During my mom’s birthday weekend we seized on the opportunity of a fridge filled with pizza ingredients to whip up a number of Gavin-style breakfasts. First I made my Spanish eggs (SEE HERE). The next day my brother cooked up one of his signature frittatas.
This is a big fluffy omelet stuffed with cheese and veggies.
Plus some fruit, cheese, and fresh squeezed blood orange juice (the trees had a bumper crop this year).
Then on monday a slightly different, less fried take on the Spanish eggs. A little salad, some lox, and La Brea bakery toast with pesto and romesco, arugala, and peppers.
Here is the romesco on the left, and the pesto on the right (SEE HERE for more on the pesto).
A peek under the salad at the sauces.
Some eggs poached normally. Not as crispy as the olive oil “poaching” of the classic Spanish eggs.
An egg in place.
My brother chose to supplement with ricotta.
I went with burrta. I always go with burrata (MORE on the ultimate fresh cheese HERE).
