Short-Order Sundays

Photos and story by Kerri Conan

My husband, Sean Santoro, and I make a big deal out of Sunday brunch together. Only we never eat the same thing. I recycle vegetables, soup, or salad from the night before as a base for poached eggs. (Mark’s recipe is unfussy and un-vinegary.) And Sean always makes himself bacon and something—an omelet or other eggy thing cooked in the pan drippings—and fruit, which I save for an afternoon snack, what with all the roughage going on already.

Last Sunday I simmered leftover sautéed broccolini in a last spoonful of tomato sauce and served it over thick slices of bread while Sean had French toast, homemade applesauce, and cut-up kiwi.

You’d think short-order cooking for two would be a pain. But Sean and I have a simple routine that minimizes cleanup. Working in stages, he only uses one pan and starts the bacon while I prep any produce and mix myself a Bloody Mary. When he turns to soaking the toast, I set a small pot of water to boil and nuke my vegetables right on the serving plate. He flips; I poach. After working in the kitchen together—with the jazz cranked up, naturally—we sit down at the same time. As if we’d ordered brunch in a restaurant.

Posted in Behind The Scenes


  1. website said...

    Actually I am in search of poem related blog posts and by accidentally visited your site.Looks very yummy and mouth watering. I hope that you will keep it up and we will have more informative and helping news from you. Once again thank you so much for your post.

  2. Ron.Laseak said...


  3. Todd Hicks said...

    You’re cooking up something special and it appears to be delicious.

  4. Dave said...

    best breakfast, i like it

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