Top 3 Recipes to Delight You With Christmas Brunch

Lately, I think back to all the amazing brunch after Christmas and New Years that my friends have stumbled upon in recent years in various states of hangover and undressing. And as time went on, I felt longing about what the hell to do with the eggs. Brunch = eggs, but I find it a pain to cook while there are people here.

But these recipes can be cooked up for one or two this year, and in a post-apocalyptic landscape that will hopefully come next year, they can be scaled up for the crowd. Best of all, none of these will cost a pack and each pair well with the leftover champions and OJs. All of them are prepared in advance, taken out of the oven when friends come, and they are all egg.

Shhh. Let me play the words. A year has passed.

Goat cheese pie with brown crust

I recently criticized Martha Stewart , so it makes sense to offer her an atonement – I’m sure she expected it. I’ve been making this recipe for 10 years now and it always works amazingly.

This got my attention mainly because Martha suggested that you start with frozen potato pancakes, which I gasped aloud. The recipe itself didn’t impress me when I first tried it – it was too dense and not very quiche – but with a few tweaks, it became what it should have always been: light, fluffy and balanced. So I guess I’m saying yes, I fixed Martha’s mistakes. Please boss.


  • 2 lb potatoes
  • 3 tablespoons of salt
  • 12 eggs
  • 4 ounces goat cheese
  • 1 teaspoon bell pepper
  • 1 teaspoon red pepper powder
  • 2 tablespoons butter
  • Wax paper
  • 1 glass of sour cream
  • ½ cup cottage cheese
  • 2 green onions

Peel and grate 2 lb. potatoes (or toss them in the Cuisinart if you have grated potatoes). Cook in salted water for 10 minutes, then transfer to a strainer and rinse with cold water for 2-3 minutes. Then let them sit, then squeeze them as dry as possible between paper towels and stir with 1 egg, 1 teaspoon salt, pepper, teaspoon pepper, a pinch of red pepper powder, and 2 tablespoons soft butter.

Take a spring-loaded pan, oil the shit, and line the sides with parchment or waxed paper so that the height does not exceed the edge of the pan, and only the sides, not the bottom. Lubricate both the paper and the bottom with oil. Now pat the potatoes in a thin layer up and down the sides. For a nice fringed top, disregard neatness as a concept and make sure the potatoes stick out on top. Blot well, then place in 375 degrees oven for about 30 minutes. It won’t turn golden, but the tops should start to take on some color.

Meanwhile, combine 11 eggs, 1 cup sour cream, 4 ounces room temperature goat cheese, and 1/2 cup cottage cheese. Season with salt and pepper very well, then beat until fluffy. Pour the mixture into the prepared potato crust and sprinkle with 2 chopped green onion wedges on top. Bake on a baking sheet for 45 minutes, or until the middle of the baking sheet wiggles slightly with a jolt. Release the spring form, remove the paper and serve.

Egg cradle with maple French toast and bacon

French toast has a special place in my heart. Rarely content with “good,” I find myself wondering about French toast with an egg in the hole because that doesn’t improve the runny yolk? The only thing lacking in the perfection of the above was the blatant lack of crispy pig parts.

Bacon, a food that is perfect in its natural state, can also be a little sloppy. It is neither aesthetically pleasing nor complementary to the graphic design of the plate it is on. I have tried to get rid of this annoyance for a long time using broken or halved bacon. But bacon hashtags are really the moment of shine. These suckers also travel great if you don’t have brunch in your home.


  • 4 slices of bacon for each person.
  • 1 slice of Texas toast per person
  • 1 egg per person, plus eggs for batter
  • maple syrup
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1 pinch of salt
  • 1 glass of milk

Preheat oven to 350 ℉. First, create a bacon hashtag for each person. Start by stacking the four pieces in a crisscross pattern. Now weave them as if you would make a box. Tuck all tops under. Tuck in the bottoms. Place this on a roasting pan so the fat can drain off the bacon and bake for 25 minutes, until browned and browned.

Take your Texas toast and spoon and knife out the middle of each piece of bread. Whisk eggs for dough, along with milk, a little syrup, cinnamon and vanilla. Dip each piece of bread into the batter, then place in a skillet over medium heat with butter and oil. Start with the indentation at the top because you want the bottom to be nice and crunchy so it doesn’t collapse when you turn it over.

Now place the bacon hashtag on the sheet, top with a slice of French toast, break each egg and sprinkle with salt and pepper on top. Back in the oven! Cook until the center egg is opaque. Chop the yolk if you like and serve!

Eggs in a jar

Everything about the term “egg pampering” seems condescending. (Why are we spoiling them? They’ve had a hard day? We’re already going to put them in a jar for a tweet, isn’t that enough?) And that’s exactly what this recipe is all about – condescending . Of course, we add some vegetables to balance the situation, but when you add eggs, cream, bacon and cheese, it’s hard to get something nasty.


  • 4 strips of bacon or 6 ounces of pancetta
  • 1 tablespoon pickled onion
  • 1 tablespoon butter
  • 2 ounces whipped cream
  • 4 tablespoons grated gruyere
  • 4-5 large Swiss chard leaves
  • 1 shallots
  • 4 tablespoons bread crumbs
  • 4 eggs
  • Garlic
  • Optional: 1 hot pepper or chili flakes.
  • Two 4 oz cans with lids

Lubricate clean cans with oil well. Now cut the pancetta or bacon into cubes, sauté until crisp and remove with a slotted spoon, leaving the fat. Combine the bacon with the pickled onions and place in the bottom of the jars. Pour 30 ml of cream into each jar and add half of the gruyere.

Chop the chard coarsely and sauté with diced or sliced ​​shallots in bacon until dry, seasoning generously with salt and pepper. Place the chard in the jars. Place the breadcrumbs in the jars, followed by the remaining cheese.

Crack two eggs in each jar and sprinkle with chopped garlic on top. If you like, you can add some chopped peppers or chili flakes for heating. Now screw the caps tightly.

You are going to cook them in a water bath, so any saucepan where the water can cover the jars will work. Place a tea towel at the bottom of the pot to protect the jars. Bring the water to a boil, then lower it to a boil, gently place the jars in a saucepan on a towel and cover with a lid. Cook for 8-9 minutes to thin the yolk. Unscrew the tops and serve immediately with a spoon. If you prefer a harder yolk, you can leave it on for 1 to 2 minutes with the lid on.

Each of these recipes is delicious in its own way, and each serves a whole meal. You can serve them and nothing else, and everyone will walk away from your brunch happy, especially if you add a little sparkling.


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