Brunch

SAVEUR magazine brings you 24 brunch ideas ranging from traditional breakfast items to salads, meats, and desserts. The variety of these brunch recipes is sure to satisfy all of your guests.

Banana Nut Pancakes
Banana Nut Pancakes
In this recipe the bananas are mashed and then put into the batter to distribute their flavor. See this RecipeRick Lew
Belgian Waffles
Belgian Waffles
Classic Belgian waffles are perfect for a simple, crowd-pleasing brunch. See the recipe for Belgian Waffles »James Baigrie
Black Raspberry Coffee Cake
Black Raspberry Coffee Cake
This recipe originally called for red raspberries and came from a Cuisinart magazine published in 1979. See the recipe for Black Raspberry Coffee Cake » Mary Ellen Bartley
Cornflake-Crusted Brioche French Toast
Cornflake-Crusted Brioche French Toast
Brioche slices get dipped in crushed cornflakes before frying in a deliciously crunchy version of french toast. See the recipe for Cornflake-Crusted Brioche French Toast »Penny De Los Santos
Blueberry Pancakes
Blueberry Pancakes
The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency. See the recipe for Blueberry Pancakes »Penny De Los Santos
Cream Cheese Cinnamon Rolls
Cream Cheese Cinnamon Rolls
Cream cheese is the secret ingredient that enhances the richness and moistness of these rolls. **See the recipe for Cream Cheese Cinnamon Rolls »**André Baranowski
Fresh Ham with Red Chile Marinade
Fresh Ham with Red Chile Marinade
Fresh ham is a particularly flavorful but underappreciated cut of meat. See the recipe for Fresh Ham with Red Chile Marinade » David Sawyer
Standing Rib Roast with Bordelaise Sauce
Standing Rib Roast with Bordelaise Sauce
Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation. See the recipe for Standing Rib Roast »Ben Fink
Warm Salad with Jerusalem Artichokes, Bacon, and Radicchio
Warm Salad with Jerusalem Artichokes, Bacon, and Radicchio
In a hearty salad adapted from Jamie Oliver's cookbook Cook With Jamie: My Guide to Making You a Better Cook (2007, Hyperion), the warm but crisp ingredients make a perfect wintery salad. **See the recipe for Warm Salad with Jerusalem Artichokes, Bacon, and Radicchio »Larry Nighswander
Spinach Salad with Hot Bacon Dressing
Spinach Salad with Hot Bacon Dressing
A hearty and classic salad is dressed with a rich mustard-chive bacon sauce. See the recipe for Spinach Salad with Hot Bacon Dressing »Andr¿ Baranowski
Orange and Radish Salad
Orange and Radish Salad
Fragrant orange flower water perfumes this delicate salad.Christopher Hirsheimer
Salad of Shrimp and Roasted Peppers
Salad of Shrimp and Roasted Peppers
This colorful Italian salad is appealing to both the eye and the palate. See the recipe for Salad of Shrimp and Roasted Peppers » Antoine Bootz
Crab Salad with Two Celeries
Crab Salad with Two Celeries
The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad. See this RecipeChristopher Hirsheimer
Asparagus Frittata
Asparagus Frittata
This hearty open-faced omelette is easy to make and is a lovely offering for Sunday brunch. See the recipe for Asparagus Frittata » Nicky Ryan
Tortilla Espanola
Tortilla Espanola
This recipe is a staple of Spanish gastronomy-simple, versatile, and full of flavor. See the recipe for Tortilla Espanola » David Sawyer
Scrambled Eggs with Truffle
Scrambled Eggs with Truffle
An easy way to perfume your eggs with the earthy and decadent scent of black truffles. See this RecipeChristopher Hirsheimer
Baked Eggs
Baked Eggs
Wonderfully adaptable, baked eggs (sometimes called shirred eggs) are made by baking or broiling eggs with various ingredients. This recipe produces firm whites and velvety yolks. See the recipe for Baked Eggs »Penny De Los Santos
Eggs Benedict
Eggs Benedict
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel. **See the recipe for Eggs Benedict »**Arthur Meehan
Mushroom Omelette
Mushroom Omelette
This dish is not only appealing to the eye, it's delicious to the taste buds. See this RecipeJean-Bernard Naudin
French-Canadian Trifle
French-Canadian Trifle
The typical bagatelle in La Beauce is a child's delight of Jell-O, white cake, and strawberry jam. We prefer this grown-up version, with fresh fruit, custard (instead of Jell-O), and a drizzle of marsala. See this RecipeAndré Baranowski
Trifle Belle Helene
Trifle Belle Helene
Layers of pear, ladyfingers, and chocolate create not only a beautiful dessert, but a delicious one. See this RecipeAndré Baranowski
Ilona Torte
Ilona Torte
This is our adaptation of a recipe from George Lang's Cuisine of Hungary. See this RecipeGuy Kloppenburg
Ono Coconut Cake with Coconut Frosting
Ono Coconut Cake with Coconut Frosting
This cake takes a tropical fruit and transforms it into a sumptuous delight. See this RecipeRick Lew
Victoria Sponge Cake
Victoria Sponge Cake
This delicious cake, popular at afternoon teas in England, was named in honor of Queen Victoria. See the recipe for Victoria Sponge Cake » Arthur Meehan