Quick and Easy Brunch Recipes

By Stephen T. Sinatra, M.D., F.A.C.C., F.A.C.N., C.N.S., C.B.T.


Breakfast or Lunch? There’s no need to choose, do brunch instead. I’ve put together some healthy and 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 a powerful antioxidant called glutathione. Together, avocados, eggs and olive oils will nourish and satisfy you for the long haul with protein, healthy fats and fiber.

And while olive oil is one of my all-time favorite superfoods, I actually use various olive oils in these brunch recipes for the sumptuous flavors they bring to the table. Flavored olive oils and eggs are a match made in heaven – Basil, Spicy Jalapeño or Habanero oils are wonderful drizzled on sunny-side up eggs. The habanero is really so hot and spicy that it functions more as a hot sauce than an olive oil. It’s the only one in my flavored oil line that I don’t suggest using several tablespoons of when cooking – just a little dash gives all the hot and spicy flavor most people need, so this bottle will last you several months, even longer. And for those of you who like it HOT – just add a little more!  

Now, let’s get to making brunch!

Omelet with Salad of Spring Greens and EVOO vinaigrette

Serves 2

For The Omelets

For each omelet, beat three eggs, three tablespoons water and a dash 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 a drizzle of your choice of flavored olive oil – habanero olive oil if you like a fiery finish, jalapeño-garlic olive oil if you’re a medium spice lover, or basil olive oil if you like a mild, herby infusion of flavor.

For The Spring Green Salad

Carefully wash micro greens and pat dry, then place a large handful of greens on a plate. Top with one tablespoon goat cheese, a dash each of salt blend and pepper juniper blend, and a drizzle of Black label or Koroneiki extra virgin olive oil.

If you drizzled your omelet with Basil olive oil or Jalapeño-Garlic olive oil to finish, you can whip up a quick vinaigrette of organic extra virgin olive oil with a splash of balsamic vinegar. Spice lovers that finished their omelets with the Habanero oil, will love our Lemony Dijon dressing to complement the hot peppery bite.

Spicy Egg and Avocado Toasts with Prosciutto

Toast slices of whole-grain bread, then top each with lightly mashed avocado. Place one slice of folded prosciutto on top of mashed avocado, then set aside while cooking eggs.

Heat one tablespoon of Jalapeño-Garlic olive oil or Basil olive oil in a non-stick skillet over medium-low. Gently crack an egg into the pan and cook three minutes, until white is mostly set, just a little bit runny near the yolk. 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 white until just set. Add a dash of freshly ground salt and pepper, then remove egg from pan. Place egg on top of prepared toasts layered with mashed avocado and prosciutto and drizzle with a few dashes of habanero oil, jalapeño-garlic oil or basil olive oil.

Blood Orange Avocado Toasts with Goat Cheese and Honey

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 and a light drizzle of raw honey. Raw honey is my favorite sweetener because it’s in its purest, unprocessed form, and contains trace nutrients your body needs. (Just be sure to use in moderation because it’s still a sweetener!)

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
  • Sea salt blend

For the Dressing:

Extra virgin olive oil or spicy jalapeño olive oil

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 a scant scattering of onion or shallot, sprinkle a bit of cheese, parsley sprigs and nuts and a few grinds each of salt blend and pepper blend. To dress, simply drizzle with extra virgin olive oil or cold-pressed Spicy Jalapeño olive oil.

Want to know more about these stunning fruits that are also incredibly good for you? Read my recent blog post to find out why I’m so passionate about the benefits of blood oranges.

Mangiare!

© 2019 Dr. Stephen Sinatra. All rights reserved.

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