in the fridge, and then you’re ready to heat + eat in the morning!

caramelized onion and bacon quiche

These are ingredients you most likely already have in your kitchen which is always good for the ole wallet [and that grocery list that somehow grows literally the second you walk out of the store – but seriously… How does this happen though? I swear I get home, unload, and realize I need about 8 more things. Ridiculous…].

Anywho… the homemade crust is definitely worth the extra time and minimally extra effort [just 8 steps] to make. I promise. The store-bought stuff is just fine in a pinch, but you’ve gotta try this crust at least once. Check out these easy-peasy steps to making the King of the Crusts.

  1. Pulse the dry stuff in a food processor. NOT a standing mixer or a in a bowl with a hand mixer. TRUST me on this one, folks.
  2. Cut yer cold (and I mean straight from the fridge cold) butter into little squares of dairy heaven like so:

caramelized onion and bacon quiche

3. Add some Parm and pulse the butter + parm + dry stuff until it looks like this:

caramelized onion and bacon quiche

4. Drizzle some ICE cold water 1 tbs. at a time into the dough. Just pulse it, drizzle it, until it comes together to look like this:

caramelized onion and bacon quiche

5. Yank out yer ball of doughy goodness out of the food processor, form it into a ball, flatten it to a disc, throw it in some plastic wrap, and shove it in the fridge.

caramelized onion and bacon quiche

6. After 45 minutes, pull out the chill disc of fantastic. On a floured surface with a good ole fashion roller, roll out yer dough so it will fit your (greased) pie dish. Throw it in there. As you can see below, it’s a forgiving dough. If it’s not a perfect circle, grab some from over there to fill in the gaps over here. You know what I’m sayin’? Easy. Peasy.

6 1/2. Also – take out some rage and stab this bad boy all over with a fork.

Back in the fridge for 20 minutes while you preheat the oven.

caramelized onion and bacon quiche

7. Throw on some foil + pie weights* and toss it in the oven for 20.

8. Remove the foil + pie weights, and keep baking for another 15-ish.

*I got our pie weights wayyyyy back when we registered for our wedding. I’ve used them tons and tons of times! If you don’t have pie weights, you can use dried beans in a pinch. I’d def suggest investing in some though.

caramelized onion and bacon quiche

Also, if you haven’t invested in one of these bad boys, you’re missing out. I’ve done my own shredding for years [and I have the forearms to prove it], so when my sister-in-law told me about this little gem, I had to grab one. You can use it for hard cheeses or chocolate, it’s dishwasher safe, and you can *bonus* now buy the cheaper non-shredded cheese at the store. The pre-shredded is fantastic in a pinch, but it usually costs more and doesn’t taste as good as the block.

caramelized onion and bacon quiche

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Caramelized onions are so easy and yet some of the BEST things you can make in your kitchen. They add TONS of flavor with just two little things: butter + onions. The key is low and slow with minimal stirring. The onions cook in their own natural sugars and become tender, sweet bits of great flavor.

caramelized onion and bacon quiche

Happy breakfast, y’all!

caramelized onion and bacon quiche

Caramelized Onion and Bacon Quiche

For the crust:

1/4 cup yellow cornmeal
1 1/2 cups all-purpose flour
3/4 tsp. sea salt (or table salt)
1 stick cold, unsalted butter, cut into ½” pieces
1 oz. grated Parmesan
5-7 tbs. ice water

For the filling:

1 1/2 tbs. unsalted butter
1 yellow onion, thinly sliced
1/4 cup bacon bits
3 tbs. all-purpose flour
4 eggs, whisked
1 cup half-and-half
Kosher salt
Freshly ground black pepper
1/4 tsp. fresh thyme leaves (or 1/8 tsp. dried thyme)

Make the crust:

In a food processor, pulse together the cornmeal, flour, and salt until combined. Add cold butter and Parmesan; pulse until the mixture has pea-sized bits of butter. While continuing to pulse, drizzle in the 5 tbs. ice water until dough comes together. Add more water if necessary, but not more than 7 tbs.

Roll the dough into a disk and wrap in plastic wrap. Refrigerate until firm (about 45 minutes).

On a clean, floured surface, roll out the dough with a rolling pin until it fits the shape of a 9” pie dish. Grease the pie dish with cooking spray; press dough into pie dish, crimping sides as needed. Pierce the bottom of the dough with a fork so the dough does not rise during cooking. Refrigerate the dough in the pie dish an additional 20 minutes.

Preheat the oven to 350.

Line the pie crust with foil and fill with either pie weights or dried beans (any kind). Bake 20 minutes. Remove foil and beans; bake an additional 12-15 minutes, until the crust is golden-brown. Allow to cool completely on wire rack.

Make the filling:

Meanwhile in a large skillet or Dutch oven, melt the butter over medium heat. Add onions and sauté until caramelized (about 20 minutes), stirring occasionally. Lay the onions on the bottom of the cooled crust.

Mix the bacon bits, flour, eggs, half-and-half, a pinch or two of salt, ground pepper to taste, and thyme in a large bowl; whisk to combine. Pour cream mixture over onion.

Bake at 350 for 50 minutes or until set.

Garnish with thyme leaves and/or bacon bits.

If you’re looking for a do-ahead crowd pleaser, look no further, my friend. This lovely pan of delicious is extremely easy to make and can be stored in the fridge until you’re ready to chow down (if you can wait that long).

streusel coffee cake

So, I can’t post this recipe without getting a little sentimental. I made this for a brunch one time at my dad’s house when he was just diagnosed with terminal cancer. The doctors had only given him another couple of months to live, so I was cooking my way through it all. My unbelievably caring and compassionate (future at the time) mother-in-law wanted to make sure she got the chance to meet my dad just once. [Now you have to know, I had only known Jon for a few months at the time. We weren’t even talking about marriage yet.] We lived in Dallas at the time, and his parents were in Houston. She made her way over one morning for a very quaint, down-to-earth brunch with me and my dad. We had this coffee cake as well as a few other things, and every time I make it, I think back to that sweet morning.

That’s what food is for – good memories with good people.

streusel coffee cake

I’ve had this recipe for a really long time, and it’s still a fail-proof friend I can always count on. It’s got a great texture (soft and pillowy), and it’s not too sweet. Nothing worse than a sugar high followed by a crash at 10 am. We don’t need cranky people at the pot luck, right?

streusel coffee cake

If you’d prefer, you can leave out the nuts. If you can though… definitely leave them in. The almond extract in the batter added to the crunch of the nuts in the crumb topping takes it over the top!

streusel coffee cake

Here’s the original recipe from Southern Living: Streusel Coffee Cake

Streusel Coffee Cake

½ cup unsalted butter (1 stick), room temperature
1 (8-oz.) package cream cheese, room temperature
1 ¼ cups sugar
2 large eggs
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup whole milk
1 tsp. vanilla extract
½ tsp. almond extract

Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer or in a stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.

Sift together flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and almond extracts. Pour batter into a greased 13- x 9-inch pan; sprinkle with Crumb Topping (see below).

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 20 minutes before serving.

Crumb Topping

½ cup all-purpose flour
½ cup sugar
½ cup coarsely chopped pecans
¼ cup unsalted butter (1/2 stick)

Stir together flour, sugar, and coarsely chopped pecans in a bowl. Using your fingers, smash butter and flour together until mixture resembles small peas.

Make ahead: Bake the coffee cake the night before, cut into the size serving you want, wrap in plastic wrap, and store in the fridge. Allow to come to room temperature before serving.

Our string of bad luck continued this week. Corey and Jon both got a nasty rotavirus, so they were pretty pitiful for about 4 days this week. Luckily, I’m rota-free at the moment [probably just jinxed myself], so I’m definitely looking forward to a fun-filled weekend of Easter eggs, Jesus, and a sweet two-year-old’s birthday party.
I found these cute bunny ears for a tiny little dollar at the motherland, Target!
[the kid came for a good price, too]
 If you’ve never tried Chrissy Tiegen’s Cheesy Cheeseless Eggs, you are missing out on some joy in your mouth, my friend. They’re from her cookbook, Cravings, which I absolutely adore. The basic breakdown of the recipe [for one serving] is:
2 eggs + 1 tbs. half-and-half or heavy cream + S&P –> whisk together until it looks like ice cream
heat a nonstick skillet over low heat | add 1 tbs. unsalted butter + EVOO
once butter melts, add eggs, and whisk constantly over low heat until they’re cooked (about 10 minutes)
cheesy cheeseless eggs
Some things I’m oogling lately:
The simple statement of the bar necklace cannot be overrated. It’s perfect for layering with other beautiful necklaces (hello, Kendra Scott). You also can’t beat the price of this pretty number.
(I bought two of these because they went out of stock and JUST came back. LOVE this necklace.)
bp necklace
I’m debating taking a major dive and trying this pretty little ditty. I’ve read that it’s perfect for hair-style-challenged folks like myself (and those short on time). I can never perfect the “beach wave,” so I’m hoping this little guy will help!
I think these slip-ons are perfect for ladies on the go (like moms just lucky enough to get to brush their teeth before scrambling out the door). They look super comfy – I mean, anything UGG makes is pretty fantastic. I think they’d be super cute with some relaxed skinnies and a colorful tee.
ugg hadley slip on
I’ve been drooling over this watch for a looooooong time. It’s perfect to wear every day or a fancy lil’ outing. You could definitely layer it with some bangles and colorful bracelets.
cluse watch
Happy Weekend, folks!
easter meme

I love me a good ole poached egg. They’re healthy (about 70 calories), delicious, and super easy once you get the hang of it. I looooove the ooey goodness that spills out when you cut into a perfectly ]]>
perfect poached egg
First things first – you don’t want your water to boil. Heat a small saucepan about 3/4 filled with water to a small simmer. Add a splash of white vinegar [this helps the egg to stay together and not go allllll over the pan].
perfect poached egg
Crack your egg in a small ramekin. Slowly and gently pour your egg into the simmering water. Try to pour the egg into the same spot the whole time – don’t move the ramekin as you’re pouring (I hope that makes sense to you).
perfect poached egg
This is what your little poultry friend will look like when you’re done pouring. Don’t cover the pot again – just let ‘er go.
perfect poached egg
Set a timer for EXACTLY 3 minutes and cook the egg. Don’t let the water get hotter than a low simmer; definitely lower the heat if it does. Immediately remove the egg with a slotted spoon and let it drain on a paper towel.
perfect poached egg
Voila! A perfectly poached egg.
perfect poached egg
You know you’re rockin’ the egg game if you cut into your egg friend and see that yummy gooiness spill out. I’d definitely recommend eating yours atop a toasted English muffin half. Sprinkle with salt and pepper. Simple. Healthy. Delicious.
perfect poached egg
If you’re feeling adventurous, sprinkle with Tabasco or serve with a Hollandaise sauce [Hollandaise = not as healthy but SOOOOO GOOD].