Weekends are made for brunching, brunch is made for weekends – especially as the weather gets slightly better (I’m waiting, hoping, fingers crossed!). What I love the most about brunch is that you get to eat something savory AND sweet in the same meal and it doesn’t really count as dessert then, right? For some weekend brunch inspiration, I decided to put all my favorite brunchy eggy recipes in one place as well as give you a couple of new ideas. Hosting friends on the weekend in the morning is a nice change from the usual dinners or nights out at the bar/club and it doesn’t have to be a lot of work.
Savory Whole Grain Tart
If your friends/family are a little gourmet, they’ll love this one too. With caramelized onions, feta and fresh rosemary, this rustic quiche is the perfect make-ahead brunch dish. You don’t have to stand in the kitchen fussing over it when your guests are already over – just reheat it and it’s good to go. Recipe here.
Kale Cheddar Omelet
With a smaller crowd, this is a classic and a winner all the way. For larger groups, I wouldn’t really recommend this one because you’ll spend more time in the kitchen than with your guests. Use spinach if you don’t have access to kale where you are – it tastes just as perfect. Recipe here.
Pesto Quinoa Breakfast Bowl
If you’re hosting someone who is watching their diet, this colorful pesto quinoa breakfast bowl is your best bet for a healthy brunch meal. It’s high in protein from the quinoa and eggs and in flavor as well: pesto and eggs are an unbeatable combination. Recipe here.
Poached Eggs and Parsley Tahini Toast
Poached eggs aren’t the easiest to make. I’ve tried a couple of different methods but don’t have a foolproof one other than using a poaching pocket. If you’re adventurous, try it out or just make a fried egg that’ll taste just as good. The real star of this one is the parsley tahini toast – get the details on it below.
Quick Healthy French Toast
A healthy take on the original breakfast comfort food. This recipe is done in 10 minutes flat! Make it with multigrain bread, whole wheat bread, whatever you have in your pantry – you don’t need anything special in your kitchen to pull this together. Get the recipe here.
Blueberry Frozen Yogurt (or any flavor you like)
It doesn’t have the exact soft-serve kind of texture that you might be used to but it’s got all the flavor. You can mix and match your own flavors by using any fresh fruit or jam you have on hand. Read more here.
Whole Wheat Biscotti
This is ideal if you want to have something sweet baked and ready to go. This whole-wheat almond biscotti has zero butter and doesn’t taste overly whole-wheaty if you’re averse to baking with whole wheat flour. It goes perfectly with coffee and tea. Get the recipe here.
Iced Chai Lattes
These are something I discovered when I first went to college at the University of Michigan. The corner coffee shop Espresso Royale had the best sweet-spicy iced chai lattes that everyone toted around. Get the recipe and how-to here. Bonus: brew the tea ahead of time, all you have to do is add the milk and froth it that moment for a fresh + refreshing iced chai.
Easy White Wine Sangria
You can’t go wrong with a sangria. This one is low-fuss and needs little attention. Fruit, wine, fridge, done. Bonus: make it ahead of time and stick it in the fridge till you’re ready to serve – it’ll taste even better. Recipe here.
No real recipe for this one, just my own method/how-to to get the perfect iced cappuccino like they serve at cafes (only if you’re using an espresso shot made by a machine like Nespresso, I’m not a fan of instant coffee powder). Make the shot in a small glass, transfer it to the glass you’ll be serving it in, froth the milk separately (most importantly don’t use the hot setting if you’re using the milk frother that comes with the machine), add lots of ice, the frothed milk and more ice if you like and serve immediately. Don’t use the milk from your local dairy in this case – you’re better off using one from a tetra-pak. It froths better and doesn’t become clumpy and gross. If you don’t have a coffee machine at home, try cold-brewing coffee yourself. You can use any ground coffee beans you like – I wrote a mini guide to it a long time ago when I just started the blog.
And a quick recipe/how-to for this parsley tahini toast, an ideal accompaniment to eggs further complemented by spiced feta:
- 1 bunch (approx 25g) parsley, chopped
- 2 tbsp tahini
- 1 tbsp extra virgin olive oil
- A sprinkle of sea salt
- 2 slices of bread
- Toast the bread, top with parsley, drizzle tahini and extra virgin olive oil.
- Top with sea salt and serve immediately.
- Pair with a poached egg or fried egg on toast, or feta topped with spices like za'atar, paprika, chili powder.