Big Beautiful Brunch Recipe

Make herb scrambled eggs

Whisk 12 eggs with 1 cup whole milk, 1 tsp sea salt, 1 tsp black pepper, and half of the chopped chives (about 1½ tbs). Heat a large nonstick skillet over medium-low heat and add 2 tbs unsalted butter. Pour egg mixture into the skillet and cook slowly, stirring gently with a spatula until curds form and eggs are just set but still creamy, about 6–8 minutes. Remove from heat and fold in remaining chives. Keep warm.

Simple mixed salad & vinaigrette

In a small bowl whisk together 2 tbs apple cider vinegar, 1 tbs Dijon, 2 tbs honey, juice of 1 lemon, and 6 tbs extra-virgin olive oil; season to taste with salt and pepper. In a large bowl toss 6 cups mixed baby greens with 2 cups halved cherry tomatoes, 1 sliced cucumber, 6 thinly sliced radishes and half the vinaigrette. Reserve remaining vinaigrette for guests to add more if desired.

Toasted bread & lox spread

Preheat oven to 375°F (190°C). Slice baguette or country loaf and brush lightly with 1 tbs olive oil. Toast on a baking sheet 6–8 minutes until golden. Spread softened cream cheese (8 oz) on toasts, top with 8 oz smoked salmon, scatter capers (2 tbs) and thin slices of ½ red onion. Finish with a squeeze of lemon. Arrange on a platter.

Buttermilk pancakes

In a bowl whisk together 2 cups all-purpose flour, 2 tbs sugar, 2 tsp baking powder and 1 tsp salt. In another bowl whisk 2 eggs, 1½ cups buttermilk and 4 tbs melted butter. Pour wet into dry, stir until just combined (batter should be slightly lumpy). Heat a griddle or skillet over medium heat and brush with a little oil. Drop ¼ cup batter per pancake and cook until edges set and bubbles form, 2–3 minutes; flip and cook 1–2 minutes more until golden. Keep warm in a low oven (200°F/95°C). Serve with warm maple syrup (¾ cup).

Crispy bacon & breakfast sausage

For bacon: preheat oven to 400°F (205°C). Lay 12 slices bacon on a wire rack over a sheet pan and roast 15–20 minutes until crisp. Transfer to paper towels to drain. For sausage: heat 1 tbs olive oil in a skillet over medium-high heat, add 1 lb ground breakfast sausage (or chorizo) and cook, breaking up, until browned and cooked through, about 8–10 minutes. Drain excess fat and keep warm.

Skillet breakfast potatoes

Heat 2 tbs olive oil and 2 tbs unsalted butter in a large skillet over medium-high heat. Add 2 diced russet potatoes, 1 diced yellow onion and 1 diced red bell pepper. Season with 1 tsp smoked paprika, ½ tsp ground cumin and 1 tsp salt. Cook, stirring occasionally, until potatoes are golden and tender, about 20–25 minutes. Stir in 3 tbs chopped parsley and adjust seasoning. Keep warm for serving.

No-bake oat bars (to-go)

Line an 8x8" pan with parchment. In a medium saucepan over low heat combine 1 cup almond butter and ½ cup honey (or maple syrup) until smooth and warmed, about 2–3 minutes. Remove from heat and stir in 1 tsp vanilla and ¼ tsp kosher salt. In a large bowl combine 2 cups rolled oats, ½ cup dried cranberries and ½ cup dark chocolate chips. Pour almond butter mixture over oats and stir until fully combined. Press mixture firmly into the prepared pan. Chill at least 1 hour until set, then cut into squares. Store in an airtight container for easy beach snacks.

Brew 12 cups of coffee to preferred strength and place in a thermal carafe. Chill 6 cups orange juice and 1 liter sparkling water in refrigerator. Serve orange juice and sparkling water over ice with fresh mint and berries for a light spritzer: in a pitcher combine sparkling water, orange juice to taste (suggest 2 cups OJ + 1 liter sparkling for a spritz), add a handful of fresh mint and 1 cup fresh berries, gently stir and serve cold.

Arrange the scrambled eggs, pancakes, bacon, sausage, potatoes and salad on platters for a picture-perfect spread. Offer toasted bread with lox separately so guests can assemble. Place oat bars in individual waxed paper or small containers for to-go. Pack pancakes stacked with parchment between them and a small container of warm maple syrup. Pack hot items in insulated containers to retain heat for transport. Include small containers of extra vinaigrette, lemon wedges and condiments (ketchup, hot sauce) so guests can customize.