Weekdays are for lunching, but weekends are for brunching! AND do I ever love brunch! I love to go to brunch, I love to prepare brunch and most of all I love to eat brunch food!! It is pretty darn crazy that we have been back in Nashville for over three months and have yet to hit up some of our favorite brunch spots, but if we aren’t brunching at a restaurant, we are brunching at home, which is exactly how this little recipe came about. My friend Beth of Eat. Drink. Smile. just posted about a couple of her favorite brunch spots in Nashville for the upcoming Music City Eats Festival on September 21st and 22nd. I am sad to miss this awesome event, but not too sad because I will be in Seattle at the 2013 Foodista International Food Blogger Conference and I can get tasty Nashville food any day (sorry to brag). I couldn’t agree with Beth more about Fido and I am stoked to try The Stone Fox, but in addition to her faves here are a few of our FAVORITE Nashville brunch spots for when you head to town!
– Marche Artisan Foods: Head over to East Nashville for a blood orange mimosa that is to die for and pick up some pastries and fresh, local finds to take home with you.
– Rumours East: Just down the street from Marche on Woodland Street in East Nashville, if the weather is cool, a seat on the back patio is the best seat in town!
– Noshville: While this Green Hills joint is like a NY deli, I have NEVER been disappointed with the veggie omelette nor the frequent Vince Gill sightings
– blvd nashville: This little spot in Belmont is our new fave. You can get 1/2 price bottles of wine to wash down your quinoa cassoulet and truffle and chive french fries……I die!
So, while you are planning your brunching trip to Nashville, cook up this tasty Asparagus & Gruyere Egg Casserole in the meantime.
- 12 egg whites
- 1 pound asparagus, trimmed and cut into pieces
- 1/2 medium sweet yellow onion, sliced
- 2 shallots, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 cup Gruyere cheese, shredded
- 2 ounces goat cheese crumbles
- 1/4 cup Parmesan cheese, shredded
- Salt & pepper to taste
- Saute asparagus, onion, shallots and garlic cloves in olive oil over medium heat until tender. Remove from heat.
- Spray a large baking dish with cooking spray. Preheat oven to 375 degrees F. Pour eggs in dish. Add asparagus mixture. Add cheeses and lightly stir to combine. Add salt and pepper to taste. Bake for 35-40 minutes or until eggs are set.
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