Does anyone else do the thing where they eat twice as much food on a weekend day than they would on a normal day? K good, we're on the same page. Weekends are prime time for indulging in all of the delicious foods you were too lazy to make or too "healthy" to have during the week. My personal favorite way to engage in the time-honored tradition of eating your face off every weekend, is you guessed it, brunch! Really anything goes at brunch and I think that is just brilliant. Pair any of these recipes with mimosas, bloodies, or just some good old wine and your Sunday will be over before it even began. Cheers!
Easy Almond flour Blueberry Muffins
ADAPTED FROM ELANA'S PANTRY
These are so easy and delicious and there isn't a bad thing in them. My kids gobble them up.
MAKES 12 MUFFINS
2 C blanched almond flour
3 T honey or maple syrup
1 t vanilla extract
1/4 t baking soda
1/2 t apple cider vinegar
Preheat oven to 350. Combine all ingredients in bowl. Mix well and pour batter into lined muffin tins. Drop about 4 blueberries into each muffin. Bake for 20-25 minutes or until golden on top. Serve with butter and jam.
Rosemary Baked Eggs
ADAPTED FROM THE NAKED FIG
Again, so freaking easy you can actually enjoy brunch. Serve with toasted ciabatta and flaked parm or don't it's your life. xx.
2 T butter
2 cloves garlic, minced
1 shallot, finely chopped. Onion is fine if you don't have shallot.
1 15 oz. can diced tomatoes
1 sprig of rosemary (plus more for garnish)
1/2 tsp salt
pinch of black pepper
Preheat oven to 400 degrees. Pull rosemary of the spring and score the back with knife to release the flavor. Heat butter in a skillet over medium heat. Salute garlic and shallots for a few minutes being careful not to burn. Add tomatoes, rosemary, salt, and pepper and reduce heat to low, simmer for about 10 minutes to get rid of that tinny tomato taste.. Pour Tomato sauce into a casserole dish. Crack eggs directly into the dish on top of the tomato sauce. Bake for about 15-20 minutes or until the whites are fully cooked.
STRAIGHT UP COPIED FROM KITCHY KITCHEN BY CLAIRE THOMAS
Guess what? This is easy too. Notice a theme? This bacon is a serious show stopper though. Feel free to keep it in strips if you're not into the "bites." Also, if you can get the bacon from a butcher or the meat counter at the grocery store. The thicker cut hickory smoked bacon already has a maple like flavor which really puts this over the top.
8 strips bacon- see note above
1 cup golden brown sugar
1/4 teaspoon cayenne pepper
Preheat oven to 400. Line a cookie sheet with tin foil. Mix together the cayenne and brown sugar until well combined. Lay bacon flat on foil and coat with brown sugar. The sugar should totally cover the bacon. You'll have sugar left over. Bake bacon for 15 minutes, or until the edges start curling up a bit. At that point, flip the bacon and cover with brown sugar again (this is really healthy). Bake until it's cooked to your liking. After you remove from the oven, let cool for 15 minutes before attempting to cut if you're going that route.
Here's to a lazy winter brunch and this killer Bloody Mary bar.