Spring has been playing a cruel game over the past few weeks. We’re having these deliciously warm, sunny days followed by snowy, windy ones. I’m all for some April showers. Rain showers, that is. Snow is so last month.
And I’m all about winter time. I love a good snow day as much as the next, but enough is enough for one year.
A few weekends ago, during a perfectly warm spring morning, I took the metro out to Arlington to meet a friend for brunch. Yay for the start of brunch season! The cherry blossoms were in full bloom. The birds were chirping. People were out and about enjoying the gorgeous day. I was hungover, on the hunt for some hair of the dog. Just your typical Saturday…
Anywho, my friend and I wound up in the beautiful Kapnos Taverna. This modern Greek restaurant makes some pretty devastating breakfast grub, and oh boy do they know how to make a Bloody Mary! The service is pretty excellent as well. I went with the stone oven baked eggs and they didn’t disappoint.
In fact, this past weekend, watching the snow fall outside my kitchen window, I decided to re-create them from the warmth of my own home. They’re out of this world, you guys! Once they came out of the oven, I planted myself on the sofa in front of some mindless TV, and started planning an upcoming weekend getaway to see a lovely friend of mine in NYC. This is how every weekend should start.
Clean, simple comfort food. These eggs need no sidekick—with the exception of a mid-morning cocktail, that is. White Russian or Bloody Mary? That’s a tough one. Oh, what about mimosas!?
I highly recommend you guys try this out, rain or shine, next weekend. Curl up on a sunny balcony or a cozy couch. Enjoy these eggs on a lazy weekend morning spent planning your next big adventure.