
Bunch of veg about two seconds away from being overripe, so here’s brunch:
And there was leftover Hollandaise, so it was always gonna be Eggs.
Sautéed asparagus, chestnut mushrooms, and grape tomatoes in butter with garlic and black pepper.
Topped with warmed Hollandaise and 2x fried eggs with runny yolks. Hit it with smoked paprika and balsamic drizzle, and managed to make a decent avocado “flower”, for the first time.
Not pictured: Iced cinnamon brown sugar cold-brew with cream. 🧉