In early 2014, the artisanal toast trend showed up on restaurant menus and made headlines. People were baffled about how restaurants were making a slice of warmed and browned bread gourmet and selling it for up to $8. “Those hipsters from San Francisco,” they chuckled. They were on to something though. Chances are, you grew up on peanut butter and jelly or ham and cheese for lunch. As a carb-lover myself, I love toasted bread topped with ingredients like almond butter and banana or almond butter and honey at any time of day. The Spanish have been doing a mini form of it called tapas for years. Eaten open-faced, it’s lunch made into breakfast! All kidding aside and getting to the point, Totes Toast was delightfully the theme of our Brunch Club this month, so we thoroughly explored the beauty of toast. Linda made a savory french toast casserole and Ashley made egg and bacon toast sandwiches.

Touted by athletes and health-focused individuals everywhere, avocado toast was my gift to my Brunchers. One avocado toast included cherry tomatoes and the other was a traditional breakfast toast with bacon and eggs.

The avocado topping is very simple. Cut the avocado in half, scoop the avocado into a bowl and lightly mash the avocado while adding salt, pepper and any other seasonings you prefer. For ours, I also used garlic powder. One half of the largest avocado you can find in the grocery store can be enough for two toast slices.

After your avocado mash is ready, toast your bread, spread your avocado, and add your toppings. Halved cherry tomatoes are an easy topping. Crispy Bacon and an egg made your favorite way is tasty too.

Want more avocado toast ideas? Check these out these avocado toast combinations on Pinterest. There are unlimited combinations!

If you want more ideas to dress up toast, I love this beautiful Toast Post from Butterlust.

What’s your favorite fancy toast recipe? Have you tried fancy toast in the wild? What and where?

The post Perfecting Avocado Toast (Brunch Club Recap + How-To) appeared first on Fearless Captivations.

I created place cards by writing our names on cute ombre gift tags I found at Target.

A vase of two shades of Gerber daisies was our centerpiece.

Ashley made a breakfast pizza, Linda made breakfast potatoes, MJ brought cromuffins from La Patisserie and I made a frittata, blue and pink vanilla cake and a pink crepe. We also enjoyed pomegranate cranberry juice with prosecco.

You may or may not be able to tell but the cakes are three different shades of blue cake and three different shades of pink vanilla buttercream icing. Ombre!

I used Pioneer Woman’s Sunday frittata recipe for inspiration and the order of cooking the ingredients but I pretty much winged this frittata recipe! The dish included half an onion, one potato, one red bell pepper, two handfuls of mushrooms, and two handfuls of spinach, all seasoned with salt, pepper, chili flakes, and oregano. I layered the bottom of the pan with potato slices and evened out the mix on top of it before pouring a mixture of five eggs and shredded cheese over it. About 17 minutes later, ta-da frittata!

Jack the Boston Terrier, fur baby of MJ, came to our brunch too. Here he is helping me show you my ombre necklace.As always, it was a lovely afternoon enjoying very interesting conversation with some of my favorite ladies. While we all have busy schedules, hence the two-month hiatus, I like that we’ve been able to make time for each other to catch up and practice our brunch-making skills. I’m looking forward to next month!

I’ve been loving collecting brunch recipes. What’s your favorite brunch recipe?
Want more ombre? Here’s my ombre inspiration board.
Want more brunch? Here’s our brunch board of recipes we’ve made or want to try.

One of my goals this year is to throw 12 celebrations. This is #5 of 12. These are big and small parties for any occasion with the goal of planning and executing something fun. See all the celebrations here.

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