brunch Recipes
64 delicious brunch recipes from around the world
Bauernfrühstück (German Farmer's Breakfast)
A hearty and satisfying one-pan German breakfast or brunch dish featuring crispy bacon, tender potatoes, and fluffy scrambled eggs. Perfect for a weekend treat!
Blinchiki (Russian Thin Crepes)
Delicate, thin Russian crepes (blinchiki) that can be filled with a variety of sweet or savory options. This recipe focuses on the crepe preparation, with suggestions for common fillings.
Blini
Traditional Russian yeasted buckwheat pancakes, known for their delicate texture and slightly nutty flavor. Perfect for festive occasions and best served with classic accompaniments like caviar, smoked salmon, or sour cream.
Blini with Caviar
Authentic Russian buckwheat pancakes – small, yeasted, and slightly spongy, perfect for special occasions. Traditionally served with a dollop of sour cream and a generous spoonful of caviar.
Bubble and Squeak
A classic British dish made from leftover mashed potatoes and cooked cabbage (or Brussels sprouts), fried until golden and crispy. Traditionally served the day after a Sunday roast, it's a comforting and economical way to use up leftovers.
Classic French Crêpes
Delicate, thin wheat flour crêpes, a staple of French cuisine, perfect for both sweet and savory fillings. Originating from Brittany, these versatile pancakes are a beloved street food and home-style treat.
Croque Monsieur
A classic French grilled ham and cheese sandwich, elevated with a rich béchamel sauce and topped with melted Gruyère. For a Croque Madame, simply add a fried egg on top.
Galette Bretonne (Savory Buckwheat Crêpe)
A classic Breton savory crêpe made from buckwheat flour, traditionally filled with ham, Gruyère cheese, and a perfectly cooked egg. This rustic dish is a staple of Brittany and a delightful, hearty meal.
Gravlax (Nordic Cured Salmon)
A classic Nordic delicacy, this gravlax features fresh salmon cured to perfection with a fragrant blend of salt, sugar, dill, and pepper. The process is simple, requiring no cooking, just time and patience. The result is a silky, flavorful salmon, ideal for appetizers, smørrebrød, or alongside a brunch spread. Served with a traditional mustard-dill sauce.
Huevos Rotos
Huevos Rotos, meaning 'broken eggs', is a classic Spanish tapa or bar food. It features crispy fried potatoes topped with perfectly fried eggs with runny yolks, and savory jamón serrano. The eggs are traditionally broken at the table, hence the name.
Italian Frittata
A rustic Italian open-faced omelet, perfect for breakfast, lunch, or a light dinner. This versatile dish features eggs baked with your choice of vegetables or leftover pasta, and is finished with savory Pecorino cheese and fresh herbs.
Kaiserschmarrn (Emperor's Pancake)
A beloved Austrian dessert, Kaiserschmarrn, translates to 'Emperor's Mess' or 'Emperor's Pancake'. It's a light, fluffy, and slightly sweet shredded pancake, caramelized to golden perfection and often served with a side of warm plum compote (Zwetschgenröster). A truly imperial indulgence.
Kedgeree
A classic British breakfast dish with flaky smoked fish, fragrant basmati rice, and hard-boiled eggs, subtly spiced with curry powder and enriched with butter. A comforting and flavorful start to the day, originating from British India.
Migas (Spanish Fried Breadcrumbs)
Migas is a rustic Spanish dish traditionally made by shepherds, using stale bread as a base, fried with flavorful ingredients like chorizo and peppers. It's a hearty and satisfying breakfast or light meal.
Naleśniki (Polish Crepes)
Naleśniki are thin Polish crepes, similar to French crêpes, that can be filled with a variety of sweet or savory ingredients. They are a versatile and beloved dish in Polish cuisine.
Oeufs en Meurette (Poached Eggs in Red Wine Sauce)
A classic Burgundian brunch dish featuring perfectly poached eggs nestled in a rich, savory red wine sauce, accompanied by crispy lardons, tender pearl onions, and sautéed mushrooms. Traditionally served with toasted bread.
Oladyi (Russian Small Pancakes)
Oladyi are small, thick, and incredibly fluffy Russian pancakes, perfect for a delightful breakfast or brunch. They are traditionally made with kefir, which gives them a unique tender crumb and a slight tang.
Omelette aux Fines Herbes
A classic French Omelette aux Fines Herbes, showcasing delicate technique for a perfectly creamy interior and a pale, tender exterior. This recipe features a blend of fresh chervil, chives, parsley, and tarragon for an aromatic and flavorful experience.
Pain Perdu (French Toast)
An elegant and delicious way to use up slightly stale brioche, pain perdu translates to 'lost bread'. Thick slices of brioche are soaked in a rich custard and then pan-fried to a beautiful golden-brown, resulting in a custardy interior and a slightly crisp exterior.
Pâté Chaud (Vietnamese-French Pork and Liver Pastry)
Individual savory pâtés filled with a flavorful mixture of ground pork, chicken liver, and aromatic spices, all encased in flaky puff pastry. Traditionally served warm, this dish is a beloved fusion found in French-Vietnamese bakeries.
Piperade
A vibrant and flavorful Basque specialty featuring sweet peppers, ripe tomatoes, and onions gently cooked and then folded with soft scrambled eggs. Traditionally served with thinly sliced Bayonne ham, it's a delightful and hearty breakfast or light meal.
Pytt i Panna (Swedish Hash)
A classic Swedish comfort dish, Pytt i Panna (meaning 'small pieces in a pan') is a hearty hash made from diced potatoes, meat, and onions, typically topped with a fried egg. It's a fantastic way to use up leftovers.
Quiche Lorraine
The original French savory tart from Lorraine - a silky egg custard with crispy lardons baked in a buttery, flaky pastry. Simple perfection.
Revuelto de Ajetes (Spanish Scrambled Eggs with Wild Garlic Shoots)
A classic Spanish springtime dish featuring silky, creamy scrambled eggs gently cooked with tender young wild garlic shoots. This revuelto is a testament to simple ingredients and refined technique, offering a delicate yet flavorful experience.