Usher in the spring brunch season with these recipes
Now that the seasons have officially changed (even if the temperatures feel otherwise), we are officially declaring it spring brunch season. Luckily, spring has brought a new crop of cookbooks, and we selected several with recipes to bring out the best in brunch, no matter the occasion.
RECIPES
Avo Scramble Sundae
Serves 2.
From “Champneys: The Cookbook” (Aster, 2024).
1 large avocado
1 tsp. lemon juice
1 tsp. chopped chives
1 tsp. chopped cilantro leaves, plus more for serving
2medium tomatoes, roughly chopped
1 tsp. finely chopped red onion
Pinch of red pepper flakes, or to taste
Sea salt and freshly ground black pepper
2 eggs, plus 2 egg whites
2tbsp. low-fat milk
1/2 tsp. melted butter, cooled
Olive oil spray
2 tsp. pepitas (pumpkin seeds)
DIRECTIONS
Halve the avocado and remove the pit. Remove the avocado flesh (a teaspoon is the easiest way to do this). Sprinkle some of the lemon juice over the avocado to stop browning and season with a little salt and pepper. Chop one half of the avocado into chunky pieces. Mash the other half in a bowl to a smoother consistency.
In a small bowl, mix the chives and coriander with the tomatoes, red onion, red pepper flakes, a little salt and pepper and a few more drops of lemon juice.
Put the eggs and egg whites into a bowl. Add the milk and butter plus a little salt and pepper and beat until well combined.
Heat a medium frying pan and mist it lightly with olive oil spray. Add the egg mixture and stir continuously for 2to 4minutes until you reach your desired scrambled egg consistency. Spoon one-quarter of the tomato mixture into 2 tall glass tumblers. Top with one-quarter of the scrambled egg. Add most of the chunky avocado, then divide the remaining tomato mixture between the glasses. Top with the remaining scrambled egg, then the smooth avocado, spreading it out for a neat finish. To serve, sprinkle the pumpkin seeds on top of the sundaes, and then add the remaining avocado and chopped cilantro.
Secret Ingredient Frittata
Serves 8.
From “Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun,” by Kat Ashmore. (Rodale, 2024).
2tbsp. extra-virgin olive oil
1 small onion, thinly sliced
16oz. button mushrooms, sliced
3c. fresh spinach, firmly packed
1/4 tsp. kosher salt
10 large eggs
1/4 c. milk
1/2 c. grated aged Cheddar cheese
2 tbsp. finely chopped fresh herbs, such as basil, Italian parsley and chives Freshly ground black pepper 2 tbsp. plain seltzer water or club soda
Flaky sea salt for serving
DIRECTIONS
Preheat oven to 325 degrees.
In a 12-inch cast-iron or nonstick ovenproof skillet over medium heat, warm 1 tablespoon of the olive oil. Add the onion and sauté, stirring, for 3to 5minutes until translucent. Add the mushrooms and cook for about 5minutes until lightly browned. Add the spinach with the salt, give it another stir, and cook until the spinach is just wilted before removing the mixture from the pan onto a plate. Crack the eggs into a large bowl, add the milk and beat lightly with a fork. Add the Cheddar, herbs, and pepper to taste, and the seltzer, and stir only once. You don't want to disrupt the bubbles in the seltzer.
In the same skillet set over medium-high heat, heat the remaining 1tablespoon of olive oil.
When hot, add the egg mixture and cook, stirring with a rubber spatula and scraping the bottom and sides until partially set, about 30 seconds. Add in the mushroom-spinach mixture, distributing it evenly in the frittata. Smooth the top with a spatula, then transfer to the oven to cook for 20 to 25minutes until set. Cool briefly in the pan before cutting into wedges and serving, topped with a sprinkling of flaky salt.
Goat Cheese, Green Onion and Potato Tart
Serves 6.
From “Grow Cook Nourish” by Davina Allen (Kyle, 2024).
FOR THE SHORT CRUST PASTRY:
1 1/4 c. all-purpose flour, plus extra for dusting
1/4 c. (4tbsp.) butter
1 egg
FOR THE FILLING:
1 tbsp. butter
1tbsp. extra-virgin olive oil
1 c. green onions, finely chopped, both white and green parts
1/4 c. chorizo, diced, optional
4 to 6 small red new potatoes, cooked
3 eggs
3tbsp. fresh thyme leaves, plus more for garnish
3/4 c. heavy cream or crème fraîche
1 (4-oz.) pkg. plain chèvre
Sea salt and freshly ground black pepper
DIRECTIONS
Prepare the short crust pastry: Sift the flour into a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Mix 2 tablespoons of water with the egg and add just enough to bind the pastry. Wrap in parchment paper and chill for at least 15 minutes. Preheat the oven to 350 degrees. Remove the pastry from the fridge, then roll out on a well-floured work top until large enough to line an 8-inch tart pan, about 1/8 inch thick. Line with parchment paper and fill to the top with dried beans. Rest for 15 minutes then bake for 20minutes. Remove the beans and paper, brush the base with the remaining egg mixture and return to the oven for 1to 2minutes. This seals the pastry and helps to avoid a “soggy bottom.” Prepare the filling: Melt the butter in a frying pan over medium heat, add the olive oil and onions and sweat with a good pinch of salt for 4to 5minutes until the onions are soft but not starting to color. Add the chorizo, if using.
Cut the cooked potatoes into thick slices or chunks. Whisk the eggs and most of the thyme leaves in a bowl, add the cream, onions and potatoes. Season well with salt and freshly ground pepper. Pour into the crust. Drop a few pieces of goat cheese into the tart, evenly spacing them out. Bake for 40to 45minutes or until just set in the center. Sprinkle remaining thyme leaves over the top. Serve.