10 Delicious Brunches Any Guy Can Make
Viva el weekend. Take your extra morning time and invest it wisely, namely in this hunk of Mexican deliciousness. The union of tortillas, eggs, and salsa will always win. A red salsa is traditional with huevos rancheros, but throw them a curve with this delicious green version.
1/2 pound tomatillos, husked, rinsed
1 1/2 cups (packed) fresh cilantro leaves
3/4 cup diced peeled avocado
1/2 cup chopped onion
2 tablespoons fresh lime juice
4 teaspoons minced seeded serrano chiles
2 garlic cloves
1 teaspoon ground cumin
3 tablespoons (or more) butter
4 corn tortillas
8 large eggs
1 1/2 cups (packed) grated Monterey Jack cheese (about 6 ounces)
Cook tomatillos in large saucepan of simmering water until soft, about 20 minutes. Drain. Transfer tomatillos to blender; add 1 cup cilantro, avocado, onion, lime juice, chilies, garlic, and cumin; puree. Season with salt and pepper.
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add 2 tortillas; cook about 1 minute per side. Transfer to baking sheet. Repeat with remaining tortillas, adding more butter to skillet as necessary. Melt 1 tablespoon butter in same skillet over medium heat. Crack 4 eggs into skillet. Cover and cook eggs to desired doneness. Sprinkle fried eggs with salt and pepper. Using spatula, place 2 eggs on each of 2 fried tortillas. Repeat with remaining eggs and 1 tablespoon butter.
Top eggs on each tortilla with 1/4 of sauce and 1/4 of cheese. Using spatula, return 2 huevos rancheros to same skillet. Cover and cook over medium heat until cheese melts, about 3 minutes. Transfer to 2 plates. Repeat with remaining huevos rancheros. Sprinkle with 1/2 cup cilantro and serve.
Recipe by Barbara Pool Fenzl via Bon Appétit
We’re all for pancakes for breakfast, but no reason not to snazz it up, right? The dutch baby is a German dish (dutch is a corruption of deutsch here) that’s a cross between a pancake and a puffy, airy popover. Fair warning: don’t hit it if you can’t quit it. Golden brown and topped with lemon and sugar, these fancy flapjacks are seriously addictive.
Makes 4 to 6 servings
1/3 cup sugar 2 teaspoon grated lemon zest
3 large eggs at room temperature 30 minutes
2/3 cup whole milk at room temperature
2/3 cup all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/2 stick unsalted butter, cut into pieces
Equipment: a 10-inch cast-iron skillet
Accompaniment: lemon wedges
Put skillet on middle rack of oven and preheat oven to 450°F. Stir together sugar and zest in a small bowl.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes. Serve immediately, topped with lemon sugar.
Recipe via Epicurious
Even way north of the Mason-Dixon Line, grits are a major brunch draw. If you think they’re dry and bland, you haven’t been working with enough butter, cream, and bacon. (Another great thing about brunch: you’ve got all day to burn it off.) Shrimp and grits is a favorite of the South Carolina Lowcountry, and this recipe—with its little Louisiana influence—can’t miss. If you can’t get your hands on some tasso (a Cajun ham), don’t panic. Andouille sausage or bacon will work just fine. The recipe also calls for a quarter cup of Bud . . . any ideas for what to do with the rest of that can?
1 cup yellow grits (not instant)
1 cup grated sharp white cheddar
1 tablespoon unsalted butter
1 jalapeño, seeded, diced
1/4 cup heavy cream
Kosher salt, freshly ground pepper
1/2 cup 1/3′ cubes tasso, andouille sausage, or bacon
1 tablespoon vegetable oil (optional)
3 garlic cloves, sliced
2 tablespoons (1/4 stick) butter, divided
16 large shrimp (about 1 pound), peeled, deveined
1/4 cup (or more) beer
1/4 cup low-salt chicken stock
4 large eggs
1 tablespoon chopped fresh tarragon
Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour. Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.
Meanwhile, heat a large heavy skillet over medium heat. Add tasso; sauté until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet). Add garlic and 1 tablespoon butter; stir until butter melts. Add shrimp. When garlic begins to brown, add beer and chicken stock. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside.
Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoon butter to skillet; swirl to melt and cover bottom of pan. Crack eggs into pan and cook until whites are just set but yolks are still runny, about 3 minutes.
Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Top with egg. Sprinkle tarragon over.
Recipe by Preston, Ginger Madson of Peels in New York NY via Bon Appétit
Bacon may seem a bit passé, but no brunch is complete without it. Class up your breakfast pork by using pancetta in this easy-to-throw-together savory bread pudding recipe. It calls for broccoli rabe as well, but you can use regular broccoli (and regular bacon for the pancetta) and not lose a step.
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2-inch pieces
2 teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
1 1/2 cups whole milk
1/2 pound country-style white bread, cut into 1-inch pieces (about 8 cups)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (Italian bacon)
Preheat oven to 350°. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add broccoli rabe; sea-son with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.
Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoons pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1-1/2-qt. baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.
Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.
Recipe by Mary Frances Heck via Bon Appétit
We love the hangtown fry for its unwillingness to compromise between favored ingredients. There’s eggs, there’s potatoes, there’s bacon, and there’s oysters. Oh, and the oysters are fried in the bacon fat. The result is something that justifies the dish’s origin stories—either a celebration of striking gold, or a condemned man’s final meal. Pair this dish with a spicy Bloody Mary and you won’t be disappointed.
1 1/2 pounds fingerling potatoes, scrubbed, halved if large
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon cayenne pepper
2 dozen oysters, freshly shucked
Vegetable oil (for frying; about 5 cups)
12 slices thick-cut bacon
1/2 sweet onion (such as Maui or Walla Walla), thinly sliced
4 garlic cloves, finely chopped
4 large eggs, poached or fried
4 scallions, sliced
Hot sauce (for serving)
Heat oven to 450°. Toss potatoes and 4 Tbsp. olive oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 25–30 minutes; set aside. Whisk flour, cornmeal, garlic powder, onion powder, and cayenne in a medium bowl; season with salt and pepper. Working in batches, toss oysters in flour mixture; transfer to a plate.
Working in batches, cook bacon in a large skillet, preferably cast iron, over medium heat until crisp, 10–12 minutes per batch; drain on paper towels. Pour oil into skillet with bacon fat to a depth of 1″ and heat over medium-high heat until oil bubbles immediately when a pinch of cornmeal mixture is added. Working in batches, fry oysters, turning occasionally, until golden brown and crisp, about 4 minutes. Drain on paper towels; season with salt and pepper.
Heat remaining 2 Tbsp. oil in another large skillet and cook onion and garlic, stirring occasionally, until softened, about 5 minutes. Add reserved potatoes and toss until heated through. Serve potato mixture with bacon, fried oysters, eggs, and scallions; season with salt and pepper. Serve with hot sauce alongside.
DO AHEAD: Potatoes can be roasted 4 hours ahead. Let cool and cover. Store at room temperature.
Recipe by The Wandering Goose, Seattle, WA via Bon Appétit
There’s a reason Europeans have been cooking French toast for 1,500 years of recorded history: Fried bread will always be the best thing since sliced bread. This dish originally evolved as a way to save stale bread, so you can save the planet while coming up with the perfect accompaniment for coffee and mimosas. And if there’s bacon on the side, and some maple syrup should somehow get on said bacon, well, so much the better.
6 large eggs
3/4 cup heavy cream
3/4 cup whole milk
1/4 cup sugar
Pinch of kosher salt
6 3/4-inch-thick slices challah, brioche, or Pullman loaf
2 tablespoons unsalted butter, divided, plus more for serving
2 tablespoons vegetable oil, divided
Pure maple syrup, jam, or powdered sugar (for serving)
Preheat oven to 250°. Lightly beat eggs, cream, milk, sugar, and salt in a large shallow baking dish (a lasagna pan is perfect). Add bread, turn to coat, then press down gently on bread until you feel it start to soak up custard mixture—this is key for a luscious, not dry, texture. Let soak, 10 minutes.
Flip bread and soak on second side, pressing down gently from time to time, until bread is saturated but not soggy, another 10 minutes or so.
Heat 1 Tbsp. butter and 1 Tbsp. oil in a large skillet over medium heat. When foaming subsides, carefully lift 3 slices of bread from custard, letting excess drip back into dish, and cook in skillet until golden brown and center of toast springs back when pressed, about 2 minutes per side. Transfer toast to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining slices of bread with 1 Tbsp. butter and remaining 1 Tbsp. oil.
Serve French toast with butter, maple syrup, jam, and/or powdered sugar.
Recipe by Dawn Perry via Bon Appétit
Smoked salmon is as much a brunch requisite as bacon. We’ve got no issue with loading up on bagels, cream cheese, and lox, but that’s more a tribute to your provisioning than your prowess. Plating a benedict will always impress, and salmon with a few dots of capers is a great way of changing up Canadian bacon. Don’t be intimidated by the double boiler on the hollandaise: the sauce and the dish itself are vastly easier than their four-star appearance.
1 cup butter melted
1/4 tsp. salt
4 md egg yolks
Dash Worcestershire sauce
3 Tbsp. lemon juice
4 English Muffins
8 Slices Canadian Bacon
2 Teaspoons of White Vinager
In double broiler, mix egg yolks, lemon juice, salt and Worcestershire sauce. If you don’t have a double broiler, you can hold a small saucepan over over a steaming pot of water. The saucepan should be suspended, and not touch the boiling water. Slowly stir in a cup of melted butter, two tablespoons at a time. Once all butter is stirred in, place a cover over the sauce.
To poach the eggs, bring 2 inches of water to boil in a large pan, and add vinager. Crack open eggs directly into the water, cover, and let cook for 3 minutes. Egg whites should be set, and yolk should be slightly soft. Remove with slotted spoon.
Warm Bacon in a skillet. Slice in two, and toast English muffin halves. To serve, place toasted English muffin half on a plate, then place a slice of bacon, then the poached egg, and lastly two tablespoons of Hollandaise sauce.
Recipe via Epicurious
With apologies to frisée salads and tofu scrambles everywhere, there’s nothing more replenishing for a man like steak for breakfast. This coffee-marinated skirt steak conveniently calls for coffee, and can be left to marinate a full day ahead. Skirt steak has a strong beef flavor, making it a good pairing for the richness of eggs over easy.
1 small shallot, chopped
2 garlic cloves, chopped
1 cup strong coffee, room temperature
1/4 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup (packed) light brown sugar
2 tablespoons olive oil
1 teaspoon freshly ground black pepper plus more
1 1/2 pounds skirt steak, cut into 4 pieces
Whisk shallot, garlic, coffee, vinegar, mustard, brown sugar, oil, and 1 teaspoon pepper in a medium bowl. Pour half of marinade into a resealable plastic bag. Add steak, seal bag, and turn to coat. Let sit at room temperature 1 hour. Cover remaining marinade and set aside.
Prepare grill for medium-high heat. Remove steak from marinade; discard used marinade. Season steak with salt and pepper and grill, turning and basting often with reserved marinade, 8-10 minutes for medium-rare. Let rest 10 minutes before slicing.
DO AHEAD: Steak can be marinated 1 day ahead. Chill, turning occasionally. Chill reserved marinade. Bring steak to room temperature before grilling.
Recipe via Epicurious
In addition to French toast, we can thank our Gallic friends for this sophisticated take on the pancake. Despite the complex look from a speckled-brown singe, crepes come together surprisingly quickly. Raspberry jam or a more exotic spread like Meyer lemon marmalade makes a great flavor booster spread thinly over each crepe before rolling. Top with berries or mango and powdered sugar for an Instagram-worthy presentation.
Makes about 20 crepes
1 1/3 cups whole milk, room temperature
1 cup all purpose flour
3 large eggs
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon salt
Nonstick vegetable oil spray
Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day.
Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat. Pour 2 tablespoons batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel.
Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)
Recipe via Epicurious
Omelettes may be brunch’s defining dish, but they’re so ubiquitous they suggest a lack of skills. The frittata, on the other hand, looks much harder than it is. They lend themselves to hundreds of combinations, so in a pinch you can clear out the lower shelves of your refrigerator. But if you’re a planner, we recommend you gather the ingredients necessary to whip up an elegant combo, like this mushroom, leek, and fontina frittata. Frittatas don’t need to be piping hot, so you can make this ahead of time and still have time for a surefire side likehome fries.
2 tablespoons olive oil, divided
2 medium leeks, whites and pale green parts only, chopped
8 ounces crimini (baby bella) mushrooms, thinly sliced
12 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
3/4 cup shredded Fontina cheese, divided
Kosher salt, freshly ground pepper
Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper. Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.