I’m the best version of myself at brunch.
Brunch is not too early in the morning that I am tired and not too late in the day that I am tired. It’s a way to socialize while my energy reserves for such activity are still relatively high (hello, fellow introverts). And then. Then there’s the food.
Brunch recipes are all the good things combined. They’re flavorful, sweet, and filling in the best way.
Brunch is a delight, which is why I decided to create an article dedicated to brunch recipes, divided into four categories.
Hopefully this brunch recipe guide will be helpful the next time you host your own brunch. And always keep in mind that if you’re hosting a brunch (or any other meal), you can also ask other people to bring a dish! I am all to divide tasks and make the hosting process a little easier.
A little snack
This is of course optional, and I’m not even going to call it an appetizer because brunch doesn’t require an appetizer; brunch calls for a snack.
Here’s the deal: if the company you’re frequenting is known for staggering its arrival times and you want to delay main courses for that reason, having a small pre-meal snack to prepare while you finish in the kitchen will never go astray. . . Keep it simple! Think hummus and chopped vegetables, cheese and crackersor some pastries picked up from your local bakery.
A main dish
For me, the main dish usually includes eggs. For you, it might be something completely different. It can even lean towards the breakfast side of brunch, which is acceptable. Regardless, I tend to prefer a one-pan dish that can easily be picked up (rather than something that has to be prepared or maintained individually). Here are some ideas!
1. Egg and croissant brunch Pinch of Yum – Recipe here
I have made this recipe twice and it is SO Alright. The recipe calls for ham but I’m vegetarian and I swap it for broccoli and sautéed mushrooms, it’s delicious.
2. Frittatas Cookie + Kate – Recipe here
3. From Shakshuka Love and lemons – Recipe here
Some sides
I always like to have a few sides available at brunch. This also comes in handy if your guests have dietary restrictions (especially those who don’t tell you in advance). If someone can’t eat the main course, they will have some sides to enjoy.
When it comes to sides, my personal preference is to choose two types of salads, as the term salad is incredibly broad. Here are some ideas:
4. Avocado and citrus salad How sweet it is – Recipe here
5. Arugula salad with olives, feta and dill Gastronomy and wine – Recipe here
6. Farro and Brussels Sprouts Salad – Recipe below
I’ve been making this salad for about ten brunches now. It is very tasty and always pleases everyone. The recipe was heavily adapted from Very simplealthough this version is no longer available on their site. For what? I don’t know. My version is as follows:
- Farro: Cook 1 bag (~1.5 cups) of farro according to package directions, ideally with vegetable stock instead of water (but water works great too).
- Brussels sprouts: Cut about 1 pound of Brussels sprouts in half, season with salt, pepper and olive oil and roast for 20 minutes at 400 degrees, turning halfway through cooking.
- Pumpkin seeds: Lightly toast about ½ cup pumpkin seeds in a skillet with salt, pepper and olive oil over low-medium heat until lightly browned.
- Pomegranate seeds: Seed half of a pomegranate. (I wouldn’t recommend prepackaged pomegranate seeds – I used them once and it completely ruined the flavor.)
- Bandage: Mix your vinaigrette and let it settle in a bowl or pot for about 10 minutes. Dressing ingredients include: 1 shallot, minced, ¼ cup lemon juice, 3 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon honey.
- Mix everything in a large bowl: farro, Brussels sprouts, toasted pumpkin seeds, pomegranate seeds, vinaigrette AND a generous handful (or more) of grated Parmesan. If you have a little extra, it will keep for a few days in the refrigerator if you want to eat it for lunch or a snack later!
A little something sweet
To end a meal (or as an accompaniment to everything else!), it’s always a treat to enjoy a little sweet treat. Consider making one of these delicious recipes:
7. Easy Blueberry Baked Oatmeal A couple cooks – Recipe here
8. Lemon Sesame Breads with Lemon Drizzle from Sophia Roe – Recipe here
9. Cinnamon Rolls with Brown Butter Frosting from Sarah Kieffer – Recipe here
Jackie is the editorial director of Wit & Delight. In her free time, you can find her running around the Minneapolis lakes, grabbing a bite to eat at a local restaurant, or recharging at home. Find more information at jackiesaffert.com and follow her on Instagram @jackiesaffert.