Article featured image
Yum
Photo: <a href="http://www.flickr.com/photos/sierrams/">slettvet</a> on Flickr
Some of the best brunches I've ever eaten were born of a lack of formal ingredients. What I wanted was a cheese and herb omelet with toast. But brie and Stilton don't work very well in omelets, they get too slippery or are inherently too funky, respectively, and those were all I had in the fridge.

Some of the best brunches I’ve ever eaten were born of a lack of formal ingredients. What I wanted was a cheese and herb omelet with toast. But brie and Stilton don’t work very well in omelets, they get too slippery or are inherently too funky, respectively, and those were all I had in the fridge. Brie does, however, make a fantastic crostini and simply itches to be gently broiled over great bread, which I fortunately had, in addition to small, flavorful tomatoes on the vine.

Whip these up for any overnight guests you may find yourself with come morning (ahem) and they may never leave. We don’t really have a brunch recipe for if you do want them to leave. We’ll get on it, though.