Planning a brunch? Whether it’s Mother’s Day or just a lazy Sunday, these easy and delicious recipes—like carrot cake waffles, avocado toast with smoked salmon, and bacon and onion quiche—are guaranteed to wow.

Blueberry Scones

If you love blueberries and pastries, this brunch recipe is for you!

Serves 8 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

• ¾ cup heavy cream
• 2¼ cups all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of kosher salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries

Directions

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. Stir in the butter, egg, vanilla extract, and heavy cream. Fold in the blueberries.
4. Using your hands, knead a dough from the batter. Roll the dough out into a square shape 1-inch thick and cut into 8 triangles.
5. Arrange the triangles on the prepared baking sheet. Bake for 15 minutes.
6. Serve with a dusting of powdered sugar.

Nutrition (per serving)

Calories 337, fat 16 g, carbs 42 g, sugar 14 g, Protein 4 g, sodium 195 mg

 

 

Carrot Cake Waffles

Are you a waffle and carrot cake lover? This recipe gives you the chance to enjoy them together!

Serves 6 | Prep. time 15 minutes | Cooking time 20-25 minutes

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 large eggs, room temperature
• ½ teaspoon ground cinnamon
• 1 cup grated carrots
• 2 cups whole milk
• ¼ cup vegetable oil
• 1 teaspoon pure vanilla extract
• 2 tablespoons maple syrup
• Pinch of kosher salt

Directions

1. In a large mixing bowl, combine the flour, baking powder, eggs, cinnamon, carrots, milk, vegetable oil, vanilla extract, maple syrup, and salt.
2. Warm a waffle iron. Spray it with cooking spray.
3. Add some of the batter to the iron. Cook for 3-4 minutes on each side.
4. Repeat with the remaining batter. Serve warm.

Nutrition (per serving)

Calories 334, fat 13 g, carbs 42 g, sugar 9 g, Protein 9 g, sodium 99 mg

 

 

Chocolate Crepes

If you love chocolate, these crepes will be your perfect brunch food! Fill them with fruits and top them with chocolate sauce to make them even more decadent.

Serves 10 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

• 2 cups all-purpose flour
• Pinch of baking powder
• A pinch of kosher salt
• 3 tablespoons cocoa powder
• 1 cup whole milk
• 1 cup sparkling water
• 3 large eggs, room temperature
• ½ cup unsalted butter, melted
• 3 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• Butter or olive oil for frying
• Fruits like berries or sliced bananas for serving
• Chocolate sauce for serving

Directions

1. Combine the flour, baking powder, salt, and cocoa powder in a large mixing bowl.
2. In another large mixing bowl, stir the whole milk, sparkling water, eggs, and melted butter.
3. Add the dry ingredients to the wet ingredients, then add the vanilla extract and sugar to the mixture.
4. Mix until well combined and smooth.
5. Melt 1 tablespoon of butter or olive oil in a non-stick skillet or crepe pan over medium heat. Pour about ¼ cup of the batter into the skillet. Swirl around to spread the batter. Let cook until bubbles appear on the surface and flip over with a spatula. Let cook on the other side for 1-2 more minutes and transfer to a serving plate. Cover with foil if desired to keep warm.
6. To serve, fill the crepes with fruits and fold. Drizzle with chocolate syrup if desired.

Nutrition (per serving)

Calories 227, fat 12 g, carbs 24 g, sugar 5 g, Protein 5 g, sodium 113 mg

 

 

Prosciutto Eggs Benedict

This take on Eggs Benedict is especially delicious with Parma ham.

Serves 4 | Prep. time 5 minutes | Cooking time 10-15 minutes

Ingredients

• 3 tablespoons white wine vinegar
• 4 large eggs
• 2 English muffins, split
• 4 slices prosciutto ham

For the hollandaise sauce

• ½ cup unsalted butter, at room temperature
• 2 large egg yolks
• ½ teaspoon white wine vinegar
• 1 teaspoon lemon juice
• ½ teaspoon tarragon
• Pinch of salt and pepper, to taste

Directions

1. In a large pot filled with water, add the white wine vinegar and bring to a gentle simmer. Don’t let the water bubble too much.
2. Whisk the water with a spoon to make a whirl. Crack the eggs into the water.
3. Cook the eggs for 2-3 minutes. Remove them with a slotted spoon and set aside.
4. To make the hollandaise sauce, prepare a small bowl set over a pot of simmering water. Crack the egg yolks into the bowl. Whisk them until well-combined.
5. Stir in the lemon juice and vinegar. Constantly stirring, add the butter little by little until a creamy and thickened sauce is formed.
6. Season with the tarragon, salt and pepper. Set aside.
7. Toast the English muffins. Once toasted, top each muffin with the sauce, a piece of prosciutto ham, and a cooked egg.
8. Serve warm.

Nutrition (per serving)

Calories 418, fat 33 g, carbs 15 g, sugars 3 g, Protein 15 g, sodium 815 mg

 

 

Avocado Toast with Smoked Salmon

Avocado toast is now a classic brunch recipe. This version features smoked salmon for added taste and texture.

Serves 6 | Prep. time 10 minutes | Cooking time 5-10 minutes

Ingredients

• 6 slices sourdough bread
• 3 ripe avocados, pitted
• 2 tablespoons olive oil
• ¼ cup lemon juice
• Salt and pepper, to taste
• 2 spring onions, diced
• 1 tomato, diced into small cubes
• 3 tablespoons flat-leaf parsley, chopped
• 2 garlic cloves, minced
• 3 ounces smoked salmon
• 2 teaspoons chopped dill

Directions

1. In a large mixing bowl, toss the bread slices with olive oil.
2. Spray a grill pan with cooking spray. Heat the pan over high heat.
3. Working in batches, toast the bread slices on the pan for 2 minutes per side. When done, set the toasted bread aside.
4. In the meantime, in a medium mixing bowl, mash the avocados with a fork. Add the lemon juice, salt, pepper, spring onions, tomato, garlic, and parsley. Mix until well-combined.
5. Spread the guacamole over the toasted bread slices. Top with the smoked salmon and dill before serving.

Nutrition (per serving)

Calories 346, fat 25 g, carbs 28 g, sugar 2 g, Protein 6 g, sodium 219 mg

 

 

Bacon and Onion Quiche

Indulge in the timeless and savory flavors of Bacon and Onion Quiche. With its flaky texture and irresistible combination of ingredients, this quiche is the perfect centerpiece for your next brunch gathering.

Serve 8 | Prep. time 30 minutes | Chill time 1½ hours | Cooking time 2 hours

Ingredients

For the pastry

• 2 cups all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ cups cold unsalted butter, cut into small pieces
• ½ cup cold water

For the filling

• 4 thick slices bacon
• 1 large onion, sliced
• 3 large eggs
• ¾ cup whole milk
• ½ cup crème fraiche (or full fat sour cream)
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• 1 ¼ cups cheddar cheese, shredded
• 2 tablespoons chopped fresh dill

Directions

1. Make the pastry. In a mixing bowl, combine the flour, salt, and pepper. Cut in the butter until it is pea-sized.
2. Add the water, and mix with a fork just to combine. When it can be formed into a ball, wrap it in plastic and refrigerate for 1 hour.
3. Roll out the dough on a lightly floured surface to about a 12-inch circle, and fit it into your quiche pan or pie plate. Trim the edges, and refrigerate for 30 minutes.
4. Heat the oven to 375°F (191°C). Cover the pastry with foil, and fill it with dried beans or pie weights. Bake for 45 minutes, and remove the weights and cook for 20 minutes longer, until nicely browned. Remove it to a cooling rack and reduce the heat to 325°F (163°C).
5. In a skillet over medium heat, cook the bacon. When it is crisp, remove it to a plate lined with paper towels.
6. Clean out the pan except for 2 tablespoons of drippings. Sauté the onion until it is very soft, about 10 minutes. Remove the pan from the heat and let it cool.
7. In a medium bowl, whisk the eggs and add the milk. Mix in the sour cream or crème fraiche and the salt and red pepper flakes.
8. Spread the onion in the pastry, and layer on the bacon and cheese. Pour in the egg mixture.
9. Bake for 35 minutes, or until the eggs are set. Remove it from the oven and let it cool before serving.
10. Sprinkle with dill before serving.

Nutrition (per serving)

Calories 601, fat 42 g, carbs 27 g, sugar 2 g, Protein 27 g, sodium 621 mg

 

 

White Chocolate-Covered Strawberries

These elegant chocolate strawberries make the perfect ending for any brunch.

Serves 20 | Prep. time 15 minutes | Chilling time 10 minutes

Ingredients

• 1 pound fresh strawberries, washed and drained
• 1 cup white chocolate chips, melted
• A pinch of kosher salt
• ¼ cup semi-sweet chocolate chips

Directions

1. Melt the white chocolate chips in a medium microwave-safe bowl and stir in a pinch of salt. Work by increments of 30 seconds in the microwave, whisking with a fork in between each until well melted and smooth.
2. Dip each strawberry into the melted white chocolate and set them aside on a parchment-lined baking sheet. Let them set in refrigerator for 10 minutes.
3. In the meantime, melt the semi-sweet chocolate chips in another microwave-safe bowl and stir in a pinch of salt. Work by increments of 20 seconds in the microwave, whisking with a fork in between each until well melted and smooth.
4. Drizzle the melted chocolate on the set strawberries to make a “zebra” pattern.
5. Refrigerate until serving time.

Nutrition (per serving)

Calories 67, fat 1 g, carbs 8 g, sugar 6 g, Protein 0 g, sodium 31 mg

 

 

 

These recipes and more are found in Louise Davidson’s Brunch Cookbook: Classic Sweet and Savory Recipes for Weekend Brunches. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.