Delicious Brunch Recipes

Linger over a late breakfast or early lunch with our selection of brunch recipes. Indulge in classic eggs Benedict, corn fritters or baked eggs. Prefer to start the day on a sweet note? Try our lemon & sugar crepes, Banana and cinnamon French toast or hotcakes with a berry compote. Enjoy!

Baked brunch frittata

Prep: 0:30

Cook: 1:25

Servings: 12

Capable cooks

Drowned out by the sound of rumbling tums? Here’s how to feed a small army!


50g butter, chopped

1/2 brown onion, finely chopped

2 dried bay leaves

1/3 cup plain flour

2 1/2 cups milk

1 1/4 cups grated cheddar cheese

pinch nutmeg

10 eggs

300ml thickened cream

3/4 cup chopped fresh flat-leaf parsley leaves

8 Primo middle bacon rashers, trimmed, chopped

250g cherry tomatoes, halved

Fresh flat-leaf parsley leaves, crusty bread and baby rocket, to serve


Step 1

Preheat oven to 200°C/180°C fan-forced. Grease a 5cm-deep, 24cm x 34cm (base) baking dish. Line base and 2 long sides with baking paper, allowing a 2cm overhang.

Step 2

Melt butter in a saucepan over medium heat. Add onion and bay leaves. Cook for 3 to 4 minutes or until onion has softened. Add flour. Cook, stirring, for 2 minutes or until bubbling. Remove from heat. Gradually add 2 cups milk, whisking constantly until smooth. Return to heat. Add cheese and nutmeg. Cook, stirring, for 10 minutes or until sauce thickens. Remove from heat. Cool for 10 minutes. Discard bay leaves.

Step 3

Meanwhile, whisk eggs, cream and remaining milk together in a bowl. Add parsley and cheese mixture. Season with salt and pepper. Stir to combine. Pour into prepared dish. Cover with foil. Bake for 40 minutes or until edges start to set.

Meanwhile, heat a non-stick frying pan over medium heat. Cook bacon for 3 to 4 minutes or until just golden.

Step 5

Remove foil from baking dish. Top frittata with tomato and bacon. Bake for 25 to 30 minutes or until just set in centre (see tip). Stand for 5 minutes. Top with parsley. Serve with bread and rocket.


1504 kj Energy

28g Fat Total

16g Saturated Fat

1g Fibre

19g Protein

253mg Cholesterol

692.28mg Sodium

5g Carbs (Sugar)

8g Carbs (Total)


Cover dish loosely with foil if frittata is over-browning during last part of cooking.

Ricotta omelettes with bacon, hot-smoked salmon and zucchini

Prep: 0:10

Cook: 0:10

Servings: 2

Capable cooks

Why not have brinner (breakfast for dinner)? This offering is worthy of a decadent brunch or quick midweek meal – ready in 20 minutes.


1 tablespoon olive oil

3 bacon rashers, chopped

1 zucchini, thinly sliced

1/2 bunch asparagus, sliced on an angle

150g hot-smoked salmon fillet, skin removed, faked

Juice of 1/2 lemon, plus extra wedges to serve

4 eggs

1/3 cup (80g) ricotta

20g unsalted butter

1 teaspoon nigella seeds

Dill sprigs, to serve (optional)


Step 1

Heat oil in a non-stick frypan over medium heat. Add the bacon and cook, stirring, for 4-5 minutes until crisp. Add zucchini and asparagus, and cook for 2-3 minutes until softened. Add salmon, then remove pan from heat, season and drizzle with lemon juice. Transfer mixture to a bowl.

Step 2

Wipe the pan clean and return to medium-high heat. Lightly beat the eggs with ricotta, then season. Melt 10g butter in the pan, then add half the egg mixture, swirling it to cover the base. When just set, scatter half the flling and nigella seeds down the centre of the omelette, then fold the other side over the flling. Tilt the pan at an angle and carefully slide omelette onto a plate. Repeat with the remaining butter, egg mixture, flling and seeds.

Step 3

Serve immediately topped with dill (if using) and with lemon wedges on the side

Gluten-free crumpets

Everyone can enjoy hot, buttery crumpets with this great gluten-free recipe.

Prep: 1:40

Cook: 0:30

Makes: 10

Capable cooks


1 1/2 cups gluten-free plain flour

1 teaspoon dried yeast

1 teaspoon caster sugar

1 cup milk, warmed

1 tablespoon vegetable oil

Butter and gluten-free jam, to serve


Step 1

Whisk flour, yeast, sugar, milk and 3/4 cup warm water in a bowl until smooth. Cover with plastic wrap. Leave to prove in a warm place for 1 hour 30 minutes or until light and foamy (see Notes).

Step 2

Place 2 teaspoons oil in a large non-stick frying pan. Brush egg rings with oil. Place in pan. Heat over medium heat until hot (see Notes). Spoon 1/4 cup batter into each ring. Cook for 7 minutes or until golden brown.

Step 3

Turn crumpets over and remove rings. Cook for a further 2 to 3 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter, brushing rings with oil between each batch.

Step 4

Serve crumpets with butter and jam.


1018 kj Energy

11g Fat Total

6.2g Saturated Fat

0.5g Fibre

1.4g Protein

17mg Cholesterol

92mg Sodium

34.4g Carbs (Total)


Do not stir the mixture once it has proved as it will lose its lightness, and the crumpets will not rise as well.

Heating the pan before each batch is important, as it helps crumpets to rise.

Store the crumpets in an airtight container at room temperature for up to 3 days. Reheat in the toaster.