mo brunch, fewer problems
January 31, 2016 11:41 AM Subscribe
What are your favorite brunch recipies? Any skill level or theme. No snowflakes!
Once a week we make a special family brunch at home for 2.5 people but I'm running out of ideas. What are your favorite brunch recipies? It could be variations on a tried-and-true standard (pancakes, french toast, eggs) or something more adventurous (eggs benny? cinnamon buns?) or something from various cultures (I can make potato latkes and naleśniki and a mean egg fried rice if I do say so myself).
No dietary restrictions, any skill level, presume I know nothing since you can always make a better pancake :) TIA
Once a week we make a special family brunch at home for 2.5 people but I'm running out of ideas. What are your favorite brunch recipies? It could be variations on a tried-and-true standard (pancakes, french toast, eggs) or something more adventurous (eggs benny? cinnamon buns?) or something from various cultures (I can make potato latkes and naleśniki and a mean egg fried rice if I do say so myself).
No dietary restrictions, any skill level, presume I know nothing since you can always make a better pancake :) TIA
Best answer: Overnight french toast. This particular cinnamon bun recipe (works great with maple sugar and cinnamon too). Shakshuka. Welsh rarebit. French toast made with [something else -- cinnamon roll, banana bread, lemon bread, etc]. Lemon ricotta pancakes. Huevos rancheros. Poached eggs on a baguette with onion confit and aged cheddar. Poached eggs on a scone with a a beer and cheese sauce and roasted veggies.
posted by jeather at 11:48 AM on January 31, 2016
posted by jeather at 11:48 AM on January 31, 2016
Best answer: These from the Smitten Kitchen blog are, for real, transcendental waffles; the best waffles that I or any of the literally dozens of people I have served them to have had, ever. At our annual huge brunch I serve them with fresh whipped cream and a simple berry sauce (something like this, any berry will do, also works great with rhubarb wth a little more sugar) and people line up around the house to get them.
posted by charmedimsure at 11:51 AM on January 31, 2016 [9 favorites]
posted by charmedimsure at 11:51 AM on January 31, 2016 [9 favorites]
Best answer: Avocado and fried egg quesadillas are my favorite brunch food!
1 avocado, two tortillas, two eggs, cheese. Prep tortillas with cheese on one half. Fry two eggs to your liking and place on top of the cheese. Slice the avocado in thin slices and put half on one tortilla, half on the other. Add a sprinkle of salt and a pinch of dried cilantro if you like that. Add additional cheese on top. Fold tortillas and place back in the frying pan. When one side is golden brown, flip. Make sure the cheese has melted, let rest for a minute, then slice into wedges with a sharp knife. They are both pretty and tasty!
posted by gemmy at 11:52 AM on January 31, 2016 [3 favorites]
1 avocado, two tortillas, two eggs, cheese. Prep tortillas with cheese on one half. Fry two eggs to your liking and place on top of the cheese. Slice the avocado in thin slices and put half on one tortilla, half on the other. Add a sprinkle of salt and a pinch of dried cilantro if you like that. Add additional cheese on top. Fold tortillas and place back in the frying pan. When one side is golden brown, flip. Make sure the cheese has melted, let rest for a minute, then slice into wedges with a sharp knife. They are both pretty and tasty!
posted by gemmy at 11:52 AM on January 31, 2016 [3 favorites]
You definitely want to try the waffles charmedimsure linked to.
posted by town of cats at 11:57 AM on January 31, 2016 [1 favorite]
posted by town of cats at 11:57 AM on January 31, 2016 [1 favorite]
Best answer: corn tortilla[s?], beans on top, egg on top of that, salsa, cheese if you want. i add jalapenos too. very easy and delicious
posted by the twistinside at 11:57 AM on January 31, 2016
posted by the twistinside at 11:57 AM on January 31, 2016
Best answer: This recipe for dutch baby pancakes from Smitten Kitchen is so tasty, looks incredibly lovely on the table, and is stupidly easy to make. I have made it with cherries and almonds and almond extract; raspberries and pecans and lemon extract; apples and walnuts and vanilla extract; bananas and walnuts and vanilla extract. It doesn't matter, you can use whatever you have on hand or like, and it always comes out perfectly. The recipe feeds my family of 2.5 along with a side of bacon.
posted by gatorae at 11:59 AM on January 31, 2016 [4 favorites]
posted by gatorae at 11:59 AM on January 31, 2016 [4 favorites]
Best answer: Lemon ricotta pancakes. This is the recipe we use.
posted by flibbertigibbet at 11:59 AM on January 31, 2016 [4 favorites]
posted by flibbertigibbet at 11:59 AM on January 31, 2016 [4 favorites]
Best answer: Texas Strata:
Biscuits (can, mix, or scratch - 1 batch of a dozen for a less-bready strata, 2 batches/dozen for more), baked, cooled, and torn in quarters.
Bacon or breakfast sausage (or both!), pre-cooked and crumbled
1 cup cheese, shredded (cheddar or jack or pepper jack or even cottage)
3-3.5 cups of egg and cream/half and half/milk (I generally go with 10 eggs plus liquid to top off to 3ish cups)
optional: can of mild green chiles or some diced fresh jalapeno/hatch/etc peppers
Preheat 350
Biscuits go on the bottom of a greased 9x13 casserole dish, sprinkle cheese and meats evenly over, pour egg over top. Bake 50-60 minutes until just barely jiggly in the center and a little bit browned on the edges. Let sit at least 30m to finish cooking.
--
Topping can go one of two ways: either make cream/country gravy (fresh or packet, your average greasy spoon uses a packet and so do I) to pour over cooked strata or serve on the side. I set aside some sausage to sprinkle over the gravy.
Alternately, make this absurdly delicious jalapeno cream sauce which you can make ahead and keep in a jar in the fridge and reheat on the day, pouring over or serving on the side. This is also excellent inside omelettes or quesadillas.
You could do a similar thing with english muffins as your bread, ham inside, and hollandaise as your topping.
posted by Lyn Never at 12:03 PM on January 31, 2016 [1 favorite]
Biscuits (can, mix, or scratch - 1 batch of a dozen for a less-bready strata, 2 batches/dozen for more), baked, cooled, and torn in quarters.
Bacon or breakfast sausage (or both!), pre-cooked and crumbled
1 cup cheese, shredded (cheddar or jack or pepper jack or even cottage)
3-3.5 cups of egg and cream/half and half/milk (I generally go with 10 eggs plus liquid to top off to 3ish cups)
optional: can of mild green chiles or some diced fresh jalapeno/hatch/etc peppers
Preheat 350
Biscuits go on the bottom of a greased 9x13 casserole dish, sprinkle cheese and meats evenly over, pour egg over top. Bake 50-60 minutes until just barely jiggly in the center and a little bit browned on the edges. Let sit at least 30m to finish cooking.
--
Topping can go one of two ways: either make cream/country gravy (fresh or packet, your average greasy spoon uses a packet and so do I) to pour over cooked strata or serve on the side. I set aside some sausage to sprinkle over the gravy.
Alternately, make this absurdly delicious jalapeno cream sauce which you can make ahead and keep in a jar in the fridge and reheat on the day, pouring over or serving on the side. This is also excellent inside omelettes or quesadillas.
You could do a similar thing with english muffins as your bread, ham inside, and hollandaise as your topping.
posted by Lyn Never at 12:03 PM on January 31, 2016 [1 favorite]
Best answer: Egg Puff. I think it came from Sunset Magazine in the 1970's It's dead simple, gorgeous and delicious.
Ingredients:
7 Eggs
16 oz shredded mild cheddar, longhorn, jack cheese (any or all)
2.5 cups of whole milk
Salt/Pepper
Dijon mustard or 1/2 teaspoon powdered mustard
Slices of crust-less bread to line an oblong Pyrex
1 can Diced roasted Green Chiles or two if you're a fan.
Spray a cooking spray all over your glass casserole dish (one of those oblong ones.) Beat the eggs, milk and seasoning, set aside. Line the casserole with plain bread, crusts cut off (6-8 slices) Spread half the shredded cheese over the bread. Sprinkle the chilies over the cheese, then top with remaining cheese. Pour the custard into the dish. Bake at 350 for about 50 minutes.
You can make ahead, and store covered in the fridge overnight, just take it out and bake in the morning.
It puffs up gorgeously, tastes delicious, includes easily sourced ingredients. It's also pretty fancy. Serve with asparagus vinaigrette or green salad, fruit and something sweet. A Bloody Mary made with some roasted pepper Tabasco would be a good accompaniment.
posted by Ruthless Bunny at 12:04 PM on January 31, 2016
Ingredients:
7 Eggs
16 oz shredded mild cheddar, longhorn, jack cheese (any or all)
2.5 cups of whole milk
Salt/Pepper
Dijon mustard or 1/2 teaspoon powdered mustard
Slices of crust-less bread to line an oblong Pyrex
1 can Diced roasted Green Chiles or two if you're a fan.
Spray a cooking spray all over your glass casserole dish (one of those oblong ones.) Beat the eggs, milk and seasoning, set aside. Line the casserole with plain bread, crusts cut off (6-8 slices) Spread half the shredded cheese over the bread. Sprinkle the chilies over the cheese, then top with remaining cheese. Pour the custard into the dish. Bake at 350 for about 50 minutes.
You can make ahead, and store covered in the fridge overnight, just take it out and bake in the morning.
It puffs up gorgeously, tastes delicious, includes easily sourced ingredients. It's also pretty fancy. Serve with asparagus vinaigrette or green salad, fruit and something sweet. A Bloody Mary made with some roasted pepper Tabasco would be a good accompaniment.
posted by Ruthless Bunny at 12:04 PM on January 31, 2016
Best answer: Simply having a lot of spreads and/or cheese laid out for slathering onto good-quality bread/toast epitomizes a good brunch. Having the time to leisurely pick a bunch of spreads, all prettily laid out, maybe trying a new jam or two...
I liked Kaya jam growing up... but here is a whole list of spreads!
posted by gemutlichkeit at 12:04 PM on January 31, 2016 [3 favorites]
I liked Kaya jam growing up... but here is a whole list of spreads!
posted by gemutlichkeit at 12:04 PM on January 31, 2016 [3 favorites]
Best answer: You could attempt to replicate the traditional "fry-ups" of the British Isles. The difference between that and the basic "big breakfast" in the U.S. are more a matter of ingredient choice than technique - the bacon and sausage will be a little different ("bacon" in the UK and Ireland tends to be thicker and from a different cut of meat, I think). But they tend to all have egg, bacon, and sausage, and can also include the following:
* fried slices of mushroom or tomato
* black or white "pudding" (which is actually a kind of blood sausage)
* baked beans
* toast or scones
* porridge
* fruit of some kind
* strong black tea
When I make one for myself I tend to go with the eggs/bacon/sausage and the fried tomato and toast, and a half a grapefruit. But you can mix and match.
Another thing to try might be kedgeree, which is a VERY proper English thing - it's a sort of curried rice dish with eggs and smoked fish. Very "Downton Abbey."
posted by EmpressCallipygos at 12:05 PM on January 31, 2016
* fried slices of mushroom or tomato
* black or white "pudding" (which is actually a kind of blood sausage)
* baked beans
* toast or scones
* porridge
* fruit of some kind
* strong black tea
When I make one for myself I tend to go with the eggs/bacon/sausage and the fried tomato and toast, and a half a grapefruit. But you can mix and match.
Another thing to try might be kedgeree, which is a VERY proper English thing - it's a sort of curried rice dish with eggs and smoked fish. Very "Downton Abbey."
posted by EmpressCallipygos at 12:05 PM on January 31, 2016
Best answer: My spouse and I often eat hash on the weekend with leftover braised or barbecued meat: dice potatoes, fry them in a skillet with a lot of butter, shred in the leftover meat when the potatoes are about three-quarters done, stir in a few handfuls of greens at the end so they just have time to wilt (mustard greens, arugula, spinach). Serve with a poached egg on top and hollandaise if you’d like. Braised short ribs are great for this, as is braised or smoked brisket or pork shoulder. I am not usually ambitious enough to braise a meat specifically for breakfast, but it is an option. Leftover braised meat is also great in whatever breakfast quesadilla preparation you prefer.
Another favourite is breakfast “poutine”: turn potatoes into hash browns however you normally do, then top with cheese curds, poached egg, and hollandaise.
I prefer bread pudding over the casserole-type French toast preparations; cinnamon rolls make great bread pudding, as do croissants. Tear about a pound of whatever bread product you have into bite-sized chunks, and add to it about a cup of dried fruit (chopped into raisin-sized pieces if it’s large). Whisk together 3 cups of milk, 4 eggs, 1 cup of brown sugar, and whatever flavouring you prefer added to your taste — vanilla, cinnamon, cardamom, allspice? Pour this mixture over the bread and dried fruit and let it soak for about ten minutes, while you butter a 9” square pan and preheat the oven to 350F. Transfer the bread mixture to the prepared pan and bake it until the eggs are set, which will take about an hour. The pudding will be slightly puffed and top will be nicely browned. Serve it with rum sauce or maple syrup.
Right now I am working on very lazy late breakfast which will be braised short ribs (currently in the Instant Pot with a load of finely sliced onions and garlic, and enough red wine to halfway cover them) shredded off the bone into a sandwich on a crusty roll left over from yesterday, with mustard greens, horseradish, and a crispy fried egg. Nearly anything can become breakfast if you put a fried egg on top.
posted by there's no crying in espionage at 12:08 PM on January 31, 2016 [1 favorite]
Another favourite is breakfast “poutine”: turn potatoes into hash browns however you normally do, then top with cheese curds, poached egg, and hollandaise.
I prefer bread pudding over the casserole-type French toast preparations; cinnamon rolls make great bread pudding, as do croissants. Tear about a pound of whatever bread product you have into bite-sized chunks, and add to it about a cup of dried fruit (chopped into raisin-sized pieces if it’s large). Whisk together 3 cups of milk, 4 eggs, 1 cup of brown sugar, and whatever flavouring you prefer added to your taste — vanilla, cinnamon, cardamom, allspice? Pour this mixture over the bread and dried fruit and let it soak for about ten minutes, while you butter a 9” square pan and preheat the oven to 350F. Transfer the bread mixture to the prepared pan and bake it until the eggs are set, which will take about an hour. The pudding will be slightly puffed and top will be nicely browned. Serve it with rum sauce or maple syrup.
Right now I am working on very lazy late breakfast which will be braised short ribs (currently in the Instant Pot with a load of finely sliced onions and garlic, and enough red wine to halfway cover them) shredded off the bone into a sandwich on a crusty roll left over from yesterday, with mustard greens, horseradish, and a crispy fried egg. Nearly anything can become breakfast if you put a fried egg on top.
posted by there's no crying in espionage at 12:08 PM on January 31, 2016 [1 favorite]
Best answer: Breakfast Souffles like Paneras, really good and impressive, seemingly fancy but actually fairly easy. Serve with fruit.
Picture
Here's what I do though there is a lot of flexibility:
TJ's mini croissants(these are genius though could use crescent rolls if not available?). Let rise overnight on counter, unroll, drape into a 2 cup pyrex dish (cover much of the bottom and have parts draping over the side to later wrap onto the top).
For about 5 eggs (about 1 or a bit more per croissant), use 1/4 cup cream (or milk if you must) and 1/2 cup of grated cheese, salt, pepper, small amount of veggies of choice cooked and not too wet (about 1 T or so per egg). Mix. Consider eliminating a yolk so the resulting egg is less egg-y if you wish.
Microwave for about 60 seconds, stir, microwave 30 second intervals until almost cooked/scrambled.
Spoon onto prepared dough in dishes. Add extra cheese. Drape arms of croissant dough over eggs. Brush with more egg (reserved from above) for extra browning optional.
Bake for about 25 minutes at 375 until dough is browned.
I like cheddar in the egg with microwaved frozen artichoke hearts and feta sprinkled on top. Some diced red pepper would pretty. Chopped ham. Options are endless.
Some sources: here and here.
posted by RoadScholar at 12:10 PM on January 31, 2016 [2 favorites]
Picture
Here's what I do though there is a lot of flexibility:
TJ's mini croissants(these are genius though could use crescent rolls if not available?). Let rise overnight on counter, unroll, drape into a 2 cup pyrex dish (cover much of the bottom and have parts draping over the side to later wrap onto the top).
For about 5 eggs (about 1 or a bit more per croissant), use 1/4 cup cream (or milk if you must) and 1/2 cup of grated cheese, salt, pepper, small amount of veggies of choice cooked and not too wet (about 1 T or so per egg). Mix. Consider eliminating a yolk so the resulting egg is less egg-y if you wish.
Microwave for about 60 seconds, stir, microwave 30 second intervals until almost cooked/scrambled.
Spoon onto prepared dough in dishes. Add extra cheese. Drape arms of croissant dough over eggs. Brush with more egg (reserved from above) for extra browning optional.
Bake for about 25 minutes at 375 until dough is browned.
I like cheddar in the egg with microwaved frozen artichoke hearts and feta sprinkled on top. Some diced red pepper would pretty. Chopped ham. Options are endless.
Some sources: here and here.
posted by RoadScholar at 12:10 PM on January 31, 2016 [2 favorites]
Best answer: Breakfast tacos. Just scramble up eggs and cook bacon. Heat up small flour tortillas in a pan to soften and put the eggs and bacon in there with some pepperjack cheese when everything is hot so the cheese melts. Top with a cabbage slaw like this for some crunch and some salsa or a homemade red pepper sauce like this for some sweetness and spicy heat. Feel free to modify to remove and add heat. I never used carrots in my taco slaw.
posted by AppleTurnover at 12:11 PM on January 31, 2016
posted by AppleTurnover at 12:11 PM on January 31, 2016
Best answer: Dan bing or jian bing (I like jian bing with hot sauce).
Omurice isn't a breakfast dish in Japan as far as I know, but it is good, especially with demiglace instead of ketchup on top.
Chilaquiles.
posted by wintersweet at 12:13 PM on January 31, 2016 [1 favorite]
Omurice isn't a breakfast dish in Japan as far as I know, but it is good, especially with demiglace instead of ketchup on top.
Chilaquiles.
posted by wintersweet at 12:13 PM on January 31, 2016 [1 favorite]
Best answer: Congee/Jook:
Serious Eats
Slow Cooker
Instant Pot
Regular pressure cooker
posted by Lyn Never at 12:20 PM on January 31, 2016
Serious Eats
Slow Cooker
Instant Pot
Regular pressure cooker
posted by Lyn Never at 12:20 PM on January 31, 2016
Best answer: Skillet made chilaquiles with eggs. Here's just one recipe.
This is a new recipe in our house but it's been such a hit I've made it about 5 times since November: roasted apples with bacon. Come to think of it, that issue had a number of great breakfast recipes, including 1000 hole crepes and a wonderful kaiserschmarrn recipe (torn up pancakes with fruit, essentially)
Bake type dishes: Roasted domino potatoes which you can make the night before. Baked eggs on top of roasted cherry tomatoes. Spiced plum baked oatmeal. Cherry Berry Quinoa Breakfast Bowl.
All of the Smitten Kitchen recipe recs are for a good reason - I would highly suggest her cookbook, as it has an entire breakfast section with additional recipes. I've tried every one and they've all been delicious.
posted by barchan at 12:23 PM on January 31, 2016
This is a new recipe in our house but it's been such a hit I've made it about 5 times since November: roasted apples with bacon. Come to think of it, that issue had a number of great breakfast recipes, including 1000 hole crepes and a wonderful kaiserschmarrn recipe (torn up pancakes with fruit, essentially)
Bake type dishes: Roasted domino potatoes which you can make the night before. Baked eggs on top of roasted cherry tomatoes. Spiced plum baked oatmeal. Cherry Berry Quinoa Breakfast Bowl.
All of the Smitten Kitchen recipe recs are for a good reason - I would highly suggest her cookbook, as it has an entire breakfast section with additional recipes. I've tried every one and they've all been delicious.
posted by barchan at 12:23 PM on January 31, 2016
I always appreciate a really good fruit salad wiry pomegranate seeds.
posted by pintapicasso at 12:30 PM on January 31, 2016
posted by pintapicasso at 12:30 PM on January 31, 2016
Best answer: If you could pre-make or acquire some green chili, huevos rancheros. (You can make suboptimal types with salsa or red chili, too, but green chili is ideal.) And my favorite breakfast is eggs poached in green chili served over pan fried polenta.
Just about everyone seems to like shakshouka, and the eggs make it seem brunchey.
posted by ernielundquist at 12:57 PM on January 31, 2016 [1 favorite]
Just about everyone seems to like shakshouka, and the eggs make it seem brunchey.
posted by ernielundquist at 12:57 PM on January 31, 2016 [1 favorite]
Best answer: This isn't that helpful but I'll toss it in: I go to the hipster farmers' market and get a baguette, a dozen eggs, fancy goat cheese, and micro greens of some stripe. On the way back I get a bottle of brut cava.
Then I get home and use 3 or 4 of the eggs to make very creamy/runny scrambled eggs a la Gordon Ramsay, and cut the baguette into little tear-apart groups of 3 slices and warm it in the oven. Then we sit at the table and take the bread and put fancy goat cheese and creamy scrambled eggs and a little bit of microgreens for bite and eat it and drink cava and watch This Old House.
posted by ftm at 1:23 PM on January 31, 2016 [8 favorites]
Then I get home and use 3 or 4 of the eggs to make very creamy/runny scrambled eggs a la Gordon Ramsay, and cut the baguette into little tear-apart groups of 3 slices and warm it in the oven. Then we sit at the table and take the bread and put fancy goat cheese and creamy scrambled eggs and a little bit of microgreens for bite and eat it and drink cava and watch This Old House.
posted by ftm at 1:23 PM on January 31, 2016 [8 favorites]
A slightly thick slab of toasted white bread, topped with baked beans, a heap of sautéed mushrooms, and then cheddar cheese sauce. (Anything else that goes with a full English breakfast can go on the side with it if just one dish seems inadequate.)
posted by kmennie at 2:09 PM on January 31, 2016
posted by kmennie at 2:09 PM on January 31, 2016
I love Nutella tear and share bread for special brunches (although you run the risk that if it's there, it's all everyone wants to eat). It looks much more complicated to make than it actually is, especially if you're familiar with yeast dough.
posted by sively at 2:22 PM on January 31, 2016 [1 favorite]
posted by sively at 2:22 PM on January 31, 2016 [1 favorite]
This ham and cheese breakfast casserole is really, really yummy and all the assembly can be done the night before (more time to sleep in!) I always use really good pancetta for it and have used a bunch of different kinds of fancy cheeses (I believe the last time I used fontina--heaven!!)
posted by lovableiago at 2:24 PM on January 31, 2016
posted by lovableiago at 2:24 PM on January 31, 2016
Best answer: This is so easy-peasy that it probably doesn't qualify, but if you need something fast for breakfast it's yummy and looks lovely.
Take one Trader Joe’s Tarte D'Alsace" which is a flat bread with ham, caramelized onions and Gruyere. Bake as directed. For the final 5 minutes break two or three fresh eggs on top and put it back in the oven until the eggs are soft set. It's a rich taste so I serve it with fresh citrus salad.
posted by 26.2 at 3:05 PM on January 31, 2016 [4 favorites]
Take one Trader Joe’s Tarte D'Alsace" which is a flat bread with ham, caramelized onions and Gruyere. Bake as directed. For the final 5 minutes break two or three fresh eggs on top and put it back in the oven until the eggs are soft set. It's a rich taste so I serve it with fresh citrus salad.
posted by 26.2 at 3:05 PM on January 31, 2016 [4 favorites]
Best answer: This is my mother-in-law's recipe. Sounds a bit odd but is tasty.
Sausage, Apples, and Rice
serves 4
3 Tart apples, such as Granny Smith
Brown sugar to taste
1 cup long grain rice (cook the rice according to package directions)
1 package link sausage (standard pork breakfast sausage links)
1/4 cup ketchup
Core and slice apples but do not peel. Cover bottom of 2 quart casserole dish with apples. Sprinkle on some brown sugar, then cover with the cooked rice. Arrange sausages close together on rice. "Frost" them with ketchup.
Bake at 350 F for 45 minutes to 1 hour covered, then uncover and bake an additional 10 - 15 minutes.
posted by gudrun at 3:29 PM on January 31, 2016 [1 favorite]
Sausage, Apples, and Rice
serves 4
3 Tart apples, such as Granny Smith
Brown sugar to taste
1 cup long grain rice (cook the rice according to package directions)
1 package link sausage (standard pork breakfast sausage links)
1/4 cup ketchup
Core and slice apples but do not peel. Cover bottom of 2 quart casserole dish with apples. Sprinkle on some brown sugar, then cover with the cooked rice. Arrange sausages close together on rice. "Frost" them with ketchup.
Bake at 350 F for 45 minutes to 1 hour covered, then uncover and bake an additional 10 - 15 minutes.
posted by gudrun at 3:29 PM on January 31, 2016 [1 favorite]
Best answer: These really are the best breakfast potatoes ever.
posted by little mouth at 3:36 PM on January 31, 2016
posted by little mouth at 3:36 PM on January 31, 2016
Best answer: Yogurt with granola and sweet goop (jam, honey, marmalade, dried fruit, fresh fruit).
Yogurt, strained until it forms a stiff cake that you can fold in half, scooped up with a sweet nutty bread.
Skirlie: saute rolled oats with butter and onion, then drop in a few heaping tablespoons of broth and top with a runny egg or scallions or bits of bacon.
Cold oatmeal cereal: Soak rolled oats in cold milk for 5-30 minutes depending on the desired texture, top with sweet or fatty things like sliced bananas, berries, and whipped heavy cream. I learned this from a gym rat who was hardcore into oatz and squatz but didn't like cooking. It's surprisingly good.
Popovers filled with chili. Make the chili and the popover dough overnight.
Regular strata, using leftover stale bread.
Biscuits and white gravy.
Now I'm hungry.
posted by d. z. wang at 4:04 PM on January 31, 2016
Yogurt, strained until it forms a stiff cake that you can fold in half, scooped up with a sweet nutty bread.
Skirlie: saute rolled oats with butter and onion, then drop in a few heaping tablespoons of broth and top with a runny egg or scallions or bits of bacon.
Cold oatmeal cereal: Soak rolled oats in cold milk for 5-30 minutes depending on the desired texture, top with sweet or fatty things like sliced bananas, berries, and whipped heavy cream. I learned this from a gym rat who was hardcore into oatz and squatz but didn't like cooking. It's surprisingly good.
Popovers filled with chili. Make the chili and the popover dough overnight.
Regular strata, using leftover stale bread.
Biscuits and white gravy.
Now I'm hungry.
posted by d. z. wang at 4:04 PM on January 31, 2016
Best answer: Stephanie at I am a Food Blog posts Sunday Brunch/Breakfast recipes semi-regularly. Girl is serious about her brunch.
posted by mon-ma-tron at 4:08 PM on January 31, 2016
posted by mon-ma-tron at 4:08 PM on January 31, 2016
Best answer: There's a Lithuanian potato dish called kugelis (roughly pronounced KOOG-e-lee). This recipe is pretty close to what I grew up with (I kept finding recipes online that call for evaporated milk, which seems very strange to me). It's usually translated as "potato pudding." It's traditionally served with sour cream, though we used to eat it with cottage cheese sometimes too. My grandmother served it as a side dish with dinner, but I think it would be great for brunch (and the page I linked to calls it a brunch dish).
posted by FencingGal at 5:54 PM on January 31, 2016
posted by FencingGal at 5:54 PM on January 31, 2016
Best answer: Oh - a German pancake! it's like if a pancake and a popover had sex on a bed of fruit.
posted by EmpressCallipygos at 6:16 PM on January 31, 2016
posted by EmpressCallipygos at 6:16 PM on January 31, 2016
Best answer: Bagels, lox and cream cheese. Capers and lemons to garnish if you're feeling fancy. Perfect with simple scrambled eggs, or with a side of bacon if you are not from a bacon-forbidding tribe of eaters.
I am surprised Eggs Florentine has not made this list. If you like Eggs Benedict, it is a fabulous alternative.
In winter you can do an oatmeal bar, ie porridge or oatmeal with small dishes of berries, bananas, honey, jams, coconut chips, Nutella, compote, etc.
My local brunch place makes a spicy crab on sourdough toast that is amazing.
I suppose if you run out brunches you could always have kippers.
posted by DarlingBri at 7:10 PM on January 31, 2016
I am surprised Eggs Florentine has not made this list. If you like Eggs Benedict, it is a fabulous alternative.
In winter you can do an oatmeal bar, ie porridge or oatmeal with small dishes of berries, bananas, honey, jams, coconut chips, Nutella, compote, etc.
My local brunch place makes a spicy crab on sourdough toast that is amazing.
I suppose if you run out brunches you could always have kippers.
posted by DarlingBri at 7:10 PM on January 31, 2016
Mimosa
equal parts sparkling wine and orange juice (I like fresh squeezed, but hey)
posted by Joseph Gurl at 8:41 PM on January 31, 2016
equal parts sparkling wine and orange juice (I like fresh squeezed, but hey)
posted by Joseph Gurl at 8:41 PM on January 31, 2016
Best answer: Reza, Spice Prince of Vietnam does the best ever Baked Eggs, oh my god, wow. This stuff is the best. I have been begged to make it over and over for brunch-loving friends. I use chorizo sausage in place of Chinese sausages if they are too hard to come by. For myself, largely vegetarian, I skip the sausages all together. Still yummy. I usually toast the bread on a fork over the gas ring to give it a smoky, camping feeling.
2-3 tbsp vegetable oil
3 medium red onions, thinly sliced
6 large cloves garlic, finely sliced
2 large red chillies, finely sliced diagonally
6 Chinese sausages
1 tin chopped tomatoes
150ml water
2 tbsp fish sauce
2 tbsp soy sauce
2 tbsp palm sugar
1 tsp freshly ground whole white peppercorns
A small handful of each coriander, rau rum, sweet basil
6 eggs
3 tbsp crispy fried onions
French baguette to serve
1. Heat a wide frying pan with the oil over a medium high heat until hot.
2. Add the onions and fry until soft, then add the sliced garlic and red chillies and cook for a few minutes until softened.
3. Now add the sausages and continue to sauté for about a minute.
4. To this add the chopped tomatoes along with the water.
5. Add fish sauce, soy sauce and stir.
6. Add the palm sugar and the white peppercorns.
7. Bring to a boil reduce the heat, cover and gently simmer approx 10-15 minutes until you have a fairly thick sauce.
8. Now add the chopped herbs and gently fold through.
9. Once the herbs have been folded through the mixture, crack in the 6 eggs, cover the pan and allow to simmer over a low heat for 5 minutes or so until the eggs are just cooked.
10. Remove the lid and sprinkle with crispy onions and serve with crusty bread.
posted by honey-barbara at 8:44 PM on January 31, 2016 [1 favorite]
2-3 tbsp vegetable oil
3 medium red onions, thinly sliced
6 large cloves garlic, finely sliced
2 large red chillies, finely sliced diagonally
6 Chinese sausages
1 tin chopped tomatoes
150ml water
2 tbsp fish sauce
2 tbsp soy sauce
2 tbsp palm sugar
1 tsp freshly ground whole white peppercorns
A small handful of each coriander, rau rum, sweet basil
6 eggs
3 tbsp crispy fried onions
French baguette to serve
1. Heat a wide frying pan with the oil over a medium high heat until hot.
2. Add the onions and fry until soft, then add the sliced garlic and red chillies and cook for a few minutes until softened.
3. Now add the sausages and continue to sauté for about a minute.
4. To this add the chopped tomatoes along with the water.
5. Add fish sauce, soy sauce and stir.
6. Add the palm sugar and the white peppercorns.
7. Bring to a boil reduce the heat, cover and gently simmer approx 10-15 minutes until you have a fairly thick sauce.
8. Now add the chopped herbs and gently fold through.
9. Once the herbs have been folded through the mixture, crack in the 6 eggs, cover the pan and allow to simmer over a low heat for 5 minutes or so until the eggs are just cooked.
10. Remove the lid and sprinkle with crispy onions and serve with crusty bread.
posted by honey-barbara at 8:44 PM on January 31, 2016 [1 favorite]
Best answer: Migas can be easily multiplied (and you can and should include bacon, assuming you eat bacon. http://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-make-migas
posted by Riverine at 9:00 PM on January 31, 2016
posted by Riverine at 9:00 PM on January 31, 2016
Best answer: Frittata is our go-to brunch dish.
posted by troyer at 10:02 PM on January 31, 2016
- Fry up some veggies or meat
- Whisk up some eggs & milk, salt & pepper
- Pour over
- Put in some cheese
- Cook slowly on stovetop until the bottom is set.
- Throw under the broiler until browned and puffy
posted by troyer at 10:02 PM on January 31, 2016
Sautee a mix of veggies and greens of your choosing, such as spinach, onions, and mushrooms. Top with fried or poached eggs. Serve with avocado or sausage, or both.
posted by ImproviseOrDie at 3:20 AM on February 1, 2016
posted by ImproviseOrDie at 3:20 AM on February 1, 2016
Best answer: Mini quiches. Use muffin trays, line them with small circles of puff pastry (grease the trays beforehand). Add whatever you want as your flavour base: sauteed bacon, sauteed mushrooms, finely chopped tomatoes, spring onions, chives, a little dab of chutney, anything else you think would taste good. Beat a dozen eggs together with milk or cream and season with salt and pepper and your favourite herbs and pour over until about 3/4 full. Add a small amount of grated cheese on top. Bake until they've risen at 180c. Superb served immediately but perfectly fine if they deflate and you serve them later.
posted by h00py at 4:25 AM on February 1, 2016
posted by h00py at 4:25 AM on February 1, 2016
Best answer: May I suggest arepas? They're Venezuelan, and the easiest thing to make in the history of ever. You will have to buy this special brand of corn meal: PAN. If you've got a Spanish/Mexican/Latin American section in the grocery, they should have it there. Ready for the recipe?
1 cup PAN
1 cup water
1/2 tsp salt.
That's it. Put in a bowl, stir together and knead with your hands for a couple minutes to make sure there's no lumps. You want a stiff dough, consistency of Playskool Play Doh, pretty much. Grab a lump and make a patty, about the size of a hamburger patty. You can bake them or pan fry in a little oil, 5-7 minutes a side over medium heat, until the outside's brown and crispy and they've puffed a little.
Then you just pop 'em open with a fork like an English muffin and stuff with whatever you want --- eggs, cheddar and tomato is nice. They have a wonderful soft interior with great corn flavour. In Venezuela they're often served with beans or braised meat, or you can just do a little butter and jam. I made mini-arepas for brunch yesterday, served with Portuguese sausage and this sauce, went down like gangbusters.
posted by Diablevert at 12:16 PM on February 1, 2016
1 cup PAN
1 cup water
1/2 tsp salt.
That's it. Put in a bowl, stir together and knead with your hands for a couple minutes to make sure there's no lumps. You want a stiff dough, consistency of Playskool Play Doh, pretty much. Grab a lump and make a patty, about the size of a hamburger patty. You can bake them or pan fry in a little oil, 5-7 minutes a side over medium heat, until the outside's brown and crispy and they've puffed a little.
Then you just pop 'em open with a fork like an English muffin and stuff with whatever you want --- eggs, cheddar and tomato is nice. They have a wonderful soft interior with great corn flavour. In Venezuela they're often served with beans or braised meat, or you can just do a little butter and jam. I made mini-arepas for brunch yesterday, served with Portuguese sausage and this sauce, went down like gangbusters.
posted by Diablevert at 12:16 PM on February 1, 2016
Best answer: Shakshuka's been mentioned, but my two favourite recipes are Smitten Kitchen's tomato-based version and Yotam Ottolenghi's bell pepper-based one.
Another favourite in our household is a cheesy risotto (typically this is leftovers from earlier in the week) with a fried egg and lots of grated parmesan on top.
posted by urbanlenny at 2:08 PM on February 1, 2016
Another favourite in our household is a cheesy risotto (typically this is leftovers from earlier in the week) with a fried egg and lots of grated parmesan on top.
posted by urbanlenny at 2:08 PM on February 1, 2016
Best answer: My brunches are generally served buffet. Biggest hits have been: Scotch Eggs (I make them unbreaded and oven baked, served quartered lengthwise, with mustard). Ham, spiral cut. Smoked Salmon Platter. Bacon Roses. Fruit, Yogurt, & Granola Parfaits. Baked French Toast. Deviled Eggs with toppings like caviar, candied bacon, or dill pickles (but not all at once...). And, oddly, Pretzel Bites, from the King Arthur Flour recipe , people freak out over them at all times of day.
posted by AliceBlue at 5:06 PM on February 1, 2016
posted by AliceBlue at 5:06 PM on February 1, 2016
Best answer: In re. "I am surprised Eggs Florentine has not made this list. If you like Eggs Benedict, it is a fabulous alternative" -- yes! -- and, thank you for reminding me: eggs Sardou. So much creamy goodness in one place.
posted by kmennie at 11:35 AM on February 2, 2016
posted by kmennie at 11:35 AM on February 2, 2016
For Science, we tried gemmy's fried egg quesadillas this morning and I would like to heartily second (and third/fourth, should you count the spouse and the dog) that idea.
posted by charmedimsure at 11:18 AM on February 6, 2016 [1 favorite]
posted by charmedimsure at 11:18 AM on February 6, 2016 [1 favorite]
Response by poster: I feel like Oprah... you get a best answer.... and you get a best answer.... everyone gets a best answer! I can't read this list without wanting to eat my own hand.
smitten kitchen - how did I not know of that one before?
thanks everyone
posted by St. Peepsburg at 4:44 PM on February 13, 2016
smitten kitchen - how did I not know of that one before?
thanks everyone
posted by St. Peepsburg at 4:44 PM on February 13, 2016
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posted by sockermom at 11:48 AM on January 31, 2016