If you’re looking for some yummy, healthy Sunday brunch recipes to have on hand, you’ve come to the right place! I’ve put together some delicious recipes to kickstart your brunch with vibrant flavor and healthy ingredients….like nutrient-dense eggs and avocado.
Why eggs? In the past, eggs got a bad rap for being unhealthy but they should never have been vilified as a cholesterol-containing food. They’re a wonderful vegetarian protein and they contain many important vitamins, minerals and nutrients like choline, which your body uses to make cell membranes. And like olive oil, avocado is terrific source of healthy monounsaturated fat. Avocados are also packed with glutathione, a powerful antioxidant. Together, avocados, eggs and olive oils will nourish and satisfy you for the long haul with protein, healthy fats and fiber.
For sumptuous flavor, I use various olive oils in these brunch recipes. Crushed flavored olive oils and eggs are a match made in heaven – Basil especially is wonderful drizzled on sunny-side up eggs.
Now, let’s get to making brunch!
Omelet with Salad of Spring Greens and EVOO vinaigrette
For The Omelets
- 6 eggs
- 6 tablespoons water, divided
- 2 tablespoons goat cheese for filling (optional)
- 4 teaspoons butter for cooking, divided
- Natural Salt Blend (a mix of pink Himalayan, French Sel Gris (gray salt), and California sea salts)
- Pepper & Juniper Blend (a medley of black and white peppercorns with juniper berries)
- Jalapeño-Garlic olive oil or Basil olive oil to finish
For each omelet, beat three eggs, three tablespoons water and a few grinds each of salt blend and pepper juniper blend in a bowl until mixed well. Heat two teaspoons butter in a 7 to 10 inch skillet over medium-high heat until melted and hot. Tilt pan to coat surface with melted butter, then pour in egg mixture. The egg should set immediately at the edges – when it does, gently push cooked portions to the center of the pan with spatula so uncooked egg can reach hot pan. Continue tilting pan and moving cooked portions to the center until no visible liquidity remains. If you opt to fill omelet with cheese, place one tablespoon of goat cheese on one half of omelet now. Fold omelet in half with spatula and invert onto a plate. Finish with a few grinds of Salt Blend and Pepper & Juniper Blend to taste, and drizzle with your choice of flavored olive oil.
For The Spring Green Salad:
- 2-4 large handfuls micro greens
- 2 tablespoons goat cheese
- Optional: chopped broccoli, peppers, carrots, tomatoes, celery, orange slices, etc.
- Salt Blend
- Pepper & Juniper Blend
- Extra Virgin Olive Oil (EVOO)
Carefully wash micro greens and pat dry, then place a large handful of greens on a plate. Top with one tablespoon goat cheese, any fruits or veggies you want to add, a few grinds each of Salt Blend and Pepper & Juniper Blend, and a drizzle of extra virgin olive oil.
For a deliciously tangy vinaigrette, mix 3 parts EVOO with 1 part balsamic vinegar in a small jar. Add a few grinds each of salt and pepper blends, then shake until emulsified.
Spicy Egg and Avocado Toasts
- Optional: prosciutto slices
- Salt Blend
- Pepper & Juniper blend
- Whole-grain bread slices
- Jalapeño-Garlic olive oil (or Basil olive oil for milder, herbal flavor)
Toast slices of whole-grain bread, then top with lightly mashed avocado. If using prosciutto, add a slice atop the avocado and set aside while cooking the eggs.
Heat one tablespoon of in a non-stick skillet over medium-low. Gently crack the eggs into the pan and cook three minutes, until the whites are mostly set, just a little bit runny near the yolks. Tilt the pan towards you so oil pools at bottom edge of pan, then dip a spoon in the oil and baste uncooked patches of the whites until just set. Add a few grinds of salt and pepper, then remove eggs from pan. Place eggs on top of prepared toasts and drizzle with a few dashes of jalapeño-garlic oil or basil olive oil.
Blood Orange Avocado Toasts with Goat Cheese
Toast slice of whole-grain bread, the top with lightly mashed avocado, a teaspoon of goat cheese and a drizzle of blood orange olive oil. Finish with a few grinds of Salt Blend – it’s that easy!
Blood Orange Salad
To cut the richness of avocados and eggs, this juicy, jewel-toned citrus salad is the perfect brunch accompaniment.
For the Blood Orange Salad:
- 2 to 4 blood oranges, peeled
- ½ shallot or small red onion, sliced into thin rings
- 2 to 4 Tbsp organic cheese – goat or feta
- ½ to 1 cup chopped walnuts
- Parsley, as garnish
- Natural Salt Blend
For the Dressing:
Peel and segment one to three of the oranges. Slice the remaining orange into circular rounds, so you get 2-3 blood orange wheels for each plate. On each plate, spread some oranges, add the onions or shallots, sprinkle a bit of cheese, parsley sprigs and nuts, then add a few grinds each of salt blend and pepper blend. To dress, simply drizzle with extra virgin olive oil.
© 2019, 2020 Stephen Sinatra, MD. All rights reserved.