Recipes For The Perfect Weekend Brunch

I will admit - I can be a bit of a cliche. As we know by now, I love to indulge in self-care and self-love rituals, taking time to read Kinfolk magazines in the bath with a face-mask, I love to listen to records, diving into a collection full of Stevie Nicks, David Bowie, and Florence Welch, and I also love to entertain. As a queer male, I rely on these things for a multitude of reasons: whether it means embracing a part of my community that we are often stereotyped for, reconnecting with the want to fit in and not feel different among others, and by reforming and establishing a deeper relationship with my friends who enjoy the same things that I do. I mention that I love to entertain as I feel like food within the queer community is something that we often trust as a source of comfort and connection. We, like many others, use food as a way to bring our community together, becoming this important trope by which the queer community has found commonality, sought visibility, championed diversity and encouraged activism. It creates a sense of intersectionality - a safe-space as you will. 

In creating these safe-spaces, I rely on this blog as a place where I can come and feel free to write and share about my experiences as well. I often rely on the weekends as a time to bring my friends together, mixing our different diversities in a setting where we can just be ourselves and be accepted. These usually take place in the form of brunches! I wanted to share with you some of my favorite meals I use to entertain, to extend and share my safe-space with yours. I hope you enjoy these recipes for the perfect weekend brunch as much as I do:

Eggs Benedict 

Eggs Benedict is one of those classic menu items you will see at any brunch or breakfast! It is one of those dishes that I feel like a lot of people are intrigued by and love but are so intimidated when it comes to making it at home. But don't fret! Eggs Benedict is actually pretty easy to make when you prepare and take the time prep. This recipe comes from the New York Times and is one of my favorite recipes. I have tested this recipe multiple times and swear by it! 

Serves - Four Eggs Benedict Plates

FOR THE HOLLANDAISE:

• ¾ Cup (1 1/2 sticks)  of Unsalted Butter
• 3 Large Egg Yolks
• 1 ½ Teaspoons of Fresh Lemon Juice - Plus More To Taste
• ¼ Teaspoon of Cayenne or Paprika - To Taste
• Kosher Salt and Pepper - To Taste

FOR THE POACHED EGGS:

• 1 Tablespoon of Distilled White Vinegar
• Kosher salt
• 8 Large Eggs

FOR THE BENEDICT AND ASSEMBLY:

• 4 English Muffins - Split
• 8 Slices Canadian Bacon or Thick-Cut Ham 
• 2 Tablespoons of Unsalted Butter
• ¼ Cup of Chopped Chives
• Dill and Parsley - For Garnish
• Flaky Sea Salt and Pepper

Directions

1. Make the Hollandaise Sauce: Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, 3 to 4 minutes.
2. Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Set aside. (It will keep at room temperature while you work.)
3. Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs — you could probably do up to four at a time. Cover with a lid. Check the eggs after 2 to 3 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
4. Using a toaster, toaster oven or regular oven, toast the English muffins until crisp and golden brown. Don’t be afraid to toast them thoroughly: They'll be covered in hollandaise and poached eggs, and will need to be sturdy.
5. Cook Canadian bacon or ham (or bacon) in a medium skillet over medium–high heat until golden brown and just crisp at the edges, about 6 minutes.
6. Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, parsley, flaky sea salt,  and black pepper.

Baked Blueberry Oatmeal

If you are looking for something a little healthier to give to your guests, this blueberry baked oatmeal recipe is a delicious healthy breakfast that will surely please during brunch! For a twist, swap in whatever seasonal fresh fruit you like.

Serves - 8 | From Love and Lemons

Gather Together : 

• 2 Tablespoons of Ground Flaxseed and 6 Tablespoons of Warm Water
• 2 Cups of Whole Rolled Oats
• ½ Cup of Slivered Almonds
• ½ Cup of Hemp Seeds
• ⅔ Cup of Coconut Flakes
• ¼ Cup of Brown Sugar
• 1 Teaspoon of Baking Powder
• 1 Teaspoon of Cinnamon
• ¾ Teaspoon of Sea Salt
• ¾ Cup of Almond Milk - At Room Temperature
• ¼ Cup Maple Syrup
• 3 Tablespoons of Melted Coconut Oil
• 1 Banana - Chopped
• 1 cup Strawberries - Sliced
• ½ Cup of Blueberries

Directions : 

1. Preheat the oven to 350°F and spray an 8x8-inch (or similar) baking dish with cooking spray.
2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
3. Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.
4. In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.
5. Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
6. Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.
7. Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving.

Breakfast Potatoes

You cannot have brunch without serving potatoes - it's a sin! This super easy to make breakfast potato recipe will leave you always wanting more, so get them while you can!

Serves - 6-8 | From The Pioneer Woman

Gather Togehter: 

• 5 Pounds of Red Potatoes - Roughly Chopped and Diced
• 4 Cloves of Garlic - Minced
• 1 Onion - Chopped
• 1 Green Bell Pepper - Seeded and Roughly Chopped
• 1 Red Bell Pepper - Seeded and Roughly Chopped
• 1/4 Cup of Olive Oil
• 1/2 Stick of Butter - Melted 
• 1 Teaspoon of Seasoned Salt
• 1/2 Teaspoon of Cayenne
• Kosher Salt and Freshly Ground Pepper

Directions: