I’d love to be that kind of person who uses the term “brunch” regularly. I really want it to be part of my vocabulary. You know those people where brunch becomes a verb AND a noun in their life?
My reality is that brunch rarely happens in my life. Ever since I became a parent, I have given my mornings away to my children. I’m not complaining. I love what motherhood has given to me. I just miss my lazy Sunday mornings. Breakfast is my favorite meal and I would love for it to be leisurely – like a brunch should be.
A few years ago, I went back home to Minneapolis, a rare trip without children – to celebrate my sister’s 30th birthday. The weekend of celebrations was amazing and ended with Sunday morning brunch at a fantastic place called Hell’s Kitchen. This breakfast tostada that I’m sharing with you today is inspired by the brunch I had there. This breakfast is perfect hangover food, but also goes great with a mimosa or a bloody mary, or even a cup of coffee. Not that mothers should be condoning alcohol consumption or hangovers, right? Mothers do deserve some fun once in a while.
These breakfast tostadas would be perfect for a Mother’s Day breakfast. Most of the components can be prepared in advance and then you can save the egg prep for Sunday morning. I love layered dishes like this one.
About Hindy Garfinkel
