8 Easy Weekend Brunch Dishes

Hosting brunch this weekend? We've got you covered with these easy ideas that can be ready in 30 minutes or less!

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Apple Oven CakeApple Oven Cake
Apple Oven Cake
3 tablespoons butter
1/4 cup packed light brown sugar
1/8 teaspoon cinnamon
1 sweet apple such as Fuji, peeled and sliced
3 large eggs
1/4 teaspoon salt
1/2 cup flour
1/2 cup milk
1 tablespoon fresh lemon juice
1 tablespoon powdered sugar
1. Preheat oven to 425°. Melt butter in a 12-in. ovenproof frying pan over high heat. Add brown sugar and cinnamon, swirling to combine. Add apple and cook until just starting to soften, about 3 minutes.
2. Meanwhile, in a blender, whirl together eggs, salt, flour, and milk. Pour egg mixture into pan and bake until puffed and brown, about 15 minutes. Sprinkle with lemon juice and powdered sugar.

Shirred EggsShirred Eggs
Shirred Eggs
1/4 teaspoon butter
2 teaspoons heavy whipping cream
2 eggs
Freshly ground black pepper
1 teaspoon minced chives
1 tablespoon grated hard cheese, such as Parmesan
1. Preheat oven to 375°.
2. Coat a 6-oz. ramekin with butter. Pour whipping cream into ramekin.
3. Crack eggs into ramekin, coaxing yolks toward the center, using a spoon if necessary.
4. Sprinkle eggs with salt and pepper, top with chives, then cheese.
5. Bake until set around edges and still a bit jiggly in the center, about 12 minutes. (For firm yolks, bake an additional 3 minutes.) Let sit 2 to 3 minutes to set and serve immediately.

Hazelnut-Cornmeal PancakesHazelnut-Cornmeal Pancakes
Hazelnut-Cornmeal Pancakes
1/2 cup toasted hazelnuts, skins removed
1/4 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
3 tablespoons melted butter
1. Whirl hazelnuts in a food processor until finely ground. Add cornmeal and whirl to combine. Add flour, sugar, baking powder, and salt and whirl to combine. Add eggs, milk, and butter. Pulse to just combine with dry ingredients.
2. Drop batter in 3-tablespoon portions onto a frying pan over medium-high heat. Turn pancakes when bubbles appear on the surface, cooking about 3 minutes total per pancake.
Toasting nuts: toasting nuts makes them crunchier and intensifies their flavor. In the case of thin-skinned nuts like hazelnuts or peanuts, it also makes removing their skins easier.
To toast a small amount: Place nuts in a small frying pan over medium-high heat and cook, stirring frequently until they smell fragrant and turn a light shade of golden brown.

Eggs Benedict LightEggs Benedict Light
Eggs Benedict Light
2 whole-wheat English muffins, split
3 thin slices Canadian bacon
5 large eggs
1 tablespoon butter
3/4 cup low-fat Greek yogurt
1 tablespoon mayonnaise
1 teaspoon lemon juice
1/2 teaspoon kosher salt
3 tablespoons roughly chopped flat-leaf parsely
1. Preheat oven to 200°. Toast English muffins, then transfer to two plates and keep warm in oven. Brown bacon in a small frying pan over medium heat, turning once, about 4 minutes total. Put 1 slice on each muffin half and return to oven. Poach 4 eggs.
How to: perfect poached eggs
2. Melt butter over low heat in a small saucepan. Meanwhile, whisk together yogurt, remaining egg, mayonnaise, lemon juice, and salt in a small bowl. Gradually whisk yogurt mixture into butter and heat until just warmed, whisking often, about 25 seconds (be careful not to overcook the sauce, as it will curdle).
3. Top muffins with poached eggs, pour some sauce over them, and serve any extra sauce on the side. Sprinkle with pepper and parsley.

Francie's Fruit SaladFrancie's Fruit Salad
Francie's Fruit Salad
1 tablespoon finely chopped candied ginger
3 oranges
3 kiwis, peeled and halved lengthwise
1 1/2 cups fresh pineapple, cut into small wedges
2 bananas, sliced
1. In a small saucepan, cover ginger with 1/4 cup water and simmer until soft, about 2 minutes. Purée in a blender.
2. Cut peel and white pith from oranges. Working over a serving bowl, cut between the inner membranes to release segments into bowl. Slice kiwi halves into half-moons and add to bowl along with pineapple and bananas. Pour in ginger syrup to stir gently to blend.

Eggs on Potato ChipsEggs on Potato Chips
Eggs on Potato Chips
1 tablespoon clarified butter or a mixture of 1/2 tablespoon vegetable oil and 1/2 tablespoon butter
1 small onion, finely chopped
1 small garlic clove, minced and then mashed into a paste with 1/4 teaspoon kosher salt
1/2 teaspoon finely shredded fresh ginger
2 or 3 fresh green arbol, Thai, or serrano chiles, finely chopped
1/2 cup roughly chopped cilantro
4 large handfuls of plain potato chips from a just-opened bag
4 eggs
Kosher or sea salt
1. Heat butter in a sturdy, well-seasoned medium frying pan, preferably cast iron, over medium heat. Add onion and cook, stirring occasionally, until softened and just beginning to brown. Stir in a garlic paste, ginger, and chiles. Stir for a moment or two, then add cilantro. Crumble in chips, tossing or stirring the contents of the pan to combine them thoroughly.
2. Make 4 wells in the surface of the potato-chip mixture, and crack an egg into each. Pour 1 tablespoon water down the inside edge of the pan to generate some steam. Cover skillet tightly and reduce heat to low. Let eggs steam just long enough to set whites (6 to 8 minutes; gently touch one with a spoon to see if it's done the way you'd like). Season to taste with salt and turn out onto waiting plates.

Blueberry Buttermilk PancakesBlueberry Buttermilk Pancakes
Blueberry Buttermilk Pancakes
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 1/2 cups buttermilk
1/4 cup (1/8 lb.) butter or margarine, melted
1 cup fresh blueberries, rinsed and drained, or canned blueberries, drained
Salad oil
1. In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries.
2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat. When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edge begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

Mexican EggsMexican Eggs
Mexican Eggs
4 slices bacon, chopped
1 can (16 oz.) refried beans
2 tablespoons canned chopped green chiles
4 large eggs
1/2 cup shredded jack cheese
1/4 cup chopped green onions
1 medium tomato, chopped
1/4 cup chopped cilantro
1 avocado, chopped
Warm corn tortillas
1. Brown bacon in a 12-in. frying pan. Drain on a paper towel, leaving 1 tablespoon bacon fat in pan. Cook beans and chiles in the pan over medium heat, stirring often, until simmering.
2. Make 4 wells in beans with a spoon and crack an egg into each. Cook, covered, just until eggs set, about 4 minutes. Top with cheese, green onion, tomato, cilantro, avocado, and reserved bacon. Serve with tortillas.

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