how to create the perfect brunch spread

Last week, as I did my Sunday morning Instagram perusing, I stumbled across this mouth-watering spread:

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world’s fastest double tap

At that moment, I truly understood hardship: being able to see such a beautiful display so close, and yet, tragically, so far away.  Luckily, the photo was posted by my sister, who let me in on her and her boyfriend’s secrets to having the best Sunday brunch every single Sunday.  I just can’t keep all this goodness to myself, so today’s post is dedicated to cultivating your best breakfast…it is the most important meal of the day, after all.

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Now, of course, you don’t need an iron skillet, and using butter or olive oil instead of garlic oil won’t damage the recipe beyond repair, this is just Meaghan and Tyler’s (hi, you guys!) recommendations  based on what they’ve seen the best results to be.  Like I said, they do this every week.

I’m told that if you start the potatoes first and place them in the oven while you’re prepping the French toast mix, both components should be finished at the same time.

Personally, I’m a terrible cook, so it’s always a pleasure when these two come over and make me a plate, especially this time of year when we’re particularly reflective on familial relationships and traditions, both old and new.

bridget

 

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