Nana’s famous egg dish


Creme brûlée French toast and Easter adventures. :)

It was a great Easter this year. <3 I remember last year, when we had just moved here and had yet to meet anyone. We had a blast with friends (and were so thankful to them for taking us under their wings), but at the same time, we definitely missed our families. This year, it was so nice to have some Tucson visitors in the house, and our cousins who recently moved here. When we lived in Tucson and Valdosta, we had parties at the house allllll the time. It’s one of my goals for this year to get back into it and have friends over more often! It felt so good to break out some of the serving ware and have a full table again. :)

Madre and I had a cooking extravaganza, and made deviled eggs, Nana’s famous egg dish, creme brûlée French toast, fruit salad, rosemary potatoes, vegan banana pudding, a cheese board, and picked up a ham from Honeybaked Ham. 

Cheese board  1 of 1 2

Deviled eggs  1 of 1

Potatoes  1 of 1

Fruit salad  1 of 1

Creme brulee french toast  1 of 1

Egg dish  1 of 1 6

Banana pudding  1 of 1 2

The spread: 

Easter spread  1 of 1 2

(Recipes at the end of this post!)

I always love celebrating Easter, or any holiday with the fam, and holidays are 102938x more fun with a little one. Liv was so excited that the Easter bunny made a stop (though she was very concerned that a large rabbit would be coming into the house. We promised her that we would open the door for him and let him out after he’d left her little treats.).

Easter basket

We also had the necessary egg hunt in the backyard, sugar buzz for days, and awesome time spent together.

Hunting for eggs2Egg hunt

Hunting for eggs

After brunch, we chilled for naptime and I took Bella on a long Easter walk to the dog beach. (Caro was snoring peacefully haha.) We explored Coronado, made a stop to shop in Old Town, and watched movies here at home. PS HAVE YOU SEEN INTERSTELLAR? It was so, so good, but in pure Christopher Nolan fashion, I am confused about a few things. Randomly throughout the day, I’ve texted the Pilot questions about the plot line haha.

Time to get ready for spin and then we’ll be watch the National Championship (though I am cheering for no one). 😉

Have a lovely night!



New Livi-isms are up here!


Nana’s beloved egg dish recipe is HEEEEEERE. It’s been one of my favorite holiday and brunch dishes for as long as I remember, and it was always one of those, “Don’t question what’s in it, just eat it and love it” type things. I must say that if you are looking for a healthified or dairy-free/gluten-free version of this recipe, check out this one I made recently. Otherwise, make it exactly as described below, serve with fresh pico de gallo, and you will never go back. 

10 eggs
1/2  C. flour
1 teaspoon baking powder
1/2  teaspoon salt
2  C. Cottage cheese
1 pound Monterey Jack cheese, or 1/2 lb. Monterey Jack & 1/2  lb Cheddar cheese, shredded
1/2  C. butter, melted
2  4-oz. cans diced green chilies
In large bowl, beat eggs,  Add remaining ingredients. Mix well. Pour into a greased 9 X13 baking dish.  Bake at 350 degrees for 35 min or until firm.

The best egg casserole for brunches


Here is the recipe for her beloved creme brûlée French toast. The top is crisp and creamy, while the bottom is like the crispy and caramelized brûlée portion. So, so good.


1  loaf Challah or Brioche Bread (I use sour dough), sliced into 1  1/2 inch slices
1/2 Cup Butter, (1 stick)
1  Cup Brown Sugar
2  Tablespoons Corn Syrup
5  Large eggs
3/4  Cup Heavy Cream
3/4  Cup Milk
1  teaspoon Vanilla
1/4  teaspoon Salt
2  teaspoons Grand Marnier
Powdered Sugar (optional)
Butter a 9 X 13 baking dish.  In a small pot, melt butter with brown sugar & corn syrup.  Stir until sugar is completely melted.  Pour mixture into baking dish.  Place bread slices on top of the mixture.  Squeeze the edges slightly to make the bread fit.
In a bowl, whisk together the eggs, cream, milk, vanilla, salt & 2 teaspoons of Grand Marnier.  Pour this mix over the sliced bread.  Cover and refrigerate for 8 hrs. or overnight.
Bake 350 degrees for 30 or 40 minutes, until French toast is golden and puffed.
Serve hot with drunken strawberries & powdered sugar sprinkled on top.
1 QT. Strawberries, sliced 1/4 inch thick
1/4  C. sugar
1/4  C. Grand Marnier.
Cover and refrigerate overnight.
Creme brulee french toast  1 of 1 2

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