This week I am back with a pretty special post. I have teamed up once again with the lovely folks over at Eggland’s Best to bring you some killer brunch inspired recipes that are too egg-cellent for words! I have learned a lot of things in my early twenties; 1). My body does not handle the consumption of alcohol well, 2). brussel sprouts have become one of my favorite foods. I eat them on a weekly basis, and 3). I have developed a deep and passionate love for brunch. I freaking LOVE brunch, that beautiful middle ground between breakfast and lunch. It beats breakfast in every way, don’t try and tell me otherwise! It’s like, breakfast has cold cereal and toast, while brunch has warm French toast and mimosas. Now, who really does it better??
So throughout 2017, I will be working with Eggland’s Best on their Make Every Dish Your Best campaign. From cookout/tailgate recipes, the best way to make brownies on a camping trip, to how to host the perfect dinner party and everything in between, it's going to be a year full of eggs and egg-based puns. It’s going to be a really exciting project, and I am beyond stoked to work on it with Eggland’s Best. I have been so impressed with the quality of their eggs when developing the recipes for my Thanksgiving and Christmas cookie posts. For the brunch portion of this project, I have developed five decadent recipes that will take your brunch from bland to outstanding! What is so great about these recipes that many of them can be prepped the day ahead. So perfect!
Click on the titles for the printable recipes!
Buckwheat Pancakes with Roasted Strawberries & Whipped Mascarpone
Momma Crawford makes a version of these buckwheat pancakes that are to die for. I knew I wanted to take my spin on her recipe. The pancakes, hot off the griddle, are warm, aromatic with hints of cinnamon and vanilla. A dollop of whipped mascarpone, a large spoonful of roasted strawberries and maple syrup drizzled over top make for an easy brunch addition!
Buttermilk Cinnamon Swirl Bread French Toast with Blueberry Compote
Cinnamon swirl bread is one of my true loves. It is so good! So when I had the idea to turn the two spiced loaves into French toast and top it all with blueberry compote, I knew I had to make it. The bread is warm, tender, and perfectly spiced. A generous drizzle of maple syrup takes these little loaves of splendor over the moon!
A classic in my family. Momma Crawford would make this and it was always a hit in our house. Traditionally, it is prepared in an electric skillet, but you can prepare it a regular cast iron skillet and bake in the oven. It’s this layerful creation of potatoes, sausage, vegetables, egg, and topped with a generous helping of cheese. It’s super easy to put together and after taking one bite, you would know instantly that you made the right choice.
Eggs Benedict with Turmeric Brown Butter Hollandaise
This classic brunch staple has a few tricks up its sleeve. I decided to put my own TK twist on the traditional hollandaise sauce. This one has turmeric and brown butter, which not only provides this deeply right yellow color but adds ever deeper flavors and notes. It’s creamy, a little spicy, and absolutely amazing.
Whole Wheat, Hazelnut & Crème Fraiche Coffee Cake
This recipe is adapted from a past coffee cake recipe I made last year. The combination of whole wheat flour, hazelnut meal, and crème Fraiche make this cake the perfect balance of buttery and crumbly. The streusel on top adds a wonderfully spiceful crunch. What’s so great about this coffee cake is that you can add any variety of icings to top it. I used some left over burnt honey icing from a previous post, but you can use a classic icing or add cold brew coffee!