Weekend Brunch Recipes
Put on a pot of coffee, pull out a skillet, and wake up to this week’s menu of farmhouse favorites. It has everything you need to whip up a luxurious and leisurely weekend brunch, from those aforementioned coffee beans to smoked English-style bacon rashers, plus cinnamon-raisin bread and both farm-fresh hen and duck eggs. Complemented by our housemade apple butter, locally-grown hazelnuts and chocolate-covered cherries, the box also includes fresh produce like fava shoots, salad mix, colorful radicchio, fingerling potatoes and a bevy of winter citrus. Good morning!
Here are a few recipe ideas for the week:
Radicchio and Poached Egg Salad with Crispy Bacon
This dish is an excellent combination of bitter radicchio, salty bacon, creamy egg yolks, and tangy vinaigrette—perfect for brunch with a slice of crusty bread on the side.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes, waffles or French toast.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Sautéed Fava Shoots with Garlic
Boasting a sweet flavor similar to pea shoots, fava shoots are absolutely delicious sautéed with fragrant garlic.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Ingredients:
1 loaf cinnamon raisin bread
Butter, for greasing the baking pan
8 whole eggs
2 cups whole milk
½ cup heavy cream
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons vanilla extract
Topping:
8 tablespoons cold butter, cut into pieces
½ cup flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup raisins
Method:
1. Cut bread into ¼-inch slices, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.
2. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Stir in the raisins. Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.
3. Preheat the oven to 350°. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time. Serve individual helpings with butter and warm syrup
Fried Eggs Over Roasted Root Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Ingredients:
2 cups carrots, scrubbed and sliced into 1-inch pieces
2 cups parsnips, scrubbed and sliced into 1-inch pieces
2 cups turnips, scrubbed and sliced into 1-inch pieces
2 tablespoons olive oil, plus additional for frying the eggs
4-6 eggs
1 tablespoon finely-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment paper.
2. Using your fingers, toss the vegetables with the oil, salt, pepper and parsley in a bowl and then transfer to a baking sheet.
3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes.
4. Meanwhile, heat additional 2 tablespoons of olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 2 eggs and gently drop them into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 2-3 minutes. Repeat with remaining eggs.
5. Remove vegetables from the oven and top each individual serving with 1-2 eggs per your preference.
Bacon, Onion & Herb Quiche
Light and bright, with a touch of smokiness courtesy of the bacon, this frittata is bound to be a sure-fire hit.
Ingredients:
1 pie crust, either homemade (see recipe!) or store-bought
6 slices bacon rashers, diced
1 medium yellow onion, diced small
6 large eggs
1 cup whole milk
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
½ cup shredded mozzarella cheese
4 ounces crumbled goat cheese
Sliced green onions, for topping
Sea salt and fresh ground pepper, to taste
Method:
1. Preheat the oven to 400°. If you’re using a refrigerated pie crust (store-bought or homemade), add it to your pie plate and keep cold in the fridge until ready to use. If you’re using a frozen pie crust, keep frozen until ready to bake.
2. In a 12-inch skillet, cook bacon until crisp. Remove bacon from the pan and leave all but 2 tablespoons of the bacon fat in the skillet. Add in the onions and sauté in the bacon fat until translucent and lightly browned. Remove from the heat and set aside to cool slightly.
3. In a large bowl whisk together the eggs, milk, rosemary, thyme, kosher salt, and black pepper. Whisk until the mixture is smooth.
4. Take out your pie crust and scatter the bacon and onions evenly along the bottom of the pie crust. Gently pour the egg mixture over top of the onions and bacon. Sprinkle the mozzarella and goat cheese into the quiche.
5. Place your quiche onto a baking sheet (this just helps in case of spills) and place it into the oven and bake for about 45-50 minutes. (The quiche is done when the middle seems set and the crust edges are browned.) Let rest for about 15 minutes before serving.
