Brunch Menu Ideas: Perfect Dishes for Late Mornings

Soft Scrambled Eggs with Herbs Recipe

Ingredients:

• 4 large eggs
• 2 tbsp heavy cream or milk
• 1 tbsp unsalted butter
• 1 tsp fresh chives, chopped
• 1 tsp parsley, chopped
• Salt and pepper to taste

Instructions:

1. Crack eggs into a bowl, add cream or milk, and whisk until smooth.
2. Heat butter in a non-stick skillet over low heat.
3. Pour in the eggs and let sit undisturbed for 30 seconds.
4. Stir gently with a spatula, moving the eggs around the skillet.
5. Cook until soft curds form, about 3 minutes.
6. Sprinkle with herbs, season with salt and pepper, and serve.

Oatmeal with Fresh Berries Recipe

Ingredients:

• 1 cup rolled oats
• 2 cups water or milk
• 1 tbsp honey or maple syrup
• ½ cup mixed fresh berries (blueberries, strawberries, raspberries)
• 1 tbsp chopped nuts or seeds (optional)

Instructions:

1. Combine oats and liquid in a saucepan over medium heat.
2. Cook, stirring occasionally, for 5-7 minutes until thickened.
3. Remove from heat, stir in honey or maple syrup.
4. Top with fresh berries and nuts or seeds before serving.

Poached Eggs with Whole-Grain Toast Recipe

Ingredients:

• 2 large eggs
• 2 slices whole-grain bread
• 1 tbsp white vinegar
• Salt and pepper to taste

Instructions:

1. Toast bread until golden brown.
2. Bring a pot of water to a gentle simmer and add vinegar.
3. Crack eggs into individual bowls.
4. Swirl the water and gently pour an egg into the center.
5. Cook for 3-4 minutes until whites are set but yolks are soft.
6. Remove with a slotted spoon, place on toast, and season with salt and pepper.

Banana Bread with Butter Recipe

Ingredients:

• 3 ripe bananas, mashed
• ⅓ cup melted butter
• ¾ cup sugar
• 1 egg, beaten
• 1 tsp vanilla extract
• 1 tsp baking soda
• Pinch of salt
• 1½ cups all-purpose flour

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. Mix mashed bananas, melted butter, and sugar in a bowl.
3. Add egg, vanilla, baking soda, and salt, then stir in flour.
4. Pour batter into the loaf pan and bake for 60 minutes or until a toothpick comes out clean.
5. Cool before slicing and serve with butter.

Creamy Tomato Soup with Croutons Recipe

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups canned crushed tomatoes
• 2 cups chicken or vegetable broth
• ½ cup heavy cream
• 1 tsp sugar
• Salt and pepper to taste
• Croutons for garnish

Instructions:

1. Heat olive oil in a pot over medium heat and sauté onion and garlic.
2. Add tomatoes, broth, and sugar, and bring to a simmer for 20 minutes.
3. Blend until smooth using an immersion blender.
4. Stir in cream and season with salt and pepper.
5. Serve hot with croutons on top.

Chicken Salad Sandwiches Recipe

Ingredients:

• 2 cups cooked chicken, shredded
• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 celery stalk, chopped
• 1 tbsp fresh parsley, chopped
• 8 slices of bread or rolls
• Lettuce leaves (optional)

Instructions:

1. In a bowl, combine chicken, mayonnaise, mustard, celery, and parsley.
2. Mix well and season with salt and pepper.
3. Spread on bread or rolls, adding lettuce if desired.
4. Serve chilled or at room temperature.

Roasted Sweet Potatoes Recipe

Ingredients:

• 2 large sweet potatoes, cubed
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Toss sweet potatoes with olive oil and seasonings.
3. Spread evenly on the sheet and roast for 25-30 minutes, flipping halfway.

Mini Tea Sandwiches (Cucumber, Egg Salad) Recipe

Ingredients:

• 1 cucumber, thinly sliced
• 4 eggs, hard-boiled and mashed
• 2 tbsp mayonnaise
• 8 slices white or wheat bread
• Butter for spreading

Instructions:

1. For cucumber sandwiches, spread butter on bread, layer cucumber slices, and trim crusts.
2. For egg salad, mix mashed eggs with mayo, spread on bread, and trim crusts.
3. Cut sandwiches into triangles or fingers.

 

Cream Cheese-Stuffed Celery Sticks Recipe

Ingredients:

• 6 celery stalks, cut into 3-inch pieces
• 8 oz cream cheese, softened
• 1 tbsp fresh chives, finely chopped
• ½ tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a bowl, mix cream cheese, chives, garlic powder, salt, and pepper.
2. Fill each celery stick with the cream cheese mixture using a small spoon or piping bag.
3. Chill for 15 minutes before serving.

Mashed Avocado with Crackers Recipe

Ingredients:

• 2 ripe avocados
• 1 tbsp lime juice
• 1 tsp garlic powder
• Salt and pepper to taste
• Crackers for serving

Instructions:

1. Mash avocados in a bowl until smooth.
2. Stir in lime juice, garlic powder, salt, and pepper.
3. Serve immediately with crackers.

Mini Soufflés Recipe

Ingredients:

• 4 large eggs, separated
• 1 cup grated cheese (cheddar or Gruyère)
• 1 cup milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C) and grease ramekins.
2. Melt butter in a saucepan, stir in flour, and cook for 1 minute.
3. Gradually whisk in milk to make a béchamel sauce; simmer until thickened.
4. Remove from heat, stir in cheese, and let cool slightly.
5. Beat in egg yolks, season with salt and pepper.
6. Whisk egg whites to stiff peaks and fold into the mixture.
7. Divide into ramekins and bake for 20-25 minutes until puffed and golden.

Applesauce with Cinnamon Recipe

Ingredients:

• 4 large apples, peeled, cored, and chopped
• ½ cup water
• 2 tbsp sugar (optional)
• ½ tsp ground cinnamon

Instructions:

1. Combine apples, water, sugar, and cinnamon in a saucepan.
2. Simmer over medium heat for 20-25 minutes, stirring occasionally.
3. Mash with a fork or blend for a smoother texture.
4. Serve warm or chilled.

Homemade Apples and Pears Compote Recipe

Ingredients:

• 3 apples, peeled, cored, and diced
• 3 pears, peeled, cored, and diced
• ½ cup water
• 2 tbsp honey or maple syrup
• 1 tsp ground cinnamon

Instructions:

1. Combine apples, pears, water, honey, and cinnamon in a pot.
2. Simmer over low heat for 30 minutes, stirring occasionally.
3. Serve warm as a topping or dessert.

Lentil Salad with Olive Oil Dressing Recipe

Ingredients:

• 2 cups cooked lentils
• 1 cucumber, diced
• 1 tomato, diced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a bowl, combine lentils, cucumber, and tomato.
2. Whisk together olive oil, lemon juice, mustard, salt, and pepper.
3. Pour dressing over lentil mixture and toss well.

Carrot and Ginger Soup Recipe

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 1 lb carrots, peeled and sliced
• 1-inch piece of ginger, peeled and grated
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot and sauté onion until soft.
2. Add carrots, ginger, and broth; bring to a boil.
3. Simmer for 20-25 minutes until carrots are tender.
4. Blend until smooth and season with salt and pepper.

Rice Pudding with Raisins Recipe

Ingredients:

• 1 cup short-grain rice
• 4 cups milk
• ½ cup sugar
• ½ cup raisins
• 1 tsp vanilla extract
• ½ tsp ground cinnamon

Instructions:

1. Combine rice, milk, and sugar in a pot; cook over low heat for 30 minutes, stirring frequently.
2. Stir in raisins, vanilla, and cinnamon; cook for another 10 minutes.
3. Serve warm or chilled.

Classic Deviled Eggs Recipe

Ingredients:

• 6 hard-boiled eggs, peeled and halved
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white vinegar
• Paprika for garnish

Instructions:

1. Remove yolks and mash with mayonnaise, mustard, and vinegar.
2. Spoon or pipe the mixture into the egg whites.
3. Sprinkle with paprika before serving.

Steamed Veggies with Olive Oil Recipe

Ingredients:

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 carrot, sliced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Steam vegetables until tender, about 5-7 minutes.
2. Drizzle with olive oil and season with salt and pepper before serving.

Tapioca Pudding Recipe

Ingredients:

• ½ cup small pearl tapioca
• 2 cups milk
• ⅓ cup sugar
• 1 egg, beaten
• 1 tsp vanilla extract

Instructions:

1. Soak tapioca in water for 30 minutes and drain.
2. Combine milk, sugar, and tapioca in a saucepan; simmer for 10 minutes.
3. Whisk a small amount of hot mixture into the egg, then stir back into the pot.
4. Cook for another 5 minutes, then stir in vanilla.
5. Cool before serving.

Gluten-Free Muffins Recipe

Ingredients:

• 2 cups gluten-free flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup sugar
• 2 eggs
• 1 cup milk or almond milk
• ⅓ cup vegetable oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C) and line a muffin tin with liners.
2. Mix dry ingredients in one bowl and wet ingredients in another.
3. Combine wet and dry ingredients; stir until just combined.
4. Spoon batter into liners and bake for 20-25 minutes.

 

Baked Falafel with Tahini Sauce Recipe

Ingredients:

For the Falafel:

• 1 cup dried chickpeas (soaked overnight)
• 1 small onion, chopped
• 2 cloves garlic
• ½ cup fresh parsley
• ½ cup fresh cilantro
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp baking soda
• Salt and pepper to taste

For the Tahini Sauce:

• ½ cup tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 3–4 tbsp water
• Salt to taste

Instructions:

1. Prepare Falafel:
   • Drain soaked chickpeas and blend in a food processor with onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper until it forms a coarse paste.
   • Refrigerate mixture for 30 minutes.
   • Preheat oven to 375°F (190°C). Shape mixture into small balls or patties and place on a baking sheet.
   • Bake for 25–30 minutes, flipping halfway, until golden brown.
2. Make Tahini Sauce:
   • Whisk tahini, lemon juice, garlic, water, and salt in a bowl until smooth.
3. Serve baked falafel with tahini sauce as a dip or over a salad.

Avocado Egg Salad on Endive Leaves Recipe

Ingredients:

• 2 ripe avocados, mashed
• 4 hard-boiled eggs, chopped
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 8–10 endive leaves

Instructions:

1. In a bowl, mix mashed avocado, eggs, mayonnaise, mustard, dill, salt, and pepper.
2. Spoon mixture into endive leaves and serve chilled.

Mini Gluten-Free Pizzas (Using Zucchini Slices) Recipe

Ingredients:

• 2 large zucchinis, sliced into ¼-inch rounds
• ½ cup marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup mini pepperoni slices or other toppings
• Italian seasoning to taste

Instructions:

1. Preheat oven to 400°F (200°C). Arrange zucchini slices on a baking sheet.
2. Top each slice with a small amount of marinara sauce, cheese, and toppings.
3. Sprinkle with Italian seasoning and bake for 10–12 minutes until cheese is melted.

Gluten-Free Chicken Satay with Peanut Sauce Recipe

Ingredients:

For the Chicken Satay:

• 1 lb chicken breast, cut into strips
• 2 tbsp soy sauce (gluten-free)
• 1 tbsp honey
• 1 tsp ground turmeric
• 1 tsp ground coriander

For the Peanut Sauce:

• ½ cup peanut butter
• 2 tbsp soy sauce (gluten-free)
• 1 tbsp lime juice
• 1 tbsp honey
• 1 clove garlic, minced
• ¼ cup warm water

Instructions:

1. Marinate Chicken:
   • Combine soy sauce, honey, turmeric, and coriander. Marinate chicken for 30 minutes.
2. Cook Chicken:
   • Thread chicken onto skewers and grill or bake at 400°F (200°C) for 15–20 minutes.
3. Make Peanut Sauce:
   • Whisk together peanut butter, soy sauce, lime juice, honey, garlic, and water until smooth.
4. Serve chicken satay with peanut sauce for dipping.

Mini Tea Sandwiches (Cucumber and Egg Salad) Recipe

Ingredients:

For Cucumber Sandwiches:

• 1 cucumber, thinly sliced
• 8 slices gluten-free bread
• ¼ cup cream cheese
• 1 tbsp dill

For Egg Salad Sandwiches:

• 4 hard-boiled eggs, chopped
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Spread cream cheese and dill onto bread slices. Add cucumber slices and close sandwiches. Trim edges and cut into triangles.
2. For egg salad, mix eggs, mayonnaise, mustard, salt, and pepper. Spread onto bread and assemble similarly.

Homemade Apples and Pears Compote Recipe

Ingredients:

• 3 apples, peeled, cored, and diced
• 2 pears, peeled, cored, and diced
• ½ cup water
• 2 tbsp honey or maple syrup
• 1 tsp ground cinnamon

Instructions:

1. Combine apples, pears, water, honey, and cinnamon in a saucepan.
2. Simmer over low heat for 30 minutes, stirring occasionally.
3. Mash slightly with a fork for texture or leave chunky. Serve warm.

Roasted Sweet Potatoes Recipe

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper.
2. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.