My specific idea of doing brunch better is for all of us to just make Epi contributor Christian Reynoso’s Peppery, Creamy Greens With Eggs. Yes, after the year of cooking (and cooking and cooking) at home that we've had I’m out here rudely asking you to chop another onion. To add a big ol’ bundle of mustard greens to the mix and then to douse it all in heavy cream. “When I used to work at this restaurant in San Francisco, we served something similar to this for brunch. It was one of those dishes that was just shockingly popular, but it’s actually super replicable at home,” Reynoso told me over the phone.
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