Karalee Nielsen Fallert brunches with her husband, Chris, and son, Harley.
Crusty, cheesy toasts are perfect for dipping into the savory mushroom and egg bake, while a bright apple salad delivers satisfying crunch.
For cocktails, the restaurateur riffs on The Park Cafe’s classic Aperol breakfast beverage, trading orange juice for grapefruit juice.
Karalee’s husband, Chris, lends a hand in chopping chives to garnish the baked eggs.
Using a spiralizer can be a secret time saver, as it produces thin apple strips in a snap—but if you don’t have one, slicing the fruit works fine.
Apples, almonds, and buttery Manchego cheese combine for a simple and sweet brunch salad.
The bright grapefruit cocktails get topped off with bubbly.