Throughout my professional cooking career in the Country Club industry, I’ve prepared countless brunches. The beauty of brunch lies in its versatility—there are thousands of dishes to choose from, ensuring that everyone finds something to enjoy.
At The Recipe, we celebrate brunch every month with our Champagne Brunches, and we like to keep them fun and seasonal. The key to a great brunch is offering a variety of breakfast and lunch options, as well as a balance of savory and sweet dishes. We also make sure there’s at least one healthy option because brunch can often be a bit indulgent.
Given the number of dishes typically involved, preparing an entire brunch can be overwhelming. It’s helpful to choose recipes that can be prepped and started the day before. Casseroles, quiches, and potatoes are perfect examples—they can be prepared in advance and either warmed up or finished the day of your brunch.
However, some dishes are best made fresh on the morning of the brunch. Items like omelettes, scrambled, or poached eggs don’t hold well and should be prepared just before serving. Additionally, a good brunch should include a main dish or protein. Roasted Prime Rib, Pork Tenderloin, and Turkey Breast make excellent carving options, and they can be paired with a variety of sauces, glazes, or seasonings.
If you’re interested in mastering the art of brunch, join us for a brunch class, to help you sharpen your skills. In the meantime, I’m sharing a couple of my favorite brunch recipes for you to try at home.
Bon Appétit,
- Mike Frank, CEC
