52 Sunday Suppers: Farm-Fresh Brunch

It’s the little things in life that matter. Like brinner.

You know, breakfast for dinner. Which is exactly what Susie & I cooked up at our first 52 Sunday Suppers cooking class this week. I wish each of you could have been in my kitchen for the farm-fresh brunch we made with friends and lots of local love.

We whipped homemade butter, babied the dough for the biscuits, and topped our ouefs cocotte {fancy for baked eggs} with green onions, parsley, and apple smoked bacon.

Even better than the homemade butter and biscuits was the organic way in which the women lingered at the table. We dove deep with conversation starters and learned something special about each other and ourselves. We added ridiculous amounts of laughter to the biscuit dough and salted the shirred eggs with a tear or two. For two hours we did life together, as womenfolk tend to do, gathered in the kitchen.

{News flash: Adding a splash of Prosecco to orange juice allows you to rename an entire day of the week ~ Mimosa Thursday!}

This week’s supper menu is fresh and simple. We used eggs from one of my friend’s backyard chicken coop. Honey came from bee-keeping neighbors who operate Bee Weavers, one of Central Texas’ oldest apiaries. And fresh-roasted coffee beans came from friends who own Austin-based Kohana Coffee.

Would you hate me if I told you my kitchen smelled like coffee and butter for days?

Speaking of butter, all you need to make homemade butter is one cup of heavy cream and about 10 minutes. Just whip the cream in a standing mixer until butter forms. Easy breezy, but how ’bout I write up a ‘how to make butter’ post for tomorrow?

Be inspired to check out your farmer’s market for something fresh and locally made this week. Ask a neighbor for eggs or flour. You’ll not only add a little local love to your table, you’ll be spreading it as well!

Enjoy brinner this week, friends. Oh and for the record, Husband and ALL FOUR Littles voted this Sunday Supper as one of their faves. Sometimes it’s the little things that make the biggest impact.

Week Eight Menu

Oeufs Cocotte

Baby Dough Biscuits

Homemade Butter

Please come join our growing Facebook community! We’ve posted fun pictures from our cooking class and added weekly conversation starters and mealtime prayers. 52 Sunday Suppers is so much more than a meal. And we’d love for you to join us at the table.

Happy Sunday, friends!

Oeufs Cocotte {Baked Eggs}

Print Recipe

Fancy for baked eggs, ouefs cocotte are a quick and easy way to make a cozy brinner {breakfast for dinner}

• Author: Kristin Schell

Ingredients

Scale 1x2x3x

• eggs, 1 per person
• butter
• 1 –2 teaspoons cream, per ramekin
• salt & pepper
• Yummy Toppings:
• crumbled bacon
• ham slices
• Gruyere
• Green onion
• Parsley

Instructions

1. Butter ramekins. Add 1-2 teaspoons of cream to each ramekin. Crack an egg into each ramekin being extra careful not to break the yolk. Sprinkle the egg with salt & pepper and any additional toppings.
2. Place ramekins on a baking sheet and bake at 350 degrees for 8-10 minutes. Egg whites will be set, but yolks still runny.