There's no better way to end a lazy morning than with a hot brunch. Skip the usual mad dash of a routine breakfast in favor of a languorous ritual so you can really enjoy the first meal of the day. New twists on classics like baked eggs with rosemary and parmesan cheese will give your brunch a kick. When you're not sure if you're in the mood for breakfast or lunch, combine the two in dishes like pizza topped with bacon and a fried egg.
Whether you're entertaining friends or just spending a quiet morning with the kids, these six mouthwatering recipes will be a hit with everyone.
Baked Eggs with Rosemary, Garlic and Parmesan
1/2 teaspoon garlic, minced
1/2 teaspoon fresh thyme, minced
1/2 teaspoon fresh rosemary, minced
2 tablespoons fresh parsley, minced
2 tablespoons fresh Parmesan cheese, grated
8 extra-large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
Coarse ground pepper
French bread, toasted
- Heat broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combine garlic, herbs, and Parmesan cheese in a small bowl. Set aside.
- Crack 2 eggs, without breaking the yolk, into each of 4 small bowls.
- Place four individual gratin dishes on a baking sheet
- Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
- Quickly pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture and salt and pepper; return to under the broiler for 5 to 6 minutes, or until the whites of the eggs are almost cooked. (The eggs will continue to cook after taken out of the oven.)
- Cool for one minute and serve hot with toasted bread.
Applewood Smoked Bacon and Egg Breakfast Pizza
14 ounces prepared pizza dough
1 cup crisp crumbled Applewood-smoked bacon
Cornmeal for dusting
1/2 tablespoon butter
1/2 cup chunky tomato sauce
1 cup fresh spinach leaves, stems removed
1 cup Fontina cheese
4 medium eggs
2 tablespoons grated Parmesan cheese
Salt and black pepper
- Heat oven to 450°F
- Divide dough ball into 4 pieces and roll each into a 7-inch crust.
- Sprinkle lightly with cornmeal and arrange cornmeal side down on baking sheets.
- Combine butter and spinach in small nonstick skillet and sauté over medium heat for 30 to 60 seconds, stirring constantly, until just wilted and set aside.
- Spread tomato sauce evenly over each pizza and top with spinach and Fontina cheese; Sprinkle bacon around outer edge of each pizza, leaving center open for egg.
- Bake for 4 minutes. Remove pizza from oven. Using the back of a spoon, gently push sauce and cheese to outer edge, forming an indentation.
- Gently pour cracked egg in center of each pizza; sprinkle evenly with Parmesan cheese.
- Return pizzas to oven and bake an additional 5 to 6 minutes or until crust is golden. If egg whites are not cooked, cover pizza and let sit an additional 3 to 5 minutes, or until desired doneness.
- Season with salt and black pepper to taste.
- Cut each pizza into slices.
Apricot Cranberry Oatmeal with Walnuts
1/2 cup dried apricots, diced
1/4 cup dried cranberries
2 cups water
2 cups reduced fat milk
1 cup Irish steel-cut oats
1 pinch salt
1/2 cup apple juice
1/4 cup walnuts, toasted
- Bring water and milk to a boil in a medium saucepan.
- Add oats and salt, stirring frequently until mixture comes back to boil.
- Reduce heat and simmer uncovered, stirring occasionally, for 30 minutes.
- Meanwhile, bring apple juice to a boil in a small saucepan. Add apricots and cranberries and cook a few minutes or until plump.
- Portion oatmeal into 4 bowls and sprinkle evenly with plumped fruit and toasted walnuts.
- Garnish with honey, cinnamon, and cream to add as needed.
Scrambled Eggs with Sour Cream
8 extra-large eggs
3/4 cup half-and-half
3/4 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons unsalted butter, divided
3 ounces sour cream
1 tablespoon minced fresh chives
- Whisk the eggs in a bowl with half-and-half, salt and pepper.
- Heat 1 tablespoon butter in a large sauté pan; add the eggs and cook them over medium-low heat, stirring constantly, until it reaches desired doneness
- Turn off heat, add sour cream, chives and remaining 1 tablespoon butter.
4 cups blueberries, divided
2 cups prepared biscuit and baking mix
1 cup maple syrup
2 large eggs
1 1/2 cups whole milk
Zest of 1 orange
1 teaspoon vanilla
2 tablespoons melted butter
1 teaspoon baking powder
1 tablespoon sugar
- To prepare blueberry syrup, combine maple syrup and 1 cup blueberries in heavy medium saucepan over medium heat for 10 minutes.
- To prepare pancakes, combine baking mix, eggs, milk, orange zest, vanilla, butter, baking powder and sugar in mixing bowl, then whisk to blend.
- Ladle pancake batter, 3 tablespoons at a time, onto oiled griddle set to medium heat.
- Sprinkle each pancake with about 1/4 cup blueberries; cook 1 to 2 minutes, or until bubbles pop on surface of pancakes; flip and cook on the other side until lightly browned.
- Serve warm pancakes topped with blueberry syrup.
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cup sugar
1 teaspoon cinnamon
3/4 cup vegetable oil
1 can cherry pie filling (21 ounces) with syrup
- Heat oven to 350°F.
- Combine all ingredients and pour into a 13 x 9 inch pan.
- Bake 40 minutes or until middle is set and toothpick comes out clean
- Sprinkle with powdered sugar and serve warm.
This article is part of Mix It Up, an editorial series created in collaboration with AOL's Kitchen Daily and Huffington Post. It is dedicated to making the lives of mothers easier through articles, videos and slideshows focused on simple and creative solutions to everyday challenges. From healthy recipes to exciting ideas for a more balanced lifestyle, this section aims to become a resource for moms everywhere.