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Whether you’re newly engaged or newly wed, it’s important to make time for relaxing visits with friends and family. Why not share a fantastic meal at home? (P.S. We think brunch is a fabulous idea!) Finish it off with a Naked Cake and coffee, and all is well in Nola!

PHOTOGRAPHER:  Studio Tran | CREATIVE DIRECTOR: Angie D’Ingianni | ON-LOCATION: Home of Lauren “Fleurty Girl” LeBlanc | DRESSES: Jolie & Elizabeth | MENSWEAR: Rome’s Tuxedos | ACCESSORIES: Rock Avenue Bow Ties | CUISINE: 12 Seasons Catering | BAKERY: Haydel’s Bakery | JEWELRY: Fleurty Girl | HAIR: Megan Webb and MAKEUP: Amanda Wellerman for Always True Beauty | MODELS: Brittanie Breaux, Ryan Swanson, Mandy + Freddie Wienhausen


BLT Benedict: Servings Per Recipe: 4


8 slices bacon
3/4 cup fat-free buttermilk
8 eggs plus 1 yolk
1 tablespoon cornstarch
1/4 teaspoon plus 1/8 salt
1-2 dashes of you favorite hot sauce
2 tablespoons fresh lemon juice
2 tablespoons chopped chives
1 tablespoon unsalted butter
2 Creole tomatoes, sliced
8 slices whole English Muffin, toasted
1 cup fresh sautéed baby spinach


  1. Heat oven to 400 degrees . Place bacon on a rimmed baking sheet fitted with a wire rack. Bake at 400 degrees for 20 to 25 minutes, until crispy.
  2. Fill a large, deep-sided skillet 3/4 full with water. Bring water to barely simmering and cover. Meanwhile, in a small pot, whisk buttermilk, egg yolk, cornstarch, 1/4 tsp of the salt over medium heat until smooth. Cook, stirring constantly, until liquid barely simmers and is thickened, about 3 minutes, being careful not to scramble eggs. Remove from heat and stir in lemon juice, chives, hot sauce and butter. Cover with lid to keep warm.
  3. Sprinkle tomatoes with remaining 1/8 tsp salt. Place 2 slices toasted English Muffin on each plate. Top with some sliced tomatoes (tomatoes can be roasted or grilled as  well), 1/4 cup of the sautéed spinach and 2 slices bacon (each slice broken in half). Crack 4 of the eggs into separate cups. Pour into skillet of simmering water one by one. Poach eggs 3 to 4 minutes, until whites are set. Remove with a slotted spoon and place one on each muffin half. Repeat with remaining 4 eggs. Spoon sauce over eggs.

Pain Perdue 4 servings


8 (1/2 inch) slices
4 egg
6 tablespoons unsalted butter
6 tablespoons white sugar
1 pinch salt
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1/2 cup all-purpose flour
1 cup milk
3/4 teaspoon vanilla extract

  • Bourbon Bacon Glaze (see below)
  • 10 slices cooked bacon
  • 1 cup pure maple syrup
  • 1 Tbs. bourbon


Bourbon Bacon Glaze:

Heat the oven to 200°F. On a large griddle or in 12-inch skillet over medium heat (or on an electric skillet set to 375°F), cook the bacon, in batches if necessary, flipping occasionally, until very crisp, 8 to 10 minutes. Drain the bacon on a paper-towel-lined plate. Reserve 3 Tbs. of the bacon fat in a small bowl and save the rest for another use (such as greasing the griddle for the pancakes). Set the 3 Tbs. reserved fat aside to cool briefly.

  1. Cut the bread and place on a wire rack to dry out a little as you prepare the batter.
  2. Whisk the egg to blend. Melt 4 tablespoons of the butter in a saucepan or on the stovetop and allow to cool slightly. Whisk the sugar, salt and spices into the egg. When the butter has cooled slightly, slowly drizzle it in to the egg, whisking all the time. A little at a time, add the flour to the egg mixture to make a smooth thick paste. After it is all added, slowly blend in the milk and finally the vanilla. Whisk until just smooth and set aside.
  3. Heat the remaining butter in a large skillet over medium heat. Dip a slice of the bread in the batter and allow to soak for 30 seconds, no more. Remove from the batter and allow the excess to drip off, back into the bowl. Place the battered slice in the skillet. Repeat with the remaining slices. Cook until golden on one side and then flip to brown the other. Serve immediately—Drizzle with Bourbon Bacon Glaze and a good dusting of powdered sugar is traditional.

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Jennifer Vogel was raised in Metairie, LA. Now living in Ohio, she still draws from her New Orleans roots for inspiration in her work. Jennifer freelances in web design / development, graphic design and, now, writing for New Orleans Weddings Magazine.

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