Food

20+ Best Brunch Recipes From H&H

By Alexandra Whyte On December 29th, 2024

Perfect for the holidays, a lazy morning or a special brunch, get recipes from Chuck Hughes, Alison Roman, Yotam Ottolenghi and more.

See H&H’s best brunch recipes below!

Vegan Mushroom and Spinach Quiche

This savory tart is made with a flaky pastry and flavorful mushroom and spinach filling, and will please even non-vegans with its cheesy taste and eggy consistency. “I first tried vegan quiche at a plant-based restaurant called La Clairière near our apartment in Lille. It was a welcome dish, especially for my husband, Mitch, who loved the quiches I made before going vegan. This recipe is inspired by the quiches from that go-to restaurant, the mushroom and spinach combo being my favorite.” – Hannah Sunderani, cookbook author

Get the recipe here.

House & Home June 2022 | Quotes from Hannah excerpted from The Two Spoons Cookbook by Hannah Sunderani ©2022 Hannah Sunderani. Photography by Hannah Sunderani. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved

Savory French Toast With Cherry Tomatoes And Basil

“It’s axiomatic that a stash of leftover bread makes the best French toast for breakfast, and so it stands to reason that a savory version would be equally satisfying for the crew around your dinner table. At least that’s true in my house.” – Sam Sifton

Get the recipe here.

Reprinted from The New York Times Cooking No-Recipe Recipes

Blueberry Bread

Terra Breads’ Mary Mackay (pictured) was inspired by a Tuscan grape focaccia she ate years ago, where the grapes burst in the oven to form a natural jam on the top. She decided to try the idea with blueberries. “It’s a soft, chewy bread that’s lightly sweetened and packed with berries while white chocolate melts and caramelizes in pockets inside the dough,” says Mary. The final dusting of icing sugar ties it all together.

Get Terra Breads’ recipe for Blueberry Bread here.

Creamy, Crunchy, Chickpea Flapjacks Cacio e Pepe–style

“Use a lot of olive oil, way more rosemary than you think you should and a ton of black pepper to create flapjacks that have a crunchy, crusty exterior with a creamy interior.” – Chris Nuttal-Smith

Get Chris Nuttal-Smith’s Flapjacks recipe here.

Deepest Dish Broccoli Cheddar Quiche

“I wanted to create a quiche that was a hearty main dish to feed a crowd, be a centerpiece and use classic flavours.” – Deb Perelman

Get Deb Perelman’s recipe for Deepest Dish Broccoli Cheddar Quiche here.

Signature Raisin Scones

Perfect with a cup of tea, these buttery-soft scones are a treat worth indulging in. Don’t forget the strawberry jam and clotted cream!

Get the recipe for Fairmont Empress Victoria’s Signature Raisin Sconces here.

Stir-fried Tomato & Egg

“This stir-fried tomato and egg dish was common on our dinner table, or for a quick lunch.” —Carmen Cheng, Calgary-based food writer

Get Carmen’s recipe for Stir-fried Tomato & Egg here.

Perfect Pancakes, Perfect Waffles

“I made this recipe work for either waffles or pancakes because the same principles apply. You want brown, crispy edges and a soft, custardy interior.” – Alison Roman

Get the recipe here.

Turmeric Fried Eggs with Tamarind Dressing

“These are fried eggs but with a very eccentric wardrobe, thanks to the turmeric and chile, which make them as good to eat as they are to look at. You can serve this easy, vibrant breakfast as it is, or alongside a potato rösti, as part of a brunch spread.” — Ottolenghi Test Kitchen: Extra Good Things

Get the recipe here.

Excerpted from Ottolenghi Test Kitchen: Extra Good Things by Noor Murad and Yotam Ottolenghi. © 2022 Yotam Ottolenghi LLP. Photographs © 2022 by Elena Heatherwick. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Montreal Bagels

“Montreal-style bagels are moist and chewy on the inside with a crispy, pretzel type shell, a touch of honey and a salty finish.” – Chuck Hughes

Get Chuck Hughes’ recipe for Montreal Bagels here.

A Very Tall Quiche with Zucchini and Greens

“While I feel like most quiches rely heavily on the cheese of it all, here, it’s the vegetables that are doing most of the work.” – Alison Roman

Get the full recipe here.

Leek and Brie Galette

“Rather than sautéing the leeks, I roasted them in chunks. Then, I created a rich, gooey, luxurious element by using brie.” – Deb Perelman

Read the full article here.

Recipes from Smitten Kitchen Keepers: New Classics for Your Forever Files. ©2022 by Deb Perelman. Photography ©2022 by Deb Perelman. Book Design by Cassandra J. Pappas. Jacket Photography by Deb Perelman. Food Styling by Barrett Washburne. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved

Almond Cake with Caramelized Pears

“I call it THE cake. It’s showstopping and beautiful; I like to make it on a Wednesday and snack on it all week.” — Anna Rupert

Get the recipe here.

Recipe excerpted from Don’t Worry, Just Cook by Bonnie Stern and Anna Rupert, published by Appetite by Random House, an imprint of Penguin Random House Canada. ©2022 Bonnie Stern Cooking Schools and Anna Rupert. Food photography by Tyler Anderson. Reprinted by permission of the publisher.

Ricardo Larrivee’s Asparagus Quiche

Better than a pie plate, a sheet pan lets you use the whole asparagus. Pretty…and delicious!

Get the recipe for Ricardo Larrivee’s Asparagus Quiche.

Excerpted from Sheet Pan Everything by Ricardo Larrivee. Copyright © 2021 Ricardo Media. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Shakshuka

If you like your eggs with hot sauce or salsa, you’ll love shakshuka. The eggs are half baked, half poached in a spicy tomato sauce and topped with fresh herbs and briny cheese. If you don’t have a 12″ skillet, use a smaller pan and reduce the number of eggs to four.

Get the recipe for Shakshuka.

House & Home, Recipe by Kristen Eppich

Berry Platter With Sheep Milk Labneh & Orange Oil

This colorful display serves as the perfect brunch centerpiece. There’s no shortage of flavor in this combination of creamy yogurt, tart berries and mix of citrus and spices.

Get the recipe for Berry Platter With Sheep Milk Labneh & Orange Oil.

Excerpted from Ottolenghi Flavor by Yotam Ottolenghi and Ixta Belfrage. Text copyright © 2020 Yotam Ottolenghi and Ixta Belfrage. Photographs copyright © 2020 by Jonathan Lovekin, except page 211 @ Louise Hagger. Illustrations copyright © 2020 by Nishant Choksi. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Pumpkin Scones With Maple Cinnamon Glaze

These fragrantly spiced pumpkin scones are buttery yet crisp on top, tender inside and not overly sweet. They’re topped with a creamy maple cinnamon glaze.

Get the recipe for Pumpkin Scones With Maple Cinnamon Glaze.

Excerpted from Diala’s Kitchen by Diala Canelo. Copyright © 2020 by Diala Canelo. Published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Cherry Pie Chia Parfaits

Creamy chia pudding, jammy tart cherries and a crunchy granola topping are great as a decadent yet healthy breakfast, midday snack or an after-dinner treat.

Get the recipe for Cherry Pie Chia Parfaits.

Excerpted from Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal by Jeanine Donofrio. Copyright © 2019 Jeanine Donofrio. Photographs © 2019 by Jeanine Donofrio and Jack Mathews. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Fluffy Japanese-Style Pancakes

Trust the Japanese to take an ordinary flapjack and transform it into something extraordinary. The new “it” hotcake is made with whipped egg whites folded in and cooked slowly using a mould for a dramatic rise. The result is a breakfast that stands tall and tastes like a cross between a soufflé and angel food cake. You’ll find these decadent pancakes at cafés and on Insta feeds everywhere, or you can impress with them at home.

Get the recipe for Fluffy Japanese-Style Pancakes.

House & Home, Recipe by Eshun Mott

Butternut Squash & Gruyère Tart With Rye & Walnut Crust

Adding an alternative flour like fiber-rich rye to a tart shell brings depth and dimension to the crust. The ground walnuts in this recipe also add a protein boost and complement the squash — this flavor combination is spot on.

Get the recipe for Butternut Squash & Gruyère Tart With Rye & Walnut Crust.

House & Home, Recipe by Kristen Eppich

Blueberry Pie French Toast Muffins

Dessert for breakfast is one of our favorite guilty pleasures. Why choose between three when you can have them all in one compact pastry? Blueberry pie, French toast and sweet muffins are the ultimate on-the-go treat.

Get the recipe for Blueberry Pie French Toast Muffins.

Excerpted from The School Year Survival Cookbook: Healthy Recipes and Sanity-Saving Strategies for Every Family and Every Meal (Even Snacks) by Laura Keogh and Ceri Marsh. Copyright © 2017 Sweet Potato Chronicles. Photography copyright © 2017 Maya Visnyei Photography. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Breakfast Bowls

The breakfast bowl trend has nothing to do with milk or cereal. Countless foodie snaps on social media have inspired everyone to start their day with one of these nutrient-dense, flavor-packed petits déjeuners. Star ingredients like porridge, fresh berries, savory yogurt, grits and even rosemary-infused honey are all in the mix, with recipes ranging from easy to elaborate, depending on how much of a morning person you are.

Get the recipe for Porridge Bowl With Cherries & Cocoa Nibs, Grits Bowl With Roasted Tomatoes, Avocado & Eggs & Yogurt Bowl With Citrus & Rosemary Honey.

House & Home, Recipes by Kristen Eppich

Omelet With Whipped Ricotta

Pea tendrils and creamy ricotta take this omelette to the next level — perfect for a lazy Sunday breakfast in bed.

Get the recipe for Omelet With Whipped Ricotta.

Excerpted from Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook by Carla Lalli Music. Text Copyright © 2019 by Carla Lalli Music. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.

Rise & Shine Buckwheat Waffles

These waffles can be made using only white flour, but adding a portion of buckwheat flour to the mix is like the difference between white bread and sourdough — the latter has more flavor and a nice tang. Despite the sugar in this recipe, these waffles are not overly sweet, leaving you free to top them with fruit, cream and maple syrup.

Get the recipe for Rise & Shine Buckwheat Waffles.

House & Home, Recipe by Kristen Eppich

Tortilla Española

This classic Spanish snack is like a denser frittata — perfect for brunch. Full of potatoes and onions, cooked slowly in olive oil. Chef Victor Dries uses a deep fryer to make easy work of cooking the potatoes for the tortilla, but here we’ve adapted the process for home use.

Get the recipe for Tortilla Española.

House & Home, Recipe by Victor Dries

French Baked Eggs With Smoked Salmon & Tarragon Cream

Is it at all surprising that when the French bake eggs, they do so in a bath of cream? Here, the cream is seasoned with fresh tarragon and lemon zest, and stirred into a nest of buttery sautéed leeks before being spooned into individual ramekins along with the eggs. Then, everything is baked until the yolks are still liquid while the whites turn just firm enough to hold their shape on your spoon. Because it’s hard to think about brunch without smoked salmon, add a few slices here as a garnish, along with some capers for a salty tang.

Get the recipe for French Baked Eggs With Smoked Salmon & Tarragon Cream.

Excerpted from Dinner in French: My Recipes by Way of France by Melissa Clark. Copyright © 2020 by Melissa Clark. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.

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