HOME > Chowhound > Home Cooking >

Discussion

favorite brunch recipe

We have friends coming into town this weekend and they have very high expectations for brunch from us. I am not sure how to top what we have done in the past. (mac nut pancakes with coconut syrup & glazed bananas, cinammon swirl bread french toast)

I have an interesting recipe for Banana pecan french toast that I am thinking of.

Looking for good relatively easy ideas.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Those sound great! I love brunch ... it's the perfect meal, and you can serve almost anything. One of my favorite dishes to make is a roasted red pepper-cheddar strata from Epicurious. I use challah, which is light but rich, and have done all sorts of cheese and vegetable variations (spinach-feta, sundried tomato-brie etc). Plus, I put it together the night before, so all I have to do is pop it in the oven an hour ahead of time.

    http://areyouhungryyet.blogspot.com/2...

    1 Reply
    1. re: Chocolatechipkt

      This recipe is from the Stoneridge B&B in VA. My friend makes this for every brunch. It's always popular and very easy to make. Leftovers make a great breakfast at work the next day! Just pop in the micro and heat.

      Zippy Cheese Omelet
      Ingredients:
      1/2 cup salsa
      1 cup shredded Monterey Jack cheese
      1 cup shredded cheddar cheese
      6 eggs
      1 cup dairy sour cream
      Pour the salsa into the bottom of a 10-inch pie plate. Sprinkle cheeses evenly over the sauce. In a blender container place eggs; cover and blend until smooth. Add sour cream and blend until smooth. Pour the egg mixture over the cheese. Bake, uncovered, in a 350-degree oven for 30 to 40 minutes or until knife inserted near the center comes out clean. Let rest a few minutes before cutting into 6 wedges. Top each piece with some heated salsa and some herb garnish.

      Serves: 6

    2. This may be too close to your cinnamon swirl french toast, which sounds great by the way, but this Paula Deen baked french toast is decadent. I've never made the raspberry sauce.

      http://www.pauladeen.com/recipe_view/204

      1 Reply
      1. re: valerie

        i agree valerie i still have guests always speak about how wonderful this paula deen recipe is. Such an easy go to.

      2. I had the best brunch food recently- it was a variation of eggs benedict but instead of canadian bacon the restaurant used a crab cake. Otherwise it was the same... though in hindsight I would have skipped the english muffin on the bottom because their crab cakes were pretty big.

        1. As chocolatechipkt suggested, stratas are great for brunch. I like the sausage and sun dried tomatoes on at epicurious but make my own oven dried tomatoes instead of using sun dried. The best thing about stratas is that you can improvise and use whatever you want. Along the same lines is a baked crocques monsieur. Other favorites for brunch: cinnamon rolls (make them the night before, do the second proof overnight in the refrigerator, take it out of the refrigerator while the oven comes to temp and bake), biscuits and gravy w/ poached eggs, baked oatmeal, almond paste coffee cake, sour cream blueberry coffeecake. I can post links to recipes I like for any of the above.

          10 Replies
          1. re: chowser

            I have tried a couple of stratas. I think my problem is that I try to actually make them healthier, with whole grain breads and 2% milk, less cheese. can you opt out of the cream? They all seem to ask for cream or half and half.

            I LOVE the crab cake benedict idea! that would be delicious. maybe with a thin slice of some other bread rather than english muffin. What about a thin toasted ciabatta? was there a traditional hollandaise or a different sauce? How much of that do you think I could make ahead? definitely the crab cakes, what about the sauce? it would be nice with some pea shoots on top too.

            now the big question...savory or sweet!

            1. re: cleopatra999

              My favorite brunch restaurant uses the crab cake instead of the english muffic. I think it's perfect that way...

              1. re: cleopatra999

                FWIW, I always use the milk I have around -- so 1%, not cream. :)

                Crab cakes benedict sounds great, though ... what time should we arrive? :b

                1. re: cleopatra999

                  My favorite brunch place in Annapolis has a great Crab Benedict. They serve it on an English muffin with lump crab meat, Viriginia country ham, poached egg, traditional hollandaise and a side of asparagus and fruit. Ciabatta bread might be an interesting option but the hollandaise cannot be made too far ahead of time.

                  How about a frittata with some fall veg or put an ethnic spin on them by choosing some interesting sausage or cheese combinations? Crepes are always a big hit, especially when you offer a variety of savory & sweet fillings so everyone can customize their own like an omelet station. Cheers!

                  1. re: oldbaycupcake

                    Oldbay ... I love the idea of differently filled crepes. Yum.

                    OT, but which restaurant is that? I'm not too far from there. :)

                    1. re: Chocolatechipkt

                      Riordan's Saloon which I apparently refuse to believe closed last year. Still think about going there for brunch regularly. The Wild Orchid in Eastport has a good version called Eggs Chesapeake. Made with lump crab rather than a crabcake but sadly no Va. ham.

                    2. re: oldbaycupcake

                      Crepes are my go-to brunch dish. I use the Joy of Cooking recipe, with a touch more vanilla extract than they call for. Cooked apples are delicious on top (sliced peeled apples, brown sugar, butter, cinnamon, & an optional dash of cloves, cooked until the apples are soft but not apple-saucy). Also berries & whipped cream.

                      1. re: Emmmily

                        My Hungarian grandmother would fill crepes with cottage cheese mixed with dill, for savory. Always jam for the sweet. Nice to have both kinds.

                    3. re: cleopatra999

                      Strata is my go-to for brunches as well. Here is my recipe, I usually use 2% milk and really good parm, it always comes out great...
                      http://blog.firecooked.com/2007/12/21...

                      1. re: cleopatra999

                        The version I had included traditional hollandaise.

                    4. Your cinnamon swirl bread french toast got me thinking about Cinnamon Bun French Toast... sounds like the most decadent way to enjoy french toast to me: http://dinnerwithjulie.com/2008/04/20... (I've also made the chocolate cake on this page/day as cupcakes - absolutely wonderful!)