5 impressive brunch recipes to try this Mother’s Day

Avocado and toast—name a more dynamic duo, I’ll wait. While probably the most simple brunch recipe (smash or slice your avocado, season with salt and pepper, and smooth over toast), it can be easily elevated with a few touches. 

For instance, top with smoked salmon, dill, and pickled onions. Eggs to your liking—scrambled, fried, or poached (if you’re feeling fancy!) work well. Even your favourite cheese, whether marinated goat cheese, mozzarella, or feta. For those looking for a plant-based option, top with roasted cherry tomatoes and dukkah or sautéed mushrooms with cinnamon and thyme.

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While out of the three savoury recipes, Turkish eggs require the most skill, I’ve put together a few hacks to mitigate any chance of not serving a final dish on the table. First, the poached eggs. There have been times when, as much as I strain my egg whites, stir my water into a vortex, and gently ease them out with a slotted spoon, things just don’t go my way. In this case, I’ve just gently fried up two fried eggs and served them in place of their poached counterparts. 

Moving on to the base of yoghurt, whole milk Greek yoghurt works best, seasoned with salt and pepper and mixed with finely minced garlic. Place your eggs on top, runny yolks nestled within the whites, and pour over your olive oil sauce, which is made by gently heating olive oil with Aleppo pepper. For a local twist, use chilli oil or chilli crisp in place of the Aleppo pepper-infused olive oil. Garnish with fresh herbs (dill and mint work wonders), season the tops with pepper and flaky salt, and serve with crusty bread.

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For those with inclinations towards sweet over savoury, the next two recipes are for you. Firstly, the classic French toast. While in the previous three recipes, sourdough or crusty bread are ideal, for fluffy French toast, use milk bread or brioche. 

Whisk your egg and milk mixture, add in cinnamon, vanilla, and a pinch of salt, and dunk in your bread on either side, before frying each slice up in a pan coated with melted butter. Don’t crowd the pan—no one likes soggy French toast.

To elevate this dish, make your own berry compote. Heat up frozen berries in a small saucepan and add in sugar to taste, until the bubbling mixture reduces into a runny jam. Spoon over the French toast, drizzle with maple syrup, and you have the perfect sweet ending to a delightful meal.

There are an abundance of pancake recipes you can scroll through online, and most of them will turn out just fine. However, two tips for the fluffiest pancakes that have worked personally is to make homemade buttermilk (all you need is milk and vinegar), and not to overwork the batter, which keeps all the lovely air pockets in. 

Pancake mixture also works wonders in a waffle maker, if you are a waffle-over-pancakes person. Once your stack is ready, top with the aforementioned berry compote from the French toast recipe, or a homemade chocolate ganache (equal amounts of chocolate and warm heavy whipping cream) and you’re good to go.

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