Aside from giving me multiple catch phrases and hours of enjoyment, the series Parks & Recreation has given me two of my favorite holidays: Treat Yo Self and Galentine’s Day. Leanna is the Ann Perkins to my Leslie Knope, so we decided to invite some of our gal pals over for a girl powered brunch, TV Test Kitchen style. It was so magical, that we couldn’t fit all of it into one episode, so consider this Part One: Ovaries Before Brovaries.

Even though neither of us enjoys country music, we both like Trisha Yearwood’s show on the Food Network. Season 13, Episode 7 features several brunch dishes that are easily customizable, a must when hosting a crowd of opinionated women. Part One includes Muffin Tin Baked Eggs with Hollandaise.


All of the dishes were so simple and easy to make with our friends. If you have a large island like I do, you’d have no problem doing an interactive cooking brunch like we so effortlessly demonstrated. I prepped the ingredients for all four recipes (remember there is a part 2!) in less than 45 minutes. Once our friends were there, we basically just assembled the dishes, let the fruit salad marinate, and then cooked the eggs. Jen and Melissa both commented that they would like to make a batch of the eggs to have as a grab and go breakfast or lunch option during the work week. Now THAT’S easy.


The recipes served four hungry women and my husband for a moderate price. If you want to entertain but are on a budget, brunch is definitely the way to go. Eggs are super cheap all year long. Depending on the season, fruit can be pricey, but the other ingredients for pancakes and bacon are well within even the tightest budget. I would really like to give you a breakdown of the price per serving, but every single time, there is a snag. I was all set to do it this time, except the kiwi were sold in a big container, not individually, and I just didn’t feel like doing the math. Trust me, this was cheap!


Maybe it was because we were all really hungry, but everything was very tasty. The eggs cups were a dark horse entry for sure. Some of us were leery of the runny yolk and how it would come out baked in the oven, but they were perfect! The egg cups sat around for awhile and were still good at room temperature. This was like a gluten free eggs Benedict, but way easier because we didn’t have to poach eggs. Instead of a touch of cayenne, the hollandaise was made with smoked paprika, which was unusual but a welcomed twist on the classic.

You can find this and other recipes from Musical Brunch HERE

Check back next week for Part Two: Uteruses Before Duderuses

Galentine's Day Brunch: Part One
  • Buttery Hollandaise
  • Easy Prep
  • Leslie Knope
  • RIP Lil' Sebastian
  • Not Waffles
  • Where is Donna?
9.4E.A.T. Scale

About The Author

To say I am obsessed with food television would be an understatement. As cliche as it sounds, I really am the number one fan. I liked food tv before Food Network existed. I used to watch infomercials for rotisserie ovens and pasta makers. I still hold a grudge against my mother for not buying me that dehydrator. I was an eight year old with a passion. Oddly, I was the pickiest eater back then. I’m talking buttered noodles, chicken nuggets kind of picky. When I started watching real cooking shows, I began to get more adventurous and learned valuable cooking skills. Now, as a 36 year old adult, I’ll try almost anything at a restaurant. I credit my love of food and cooking to my chef friends on tv. We still spend weekends together.

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