Christmas Brunch Recipes

Eek! It’s almost Christmas!

I am so excited and have so many festive things planned over the next few weeks! As I mentioned in my post from Friday, Jeremy and I are planning to have a little “us” pre Christmas celebration this week before we head to see our families! It’s our first Christmas together as a married couples so we wanted some alone time, just us! We had planned on going out to brunch before our flight, however we are now planning to make a yummy breakfast at home and open our presents to each other!

My ALL TIME favorite thing, that I make sure to have every year Christmas morning is scrambles eggs on peanut butter toast. I know, I know, it sounds gross. But trust me, it’s SO yummy. Don’t knock it until you try it! If you aren’t a fan I totally understand and instead rounded up some of my other favorite Christmas brunch recipes to make!

Mini Honey Fruitcakes

INGREDIENTS

DIRECTIONS

1. Preheat oven to 325 degrees. Whisk together flour, baking powder, and 1 teaspoon salt.
2. 2. Beat butter and sugar until pale and fluffy. Beat in honey and jam, and then eggs. Add flour mixture, and beat, alternating with ricotta. Beat in nuts and dried fruit.
3. 3. Press a square of parchment into each cup of a standard muffin tin to create a liner (you can also use baking cups). Divide batter evenly among liners. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer tin to a wire rack. Let stand for 10 minutes.
4. 4. Meanwhile, make the honey glaze: Bring honey to a boil in a saucepan, and cook for 3 minutes. Stir in lemon juice and salt.
5. 5. Brush fruitcakes with glaze, and garnish with dried fruit. Brush again with glaze. Remove from pans. Let cool. Serve fruitcakes with Mixed Citrus Sauce.

| Recipe and image borrowed from here.

Gingerbread Waffles

INGREDIENTS

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 4 large eggs
• 6 tablespoons unsalted butter, melted and cooled
• 1 cup whole milk
• 1/2 cup sour cream, plus more for serving
• 3 tablespoons unsulfured molasses
• Lingonberry preserves (or other berry preserves), for serving

DIRECTIONS

1. Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Whisk together eggs, butter, milk, sour cream, and molasses in a medium bowl. Add egg mixture to flour mixture, and whisk until smooth.
2. 2. Heat a waffle iron. Spoon 1/3 cup batter into each mold, and cook until golden brown. Serve warm waffles with sour cream and preserves.

| Recipe and image borrowed from here.

Easy Eggs Florentine with Baby Spinach and Goat Cheese

INGREDIENTS

• 4 slices (1 inch thick) sourdough bread
• 3 tablespoons olive oil
• Coarse salt and ground pepper
• 2 scallions, thinly sliced
• 1 pound baby spinach
• 1/3 cup crumbled fresh goat cheese (3 ounces)
• 4 large eggs

DIRECTIONS

1. Heat broiler, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Broil until golden, 1 to 3 minutes per side; set aside.
2. 2. In a large nonstick skillet, heat 1 teaspoon oil over medium. Add scallions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.
3. 3. Wipe out skillet; heat remaining 2 teaspoons oil over medium. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.
4. 4. Top each piece of toast with spinach mixture and 1 egg; serve immediately.

| Recipe and image borrowed from here.

Brown Sugar-Glazed Bacon

INGREDIENTS

• 16 slices (about 1 pound) bacon
• 1 1/2 teaspoons ground pepper
• 1/3 cup firmly packed light-brown sugar

DIRECTIONS

1. Preheat oven to 350 degrees. Line two 10-by-15-inch rimmed baking sheets with parchment paper; place a wire rack on top of each sheet. Arrange bacon in a single layer on the 2 racks. Evenly sprinkle with pepper and sugar.
2. 2. Bake until bacon is crisp and browned, rotating sheets halfway through, 30 to 35 minutes. Pat dry with paper towels.

| Recipe and image borrowed from here.

Poached Eggs and Smoked Salmon with Dill Bearnaise

INGREDIENTS

• 2 tablespoons white-wine vinegar
• 2 tablespoons dry white wine
• 5 whole black peppercorns
• 1 shallot, minced
• 3 large egg yolks
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut in pieces
• Salt
• 8 large eggs
• 1 tablespoon finely snipped fresh dill, plus more for garnish
• 8 ounces smoked salmon, thinly sliced
• 4 Crumpets, or English muffins, split in half, toasted

DIRECTIONS

1. . Fill a large saucepan with water; bring to a boil. In a small saucepan, combine vinegar, wine, peppercorns, and shallot. Place over medium-high heat; cook until almost all the liquid is evaporated, about 2 minutes. Add 2 tablespoons water; reduce heat to low.
2. 2. Add yolks; whisk until thickened, about 4 minutes. Turn off heat; whisk in the butter until fully incorporated and the sauce thickens, about 3 minutes. Season with salt. Strain sauce into a medium heat-proof bowl; discard solids. Stir in dill. Keep bearnaise warm over very gently simmering water, whisking occasionally.
3. 3. Fill a shallow dish with warm water. Reduce heat under saucepan to medium, so water is just simmering. Break one egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide in egg. Repeat until all eggs are in saucepan.
4. 4. When first eggs become opaque, begin to remove them with a slotted spoon, in the order in which they were added. This process should take about 3 minutes. Transfer the eggs to the dish of warm water.
5. 5. Divide salmon into 8 portions; place each over a half of a toasted crumpet. Using a slotted spoon, remove eggs from warm water; set the spoon, with the egg inside, briefly on a clean cloth to drain. Gently place 1 egg on each crumpet; spoon dill bearnaise over the top. Serve two crumpet halves to each person, and garnish with snipped dill.

| Recipe and image borrowed from here.

Bloody Mary

INGREDIENTS

• 4 cups tomato juice
• Juice of 2 large lemons
• 1 to 2 tablespoons Worcestershire sauce
• 1 heaping tablespoon prepared horseradish
• 1 1/2 cloves garlic, passed through a garlic press
• 2 teaspoons coarsely ground pepper
• 1/4 to 1/2 teaspoon Tabasco sauce
• Unflavored vodka, to taste
• Lemon wedges, for serving
• Celery sticks, for serving and munching

DIRECTIONS

1. Place tomato juice in a large container with a tight-fitting lid. Add lemon juice, Worcestershire sauce, horseradish, garlic, pepper, and Tabasco; shake vigorously. Taste, and adjust for seasoning; the mixture should be quite spicy.
2. 2. Pour 1 part vodka and 3 parts Bloody Mary mix over ice in a shaker. Shake well. Pour into glasses. Squeeze a wedge of lemon over drink (do not subsequently stir or shake drink), discard used wedge. Garnish with a large stick of celery (reserve extra stalks for munching) and a large lemon wedge.

| Recipe borrowed from here.

SHOP BRUNCH ENTERTAINING