I don't really do brunches. Not that I'm holding out for any particular reason. I just don't tend to want to cook much in the morning, and brunch doesn't lend itself to the Szechwan food I generally favor. But with family in town this weekend and no real time or energy for a dinner party, brunch seemed like the best bet for a group meal.Eggs were, of course, the obvious starting point. A quiche seemed like fun, till I realized you had to make, or at least use, a pie crust. Not my thing. Scrambles are fine, but hard to scale up for nine people if everything is going to stay warm. Souffle seemed like a pain in the ass. So, to the cookbooks, Klein! Eventually, in Mark Bittman's invaluable How to Cook Everything, I came across a recipe for baked eggs, which I modified in ways you'll see below. As accompaniment, I decided to try my hand at breakfast potatoes. One quick warning: The quantities on both these recipes are loose. I cooked for 9 and ended up making food for 12. So I'm scaling down. In any case, these aren't precise recipes. You'll change your quantities based on how many vegetables you'll want, how much of a crust you prefer, etc. So don't worry too much about the exact amounts. WEEKEND FOOD BLOGGING: SPINACH AND ONION BAKED EGGS
I don't really do brunches. Not that I'm holding out for any particular reason. I just don't tend to want to cook much in the morning, and brunch doesn't lend itself to the Szechwan food I generally favor. But with family in town this weekend and no real time or energy for a dinner party, brunch seemed like the best bet for a group meal.Eggs were, of course, the obvious starting point. A quiche seemed like fun, till I realized you had to make, or at least use, a pie crust. Not my thing. Scrambles are fine, but hard to scale up for nine people if everything is going to stay warm. Souffle seemed like a pain in the ass. So, to the cookbooks, Klein! Eventually, in Mark Bittman's invaluable How to Cook Everything, I came across a recipe for baked eggs, which I modified in ways you'll see below. As accompaniment, I decided to try my hand at breakfast potatoes. One quick warning: The quantities on both these recipes are loose. I cooked for 9 and ended up making food for 12. So I'm scaling down. In any case, these aren't precise recipes. You'll change your quantities based on how many vegetables you'll want, how much of a crust you prefer, etc. So don't worry too much about the exact amounts. 
