Brunch

I typically enjoy making decadent brunch dishes, but sometimes, the simplest dish that I can take on the go makes the most sense for my first meal of the day. After all, I spend the majority of my time trying to whip up quick-to-eat and easy-to-make healthy meals. Enter: the classic egg sandwich. As a child, I loved those weekend mornings when my mom would make egg sandwiches for us. But as an adult, my taste buds require something slightly more elevated than two slices of white bread, scrambled eggs, and tomato ketchup. I decided to elevate my childhood breakfast of choice with a freshly baked croissant from our local bakery, a fried egg, Italian cheese blend, garlic salt & lemon pepper for seasoning, spring onions, chives, ketchup, mustard, and a garlic herb lemonaise {a lemony mayonnaise}. The warmed croissant + melted cheese paired perfectly with the flavorful egg and condiments, while the slight dose of vegetables and herbs from the spring onions and chives gave it just the right burst of flavor. While it’s not the healthiest of breakfast choices {hello, buttery croissant}, it was quick to whip up, and the runny yolk from slicing the sandwich in half + the creamy lemonaise was reminiscent of my favorite weekend brunch dish: Eggs Benedict. What I loved most is that this sandwich feels like an elevated childhood classic, making it feel both comforting and grown up at the same time. Plus, if you prefer vegan eggs, you can swap the fried egg for a scrambled one made from an egg substitute instead. I hope you enjoy it as much as we do!

Ingredients:
For 1 Sandwich
Croissant
One Spring Onion Stalk
Cooking Spray
Two Chive Sprigs
Italian Cheese Blend
One Egg, fried
Garlic Salt, to taste
Lemon Pepper, to taste
Ketchup, to taste
Mustard, to taste
Garlic & Herb Lemonaise, to taste

Recipe:

Slice the croissant in half, sprinkle it with the cheese, and broil on high for 4-5 minutes, or until golden brown.
Make an egg, sunny side up, and add the fried egg on top of the bread. Then, season it with garlic salt & lemon pepper.
Sauté a spring onion stalk in a little cooking spray, and then top the fried egg with the spring onion and chives.
On the other half of the croissant, slather on lemonaise, followed with ketchup & mustard.
Place the top half of the croissant {which is covered in the condiments} on top of the bottom half of the croissant with the fried egg. Slice the sandwich in half, allowing the broken yolk to run.
Enjoy!

x Paris

{Dress: Diane von Furstenberg, Heels: Miu Miu, Clutch: Kate Spade, Necklace: Na Hoku, Sunnies: Tory Burch, Lipstick: Make Up For Ever #43.}

Whether it’s with interior design or fashion, I’ve always been a minimalist. I try to stay away from very trendy clothes that I’ll no longer want by the next season, keeping my closet filled with only items I truly love and that, preferably, can transition from the office to date night to the weekend. This dress has always been perfect at transitioning between going out {it was my twenty-first birthday dress, after all} and the office, but recently I found a way to make it work for the weekend as well. I paired the simple, navy blue dress with cream heels, a bold lip, a dainty golden south sea pearl pendant, and a bright clutch for a brunch date followed by some shopping downtown. I loved that the simple pops of color from all the accessories gave it a more fun feel, transitioning one of my favorite dresses into weekend appropriate attire.