Looking for easy brunch recipes to serve? Then, you need to try this new ways to serve up eggs and toast at your next brunch.
Photo Credit: Hannah Q Photography
I am obsessed with brunch, but honestly who isn't? I love serving easy brunch recipes to my guests that can be made ahead of time and simply placed out when my guests arrive. Plus, all of these recipes pair deliciously with 90+ Cellars Rosé of the Rockies.
Serving up eggs and toast at brunch isn't a new concept, but these recipes can be made in no time at all and served family style, which means as the host or hostess you can enjoy your brunch with your guests. Hope you enjoy these recipes!
Spicy Steak & Avocado Toast
Recipe adapted from Beef. It's What's For Dinner.
Makes 5 pieces of toast
1 lb beef Top Sirloin
1/4 tsp black pepper
1/4 tsp salt
1 tsp of chili lime seasoning
Juice of 1 lime
5 slices of sourdough bread
1. Season your beef Top Sirloin with salt and pepper.
2. Heat a grill pan on your stove to medium heat. Place your steak in the center of the pan and grill to medium-rare (145 F) to medium (160) doneness, turn occasionally. Make sure to use a meat thermometer to check the temperature of your beef.
3. While your steak cooks prepare your avocado. Combine the avocado, chili lime seasoning and lime juice in a bowl.
4. Place your sourdough bread on a sheet pan and broil in the oven until golden brown. You will need to flip your toast to get even browning on both sides.
5. Remove your steak from the grill pan once it reached your desired doneness (145-160). Let it rest.
6. While your steak is resting spread the avocado over the toast.
7. Cut your steak into thin slices and layer on top of the avocado spread.
5 slices of sourdough
8 oz fresh mozzarella cheese, sliced
1 1/2 cups of cherry tomatoes, halved
1/4 cup of basil to garnish
1. Brown sourdough in the broiler. Flip to get even browning on both sides.
2. Layer each piece of toast with mozzarella, tomatoes and basil. In that order.
3. Drizzle olive oil on top. You can also drizzle balsamic over the toast to make it even more delicious.
Bacon, Leek and Gruyère Fritata
Recipe adapted from Willams Sonoma's Newlywed Cookbook, which by the way is amazing!
4 slices of bacon
1 tbsp unsalted butter
1 small leek
1/2 cup of half-and-half
6 large eggs
1/4 ground pepper
1 cup Gruyère cheese
1. Preheat oven to 350 F. Grease a 9 inch pie dish and set aside.
2. Cook bacon over medium heat until golden brown and crispy. Transfer to paper towels to drain. Pour out any additional fat left in your pan. Add butter to the pan and cook leeks until tender, this only took about 7 minutes for me. Remove leeks from pan and let cool.
3. Whisk together eggs, salt, pepper and half-and-half. Add in gruyère cheese. Then, add leeks and bacon once they have cooled.
4. Pour the egg mixture into your 9 inch pie dish and bake for 20-25 minutes or until golden brown.
5. Cut and serve.
My husband loves his fruit, so anytime we are doing brunch I make sure to put out fresh fruit. Grab your favorite fruits and place them in a serving dish or on a platter. This will also add more color to your tablescape.
Hope you enjoy!