144.8…Eggland’s Best Pink Party and a GIVEAWAY!

I LOVE cooking! And I love cooking for good friends….and that’s exactly what I got to do today courtesy of Eggland’s Best Eggs. Today I hosted an brunch in honor of National Breast Cancer Awareness and the Susan G. Komen Foundation.

My mother and grandmother both survived breast cancer so it is a cause near and dear to my heart.

When Eggland’s Best contacted me to host the brunch, I was honored to contribute what I could to this important cause. I spoke about it a bit yesterday on my blog,  but by hosting this brunch, I will be raising awareness of the cause AND Eggland’s Best will be donating $100 in MY NAME to Susan G. Komen for the Cure. How could I say no!?!

I really got into the “Pink” theme and decorate everything pink! Even my cocktails were pink!

Raspberry Truffle Champagne Cocktail (Makes 1)

Printable Recipe

Grenadine and sugar for rim of glass
1 oz. (2Tbsp) Stoli Razpberi Vodka
1 tsp clear Creme de Cacao
3 oz. sparkling wine, well chilled
1 fresh raspberry

Place a small amount of grenadine in a ramekin and some sugar on a plate. Dip the rim of a champagne flute into the grenadine and then into the sugar to coat. Set aside to dry. Pour vodka and crème de cacao in the flute and slowly add the sparkling wine. Float a raspberry in the glass.

*Note: I used plastic champagne flutes and the grenadine and sugar DID NOT work. The grenadine slid down the sides of the glass and made a huge sugary mess. My friend Lisa suggested using agave instead of the grenadine. I used pink sugar to get the pink effect and it worked perfectly! But the grenadine and sugar works just fine with GLASS.

Before everyone came over, I set everything up. The beverage station: champagne cocktails, coffee, water and orange juice.



Strawberries, raspberries and blueberries:

Eggnog Muffins:

Pecan Praline Upside-Down French Toast:

Potato and Boursin Frittata:

I think this dish was the winner of the day so let me share the recipe with you!

Potato and Boursin Frittata (serves 4 as an entree)

Printable Recipe

8 large eggs
1/4 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
2 cups frozen shredded hash brown potatoes (from a 16 oz bag)
1 bunch scallions, chopped (2 cups)
1 (5 oz) package Boursin garlic-herb cheese, chilled

1. Put oven rack in middle position and preheat oven to 375 degrees. Whisk together eggs, salt, and pepper until just combined.

2. Heat oil in an ovenproof 9 to 10 inch heavy nonstick skillet over high heat until very hot but not smoking. Add potatoes and scallions to oil and some salt and pepper, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more. (Make sure the potatoes cover the bottom of the pan.)

3. Pour beaten eggs evenly over potato mixture and crumble cheese over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. At this point, you can broil the top to get it a bit  more brown. Cut into wedges and serve.

I  also served another favorite, Eggs Benedict Casserole with Chive Hollandaise Sauce:

I made the hollandaise sauce a bit ahead that morning. Ok..I feel the need to explain something. I am the MASTER of do-ahead cooking. If something can be made ahead of time, I am ON IT. It’s so awful to be stressed and constantly busy at your own party.

That being said, sometimes it DOES NOT work out in my favor. Example today: my hollandaise sauce. I made it about an hour before my party and took it off the heat. It was perfect. It was beautiful. You CAN do this ahead but when I went to reheat it, I had too much going on and did not keep an eye on it. Hence my look below:

That’s the “Oh sh*t! My hollandaise sauce just broke. You CAN fix hollandaise: just add another egg yolk to it while reheating. I tried that..but I had let it go to far.

My friend Cathi tasted it and declared it was still good to eat….so everyone poured broken hollandaise sauce over their Eggs Benedict Casserole. Not everything is perfect people. :)

I’ll tell you what is perfect…the bacon I made. (In front of the muffins below)

I dipped bacon in brown sugar and cinnamon and twisted it and baked it. It was basically candy.

The coffee I served was courtesy of Foodbuzz’s Tastemaker Program. They sent me some of Godiva’s Pumpkin Spice Coffee to try.


The verdict: it was a hit! I had several guests who don’t normally enjoy flavored coffees but thought that this was subtle yet delicious!

I think everyone enjoyed themselves. :)





Dina really got in the PINK spirit and wore a hot pink bra:

You too can get in the PINK spirit by entering my GIVEAWAY! Eggland’s Best has been so gracious to offer this “Pink Box” to one of my readers. Included is:

• 2 Free EB Dozen coupons (any variety-classic, cage-free, or organic)
• 1 Free EB Hard Cooked and Peeled variety coupon
• 4 EB ramekins
• 1 EB apron
• 1 EB whisk
• 1 EB spatula
• 1 EB egg timer
• 1 EG eco bag
• 1 EB plush egg

To enter the giveaway, share an inspiring comment or comment on how you contribute to raising awareness or funding for breast cancer.

You can earn another entry by becoming a follower of my blog. (Click “Join This Site” on the right under Followers. Leave me a comment that you did so.

A third entry is available by following me on Twitter. Please leave a comment that you did so.

The giveaway will run through next Tuesday, October 11th at 5PM PST.

Have you ever made Hollandaise? Success? I’ve made it right before serving before and it was awesome! This time…not so much!

What is your favorite brunch dish?

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