Did you catch Lonny’s colorful summer brunch party yesterday? The average mimosa and bagel bar was taken to a whole new level with the magazine editorial team’s stylish party tips and twists.
Ready to take their ideas and turn out your own stylish fête? We’ve got everything you’ll need to host your own colorful brunch in Lonny’s Shop at PotteryBarn.com — plus, an easy group brunch recipe and one bubbly cocktail
Photos by Davide Luciano, food styling by Claudia Ficca 
Claudia’s Baked Eggs
1 tablespoon olive oil (plus more for bread)
2 spicy Italian sausages, sliced
2 cloves garlic, minced
1 white onion, diced
1 can diced tomatoes
6 eggs
½ cup ricotta cheese
Basil leaves
Salt and pepper to taste
Crusty bread, toasted in grill pan
Preheat oven to 400°F. Heat olive oil in an oven-safe medium-size skillet (preferably cast iron) over medium-high heat. Cook sliced sausage for approximately 3 minutes per side until nicely browned.
Lower heat to medium and add garlic and onions; season with salt and pepper and sauté for 3 minutes. Add diced tomatoes and bring to a boil; reduce heat and allow to simmer for 10 minutes. Taste for seasoning.
Using a spoon, make six wells into the tomato sauce and gently crack eggs into the skillet. Place the skillet into the oven and bake until egg whites are set, about 15 minutes. Remove from oven and add dollops of ricotta around the eggs. Sprinkle with basil leaves. Serve with toasted bread drizzled with olive oil and sprinkled with salt.
Bubbly Grapefruit Blossom
1 oz Tanqueray No. Ten Gin
1 oz Sweet Vermouth
1 oz Grapefruit Juice
1.5 oz Stellina Di Notte Prosecco
Glass: Champagne flute
Garnish: Grapefruit wedge
Prep: Pour each ingredient, with the exception of the Prosecco, in to a shaker. Add ice, shake until chilled, strain into a flute and top with chilled Prosecco.
