Betty Draper’s Romantic Weekend Brunch for Two

Maybe your new love interest spontaneously spent the night or you planned a weekend together being lazy in bed with nothing to do. Sometimes the best moments shared are at home, cozy, and with stomachs filled with goodness.

Yummy breakfasts for two can be made with left-over ingredients in the fridge (like crisped up left-over pasta in a frying pan with bacon and eggs) or planning something sweet like cornmeal pancakes with sour cream, fresh fruit, and organic chicken sausages. If you love eggs try Barefoot Contessa’s Country French Omelet.  Fresh squeeze the best fruit available and do French press coffees. Simply divine.

Serve your breakfast and make it fit for a Draper household by using pretty china, linen napkins, and your finest glasses. If serving baked goods and toast, consider a lovely 3 tiered tray like this one here from a recent stay in Hong Kong. Look at the coffee glass as well. Elegant and handsome does the trick.

A fun alternative to breakfast in the morning is at dinner time with your honey. Grab aprons, find a delicious recipe together and heat up the kitchen. Don’t stress about having to make the food perfect. The enjoyment is found in the little details along the way- laughing over too much salt, the wrong amount of flour, spilled scallions on the floor, and burnt butter. Who cares when you are with your lover?  Betty would recommend pouring your loved one a stiff martini with stuffed olives. Upscale grocery stores like Draegers on the Peninsula and Woodlands Market in Marin have an amazing selection of luxury olives- perfect for his and hers martinis.

Perhaps I am inspired from going as Betty Draper to a friends Halloween bash last evening. Don’t you love 50’s fashion? Here I am wearing a Kate Spade dress I purchased a few months ago, a retro apron my little sister gave me one year, a cigarette holder with fake cigarette, and my blue suede heels. I bought a teal crinoline petticoat at a vintage shop in Palo Alto and some over-exagerated pearls. They served incredible basil mint martinis at the party- another great alternative to the classic martini. 

I did a ton of research on hair and make-up. I found Wet-N-Wild actually worked really great for light green eye shadow, 99 cent nail polish, black liquid liner, and hot pink blush. Revlon worked well for a matte hot pink lipstick. I didn’t feel like spending a ton of money on make-up so the cheap alternative actually worked out well thanks to CVS. For hair, I curled  it in old school velcro rollers, backcombed it a ton, went overboard with the spray, and bobby pined it into a French twist. Two hours later, Betty was ready, although there was no Don…only a funny ancient Chinese man hubbie.

Barefoot Contesa Country French Omelet

1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
Kosher salt and freshly ground black pepper
5 extra-large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot. 

Bon Appetit! 

My song selection is Frank Sinatra, The Best Has Yet To Come. 

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