Let’s Eat … Brunch at Home

Love it or hate it, brunch is a Sunday ritual that is not going away. Late breakfast, early lunch … what better way to celebrate the leisure of a Sunday?

Check out this illustrated history of brunch … which traces brunch from a gentlemanly breakfast after the early morning hunt, to Prohibition (you knew there would be alcohol), the mainstream IHOPs with stacks of pancakes and ultimately to the gentrified neighborhoods of our cities. And the resulting brunch backlash.

No need to wait on a long line. Mix yourself a Bloody Mary, and make something for brunch at home…read on for our ideas and recipes below.

Portlandia Brunch Line
The long line for brunch.  Portlandia: Brunch Village episode.  Still via paulgerald.com.

Brunch: Sweet or Savory?

Brunch often highlights breakfast favorites, as well as dishes that you might have for lunch, or even dinner. Because this one meal is replacing two, it is often a large meal with multiple offerings.

We like to mix the sweet with the savory, as in this Dutch baby recipe with added bacon. Sure, it’s candied bacon, but it still counts as savory. For us, it’s not brunch without bacon.


What’s for Brunch?

Here are some D’Artagnan inspired brunch items to kick-off your meal planning.

For a make-ahead dish, a breakfast strata, which is a cross between an oven frittata and bread pudding, is an excellent choice. This strata, with ham, mushrooms and asparagus, serves 6 to 8 hungry brunchers.

Ham, mushroom, asparagus strata

Deviled quail eggs are a petite twist on a classic. Spruce them up by topping them with chives or shaved truffle, or as we did here, bacon; a brunch staple.

Deviled quail eggs with bacon and thyme

It’s not hard to make these bacon and cheddar scones. The trick is not eating them all before brunch! Save yourself the temptation and bake them right before brunch so they are served hot out of the oven. bacon-and-cheddar-scones-recipe

A few more brunch ideas

  • Craft your brunch around an impressive centerpiece like an Applewood Smoked Ham. Since the ham is fully cooked, it can be served cold, at room temperature, or slightly warmed.
  • Roast some fingerling potatoes and leeks together in the oven. Season with salt and pepper and hit them with a drizzle of black truffle oil before serving.
  • For all-out elegance and indulgence, make your guests duck eggs Benedict. Start with a thick piece of toasted country bread. Top with crisp duck bacon. Place a perfectly poached duck egg in the center of the bacon. Ladle on hollandaise made from duck fat instead of butter.
  • Instead of a dinner party, throw a brunch party. Invite friends over and have them each bring a dish to create an over-the-top brunch buffet.

Check our website for more brunch recipes and inspirations. And if you make a beautiful brunch with D’Artagnan ingredients, be sure to share photos with us on social media. Tag @dartagnanfoods on Facebook, Instagram or Twitter. 


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