Here’s the thing about cooking: If you know how read and measure, you’ll find that whipping up anything—and we do mean anything—is easier than you think. In fact, creating restaurant-quality meals requires very little else than the right tools, good ingredients, and easy-to-follow recipes. And there’s no better recipes to master than everyone’s favorite weekend meal: Brunch.
Whether you’re cooking for yourself, your bae, or a big group of friends, these five summer recipes will seriously impress—although they’re ridiculously easy to make. Add a few pitchers of Bloody Marys or Mimosas, and consider your weekend started.
Poached eggs on avocado toast
From: A Pinch of Yum
- 2 eggs
- 2 slices whole grain bread
- ⅓ avocado
- 2 tablespoons shaved Parmesan cheese
- salt and pepper for topping
- fresh herbs (parsley, thyme, or basil) for topping
- quartered heirloom tomatoes for serving
- Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks). (Trick: Adding a teaspoon of vinegar to the water before boiling helps the eggs stay together!)
- While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (right on the spatula, over the water) and place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.
Whole Wheat Churros
- 1 cup water
- 2 1/2 tbsp sugar
- 2 tbsp butter
- 1/2 tsp salt
- 3/4 cup whole wheat flour
- 1/4 cup regular flour
- 1/2 cup white sugar
- 1 tsp cinnamon
- In a small saucepan over medium heat, bring to boil the water, butter, sugar and salt. As soon as it starts boiling, remove from the heat and stir in both flours. Then, in a frying pan, using a pastry bag, fry them until golden (you don’t need to deep-fry them—shallow frying works out perfectly). Remove from pan, and roll into the white sugar and cinnamon mixture. Let cool.
Smoked Salmon and Avocado ‘Pizza’
From: A Beautiful Mess
Extra-thin pizza crust
Lox or smoked salmon
Sea salt and pepper
Optional: Toppings like capers, onion, tomato, cucumber
- Heat your pre-made extra-thin pizza crust on our outdoor grill for about five minutes or toast it in the oven—flipping halfway through. Spead a thin layer of cream cheese over the warm crust, and add small pieces of lox and your toppings. Sprinkle with salt and pepper, and enjoy!
Matcha Shakes With Almond Milk
From: Love and Lemons
- Almond milk
- Matcha powder
- Ice cream
- Whisk a little almond milk with matcha until well combined. Add a scoop or two of ice cream and either shake in a jar or mix with a blender. Wait until it gets melty and gold, and enjoy with a straw.
Photo: Joel Salcido and Dennis Burnett/Food Republic
Paul Qui’s Breakfast Taco
From: Food Republic
For the salsa:
- 1 white onion, diced1 head garlic, peeled
- 2 jalapeños with seeds, sliced thin
- Grapeseed oil
- 4 medium tomatoes
- Juice of 8 limes
- Salt and black pepper to taste
For the tacos:
- 1 shallot, julienned
- 4 cloves garlic
- 1 tablespoon butter
- 1 teaspoon Grapeseed oil
- 2 small potatoes, diced small
- 4 large farm eggs, beaten
- sea salt, to taste
- 2 ounces Greek yogurt
- 1 container alfalfa sprouts
- 1 bunch basil
For the salsa:
- Sweat onions, garlic and jalapeño in enough grapeseed oil to coat the vegetables on low heat.
- Cook until the vegetables are soft but uncolored. Once cooked, place in a blender or food processor with tomatoes and lime juice, and season with salt and pepper to taste.
For the tacos:
- In a medium-sized pan on medium heat, sweat shallots and garlic in the butter and oil and add the potatoes. Once the shallots are translucent and potatoes are light brown, add the eggs and season with salt to taste. Cook the eggs until set but not too dry.
- Toast the tortillas and assemble as follow: tortilla, eggs, yogurt, sprouts, basil, salsa.