Abigale Subdhan / The Social
Skip the long lines and wait times and host a brunch at home! Culinary expert, Camille Moore
, returns with simple but satisfying recipe ideas.
SALMON AND POTATO HASH
This hearty hash makes a delicious main course to a brunch party. It’s an easy recipe, but to make things even easier, feel free to roast the salmon the night before and store it in the refrigerator until needed.
- 4 filets salmon, skin intact
- ½ tsp sea salt
- 6 turns freshly cracked black pepper
- ½ tsp chili powder
- ¼ tsp cumin
- ¼ tsp turmeric, ground
- 2 Tbsp Great Value Extra Virgin Olive Oil
- 1 Tbsp Great Value unsalted butter
- 1 680 g bag mini yellow flesh potatoes, chopped into dice-sized cubes
- 1 yellow onion, sliced thinly
- 1 red bell pepper, core and seeds removed, sliced into strips
- 1 orange bell pepper, core and seeds removed, sliced into strips
- 2 cloves garlic, minced
- 1 handful flat-leaf parsley, fresh, finely chopped
- sea salt and freshly cracked black pepper, to taste
CITRUS AND AVOCADO SALAD
- To prepare the salmon, preheat oven to 425F. In a small bowl, stir to combine the salt, pepper, chili powder, cumin and turmeric. Line a baking tray with parchment paper and drizzle with a little bit of the olive oil. Lay the salmon filets on the tray with at least 1-inch of space in between each, skin side down. Season liberally with the spice mixture, drizzle with a touch more olive oil, and transfer to the preheated oven. Bake for 6-8 minutes until salmon is cooked through but still moist.
- While the salmon bakes, preheat a large non-stick frying pan (one with a tight-fitting lid) over medium heat. Once preheated, add the olive oil and butter; add the potatoes once the butter is nice and foamy. Season with a good pinch of salt and a few turns of freshly cracked pepper, toss with a spatula to incorporate, and cover the pan for 10 minutes to cook the potatoes. Peek on the potatoes a couple times to make sure they aren’t over-colouring.
- Once potatoes are cooked through, remove the lid and turn up the heat to medium-high. Add the onion and bell peppers, toss to incorporate, and cook approximately 10-12 minutes until potatoes are golden brown and the veggies have caramelized slightly. Add the minced garlic, stir to combine, and cook an additional 2-3 minutes. Finish with the parsley and adjust the seasoning if necessary.
- To serve, spread the potato hash onto a platter and top with the freshly cooked salmon filets.
- 1 avocado, cut into slices
- 2 grapefruits, peel and pith removed, sliced into thin rounds
- 2 navel oranges, peel and pith removed, sliced into thin rounds
- ½ fennel bulb, thinly sliced or sliced on a mandolin (reserve fronds for garnish)
- 6 limes, rolled and juiced, divided
- 1 Tbsp honey
- 1 ½ tsp Dijon mustard
- ¼ Cup Great Value Extra Virgin Olive Oil
- To taste Sea salt and freshly cracked black pepper
- fresh chives, chopped
- fresh mint leaves, torn
- fennel fronds (from fennel bulb used earlier)
LEMON CRUNCH FRENCH TOAST WITH WARM LEMON SYRUP
- To a small bowl add the juice from 5 limes, honey, Dijon, olive oil, a pinch each of salt and pepper. Whisk well to blend and set aside.
- Immediately after slicing avocado, transfer to a plate and dress well with juice from the remaining lime – this is to prevent browning.
- Onto a beautiful serving platter, arrange the grapefruit, oranges and fennel. Top with avocado slices and then drizzle with the lime dressing – cover and refrigerate any extra dressing for later uses. Garnish with fresh chives, mint, and fennel fronds, and a sprinkle of sea salt and freshly cracked black pepper. Serve immediately.
Let me start by saying, “You’re welcome!” because I guarantee that you’ll be the Brunch Superstar among your friends once they taste this at your next brunch party. It’s decadently delicious and one of my easiest recipes to date. What’s more, it’s completely make-ahead – simply assemble the night before and bake the morning of. It’s sweet, and luscious, and crunchy all at the same time, with a little pop of lemon for freshness.
- 1-½ 'Your Fresh Market’ baguette, cubed (day-old is best)
- 7 eggs, large
- 2 Cups 2% milk
- 1 Cup whipping cream
- ¼ Cup + 1 Tbsp sugar
- 2 tsp pure vanilla extract
- 1-½ lemons
- 1/8 tsp sea salt
- 1 Tbsp Great Value Unsalted Butter (for greasing baking pan)
- plastic wrap
- parchment paper
Warm Lemon Syrup:
- 2 Cups Corn Flakes cereal
- 5 Tbsp Great Value Unsalted Butter
French Toast (make-ahead):
- 2 Cups Our Finest Canada #1 Medium Pure Maple Syrup
French Toast Assembly & Syrup (morning of):
- Using a fine grater or microplane, remove the yellow zest from the 1½ lemons. Reserve the zested lemons in the refrigerator until serving time.
- In a large bowl whisk eggs, milk, cream, sugar, vanilla, lemon zest and sea salt until combined. Add bread cubes to the custard mixture and stir to incorporate. Cover bowl with plastic wrap and refrigerate overnight.
BROWN SUGAR BACON
- Preheat oven to 350F.
- Butter a 9x13-inch baking pan and line with a piece of parchment to cover its length. Carefully pour the bread and custard mixture into the prepared pan, pressing with your hands or a spatula to pack it down slightly and evenly distribute.
- Cover baking tray with foil (loosely is fine, this is just to prevent the top from browning excessively) and transfer to the middle rack of the preheated oven. Bake, covered 30 minutes.
- Prepare the crunch topping while the French toast bakes: In a small bowl use clean hands or a rubber spatula to combine the cereal with the butter. Crush the cereal until crumbled to the size of oatmeal flakes. After the French toast has baked for 30 minutes, remove the foil cover and evenly sprinkle the cereal topping. Bake an additional 10 minutes uncovered until the top is golden brown and the centre is set. Allow to cool approximately 15-20 minutes before serving, or longer if needed.
- To prepare warm lemon syrup: In a small saucepan, stir to combine the maple syrup and juice from the reserved 1-½ lemons (seeds discarded). Heat over medium heat until warmed through and hold warm until it’s time to eat.
- To serve, slice the still warm French toast as you would a lasagne, and top each portion with the warm lemon syrup.
A simple way to jazz-up ordinary bacon, you’ll be surprised at how easy it is to make this restaurant brunch treat at home. As a rule, bacon should be served in large piles, so feel free to double and triple this recipe as required!
- 1 pkg Great Value Naturally Smoked Bacon
- 2 Tbsp dark brown sugar, packed
- ½ tsp Great Value Whole Rosemary leaves
- Preheat oven to 375F.
- Line one or two baking sheets full with foil, wrapping excess over the edges. Place a cooling rack on each tray on top of the foil liner.
- In a small bowl, combine the brown sugar and rosemary. Set aside.
- In a single layer, arrange bacon slices on the prepared racks. Sprinkle bacon evenly with the brown sugar mixture and transfer to preheated oven. Bake approximately 20 minutes until bacon is crisp and caramelized. Serve warm or at room temperate, and serve in abundance. Note: Keep an eye on the bacon as it bakes – sugar can go from caramelized to burned in a flash.