Going out to brunch used to be my favorite thing to do when I lived in NYC. I still love going out for a great meal on the weekend with friends in Connecticut, but now that I have a full-size kitchen I also like to stay in and cook a great breakfast. I have a very limited brunch-at-home repertoire (mostly pancakes, waffles, or avocado toast)… so I love Louisa’s recipe suggestions. They all sound great.
7 Insanely Delicious Brunch Recipes
Guest post by Louisa from Living Lou
Brunch, need I say more? I don’t think there is a meal that we talk about more. Everyone always wants to go for brunch. I have to be honest with you, though, I work super early all week (I wake up at 5 am every day), so more often than not, I love to sleep in on weekends and tend to opt out of brunch. I know, it’s crazy. But! That doesn’t mean that I don’t enjoy brunch, sometimes I’d just prefer to make it at home, in my pajamas with bottomless coffee. Here are my seven go-to brunch recipes that I know you’ll love.
Who would have known that three kinds of chocolate and lemon were the secret to the best chocolate chip pancakes? I worked on this recipe for so long, and the final results are the fluffiest, most delicious pancakes on the planet.
Look, brunch doesn’t always have to be super indulgent. This combines kale and sweet potatoes with eggs and chorizo for the perfect one-pan, healthier breakfast.
When I came up with this recipe, I felt like a genius. Yes, I know that’s a big statement. But the idea of adding coffee (my favorite breakfast food, because in my life, coffee is a food) directly into the batter is kind of the breakfast dream, is it not?
If you’re having your friends over for brunch, this is the recipe you want to make. It serves a crowd and is such a perfect make-ahead dish.
This was one of my most popular recipes last year, and for a good reason! For starters, it’s absolutely beautiful, and it tastes delicious as well. This is the perfect spring brunch dish!
When I was little, French toast sticks were my favorite thing to make. This recipe is an update on that recipe, and I love the way the coconut caramelizes when these cook up.
I developed this recipe for a class I was teaching at Williams Sonoma. The technique here may seem slightly complicated, but crepes are one of those classic dishes that use a very specific technique for a reason!