Traveling Circus: Napa Valley Breakfasts

This past weekend, Magneto and I brought our parents together for the first time in a cute little Airbnb Victorian house in Calistoga. We were pretty nervous, but the four of them became fast friends almost immediately.

One thing that helped was my parents arriving Friday morning with a big bag of treats from our favorite Napa Valley bakery, Bouchon. Bonding over excellent pastries and stories of work travels, we dug in to the morning feast.

(Clockwise from left) Monkey bread, croissant, pork belly rolls, bacon and cheddar scones. Incredible!

Saturday was chock full of adventures out of the house, so we grabbed some coffee and headed out.

Sunday, though, was our last morning together, so Magneto and I decided to make it something special. I was responsible for heating up some leftover tri-tip (you’ll see more about that later this week), getting the toast toasty, being Magneto’s prep cook, and making sure we had fresh fruits and veggies.

4 cups thinly sliced red and Yukon Gold potatoes, 1 thinly sliced onion, and about 2 cups olive oil

Magneto, on the other hand, got to work with his magical egg mixture for Spanish tortilla (really more like a frittata).

A dozen eggs, salt, pepper, and paprika

After cooking down the potatoes and onions in a ton of olive oil, he layered them in a baking pan and poured the oil and beaten eggs over, then baked at 350F until set (about 25 minutes).

25 minutes in a 350F oven = golden brown goodness

Judging by the way our parents scarfed down that meal, it’s safe to say they loved our breakfast!

We totally do breakfast right.

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