Three Easy Brunch Recipes

Smoked Salmon with Avocado & Capers (recipe below)

 

Brunch is such a fun way to kick back with your friends. A weekend staple in NYC, brunch is usually a light affair, yet filling, with cocktails! And a homemade brunch is just as easy if you want to try one at home rather than stepping out in the brisk winter weather! Below are some tasty brunch recipes, from sweet to savory that everyone will love! Happy Brunching--just add your favorite cocktail!

 

Smoked Salmon with Avocado & Capers

 

Ingredients

  • Smoked Salmon of your Choice

  • Whole Wheat Crusty Bread (toasted)

  • 1/2 Avocado slices with squeeze of lemon

  • Sea salt

  • Capers

Dollop of Dip:

  • 1/2 Avocado

  • 3 Tbs 2% Greek Yogurt

  • Sea Salt

  • Squeeze of Lemon

  • Chop Dill

Salad:

  • 2 cups Kale

  • Ripe strawberries

  • Shaved Parmigiano Reggiano

  • Olive oil and Lemon or low fat dressing of your choice

 

Toss together and serve.

 

Nutrition Rx: High in Protein, Omega 3's Vitamin C, A, K, Iron and Fiber

Pretzel Crusted Stuffed Toast

Makes: 4 servings

 

Ingredients

  • 2 cups Pretzel Crisps

  • 1 teaspoon cinnamon

  • 1 tablespoon sugar

  • 4 eggs, lightly beaten

  • 1 cup milk

  • 2 teaspoons vanilla

  • 8 slices whole wheat bread (the nuttier the better!)

  • Chunky peanut butter

  • 4 slices of Gruyere cheese

  • 1 tablespoon butter

  • Dulce de Leche sauce (my favorite is La Salamandra Dulce de Leche from Argentina)

 

  1. Place pretzel crisps  in a food processor and process until you have rough crumbs, or smash with your hands but keep some crusty chunks for a great texture. Remove and transfer to a shallow dish.  To that same dish, add the sugar and cinnamon and stir to combine.

  2. In another shallow dish, stir together the eggs, milk and vanilla.

  3. Spread peanut butter over one side of each of the slices of bread. Put in a slice of Gruyere cheese enough to cover the bread between the slices of bread. So this "stuffing” should be facing inside bread like you are making a sandwich.

  4. Heat a griddle over medium heat.  Add half of the butter and melt.  Dip into egg-milk batter and then dredge in pretzel crisps to cover.

  5. Cook each piece of bread until lightly brown, then flip to cook on the second side.  Remove and repeat with any remaining bread, melting more butter as needed.

  6. Drizzle with Dulce de Leche at room temperature to taste!

 

Parmesan Egg Scramble with Roasted Brussel Sprouts

 

Ingredients:

  • 8 eggs

  • 2 Whole grain country Bread (toasted)

  • 1/2 cup heavy cream

  • 1/2 avocado

  • 2Tbs Lemon

  • Pesto Sauce (see pesto ingredients here

  • 1lb Brussel Sprouts

  • 1/4 cup parmesan cheese

 

Directions:

  1. Half and Roast Brussel Sprouts with salt and pepper to taste and 1/4 cup Olive oil in oven at 400F degrees for 20 minutes. Then dress with Fiorella's Pesto.

  2. Scramble 8 eggs on medium heat in butter skillet and add heavy cream and do not over cook

  3. Shave or Sprinkle parmesan cheese over eggs (Toast bread and butter bread)

  4. Add slices or mashed avocado on top of eggs (avocado is mixed with salt and lemon juice)

 

Don't forget to watch our Brunch Basics video for more inspiration from the experts at Amy's Bread using their delicious breads and pastries!

 

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