5 Perfect Brunch Recipes (2024)

3 Tbsp olive oil
1 lb lg shrimp (21–30 count), peeled and deveined
1 leek, light green and white parts, sliced
2 cloves garlic, sliced
1 pt cherry tomatoes
¾ lb collard greens, stemmed and chopped
1 Tbsp chopped fresh oregano
½ tsp red-pepper flakes
¼ tsp kosher salt
¼ tsp black pepper
5 c low-sodium vegetable broth
1 c quick-cooking or instant polenta
1½ tsp freshly grated lemon zest
Lemon wedges, for serving

1. HEAT 1 tablespoon of the oil in large skillet over medium-high heat. Add shrimp and cook until just opaque, about 3 minutes. Transfer to plate.
2. HEAT remaining 2 tablespoons oil in skillet. Add leek and garlic and cook until soft, about 5 minutes. Add tomatoes, collards, oregano, red-pepper flakes, salt, and black pepper. Cook until tomatoes begin to burst, about 4 minutes. Stir in 1 cup of the broth and cook until vegetables are very tender and slightly reduced, about 5 minutes.
3. BRING remaining 4 cups broth to a boil over high heat in medium saucepan. Reduce heat to medium-low, whisk in polenta, and cook until thickened, 3 to 4 minutes. Stir in lemon zest. Add shrimp to vegetable mixture and reheat on stove top. Serve shrimp and vegetables over polenta with lemon wedges. Season with salt and black pepper to taste. Serves 4.

¾ c whole wheat flour
¾ c all-purpose flour
4 Tbsp cold unsalted butter, diced
¾ tsp kosher salt
4 Tbsp olive oil
6 lg eggs
½ c 1% or 2% milk
2 Tbsp heavy cream or half-and-half
½ tsp black pepper
1 jar (12 oz) marinated quartered artichoke hearts, drained
¼ c torn fresh parsley
¼ c crumbled goat cheese
2 Tbsp sambal (chile paste)

1. PULSE flours, butter, and ½ teaspoon of the salt until coarse in a food processor. Add oil and 2 tablespoons ice water. Pulse until ball forms; add more water if needed. Don't overmix. Wrap and chill 30 minutes.
2. HEAT oven to 400°F. On floured surface, roll dough into 12" circle. Transfer to tart pan and prick. Bake until golden, 12 minutes.
3. WHISK eggs, milk, cream, pepper, and remaining ¼ teaspoon salt in a bowl. Lay artichokes, parsley, and cheese in shell. Add egg mixture and drizzle with sambal. Reduce oven to 325°F. Bake until set, 35 minutes. Serves 8.

1 c torn rustic wheat bread
4 Tbsp olive oil
8 oz asparagus, cut into 2" pieces
1 clove garlic
½ tsp kosher salt
1 lg egg yolk
2 Tbsp fresh lemon juice
1 tsp Dijon mustard
2 Tbsp grated Parmesan + more for serving
½ tsp black pepper
2 romaine hearts, torn
1½ c snap peas, trimmed and sliced
4–6 radishes, sliced
4 anchovy fillets, drained and chopped

1. HEAT oven to 375°F. On baking sheet, toss bread with 1 tablespoon of the oil. Bake until golden, 7 to 8 minutes; set aside. In small saucepan, bring 4 cups water to a simmer, add asparagus, and cook 1 minute. Drain and set aside.
2. SMASH and chop garlic and sprinkle with salt. Using side of a knife, mash garlic into paste. Transfer to small bowl and whisk with egg yolk, lemon juice, mustard, and remaining 3 tablespoons oil. Stir in Parmesan and pepper.
3. TOSS romaine, peas, radishes, and reserved asparagus with dressing in a large bowl. Serve with anchovies, reserved croutons, and additional Parmesan. Serves 4.

NUTRITION (per serving) 219 cal, 7 g pro, 13 g carb, 4 g fiber, 5 g sugars, 16.5 g fat, 3 g sat fat, 500 mg sodium

2 lg eggs
⅓ c finely chopped fresh cilantro
¼ tsp black pepper
2½ c 1% milk
1 c + 2 Tbsp all-purpose flour
3 Tbsp safflower oil
¾ tsp kosher salt
1 sm yellow onion, chopped
1 can (15.5 oz) chickpeas, rinsed and drained
1 Granny Smith apple, diced
¼ c golden raisins
4 tsp–2 Tbsp Madras curry powder 10 oz fresh spinach
Lemon wedges, for serving

1. PUREE eggs, cilantro, pepper, 1 cup each of the milk and flour, 2 tablespoons of the oil, and ¼ teaspoon of the salt in a blender. Lightly coat 10" nonstick skillet with cooking spray and heat over medium heat. Pour ⅓ cup batter into pan evenly and cook until edges set, 1 minute. Flip and cook 30 seconds. Repeat for remaining crepes. Cover to keep warm.
2. HEAT remaining 1 tablespoon oil in skillet over medium heat. Add onion and cook until soft, 5 minutes. Add chickpeas, apple, raisins, and curry powder. Cook 3 minutes. Stir in remaining 2 tablespoons flour and cook 30 seconds. Stir in remaining 1½ cups milk. Cook until thick, 2 minutes. Add spinach and remaining ½ teaspoon salt. Cook until wilted, 2 minutes. Divide among crepes, fold each in half, and serve with lemon wedges. Serves 6.

NUTRITION (per serving) 327 cal, 13 g pro, 47 g carb, 6 g fiber, 13 g sugars, 10.5 g fat, 1.5 g sat fat, 541 mg sodium

¾ c all-purpose flour
¾ c whole wheat flour
1½ tsp baking powder
¾ tsp baking soda
½ tsp kosher salt
½ tsp black pepper
3 eggs, separated
1½ c buttermilk
3 Tbsp safflower oil
2 tsp honey
½ tsp freshly grated lemon zest
¾ c grated Parmesan + more for serving
4 scallions, finely chopped
4 c baby arugula

1. HEAT waffle maker according to manufacturer's instructions. In large bowl, whisk flours, baking powder, baking soda, salt, and pepper.
2. WHISK egg yolks, buttermilk, oil, honey, and lemon zest in a medium bowl. Pour into flour mixture. Stir in Parmesan and scallions. Whisk egg whites until stiff peaks form. Fold into batter.
3. COOK waffles per instructions. Top each with handful of arugula and extra Parmesan. Serves 8.