although it’s already august, the summer heat is only just beginning here in texas. so why not skip the humidity and mosquitos and enjoy a lazy summer breakfast in bed? for the first of our bloom series, we wanted to capture the wildness of summer blooms alongside the laziness that those balmy august mornings can bring.
our weeks are a whirlwind, so we absolutely cherish those saturday mornings where we can stay in bed a bit longer and soak up one another’s stories from the week. there’s a sort of playfulness that can only be found when you just wake up. somehow i think we lose that as the day goes on, and we tackle our to-do lists and venture out into the world. why not set aside one morning to relish in that feeling just a bit longer?
our pjs were hand picked vintage finds from local designer kellie wheeler over at material. material specializes in custom fit vintage items along with perfectly tailored retro clothing with a modern twist.
a breakfast in bed can be both beautiful and delicious without complicated recipes and meticulous plating. here we used everything we already had in our home. the recipes require little to know measurements, so just put on a good record, make some coffee, and whip up this sweet little breakfast tray so you can head back to bed!
the concept behind the bloom series is simplicity. you can find plenty of inspiration in your own backyard or by taking a stroll through your neighborhood streets. look for clippings of different leafs, twigs, or vines that catch your eye and that represent your home well and then you can simply display them in a pattern on your wall above your bed. yes they will eventually wilt, but that makes it fun – a revolving piece of art in your home, or better yet, an ever-changing “headboard”!
for a not so traditional bedside arrangement, go to your local floral supply store or even amazon and get yourself a “floral frog” (pictured below) and a shallow, wide vessel. place the frog in the bottom of the vessel, fill 1/3 of the way up with water and then stick different blooms you picked up from the grocery store or gathered from your yard into the frog. the fun thing about this, is there is no wrong way to arrange the clippings – make them all flow in one cohesive manner, or stick out in all different directions, whatever you’re feeling that week. whatever you do it will be way more intriguing then throwing 10 stems of the same flower in one vase.
for a simple breakfast in bed tray – keep it small and dainty, you don’t want anything to get in the way of eating your amazing breakfast! we used a vintage ink well to place a few blooms in and did the trick perfectly!
recipes + such
now for the food. we recommend not ruining your lazy morning with complicated recipes and tedious preparations. thus, we’re sharing two of our favorite go to dishes that are both beautiful and simple… and of course, delicious.
these toasted croissants with minted goat cheese, figs and honey are a must. if you’re looking for something slightly less indulgent, swap your croissants for some rustic bread. we find that the figs and goat cheese pair pretty perfectly together, however any summer fruit will work.
and the baked eggs are as simple or as complex as you’d like them to be. we’ve included a few guidelines below for the first timers, but we make these so often that we don’t even measure anything out anymore. you’ll notice that this recipe doesn’t call for salt, and that’s because the prosciutto is going to add all of the saltiness you’ll need. if you prefer your baked eggs with just fresh veggies and herbs, then we’d recommend salting to taste.
croissant with minted goat cheese + figs
croissants or rustic bread
handful of fresh mint, chopped
fresh figs, sliced
toast your bread or croissants until lightly golden and set aside. in a small bowl, stir goat cheese and chopped fresh mint until well blended. the goat cheese should be fairly smooth and close to room temperature. lather on a nice layer of your minted goat cheese to each slice, top with sliced figs, drizzle with honey and enjoy!
baked eggs with kale + prosciutto
2 slices prosciutto
¼ onion, diced
handful of kale, chopped
½ tbsp butter
¼ cup heavy cream
shaved parmesan reggiano
fresh black pepper
preheat your oven to 350. next, in a small pan, preferably cast iron, saute your prosciutto until slightly crispy on the edges. remove prosciutto and set aside. in the same pan with a touch of olive oil, saute the onion along with a spring of fresh thyme, or any garden herb you may have on hand. once onion becomes translucent, add the kale to the pan and cook until bright green. return prosciutto to the pan with the other ingredients and remove pan from heat.
add a small dab of butter to the bottom of each ramekin (we recommend no more than 1/4 tbsp per ramekin). next separate the prosciutto + kale mixture between the two ramekins, and with a splash of heavy cream. crack an egg over the top, sprinkle with fresh pepper, and finish with a few large shavings of parmesan reggiano.
place the ramekins on a baking sheet and bake for 15-20 minutes. if you like your yolk runny, check the ramekins at 15 minutes to avoid overcooking. remove pan from oven and let sit for a minute before serving.
*this is a very basic recipe, but you can swap the prosciutto for pancetta, or incorporate your favorite cheese. we highly recommend fresh herbs, and this dish is also quite nice with fresh peppers or mushrooms. get creative with it!