A little late, but I wanted to share some pictures from our Mother’s Day brunch. I’ve been trying to “eat clean,” so scroll down for my attempt at a “whole food” brunch menu.
- Poached Farm Fresh Eggs
- Roasted Asparagus
- Roasted Tomatoes
- Truffled Mushrooms
- Avocado Toast on Gluten Free Toast
- Mixed Berry Salad with Chopped Mint
For the veggies, I simply drizzled them in olive oil, sprinkled with salt and pepper and roasted them at 425 for about 10 minutes (keep an eye on them). I sliced mushrooms (you can use cremini or regular mushrooms) and sauted them with truffle oil (from Trader Joe’s) until the water released. The eggs were poached (you can use this tutorial) and we sliced avocado over toast (you can mash it, add lemon pepper, drizzle high end olive oil, Maldon sea salt… get crazy!). The berry salad was simply blueberries, strawberries, and raspberries sprinkled with chopped mint. We paired everything with some yummy champagne (can’t be totally diet centered on a holiday!) and breakfast was served!