Oh, buckle up, brunch lovers! If you’re anything like me, you know that brunch isn’t just a meal; it’s a lifestyle. It’s that glorious, magical mealtime where breakfast cozies up with lunch, and all our wildest culinary dreams come spectacularly true. Forget your basic cereal and grab a mimosa because we’re about to dive deep into a world of flavor, comfort, and pure, unadulterated deliciousness!
I’m not just saying this, folks – I’ve practically dedicated years of my life to perfecting the art of the weekend brunch. My kitchen has been a true testing ground, a vibrant laboratory for crafting the most indulgent mid-morning creations you could possibly imagine. Trust me, I’ve had my share of kitchen mishaps, but every whisked egg and every sizzling bacon strip has led me to this moment, bringing you the crème de la crème of brunch experiences.
So, get ready to ditch your snooze button and embrace the joy of a truly epic morning spread! We’ve rounded up a dozen showstoppers that have earned permanent, coveted spots in my personal rotation. These aren’t just recipes; they’re the culinary masterpieces that genuinely make getting out of bed worth every single second, even on those wonderfully lazy Sunday mornings when all you want to do is snuggle under the covers. Let’s get this brunch party started!
1. **Eggs Benedict With Hollandaise Sauce**Alright, let’s kick things off with a true brunch icon, a dish that screams sophistication and pure indulgence: Eggs Benedict with Hollandaise Sauce. Now, I’ll be honest, my very first attempt at making hollandaise sauce ended in a complete meltdown. Picture me, crying into a separated mess of butter and egg yolks – it was not pretty, and definitely not delicious! But guess what? After a little trial and error (and a whole lot of whisking), I can now whip up this classic like an absolute pro. The ultimate trick, my friends, is patience, especially with that velvety sauce. You need to whisk constantly over gentle heat until it’s thick enough to beautifully coat the back of a spoon. It’s a labor of love, but oh-so-worth it for that liquid gold!
The perfect Eggs Benedict, in my humble opinion, is all about building from the bottom up, creating a harmonious symphony of textures and flavors. We start with a perfectly toasted English muffin, providing that essential sturdy base. Then comes a generous slice of Canadian bacon – or, if you’re feeling a little fancy and want to elevate your game, some luscious smoked salmon works wonders too. The star of the show, of course, is the poached egg, with its gloriously runny yolk just waiting to burst and create a natural sauce. And finally, that cascading liquid gold hollandaise, drizzled down the sides, brings it all together in a masterpiece of brunch delight.
Here’s a little pro tip that will change your poaching game forever: add a splash of white vinegar to your poaching water. Seriously, it’s a game-changer! This simple addition helps the egg whites stay together, preventing those ghostly, wispy strands from floating around your pot. Trust me on this one, mastering this breakfast classic is an endeavor that pays off in delicious dividends. Your taste buds (and your Instagram feed) will thank you. Get ready to impress!
Hash Cake Eggs Benedict with Balsamic Glaze
Equipment
- 1 Blender For emulsifying hollandaise sauce
- 1 Small Saucepan For reducing balsamic glaze
- 1 Mixing Bowl For combining hash cake ingredients
- 1 Large Skillet For frying hash cakes
- 1 Large Saucepan For poaching eggs
Ingredients
Main
- 3 egg yolks
- lemon juiced
- 5 dashes hot pepper sauce
- ½ cup unsalted butter melted
- Salt and ground black pepper to taste
- 1 cup balsamic vinegar
- 1 tablespoon honey
- 1 15 ounce can HORMEL® Mary Kitchen® Corned Beef Hash
- 1 egg beaten
- ¼ cup panko bread crumbs
- 1 tablespoon fresh parsley minced
- 1 tablespoon olive oil
- 6 eggs
- 1 tablespoon white vinegar
- 1 cup baby arugula or more as needed
Instructions
- Place egg yolks, lemon juice, and hot sauce in a blender. Blend until eggs are a pale yellow, about 30 seconds to 1 minute. While the motor is running, add the butter in a slow steady stream until it is all incorporated. Season with salt and pepper to taste.
- Combine the balsamic vinegar and honey in a small pan. Bring to a boil over high heat; reduce heat to medium and let simmer until reduced by about half, 20 to 30 minutes, stirring occasionally. Remove from heat.
- Combine corned beef hash, beaten egg, breadcrumbs, and parsley in a mixing bowl.
- Heat the olive oil in a large skillet over medium-high heat. Measure corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place them in skillet; Reduce heat to medium. Fry until just starting to brown, about 3 minutes per side. Remove from heat.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
- To plate, place one hash cake on a plate, top with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise and glaze. Season with salt and pepper.
Notes
2. **Stuffed French Toast**If you’re looking for a dish that instantly says “I love you” in the most deliciously comforting way possible, then you absolutely have to try Stuffed French Toast. This isn’t just any French toast, my friends; this is a recipe I learned directly from my incredible grandmother. She used to surprise us with this sweet treat whenever we had a sleepover, and those memories are just as warm and fuzzy as the dish itself. Her secret to perfection? Using day-old bread. It’s brilliant, really – the slightly stale bread soaks up the rich custard mixture like a dream without falling apart, ensuring every bite is pure bliss.
To create this breakfast marvel, you’ll want to slice a pocket right into thick pieces of bread. This little culinary trick is where the magic truly begins, as it allows you to create a hidden treasure trove of flavor within each slice. What do we fill it with, you ask? A heavenly mixture of creamy cream cheese, your favorite fresh berries (think juicy strawberries or plump raspberries!), and just a touch of sweet maple syrup. Imagine biting into that! The outside gets beautifully caramelized and wonderfully crispy from the griddle, while the inside remains luxuriously creamy and sweet, offering a perfect textural contrast that will make your taste buds sing with every single bite.
To finish off this masterpiece, give it a generous dusting of powdered sugar – because who doesn’t love a little extra sparkle? Then, pile on some more fresh berries and, of course, a warm drizzle of maple syrup. My kids, bless their hearts, always make a mad dash for the corner pieces. Why? Because those glorious edges get extra crispy, and that, my friends, is a sure sign of absolute brunch success! This dish is a hug on a plate, guaranteed to bring smiles and happy tummies.
Stuffed French Toast
Equipment
- 1 Medium Shallow Bowl For the egg mixture
- 1 Whisk To beat eggs
- 1 Large Heavy Skillet For cooking the French toast
- 1 Spatula For flipping sandwiches
- 1 Offset Spatula or Butter Knife For spreading cream cheese and jam
Ingredients
Main
- 8 slices oatnut bread
- ½ 8 ounce package cream cheese, softened
- ½ cup seedless raspberry jam
- 5 eggs beaten
- ¼ cup milk
- 1 ½ teaspoons almond extract
- 1 tablespoon butter
Instructions
- Gather all ingredients. Allrecipes/Julia Hartbeck
- Spread softened cream cheese on four slices of bread. Spread raspberry jam on the remaining 4 slices of bread. Allrecipes/Julia Hartbeck
- Press the cream cheese and jam slices together forming sandwiches. Allrecipes/Julia Hartbeck
- Beat eggs, milk, and almond extract together in a medium, shallow bowl. Allrecipes/Julia Hartbeck
- Melt butter in a large, heavy skillet over medium-high heat. Dip sandwiches in egg mixture to coat evenly. Allrecipes/Julia Hartbeck
- Place sandwiches in the skillet, and cook on both sides until golden brown, about 2 to 4 minutes per side. Allrecipes/Julia Hartbeck
- Enjoy! Allrecipes/Julia Hartbeck
Notes
3. **Shakshuka**Get ready to have your mind blown, because we’re diving into the vibrant, spicy, and utterly delicious world of Shakshuka! The very first time I tasted this at a friend’s house, I kid you not, I practically licked the pan clean. It’s that good! This incredible Middle Eastern marvel features eggs poached directly in a rich, spiced tomato sauce that has been simmering with bell peppers, onions, and garlic, creating a depth of flavor that is truly extraordinary. The combination of the bright acidity from the tomatoes with the decadent richness of those runny egg yolks? Absolutely mind-blowing, a symphony for your palate!
My personal version of shakshuka takes things up a notch, because, let’s be real, a little extra spice never hurt anyone! I kick things up with a generous amount of cumin, a touch of fragrant paprika, and a pinch of fiery cayenne for that perfect warmth and heat. But here’s the best part, the real secret sauce (pun intended!): it’s a total one-pan wonder! That’s right, minimal cleanup, maximum flavor. It looks incredibly impressive when you bring it to the table, but it honestly requires minimal effort, making it absolutely perfect for those times when you’re hosting brunch but really don’t want to spend your entire morning slaving away in the kitchen.
The best way to enjoy this rustic beauty is to serve it straight from the skillet – the hotter, the better! And whatever you do, do not forget the crusty bread. You’ll want it for dipping into those glorious runny yolks and that unbelievably spicy, flavorful sauce. Trust me, your guests will take one look at this bubbling, aromatic masterpiece and think you’ve been slaving away for hours. Little do they know, you’re just a kitchen wizard with a knack for delicious shortcuts!
Baked Cod Shakshuka
Equipment
- 1 Large Dutch Oven Must be oven-safe for both stovetop simmering and oven baking.
- 1 Cutting Board For preparing vegetables and aromatics.
- 1 Chef’s knife Essential for slicing and dicing ingredients efficiently.
- 1 Wooden Spoon or Spatula For stirring the sauce and sautéing vegetables without damaging the pot.
- 1 Measuring Spoons For precise measurement of spices.
Ingredients
Main
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 1 small yellow onion halved and thinly sliced
- 1 red bell pepper thinly sliced
- 3 garlic cloves thinly sliced
- 1 jalapeno thinly sliced
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1 28-ounce can crushed San Marzano tomatoes
- 1 to 2 teaspoons sherry vinegar
- 4 6 ounce cod fillets, skin removed
- Parsley for garnish
Instructions
- Preheat oven to 400 degrees F.
- Set a large Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, bell pepper, garlic and jalapeno, paprika, cayenne, cumin, and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and begin to brown, about 3 minutes.
- Add tomatoes along with their juices, season with another pinch of salt and twist of black pepper, and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer, partially cover, and cook until vegetables soften and the liquid has mostly reduced, about 15 minutes.
- Remove from the heat and stir in the vinegar. Season the fish on all sides with salt and pepper and partially submerge in the sauce, leaving space between the pieces. Spoon some sauce over each fillet. Transfer the pot to the oven and cook, uncovered, until the flesh of the fish turns opaque and begins to flake, about 15 minutes. Garnish with parsley and a drizzle of olive oil and serve.
Notes
4. **Avocado Toast With Poached Egg**Alright, alright, laugh all you want about millennials and their notorious, sometimes expensive, avocado toast habits – but after you try my version, you’ll understand the absolute obsession! I once splurged on this at a super hip café and nearly fainted when I saw the $18 price tag. That, my friends, was the moment I vowed to master it at home for a mere fraction of the cost, proving that gourmet doesn’t have to break the bank.
The foundation for my perfect avocado toast starts with thick-cut sourdough bread. You’ll want to toast it until it’s perfectly golden and wonderfully crisp, creating that satisfying crunch with every bite. Next, mash up a ripe avocado (don’t be shy with the green goodness!) with a generous squeeze of fresh lime juice, a sprinkle of salt, and a dash of red pepper flakes for a little kick. Spread this creamy, flavorful concoction generously over your perfectly toasted bread. The crown jewel, of course, is a flawlessly poached egg nestled on top, with a perfectly runny yolk that, once pierced, creates a natural, luxurious sauce, mingling with the avocado below.
Now, for my special touch, because we love a little extra pizzazz, don’t we? A sprinkle of everything bagel seasoning adds incredible flavor and texture, and a scattering of fresh microgreens elevates the visual appeal and adds a delicate freshness. Sometimes, if I’m feeling extra indulgent, I’ll even add some crumbled bacon or thinly sliced radishes for an additional layer of texture and a touch of peppery bite. It’s all about simple ingredients achieving maximum flavor – and that, my friends, is the undeniable beauty of this brunch staple! You’re welcome.
Simple Poached Egg and Avocado Toast
Equipment
- 1 Saucepan For poaching eggs
- 1 Slotted Spoon For retrieving poached eggs
- 1 Toaster Or a skillet for stovetop toasting
- 1 Cutting Board For preparing chives and avocado
- 1 Chef’s knife For chopping and preparing
Ingredients
Main
- 1 avocado cut in half pit removed and pulp scooped out with spoon
- 2 poached eggs using your favorite method
- 2 slices of toast
- 1/4 teaspoon cayenne pepper
- 1 tablespoon of chives chopped
- salt and pepper to taste
Instructions
- Fill a saucepan with water, add a splash of white vinegar (about 1 tablespoon per quart), and bring to a gentle simmer, ensuring no rolling bubbles.
- Carefully crack each egg into a small ramekin or bowl, then gently slide it into the simmering water. If poaching multiple, ensure space between them.
- Cook the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to carefully remove them, allowing excess water to drain.
- While eggs poach, halve the avocado, remove the pit, and scoop the pulp into a small bowl. Mash with a fork, seasoning generously with salt and pepper to taste.
- Toast the bread slices to your desired level of crispness, ensuring they are sturdy enough to hold the toppings.
- Finely chop the fresh chives.
- Spread the mashed avocado evenly over each slice of toast.
- Carefully place one poached egg on top of the avocado toast.
- Sprinkle each serving with cayenne pepper and the chopped chives.
- Add additional salt and pepper to taste before serving immediately.
Notes
5. **Chicken And Waffles**Oh, honey, get ready for a taste sensation that bridges the gap between sweet and savory like no other: Chicken and Waffles! This soul food masterpiece absolutely changed my brunch game forever. I still remember the first time I dared to make chicken and waffles, and my Southern friend nearly disowned me for even thinking about using frozen waffles. Lesson learned, loud and clear! This dish demands respect, and it rewards you with pure, unadulterated deliciousness.
The secret to truly spectacular chicken, my friends, is all in the brine. You absolutely *must* brine the chicken overnight. This magical step keeps the chicken incredibly juicy and tender on the inside, while ensuring the outside achieves that perfect, shatteringly crispy crunch we all crave. And for the waffles? My secret ingredient in the batter is cornmeal, which adds a wonderful, subtle texture and just a hint of sweetness, making them the ideal fluffy, golden canvas for that glorious chicken.
When that crispy, hot, perfectly seasoned chicken sits proudly on top of a freshly made waffle, and then you drizzle it generously with warm maple syrup, maybe even a dash of hot sauce for a little zing… pure magic happens, I tell you! It’s an explosion of flavors and textures that will leave you absolutely speechless. Serve it alongside a tangy coleslaw to cut through the richness, and you’ll find yourself wondering why we don’t eat this glorious dish for every single meal of the day. Seriously, it’s *that* good.
Chicken and Waffles
Equipment
- 2 Large Bowls For egg wash and maple mayonnaise
- 1 Large Deep Skillet or Deep Fryer For frying chicken and cooking bacon
- 1 Wire Rack For resting breaded chicken and draining fried items
- 1 Cookie sheet For broiling the waffles
- 1 Whisk For preparing egg wash and mayonnaise
Ingredients
Main
- 4 eggs
- ¼ cup heavy cream
- 2 tablespoons cayenne pepper
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon salt
- 1 quart peanut oil for frying
- 8 chicken tenders
- 1 cup mayonnaise
- ¼ cup maple syrup
- 2 teaspoons prepared horseradish
- 1 teaspoon dry mustard powder
- 12 slices bacon
- 8 plain frozen waffles
- 8 thin slices Cheddar cheese
Instructions
- Whisk together eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl until well combined; set aside. Shake together flour, cornstarch, and 1 tablespoon salt in a paper bag; set aside.
- Dip chicken into beaten egg mixture, then place into flour mixture in the bag and shake to coat. Place breaded chicken onto a wire rack; do not stack. Let chicken rest for 20 minutes to allow coating to set.
- Heat about 3 inches oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken until golden brown, 5 to 8 minutes. Remove chicken to a paper towel-lined plate to drain. Set aside or keep warm in a low oven.
- Combine mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Set aside.
- Preheat the oven’s broiler.
- Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate.
- Place 4 waffles on a cookie sheet. Top each waffle with 2 chicken tenders, 3 bacon slices, and 2 cheese slices.
- Cook under the preheated broiler until cheese is melted, 3 to 5 minutes.
- Spread 3 tablespoons maple mayonnaise on each of the remaining 4 waffles and place on top of sandwich.
Notes
6. **Smoked Salmon Bagel With Cream Cheese**Ah, the Smoked Salmon Bagel with Cream Cheese – for me, this isn’t just a meal; it’s a nostalgic trip back to my childhood! Growing up in New York, Sunday mornings were practically a sacred ritual. Dad would always bring home those brown paper bags, bursting with fresh, chewy bagels and lox. Now, living across the country, whenever a pang of homesickness strikes, you can bet I’m in the kitchen, meticulously recreating this cherished favorite. It’s more than just food; it’s a comforting memory.
The foundation of this classic, and I cannot stress this enough, is the bagel. It *must* be fresh, with that perfect chewy interior and a delightful crispy exterior. You want to toast it just enough to warm it through, making it invitingly soft, without veering into overly crunchy territory. Next, layer on a generous spread of velvety cream cheese. Feeling a little fancy? Whip that cream cheese with some fresh herbs for an extra burst of flavor! Then come the star of the show: thin slices of ruby-red smoked salmon, followed by paper-thin slices of red onion for a gentle bite, and a scattering of briny capers to truly seal the deal.
Now, prepare yourselves, because here comes my slightly controversial addition: a fresh squeeze of lemon and a sprinkle of fresh dill. I know, some purists might scoff, but trust me on this one – it brightens everything up beautifully, adding a zesty, herbaceous note that elevates the entire experience! Pair this simple yet exquisite assembly of quality ingredients with a strong, hot coffee and the Sunday paper, and you’ve got the full, authentic experience. It just goes to show that sometimes, the classics are classics for a very, very good reason!
Okay, brunch enthusiasts, are you still with me? Because we’re just getting started on this flavor-packed journey! If the first six dishes had your taste buds doing a happy dance, prepare yourselves for the next batch of brunch superstars. These are the recipes that bring comfort, a little bit of adventure, and a whole lot of deliciousness to your table, proving that the mid-morning meal truly is the best meal.
We’re diving deeper into my personal collection of unforgettable brunch dishes, focusing on those comforting indulgences, surprisingly easy preparations, and ingenious twists on familiar favorites. Get ready to expand your brunch horizons and discover how each of these next six dishes can transform a simple meal into an extraordinary, smile-inducing experience!
Everything Bagel Chaffle with Smoked Salmon Cream Cheese
Equipment
- 1 Waffle Maker Essential for creating the chaffle base
- 1 Small Mixing Bowl For preparing the chaffle batter
- 1 Whisk To thoroughly combine batter ingredients
- 1 Cooling Rack Crucial for allowing chaffles to crisp up after cooking
- 1 Sharp Knife or Cookie Cutter For shaping the chaffles for aesthetic presentation (optional)
Ingredients
Main
- 1 large egg
- 3 teaspoons everything bagel seasoning divided
- 1 teaspoon coconut flour
- ¼ teaspoon baking powder
- ½ cup shredded mozzarella cheese
- 4 tablespoons smoked salmon cream cheese spread such as Philadelphia®
- 1 teaspoon capers drained
- 3 thin red onion slices
Instructions
- Preheat a waffle maker according to manufacturer’s instructions.
- Whisk egg, 2 teaspoons bagel seasoning, coconut flour, and baking powder together in a small bowl. Stir in mozzarella cheese.
- Pour 1/2 of the batter onto the waffle maker and spread it out from the center with a spoon. Close the waffle maker and cook until the chaffle reaches your desired doneness and waffle maker stops steaming, 3 to 4 minutes.
- Remove chaffle from waffle maker, place on a rack, and repeat process with remaining batter. Cool for several minutes to let them crisp up.
- Spread each chaffle with 1/2 of the salmon cream cheese and garnish with remaining 1 teaspoon bagel seasoning, capers, and red onion. Cut out a circle in the center of the chaffle with a sharp knife or use a 1 1/2-inch round cookie cutter to make the chaffles look more authentic and fun.
Notes
7. **Breakfast Burrito**Oh, let me tell you, my love affair with breakfast burritos runs deep, dating all the way back to college road trips. You know the ones – those questionable gas station versions that barely hinted at the culinary magic this handheld wonder could truly possess! Years of dedication (and let’s be honest, some serious experimentation) have gone into perfecting my own version, a creation that proudly puts those sad, foil-wrapped tubes of my past firmly to shame. This is the kind of breakfast burrito that makes you want to sing!
The real secret to a truly spectacular breakfast burrito lies in the artful layering of its glorious components. We start with fluffy, perfectly scrambled eggs, because, duh, eggs are essential! Then come the crispy breakfast potatoes, adding that satisfying crunch and heft to every bite. But wait, there’s more! Chorizo cooked until its rich fat renders and infuses every single ingredient with its incredible, spicy flavor, all lovingly cradled by cheese that melts into every nook and cranny, creating a delicious, gooey embrace.
And speaking of embrace, all this goodness gets wrapped up snugly in a flour tortilla that’s been warmed until it’s perfectly pliable. This little step is crucial for achieving that essential structural integrity, ensuring your masterpiece stays intact from the first bite to the last. To really take things to the next level, I always pile on fresh avocado for creaminess, vibrant pico de gallo for a burst of freshness, and a generous drizzle of hot sauce because, well, everything’s better with a little kick!
The undeniable beauty of breakfast burritos isn’t just their incredible taste; it’s also their sheer versatility and portability. They are absolutely perfect for brunching on the go, whether you’re heading out for an adventure or simply want to enjoy your meal on the couch. Plus, they’re a total lifesaver for feeding a hungry crowd without the fuss of formal place settings. You can make them ahead, customize them to everyone’s liking, and enjoy deliciousness without any fuss. This dish truly is a brunch hero!
Make-Ahead Freezer Breakfast Burritos
Equipment
- 1 Baking Sheet For roasting sweet potatoes
- 1 Large Skillet For cooking scrambled eggs
- 1 Medium Mixing Bowl For whisking eggs
- 1 Rubber Spatula For stirring and cooking eggs gently
- 1 Microwave For warming tortillas and reheating burritos
Ingredients
Main
- 1 large sweet potato cut into 1/2-inch pieces
- 2 tablespoons olive oil divided
- kosher salt and ground black pepper to taste
- 6 eggs lightly beaten
- ¼ cup milk
- 1 cup shredded pepper Jack cheese
- 6 large flour tortillas
- 1 15 ounce can black beans, rinsed and drained
- ¾ cup cooked vegan chorizo Optional
- ½ cup prepared salsa verde
- hot sauce or salsa for serving
Instructions
- Gather all ingredients and preheat oven to 425 degrees F (220 degrees C). ALLRECIPES / ANA CADENA
- Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Season well with salt and pepper and toss to coat. ALLRECIPES / ANA CADENA
- Roast sweet potatoes until tender and browned, 15 to 20 minutes. Let cool to room temperature. ALLRECIPES / ANA CADENA
- Heat remaining olive oil in a large skillet over medium-low heat. Whisk eggs and milk together in a medium bowl and season with salt and pepper. Pour eggs into pan and cook, stirring frequently with a rubber spatula, until they begin to set, about 2 to 3 minutes. Sprinkle cheese over eggs and continue to cook, stirring frequently, until eggs are no longer runny, 3 minutes more. Remove from heat and let cool to room temperature. ALLRECIPES / ANA CADENA
- Wrap tortillas in a dish cloth and microwave for 30 seconds to 1 minute, until pliable. To assemble each burrito: Spread about ¼ cup sweet potatoes, ⅓ cup scrambled eggs, ¼ cup black beans and 2 tablespoons chorizo in a horizontal line across the middle of the tortilla, leaving about 2 inches on either side. Drizzle with 1 to 2 tablespoons salsa verde. ALLRECIPES / ANA CADENA
- Fold left and right sides over the filling, then tightly roll from the bottom of the tortilla to form a burrito. Tightly wrap in plastic wrap or aluminum foil. Repeat with remaining tortillas, and freeze for up to 1 month. Alternatively, refrigerate for up to three days. ALLRECIPES / ANA CADENA
- To serve: Remove burrito from plastic or foil and place on a plate in the microwave. Microwave on high for 4 to 5 minutes, until filling is hot and tortilla is tender. Serve immediately with your choice of hot sauce or salsa. If reheating from the refrigerator, microwave on high for 1 ½ to 2 minutes. ALLRECIPES / ANA CADENA
Notes
8. **Croque Madame**Alright, prepare for a little French flair! When I first introduced my kids to Croque Madame, I playfully called it “fancy toast.” But let me tell you, this isn’t just any toast, my friends. This classic French café staple takes the humble grilled cheese and elevates it to an art form, creating something so utterly divine it’s worthy of popping open a bottle of champagne alongside it! It’s sophisticated, it’s comforting, and it’s absolutely irresistible.
Building this beauty is an experience in itself. We begin with good quality white bread, generously spread with a tangy Dijon mustard to add a delightful zing. Then, layer upon layer of thinly sliced, delicious ham and rich Gruyère cheese are added, creating a flavorful core that will make your mouth water. Another slice of bread seals the deal, ready for the real magic to begin – the béchamel sauce, that is!
The true transformation happens when this glorious sandwich is lovingly smothered in a creamy, velvety béchamel sauce, followed by even more Gruyère cheese. It then gets broiled until it’s bubbly, golden, and absolutely irresistible. But the crowning glory, the pièce de résistance, is a perfectly fried egg perched right on top. We’re talking crispy edges and a gloriously runny yolk, just waiting to be broken.
When you finally cut into this masterpiece, that golden yolk bursts forth, creating a rich, natural sauce that beautifully mingles with the béchamel. It’s a decadent, delightfully messy, and absolutely worth-the-effort kind of dish. I usually serve mine with a lightly dressed side salad, you know, just to pretend I’m being somewhat healthy. A little bit of green makes it feel balanced, even if your taste buds are in pure indulgence heaven!
Madame Cristo – Grilled Ham and Cheese
Equipment
- 1 Mixing Bowl For preparing the custard batter.
- 1 Skillet (non-stick recommended) For grilling the sandwiches to a golden crisp.
- 1 Large Saucepan Essential for poaching the eggs.
- 1 Slotted Spoon For carefully removing poached eggs.
- 1 Toaster or Broiler For lightly toasting the bread slices.
Ingredients
Main
- ½ cup heavy cream
- 2 large eggs
- 1 teaspoon freshly grated lemon zest
- ½ teaspoon salt
- 1 pinch cayenne pepper
- 1 pinch freshly grated nutmeg
- 4 slices white bread
- 8 thin slices Havarti cheese
- 4 ounces thinly sliced honey baked ham halved
- 2 tablespoons unsalted butter
- ½ teaspoon Champagne vinegar
- 2 eggs
- 2 pinches cayenne pepper or more to taste
Instructions
- Combine heavy cream, 2 eggs, lemon zest, salt, 1 pinch cayenne pepper, and nutmeg in a bowl until batter is thin and runny. (Add 2 tablespoons more cream if needed.)
- Toast bread until lightly browned; place on a flat surface. Divide and place Havarti cheese onto toast; divide and place ham onto cheese. Bring 2 pieces toast together to make 2 sandwiches. Place 1 sandwich into batter. Flip several times to coat evenly; place on a plate. Repeat with second sandwich.
- Melt butter in a skillet over medium heat. Add sandwiches; cook until outside browned and cheese melted, about 4 minutes per side.
- Meanwhile, fill a large saucepan with 2 inches water; bring to a boil. Reduce heat to medium-low; add vinegar and keep water at a gentle simmer. Crack 1 egg into a small bowl, then gently slip it into the simmering water, holding the bowl just above the surface of the water. Repeat with remaining 1 egg. Cook until egg whites are firm and yolks are thickened but not hard, 2 1/2 to 3 minutes.
- Transfer sandwiches to plates; dust with 1 pinch cayenne pepper. Transfer eggs to a kitchen towel with a slotted spoon to remove excess water; place onto each sandwich. Dust with 1 pinch cayenne pepper.
Notes
9. **Savory Dutch Baby Pancake**Get ready for some serious drama (the good kind!) at your brunch table, because the dramatic puff of a Dutch baby pancake emerging from the oven never, ever fails to impress! My very first attempt, I’ll confess, collapsed faster than a soufflé in an earthquake – a humbling experience, to say the least. But I learned my lesson: preheating the pan until it’s blazing hot is absolutely non-negotiable for that show-stopping rise! It’s a simple trick that makes all the difference.
Unlike its sweeter, more dessert-like cousin, this savory version of the Dutch baby is a game-changer. It incorporates wonderful, aromatic herbs, a generous amount of cheese, and a kick of black pepper right into the batter. As it bakes, the pancake rises majestically up the sides of a screaming hot cast-iron skillet, forming a beautiful, golden, and incredibly impressive vessel that’s just begging to be filled with deliciousness.
And when it comes to fillings, the world is your oyster! My go-to combination involves a dollop of cool crème fraîche, elegantly draped slices of smoked salmon, tiny briny capers, and a scattering of fresh dill. The contrast of the crispy, golden edges with the tender, almost custard-like center is what truly makes this dish so special and exciting to eat. Every bite offers a delightful textural symphony.
This dish is also incredibly versatile, making it a fantastic addition to any brunch spread. Don’t be afraid to experiment! Try it with earthy roasted mushrooms and creamy goat cheese, or even use up some leftover roast chicken transformed with a dollop of vibrant pesto. The savory Dutch baby is living proof, my friends, that pancakes don’t always need to be sweet to be absolutely spectacular, satisfying, and totally crave-worthy.
Dutch Apple Baby
Equipment
- 1 Oven-Proof Skillet
- 1 Blender
- 1 Small Saucepan
- 1 Small Bowl For crumb topping
- 1 Pastry Brush For buttering
Ingredients
Main
- ⅔ cup Mott’s® Original Applesauce
- 4 eggs lightly beaten
- 4 tablespoons melted butter divided
- ⅔ cup all-purpose flour
- 1 tablespoon granulated sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners’ sugar Optional
- 1 tablespoon all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- 2 teaspoons butter
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.
- Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.
- Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
- Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
- Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.
Notes
10. **Cinnamon Rolls With Cream Cheese Glaze**Is there anything more comforting, more inviting, than the smell of homemade cinnamon rolls wafting through your house on a lazy weekend morning? Seriously, if someone could bottle that aroma as a perfume, I’d be first in line! This particular recipe is a treasure, passed down through generations in my family, starting with my incredible grandmother. Each family member has added their own little twist over the years, and my personal touch? A hint of bright orange zest in the dough.
Now, I won’t lie, making these from scratch does take a little time and a whole lot of love. But trust me when I say, watching people’s faces light up when they bite into a warm, gooey, freshly baked roll? That makes every single moment of effort unequivocally worthwhile! The dough itself is key – it needs to be pillowy soft, creating the perfect foundation for the magic within.
The filling is a perfect spiral of rich cinnamon-sugar butter, generously swirled throughout. And let’s not forget the pièce de résistance: a cream cheese glaze so thick and luscious, it drips slowly and enticingly down the sides of each roll. It’s truly a sight to behold, a promise of pure, sugary bliss. My secret technique for ultimate fluffiness? After slicing the rolls, let them rise a second time right in the pan before baking.
This second rise is a game-changer! It’s what creates those wonderfully tall, fluffy layers that pull apart with such satisfying, stretchy strands. These aren’t just cinnamon rolls, folks; they are a full-blown experience, a warm embrace, and a guaranteed crowd-pleaser that will have everyone begging for the recipe. Get ready to bake some serious happiness!
Kelsandra’s Pumpkin Cinnamon Rolls
Equipment
- 1 Large Mixing Bowl
- 1 9×13 inch Baking Dish
- 1 Rolling Pin
- 1 Serrated Knife
- 1 Small Bowl For mixing filling and glaze
Ingredients
Main
- ¼ cup warm water 100 degrees F/38 degrees C
- 1 .25 ounce package active dry yeast
- 1 15 ounce can pumpkin puree
- ¾ cup white sugar
- 1 5 ounce can evaporated milk
- 3 tablespoons olive oil
- 1 large egg beaten
- 2 teaspoons pumpkin pie spice
- 5 cups all-purpose flour or more if needed
- ¼ cup melted butter
- 1 ¼ cups brown sugar packed
- 2 tablespoons pumpkin pie spice
- 1 cup confectioners’ sugar
- ¼ cup milk
- 2 tablespoons butter melted
- 1 3 ounce package cream cheese, softened
- ½ teaspoon vanilla extract
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- To make the dough: Pour warm water into a large mixing bowl and sprinkle yeast over top. Allow to stand until yeast begins to form a creamy foam, 5 to 10 minutes. Dotdash Meredith Food Studios
- Add pumpkin puree, sugar, evaporated milk, olive oil, and egg to the yeast mixture; mix until thoroughly combined. Stir in pumpkin pie spice, then mix in about 5 cups of flour, or as needed, until a stiff dough forms. Dotdash Meredith Food Studios
- Turn dough out onto a floured work surface and knead until smooth and elastic, but still slightly sticky, about 8 minutes. Form dough into a ball, then place in an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won’t double.) Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Punch down the dough, then roll it out on a floured work surface to an 18×26-inch rectangle. Brush the top with melted butter. Make the filling: Mix together brown sugar and pumpkin pie spice in a small bowl; sprinkle evenly over the buttered dough. Dotdash Meredith Food Studios
- Start at the longer edge and roll dough over filling into a log. Pinch the seam closed, then use a serrated knife to cut the log into 12 equal rolls. Dotdash Meredith Food Studios
- Transfer rolls to the prepared baking dish with the cut-sides facing up. Bake in the preheated oven until light golden brown on the edges, 30 to 40 minutes. Dotdash Meredith Food Studios
- While the rolls are baking, make the glaze: Beat confectioners’ sugar, milk, butter, cream cheese, and vanilla in a bowl until well combined. Dotdash Meredith Food Studios
- Remove pumpkin rolls from the oven and immediately spread glaze over top. Serve and enjoy! Dotdash Meredith Food Studios
Notes
11. **Huevos Rancheros**My very first taste of authentic Huevos Rancheros was an epiphany, experienced at a tiny, unassuming roadside stand in the heart of New Mexico. One bite, and I was utterly hooked! The vibrant combination of crispy corn tortillas, a subtly spicy tomato sauce, and gloriously runny fried eggs created a symphony of flavors – a true fireworks display on my palate that I still dream about to this day. It was an instant favorite.
Recreating this rustic beauty at home starts with frying corn tortillas until they’re just slightly crisp but still wonderfully pliable. You want that satisfying chew without them becoming brittle. Next comes the star of the show: a homemade ranchero sauce, bursting with the robust flavors of charred tomatoes, sweet onions, and a medley of chilies, all blended together into a vibrant, aromatic concoction. This sauce forms the perfect bed.
Nestled on top of that incredible sauce are perfectly fried eggs, with their whites beautifully set and their yolks still liquid gold, just waiting to be broken. To finish off this masterpiece, we sprinkle on some crumbled queso fresco for a salty tang, a generous handful of fresh cilantro for herbaceous brightness, and perfectly sliced avocado for a creamy counterpoint. Every component plays a vital role in the flavor profile.
The true beauty of Huevos Rancheros, the moment of pure bliss, lies in breaking those yolks and watching them lovingly mingle with the spicy ranchero sauce, creating a rich, luxurious coating for each and every bite of tortilla. It’s a dish that’s rustic, undeniably vibrant, and packs enough flavor to wake up even the most stubborn morning grump – yes, even myself! Prepare for an explosion of morning joy.
Huevos Rancheros
Equipment
- 1 Large Skillet For frying tortillas and eggs, and sautéing aromatics.
- 1 Saucepan For cooking down tomatoes and simmering sauce.
- 1 Blender For pureeing the tomato sauce.
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 14 plum tomatoes cored
- 12 tbsp. canola oil
- 3 cloves garlic minced
- 1/2 jalapeño stemmed and minced
- 1/2 medium yellow onion chopped
- 1 tbsp. fresh lime juice
- Kosher salt and freshly ground black pepper to taste
- 8 corn tortillas
- 8 eggs
- Pickled jalapeño slices for garnish
Instructions
- Prepare the tomatoes: Core the plum tomatoes. For easier peeling, you may blanch them briefly in boiling water, then transfer to an ice bath before peeling and roughly chopping.
- Sauté aromatics: In a saucepan or large skillet, heat 2 tbsp. canola oil over medium heat. Add the minced garlic, minced jalapeño, and chopped yellow onion, cooking until softened and fragrant, about 5-7 minutes.
- Cook tomatoes for sauce: Add the chopped tomatoes to the pan with the sautéed aromatics. Cook, stirring occasionally, until the tomatoes break down and soften, about 10-15 minutes.
- Blend the sauce: Carefully transfer the tomato mixture to a blender. Add the fresh lime juice and blend until the sauce is smooth. Season with kosher salt and freshly ground black pepper to taste.
- Simmer the sauce: Return the blended sauce to the saucepan and simmer gently over low heat for 10-15 minutes, allowing the flavors to meld. Keep warm while you prepare the remaining components.
- Fry tortillas: In a large skillet, heat about 5-6 tbsp. of canola oil over medium-high heat. Fry each corn tortilla briefly until lightly crisped but still pliable, about 15-30 seconds per side. Drain excess oil on paper towels.
- Fry eggs: In the same skillet (adding more oil if necessary), fry the eggs, two at a time, until the whites are set and the yolks are still runny. Season the eggs with salt and pepper.
- Assemble the dish: Place two fried tortillas on each individual serving plate.
- Add sauce and eggs: Ladle a generous amount of the warm tomato sauce over the tortillas on each plate, then carefully place two fried eggs on top of the sauced tortillas.
- Garnish and serve: Garnish each serving with pickled jalapeño slices and serve immediately.
Notes
12. **Quiche Lorraine**Confession time: The very first quiche I ever attempted was, shall we say, a bit of a disaster. It leaked all over my oven floor – a classic rookie mistake of not properly crimping the crust! But fear not, my friends, because years later, I have absolutely mastered this elegant French classic. And the best part? It’s equally delicious served piping hot straight from the oven or gracefully enjoyed at room temperature, making it incredibly versatile.
A proper Quiche Lorraine begins, as all great things do, with a buttery, impossibly flaky crust. And here’s a crucial tip to save you from my past mishaps: make sure to blind bake that crust! This essential step is your secret weapon against the dreaded soggy bottom, ensuring a perfect foundation every single time. It’s all about creating that sturdy, golden base before the filling comes in.
The heart of the quiche is its rich, savory filling. We’re talking smoky, crispy bacon, perfectly sautéed onions (adding a beautiful sweetness), and generous amounts of nutty Gruyère cheese, all suspended in a silky, custardy embrace of eggs and cream. The balance here is paramount; too much filling, and it won’t set properly, but too much custard, and you risk losing those delightful flavor bombs. It’s a delicate dance!
This make-ahead marvel is absolutely perfect for feeding a crowd, allowing you to actually enjoy your own brunch party instead of slaving away in the kitchen. I always serve mine with a simple, crisp green salad, dressed with a sharp vinaigrette. That little bit of acidity beautifully cuts through the richness of the quiche, creating a perfectly balanced meal. C’est magnifique, indeed!
New Quiche Lorraine
Equipment
- 1 Large Skillet For cooking bacon, onion, and garlic
- 1 Pie Dish Standard 9-inch deep-dish
- 1 Whisk For thoroughly combining custard ingredients
- 1 Medium Mixing Bowl For preparing the quiche custard
- 1 Fork For pricking pie crust
Ingredients
Main
- 4 strips bacon
- 1 9 inch frozen deep-dish pie crust, thawed
- ½ cup diced white onion
- 1 clove garlic minced
- 1 cup half-and-half
- ½ cup sour cream
- 4 large eggs beaten
- ½ cup shredded Swiss cheese
- ¼ cup chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble. Reserve about 2 tablespoons drippings in the skillet.
- Add onion and garlic to the skillet; cook and stir over medium heat until onion is softened, 5 to 10 minutes.
- Place thawed pie crust in a pie dish; prick holes in bottom and sides of crust using a fork.
- Bake in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
- Whisk half-and-half and sour cream together in a bowl; beat in eggs. Stir in Swiss cheese, bacon, onion mixture, parsley, salt, black pepper, and cayenne pepper; pour into crust.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes. Cool before slicing into wedges, 10 minutes.
Notes
And there you have it, fellow brunch aficionados! Twelve unforgettable, show-stopping dishes that promise to transform your weekend mornings from ordinary to absolutely extraordinary. From the decadent indulgence of a Croque Madame to the vibrant kick of Huevos Rancheros, each recipe is a testament to the magic that happens when breakfast and lunch joyfully collide. So go ahead, roll up your sleeves, pick your next culinary adventure, and let your kitchen become the happiest place on earth this weekend.
