The year has had a mixed start, at least in the kitchen. It’s been an unseasonably warm day and we fired up the grill. Tulips and tree buds were budding, which meant harvest of asparagus and early peas was just around the corner. However, it wasn’t March yet.
Now that the seasons have officially changed (albeit with different temperatures) and Easter is right around the corner, we’re officially declaring spring brunch season. It’s time to put aside the heavy fried eggs and bubbly cheese garnishes and enjoy lighter fare.
Luckily, there are a lot of new cookbooks coming out this spring. We’ve selected a few books with recipes to make your brunch the best it can be, no matter the occasion. Herb-filled frittatas come alive thanks to special ingredients, and green onions add a seasonal touch to potato tarts. Fruit-topped (and fruit-filled) sheet pan pancakes don’t require flipping and are perfect for the hungry crowd. And scrambled egg “sundaes” are a fun twist on the breakfast basic. The extra recipe for crumble top muffins is sprinkled with your favorite fruit and is vegan-friendly.
Add your favorite accompaniments such as ham, pork loin, lamb, vegetables, fruit or salad, add some good company, and you have a recipe for success. But the air is still cold, so leave some bubbly, cheesy sides behind too.
Avo scramble sundae
The eggs will continue to cook for a while after you remove them from the pan, so a little less scrambled rather than too much will be perfect. The recipe can be easily expanded. From Champneys: The Cookbook (Aster, 2024), written to commemorate his 100th anniversary of Champneys luxury spa in the UK.
• 1 teaspoon chopped chives
• 1 tsp chopped coriander leaves, more for garnishing.
• 2 medium tomatoes (coarsely chopped)
• 1 teaspoon finely chopped red onion
• Pinch of red pepper flakes or to taste
• Sea salt and freshly ground black pepper.
• 2 eggs and 2 egg whites
• 1/2 tsp.melted butter, cooled
•2 tsp. pepitas (pumpkin seeds)
Cut the avocado in half and remove the seed. Remove the avocado pulp (1 teaspoon is easiest). Drizzle the avocado with a little lemon juice to stop it browning, and season with salt and pepper. Cut half the avocado into large pieces. Place the remaining half in a bowl and mash until smooth.
In a small bowl, toss together the chives and cilantro and add the tomatoes, red onion, red pepper flakes, a little salt, pepper, and a few drops of lemon juice.
Place eggs and egg whites in a bowl. Add the milk and butter, a little salt and pepper and mix until well combined.
Heat a frying pan over medium heat and spray lightly with olive oil. Add the egg mixture and continue stirring for 2 to 4 minutes until you reach your desired scrambled egg consistency.
Spoon one-quarter of the tomato mixture into two tall glass tumblers. Top with a quarter of the scrambled egg. Add most of the chunky avocado and divide the remaining tomato mixture between glasses. Top with the remaining scrambled eggs and spread the smooth avocado on top for a beautiful finish.
To serve, sprinkle the pumpkin seeds over the sundae and add the remaining avocado and chopped cilantro.
Frittata with secret ingredient
A frittata can be the centerpiece of a brunch or a way to use up those little bits and bobs in your fridge that need a career path, making them the perfect option for any occasion. The secret ingredient here is seltzer water. The foam gives the frittata lightness and lift without having to add a ton of milk or cream. Whether you eat it for breakfast, lunch, or dinner, you’ll always be satisfied. From “Big Bites: Healthy, Comforting Recipes with a Focus on Flavor, Nutrition, and Fun” by Kat Ashmore. (Rodale, 2024).
• 2 tbsp.extra virgin olive oil
• 1 onion (thinly sliced)
• 16 oz.button mushrooms, sliced
• 3 c. fresh spinach, tightly packed
• 1/2c.grated aged cheddar cheese
• 2 tbsp.Finely chop fresh herbs such as basil, Italian parsley, and chives.
• Freshly ground black pepper
• 2 tbsp.Regular seltzer water or club soda
• Flaked sea salt for serving (optional)
Preheat oven to 325 degrees.
Heat 1 tablespoon olive oil in a 12-inch cast-iron or nonstick ovenproof skillet over medium heat. Add onions and cook, stirring, until translucent, 3 to 5 minutes. Add mushrooms and cook until lightly browned, about 5 minutes. Add salt to the spinach, stir and cook until the spinach is wilted, then remove the mixture from the pot to a plate.
Crack the eggs into a large bowl, add the milk and mix gently with a fork. Add cheddar cheese, herbs, and pepper to taste, then add seltzer and stir only once. You don’t want to break the bubbles in the seltzer.
In the same skillet over medium heat, heat the remaining 1 tablespoon of olive oil.
Once hot, add the egg mixture and cook, stirring with a rubber spatula and scraping the bottom and sides, until partially set, about 30 seconds. Add the mushroom and spinach mixture and distribute evenly over the frittata. Smooth the surface with a spatula, then transfer to the oven and bake for 20-25 minutes until set.
Let cool slightly in the pan, then cut into wedges and sprinkle with flaky salt, if desired, to serve.
Goat cheese, green onion and potato tart
Green onions add a delicious sweetness to this tart. A little diced chorizo would be delicious, but feel free to use your preference. But no more than 1/4 cup. Otherwise the flavor will be too strong. You need to start this recipe in advance to have time to prepare the dough. From “Grow Cook Nourish” by Davina Allen (Kyle, 2024).
For shortcrust pastry:
• 1 1/4 c.All-purpose flour (150 g) and extra flour for dusting
• 1/4 c. butter (4 tablespoons)
• 1 tablespoon.extra virgin olive oil
• 1c.Green onions (110 g), both white and green parts, finely chopped
• 1/4 chorizo (50 g), diced, to taste
• 4-6 small red new potatoes, cooked.
• 3 tbsp.fresh thyme leaves and other garnishes
• 3/4 c.fresh cream or whipped cream
• 1 (4 oz) package.plain chevre
• Sea salt and freshly ground black pepper.
Prepare shortcrust pastry. Sift the flour into a bowl and rub in the butter until the mixture resembles coarse crumbs. Mix 2 tablespoons of water with the eggs, adding enough to bind the dough. Wrap in parchment paper and chill for at least 15 minutes.
Preheat oven to 350 degrees. Remove the pastry from the refrigerator and roll out on a floured work surface until it is large enough to line an 8-inch tart pan and about 1/8 inch thick. Lay out a parchment paper and stuff the dried beans on top. Let rest for 15 minutes, then bake for 20 minutes. Remove the beans and paper, brush the bottom with the remaining egg mixture, and return to the oven for 1 to 2 minutes. This will seal the pastry and prevent it from getting a “soggy bottom.”
Prepare the filling. Melt the butter in a frying pan over medium heat, add the olive oil and onion, add plenty of salt and sauté for 4-5 minutes, until the onion is soft but not starting to brown. Add chorizo if using.
Cut the cooked potatoes into thick slices or chunks. Mix the eggs and most of the thyme leaves in a bowl, then add the cream, onions and potatoes. Season well with salt and freshly ground pepper. Pour over crust.
Drop a few pieces of goat cheese evenly spaced into the tart. Bake for 40-45 minutes or until just set in the center. Scatter the remaining thyme leaves on top. serve.
Giant buttermilk cornmeal pancakes with blueberries
Everyone loves pancakes, but it’s not so much fun for the designated pancake maker. I often make pancake after pancake until I run out of batter, and then I’m left with a cooled pancake for myself. If you’re inviting people over for brunch, you might want to stay holed up in the kitchen and relax with your guests over coffee or mimosas. Enter the giant oven pancakes. The resulting large pancake is fluffy and soft, with crispy edges. And the best part is that everyone can have breakfast at the same time. From “Hot Seat” by Olga Masov and Sanae Lemoine (Harvest, 2024).
• 2 cups (250g) all-purpose flour
• 1/2 cup (83 g) fine or medium ground cornmeal
• Finely grated rind of 1 lemon, about 1 1/2 teaspoons.
• 4 tbsp.Unsalted butter, more for serving
• 3 tbsp.granulated sugar or honey
• 2 1/2 c.well-shaken buttermilk
• 1 1/2 tsp.vanilla extract
• 1c.For blueberries and other assorted items
• Maple syrup (for serving)
• Chopped strawberries (for garnishing)
• Sliced bananas (for serving)
Place a rack in the center of the oven and preheat to 400 degrees.
Meanwhile, in a medium bowl, combine flour, cornmeal, lemon zest, baking powder, baking soda, and salt.
Add the butter to a half-sheet pan (13 x 18 inches) and place in the oven for 5 to 6 minutes, or until the butter is melted and smells nutty and the solids are brown. Gently tilt the pan to ensure the butter coats the bottom and sides of the pan and set aside on a heatproof surface.
Whisk eggs and sugar in a large bowl until light and airy, about 1 minute. Add buttermilk and vanilla and stir to combine. Carefully pour the melted browned butter onto the sheet pan into the buttermilk mixture. Set the sheet pan aside and wipe down the corners you used when pouring. Whisk the buttermilk mixture and add the butter.
Add the flour mixture to the wet ingredients and mix gently to combine. Some lumps are okay. Place the empty sheet pan in the oven for 1 minute to heat up, then remove and place on a heatproof surface. Transfer the dough to a hot sheet and use an offset spatula to spread the dough evenly. Scatter the blueberries evenly over the pancakes.
Bake for 17-20 minutes or until cooked through and light golden brown. Remove from the oven, cut into pieces and serve warm. Serve with maple syrup, strawberries, bananas, or your favorite toppings.
Apple, apricot and blueberry crumble top muffins
Blueberry muffins are a brunch staple. These are incredibly moist and store really well. Reserving half of the blueberries for the top will ensure everyone gets fed and it will look pretty. You can substitute raspberries or blackberries if you like. If you don’t have caster sugar, you can use regular granulated sugar instead. This recipe must be made in advance. From “Mildreds Vegan” by Daniel Acevedo and Sarah Wasserman (Hamlin, 2024).
• Peeled and cored Granny Smith apples, cut into 1-pound (1 1/4-inch) chunks.
• 6 tbsp. Add 2/3 c to extra fine sugar (75 g) for baking apples. For muffin mix (160g)
• 1/2c.Dried apricots (75g) soaked in boiling water for 30 minutes
• 1 grated lemon peel
• 3/4 stick (80 g) vegan margarine
• 2 c. (250 g) self-rising flour
• 2 1/2 tsp.baking powder
• 1c. Blueberries (100g)
• 1/3c. (35 g) Self-rising flour
• 1/4 c. Rolled oats (25g)
• 1/8 c. Demerara sugar or brown sugar (30g)
• 2 tbsp. (25 g) vegan margarine, chilled
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat. In a medium bowl, mix the prepared apples with the caster sugar, spread on the lined tray, and bake for 15 to 20 minutes, until soft to the touch. Remove from the oven, transfer the apples to a bowl and let cool slightly.
Reduce oven temperature to 375 degrees. Place 9 to 10 cups into a muffin tin lined with muffin cups.
For the crumble top, combine the flour, oats, sugar, vegan margarine, and salt in a medium bowl and combine with your fingers until you get the consistency of crumbs.
Drain the apricots and add them to the food processor along with the apple and lemon zest and pulse until a chunky puree forms. Alternatively, mash the apples with a potato masher, finely chop the drained apricots, and mix them into the mashed apples along with the lemon zest.
Cream the margarine and remaining 2/3 cup sugar in a stand mixer fitted with the paddle attachment or by hand with a wooden spoon in a large bowl until light and fluffy. Stir in apple mixture.
Mix flour and baking powder together into muffin mixture, then stir in half of the blueberries.
Use 2 tablespoons (scoop one and scrape the other) to fill muffin cups to about 1/2 inch from the top. Sprinkle with remaining blueberries (about 3 of each) and crumble top.
Bake the muffins for 25 to 30 minutes, until firm to the touch. Let cool in the tray for about 5 minutes, then transfer to a wire rack to finish cooling, or serve warm. Store in an airtight container for up to 2 days.
