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The Blog

Approachable inspiration for a stylish life. 


The Possibly Perfect Brunch Food: Baked Eggs

Kristen Berry

Brunch is by far my favorite meal. Breakfast and cocktails?! Oh yeah, I’m there. 

As a result, I don’t issue a claim like “perfect brunch food” lightly. Even with a qualifier like “possibly” in front of it. But I definitely found a contender in this baked eggs with parmesan, kale and herbs recipe. I found my inspiration in an Ina Garten recipe when searching for something new to try for a brunch and gab session with my Faux Fancy partner and crime, MK. As usual, I made a few modifications to make it my own.

The finished product? It’s a perfect winter dish, warm, gooey and delicious. Being the carnivore that I am, I added chicken apple sausage to my dish, and omitted that item for MK’s serving. It’s kind of critical to serve this dish with some kind of bread (I had croissants as a side for mine) . . . you’ll want to sop up every bit of this.

Servings: 2

Kitchen Tools:

  • 2 gratin dishes (8-12 oz is probably best)


  • 6 large/extra large eggs
  • 2 tablespoons heavy cream
  • 1 tablespoon butter
  • 1 tablespoon grated parmesan
  • Couple of dashes garlic powder, or ¼ teaspoon minced garlic
  • Couple of dashes salt and pepper
  • ¼ teaspoon minced fresh thyme
  • ¼ teaspoon minced fresh rosemary
  • I leaf kale (tough stem removed, minced, sauteed for a few minutes, until tender, in olive oil). Spinach also works as an alternative.
  • Two chicken apple sausage links, browned and diced (optional)


  • Set your oven to broil (my oven has a “low broil” and “high broil” setting. I chose high). Preheat for 5 minutes, with oven rack about six inches from the heat.
  • If you’re adding sausage, brown and dice it before beginning to cook the eggs. Set aside.
  • Prepare sauteed kale, set aside.
  • Crack three eggs each into 2 small bowls, being careful not to break the yolks.
  • Assemble the herbs, garlic and cheese in a bowl, mix well (this is key -- don’t wait until the eggs are ready to do this).
  • Add a ½ teaspoon of butter and 1 tablespoon of cream into each gratin dish.
  • Place in the preheated oven for 3-5 minutes, until it’s hot, and bubbles. Carefully slide oven rack forward to access dishes.
  • Quickly but gently pour 3 eggs into each dish.
  • Sprinkle both dish with the herb and cheese mixture, distributing evenly.
  • Sprinkle each dish with salt and pepper.
  • Add kale, using a fork to nestle it gently in the mixture.
  • Add sausage.
  • Carefully slide oven rack back into oven, continue to cook for about 5-6 minutes, or until the egg whites are just about cooked. Rotate the dishes if necessary halfway through to ensure even cooking.
  • Remove from oven, and let set for a minute or two before serving.


- Kristen