The Ultimate Egg-Topped Brunch
These brunch recipes are sure to impress all your friends!
The Ultimate Egg-Topped Brunch
BRUNCH BURGER
Serves: 4
INGREDIENTS
Aioli
1⁄2 cup mayonnaise
2 tablespoons Dijon mustard
Burger
1 pound ground beef Salt, to taste Pepper, to taste
Fried Eggs
Olive oil
4 eggs
ASSEMBLY
1 cup caramelized onions
8 slices bacon, cooked
4 brioche buns, toasted Thinly sliced chives, garnish
PREPARATION:
1. Aioli: Combine mayonnaise and Dijon mustard in a bowl. Reserve.
2. Form the ground beef into 4 equal patties. Season with salt and pepper on both sides. In a large skillet, heat a tablespoon of oil over medium heat. Place burgers in the pan, being careful not to overcrowd. Cook for a few minutes on each side to achieve the desired level of doneness.
3. In a small nonstick skillet, add enough olive oil to just cover the bottom of the pan and heat over medium-high heat. Crack each egg into a small bowl and carefully pour into the hot pan. Gently shake the pan occasionally and allow the eggs to cook, 2–3 minutes.
4. When the whites are set, flip the egg gently with a spatula.
5. To assemble burgers, spread the aioli on each bottom bun. Place a burger on top of the bottom bun, followed by 2 slices of bacon, caramelized onions, and one perfectly fried egg. Garnish with chives.
BRUNCH GRAIN BOWL
Serves: 4
INGREDIENTS:
Oven Roasted Tomatoes
3 cups cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper to taste
Garlic Sauteed Kale
2 teaspoons olive oil
1 clove sliced garlic
4 cups kale, stems removed, chopped Salt and pepper to taste
Crushed red pepper flake (optional)
Sunny-Side-Up Eggs
Olive oil
4 eggs
ASSEMBLY
4 cups cooked quinoa
1 avocado, sliced
1⁄4 cup parsley, chopped
1 cup fresh goat cheese, crumbled
PREPARATION:
1. Heat oven to 300°F. In a bowl, toss cherry tomatoes with 1 tablespoon olive oil, then season with salt and pepper.
2. Transfer cherry tomatoes to a parchment-lined baking sheet. Roast 1 1⁄2–2 hours. This can be done in advance. Reserve.
3. To prepare the kale, heat a saute pan over medium-high heat. Add the olive oil and garlic. Cook 1 minute until garlic is fragrant. Add the kale. Saute until soft and tender. Season with salt and pepper. Fold in optional crushed red pepper flakes. Reserve.
4. In a small nonstick skillet, heat a tablespoon of olive oil over medium heat. Crack each egg into a small bowl and transfer to a hot saute pan. Fry each egg until whites are cooked through, leaving the yolk a bit runny, about 3 minutes.
5. To assemble the bowls, divide quinoa evenly between 4 bowls. Top each bowl with kale, roasted tomatoes, goat cheese, avocado slices, and garnish with parsley. Top each bowl with a sunny-side-up egg.
BRUNCH RAMEN
Serves: 2
INGREDIENTS:
Cheddar Broth
4 tablespoons unsalted butter 1 shallot, minced
4 cloves garlic, grated
4 tablespoons all-purpose flour 4 cups chicken stock
1 cup whole milk
1 cup shredded cheddar cheese Kosher salt
Jammy Eggs
4 eggs
ASSEMBLY
4 packages instant ramen, flavor packets discarded
8 slices thick-cut bacon, cooked and chopped
4 scallions, chopped
PREPARATION
1. To prepare the cheddar broth, heat butter in a small stockpot over medium heat. Add the shallot, season with salt, and cook 4–5 minutes until softened. Add garlic and cook for 1 minute, stirring constantly. Stir in flour, then slowly whisk in chicken stock and milk until well combined and no flour clumps remain. Simmer until slightly thickened, about 5–10 minutes. Remove from heat and stir in cheese until fully melted. Season with salt and pepper to taste.
2. Jammy Eggs: Bring a medium saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6 1⁄2 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes. Gently crack eggs all over and peel. Slice each egg in half lengthwise.
3. Cook ramen noodles according to package directions, being careful not to overcook.
4. Divide broth and noodles between two bowls. Top each bowl with chopped bacon, jammy eggs, and scallions.
SWEET POTATO HASH
Serves: 4
INGREDIENTS
Hash
2 small sweet potatoes, peeled and diced 1⁄2 inch 1 tablespoon olive oil
1⁄2 red onion, diced
1 clove garlic, minced
1⁄2 bell pepper, diced
1 small can mild green chiles, drained
1 (14-oz) can black beans, rinsed and drained
Cabbage Slaw
1⁄4 head purple cabbage, thinly sliced 3 scallions, thinly sliced
Salt and pepper, to taste
2 teaspoons apple cider vinegar
Poached Eggs
4 eggs
2 teaspoons white vinegar Salt and pepper, to taste
Chopped cilantro (optional garnish)
PREPARATION
1. Heat olive oil in a large skillet over medium-high heat. Add the diced sweet potato. Cover and cook, stirring occasionally, for about 10 minutes — until they begin to soften. Add onion and garlic to the skillet. Cook until onions soften, about 5 minutes, then add bell peppers and green chiles. Cook a few more minutes until bell peppers soften, then add beans. Season with salt and pepper. Cook until all components are warmed and cooked through.
2. Cabbage Slaw: Toss the cabbage, salt, pepper, and cider vinegar in a bowl, then set aside.
3. Meanwhile, heat a medium pot of water to a simmer. Crack each egg into a small bowl. Add vinegar to the simmering water. Gently pour one egg at a time into the pot to poach, removing with slotted spoon after 3 1⁄2– 4 minutes.
4. Divide the hash between 2 bowls. Top with cabbage slaw, chopped cilantro, and poached eggs.