3 Brunch recipes for gourmet Sundays

9 Jul, 2020 | À La Carte, Brekkie/Brunch | 0 comments

[vc_row][vc_column][vc_column_text]The best way to soak up the weekend is with a table full of people — and food — that you love of course! And while we can obviously all get behind meeting for breakfast, lunch, or dinner, I’ve got to admit that brunch is my favorite meal of the day. (After all, there’s no better time you can stack bacon, eggs, and a burger on your plate all at once.) I’m drooling over it… This week, I’ll be your guide to help you prepare a tasty brunch to enjoy your day as its fullest with my 3 Brunch recipes for gourmet Sundays. Want pancakes? Got ’em. Eggs? They’re here, too. All you need to do is set your table, call your friends, and decide which brunch recipe deserves a spot on your plate — and I promise, I won’t judge if you decide it’s more than one…[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]We’re going to start with a special brunch, high protein to replenish energy before starting the new week. A la carte: a very special version of pancakes, “salted turmeric spinach pancakes” with a fried egg, salmon and avocado for a protein plate. And to accompany this beautiful dish, a delicious smoothie bowl, very fresh and light![/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1590998900486{border-top-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-right: 1px !important;border-left-color: #eeeeee !important;border-top-color: #eeeeee !important;border-bottom-color: #eeeeee !important;}”][vc_column][vc_column_text css=”.vc_custom_1594258899725{border-bottom-width: 1px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #f7f7f7 !important;border-bottom-color: #eeeeee !important;}”]


Brunch preparation: 20 minutes.

Cooking time: 5 minutes

The ingredients are indicated for 2 people.[/vc_column_text][vc_single_image image=”4007″ img_size=”full” alignment=”center”][vc_column_text css=”.vc_custom_1594363459226{padding-right: 20px !important;padding-left: 20px !important;}”]


Ingredients for 4 large pancakes:

  • 200 g flour
  • 1 teaspoon turmeric
  • 100 g spinach
  • 3 eggs
  • 100 of milk (vegetable or not)
  • Salt and pepper
  • 1 teaspoon of baking yeast
  • 2 slices of salmon
  • 1 avocado

[/vc_column_text][vc_column_text css=”.vc_custom_1594248509441{padding-right: 20px !important;padding-left: 20px !important;}”]Instructions:

  1. In a bowl, mix the flour, milk, yeast and an egg.
  2. Cook the spinach in a frying pan with a drizzle of olive oil.
  3. When it is cooked, add it to the previous preparation. Season with salt and pepper.
  4. In a pan previously oiled, make large pancakes about 10 cm in diameter.
  5. While they are cooking, prepare your 2 fried eggs.
  6. When bubbles begin to appear on your pancakes, turn them over and cook them for another 2 minutes over medium heat.
  7. When they are cooked, set your plates! Arrange 2 pancakes per plate, add the egg on the dish on top and a slice of salmon and half avocado sliced on the side. It’s ready!

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  • 2 bananas
  • 200 g of berries
  • 2 tablespoons oat flakes
  • About 200 ml of milk (vegetable or not)
  • A few pieces of granola (my homemade recipe)

[/vc_column_text][vc_column_text css=”.vc_custom_1594248535716{padding-right: 20px !important;padding-left: 20px !important;}”]Instructions:

  1. In a blender, pour one and a half bananas, the berries, two tablespoons of oat flakes and the vegetable milk (more or less depending on the consistency you wish to obtain).
  2. Put everything together and serve in a bowl.
  3. Add the granola, the rest of the sliced banana, and the berries for topping!

[/vc_column_text][vc_single_image image=”4008″ img_size=”full” alignment=”center”][vc_row_inner css=”.vc_custom_1590116161687{padding-right: 13px !important;padding-left: 13px !important;}”][vc_column_inner width=”1/2″][vc_single_image image=”4009″ img_size=”full”][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”4006″ img_size=”full” alignment=”center”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]We Keep going now with a special brunch for special flavors called “The Green brunch”. For this one, I focus on green vegetables (I think you got it from the title). I gave myself the challenge to limit the quantity of bread by avoiding, for instance, toasts/pancakes combo, which can be too heavy. Don’t you think? Now it’s time to introduce you Green shakshuka and French toasts. Are you ready?[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1590998900486{border-top-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-right: 1px !important;border-left-color: #eeeeee !important;border-top-color: #eeeeee !important;border-bottom-color: #eeeeee !important;}”][vc_column][vc_column_text css=”.vc_custom_1594258971088{border-bottom-width: 1px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #f7f7f7 !important;border-bottom-color: #eeeeee !important;}”]


Brunch preparation: 30 minutes.

Cooking time: approx. 25 minutes

The ingredients are indicated for 2 people.[/vc_column_text][vc_single_image image=”4003″ img_size=”full” alignment=”center”][vc_column_text css=”.vc_custom_1594258979399{padding-right: 20px !important;padding-left: 20px !important;}”]



  • 1 leek
  • 1 small onion
  • 100 g fresh spinach
  • About 10 mushrooms
  • 3 tablespoons of fresh cream
  • 2 eggs
  • 50 g feta cheese to taste

[/vc_column_text][vc_column_text css=”.vc_custom_1594248455346{padding-right: 20px !important;padding-left: 20px !important;}”]Instructions:

  1. In a large frying pan, fry 1 leek previously sliced into rings in butter, then add the onion cut into thin strips.
  2. Add the fresh spinach to the preparation, then the mushrooms.
  3. When the mixture begins to set, add the crème fraiche or coconut cream and cover. Stir every 5 minutes for 15 minutes.
  4. Make 2 small holes, break the eggs on top and cook until the eggs are ready. Serve and then add a few pieces of feta cheese for a little more delicacy!

[/vc_column_text][vc_column_text]Now it’s time to prepare “Pain perdu” if you never heard about it, it’s a French Toast recipe created when a loaf of French Bread was “lost” in the kitchen or pantry and “found” when it was too stale to serve as bread. This is so good that you will deliberately lose French bread as a good excuse for this tasty breakfast!! 😉 You can top with syrup but I don’t think it’s necessary. The toast is crispy on the outside and pudding on the inside![/vc_column_text][vc_column_text css=”.vc_custom_1594259170231{padding-right: 20px !important;padding-left: 20px !important;}”]



  • 1 large bowl of milk (vegetable or not)
  • 2 eggs
  • 2 tablespoons brown sugar
  • 1 sachet of vanilla sugar
  • 4 slices of bread (wholemeal, seeded or white)
  • Butter
  • 1 teaspoon of cinnamon (at your convenience)
  • For toppings: strawberries, bananas, kiwis, pecans…

[/vc_column_text][vc_column_text css=”.vc_custom_1594248572512{padding-right: 20px !important;padding-left: 20px !important;}”]Instructions:

  1. In a soup plate, whisk the two eggs and the milk together with the brown sugar and vanilla sugar. Take your bread and dip it in this delicate mixture. Leave to soak on each side for a few seconds.
  2. In a frying pan, melt butter and add your slices of bread. A few minutes on each side are enough: it’s ready!

For the topping, I use fresh fruits, pecans, maple syrup, honey … but the chocolate/banana combo also works very well… Just leaving this right here![/vc_column_text][vc_row_inner css=”.vc_custom_1590116161687{padding-right: 13px !important;padding-left: 13px !important;}”][vc_column_inner width=”1/2″][vc_single_image image=”4002″ img_size=”full”][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”4005″ img_size=”full”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]To conclude these 3 Brunch recipes for gourmet Sundays,  let’s finish with a classic one, a timeless brunch which is Granola / Avocado toast / Pancakes combo! Ideal for lazy weekends, this combo will delight your stomachs![/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1590998900486{border-top-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-right: 1px !important;border-left-color: #eeeeee !important;border-top-color: #eeeeee !important;border-bottom-color: #eeeeee !important;}”][vc_column][vc_column_text css=”.vc_custom_1594259016047{border-bottom-width: 1px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #f7f7f7 !important;border-bottom-color: #eeeeee !important;}”]


Brunch preparation: 25 minutes

Cooking time: 40 minutes

Total time: about 1 hour

The ingredients are indicated for 2 people.[/vc_column_text][vc_single_image image=”4011″ img_size=”full” alignment=”center”][vc_column_text]For this avocado toast recipe, I wanted to change from the traditional “smashed avo with poached eggs” and suggest you a revisited version with homemade guacamole, on which I added slices of oven-roasted squash sprinkled with paprika and olive oil, and then, feta and pomegranate (just a few to sprinkle at the top of your toasted bread). Are you ready for the prep?[/vc_column_text][vc_column_text css=”.vc_custom_1594259027884{padding-right: 20px !important;padding-left: 20px !important;}”]



  • 1 avocado
  • 1 tomato cut into pieces (seed the tomatoes)
  • ¼ cubed onion
  • Salt, pepper
  • ½ lemon
  • Cilantro, paprika
  • A pinch of cayenne pepper (optional)
  • ½ squash
  • 50 g feta cheese
  • ½ pomegranate
  • 4 slices of bread (sourdough/wholemeal)

[/vc_column_text][vc_column_text css=”.vc_custom_1594259521188{padding-right: 20px !important;padding-left: 20px !important;}”]Instructions for guacamole:

  1. Get the skin off the avocado.
  2. Using a fork, crush the avocado.
  3. In a salad bowl, mix the avocado with the onion, then the tomatoes cut into small pieces.
  4. Salt and then add the lemon, chilli pepper and chopped coriander.

Instructions for the squash:

  • Remove the skin from the squash. Cut slices that are not too thick, then preheat your oven to 180 degrees.
  • Arrange the thin slices of squash on a baking sheet covered with baking paper. Sprinkle with salt, pepper and paprika and finish by adding a drizzle of olive oil. Cook for 10 minutes on one side and 10 minutes on the other. Add a little olive oil if necessary (I’m writing and I’m already salivating, am I okay?)
  • Stick a knife to make sure it’s well cooked. When your squash slices are cooked, take them out of the oven.
  • Toast your slices of bread, then spread the guacamole. Add the pomegranate seeds and the cubed feta cheese.

TIP: When making guacamole, leave the stone in the guacamole, this will conserve it longer![/vc_column_text][vc_column_text]Let’s get down to business with the pancakes! For this time, I made banana pancakes, but the recipe also works very well without a banana for a more classic version of the fluffy pancakes we love.[/vc_column_text][vc_column_text css=”.vc_custom_1594259447210{padding-right: 20px !important;padding-left: 20px !important;}”]



  • 2 ripe bananas
  • 300 g flour
  • 2 eggs
  • 150 ml vegetable milk (or not)
  • 2 teaspoons of baking yeast
  • 1 applesauce or yogurt (plain, coconut or other)
  • One teaspoon of vanilla extract

[/vc_column_text][vc_column_text css=”.vc_custom_1594259537084{padding-right: 20px !important;padding-left: 20px !important;}”]Instructions:

  1. Melt coconut oil and make small pancakes (approx. 8 cm in diameter) in the centre of the pan.
  2. Cook until small bubbles appear, then turn them over.
  3. Cook for another 2 minutes over medium heat. The pancakes should swell well!

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To finish (or to start), accompany your pancakes and avocado toasts with a homemade crispy Granola with coconut yogurt, some fresh fruit and crispy granola. My recipe is here, you can follow the instructions. Personally, I can’t do without it anymore, I always have some on hand, it’s super good, healthy, quick to make, homemade, and you can modify it with whatever you like.

With this brunch, you’ll be ready to go all day long![/vc_column_text][vc_row_inner css=”.vc_custom_1590116161687{padding-right: 13px !important;padding-left: 13px !important;}”][vc_column_inner width=”1/2″][vc_single_image image=”4014″ img_size=”full” alignment=”center”][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”4013″ img_size=”full”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space height=”40px”][/vc_column][/vc_row][vc_row][vc_column][vc_separator][vc_column_text]Voilà!! It is time for you now to realize one of the 3 Brunch recipes for gourmet Sundays or even the 3 of them!! Let me know if you like it?

Find more brekkie/brunch recipes on my blog and feel free to follow me on my Instagram, Facebook & Pinterest pages @alacartedele.

Always available if you have any questions 😉[/vc_column_text][/vc_column][/vc_row]

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