(Open) Face (sandwich) your fears of this blizzard!

To Brunch
tuu brən(t)SH/


brunch ‎(third-person singular simple present brunches, present participle brunching, simple past and past participle brunched)

  1. To engage in eating an eloquent blend of breakfast and lunch, which is indulged in later than breakfast and earlier than lunch.

You know what is just grand, my friends? Having four days out of my week in which I have the opportunity to brunch. With my week of classes ending at 10:00 am on Thursday mornings, that leaves Bex with the ability to prepare multiple brunches throughout the entire weekend. If it is not apparent that I have an obsession with brunch, then maybe I should elaborate more. Bex’s brunch rant shall continue.

Brunch is just all around great. Why is that? Because you can eat such a wide variety of foods: eggs, pancakes, waffles, parfaits, oatmeal, cheeses, veggies, bacon and the list goes on. That’s not to say that you can’t eat those items for breakfast alone….but when it comes to brunch, no one will question why you are shoving your face with every single breakfast item on planet earth simply because you are combining two meals into one! (Alright, Bex’s brunch rant is over).

Here was one part of a brunch this weekend, which was followed by a coconut banana parfait. For those of you trapped inside due to all the snow, whip up some new brunch items and enjoy your snow day with a warm cup of coffee or tea!


Open Faced Hearty Breakfast Sandwich


  • 2 eggs, poached
  • 1/4 cup mushrooms, sliced
  • 1/4 cup sprouts
  • 1/2 avocado
  • 1/4 cup tomato, sliced
  • 2 pieces whole wheat toast


Poach eggs in boiling water for 5 minutes until done. Meanwhile, sauté mushrooms with salt, pepper, parsley, chopped basil and a little bit of olive oil on medium heat until done. Toast two pieces of bread.


Slice tomato and set aside on plate. Cut avocado, sprinkle with a bit of fresh lemon juice and mash on top of toast. Sprinkle with sprouts, mushrooms and top with poached eggs. Bon appétit!


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