Holiday Brunch Ideas
A holiday brunch is a wonderful way to bring together friends and family to celebrate the spirit of the season. Nothing is more welcome than a splendorous spread of delectable brunch dishes, from fluffy scrambled eggs to hot-off-the-griddle French toast.
With the Oster® DuraCeramic™ Infusion Series Electric Skillet, delicious brunch dishes are easier and healthier to prepare, cooking to perfection in less time. This DuraCeramic™ Electric Skillet is infused with olive oil so there's NO need to add oil or butter during cooking. This proprietary infusion process prevents the infused oil from becoming spoiled or rancid. Now, not only can you cook tastier meals, but you can also save on purchasing olive oil! In addition, the all-natural ceramic coating is PFOA- and PTFE-free, lasts 10 times longer and cooks up to 29% faster than ordinary non-stick surfaces, plus it won't flake or peel.
Try the recipes below for a perfect holiday brunch:
Mediterranean Scrambled Eggs
This colorful, creative take on basic scrambled eggs will be a crowd-pleaser at brunch. Fluffy eggs are made even more delicious with spinach, roasted red peppers and creamy feta cheese.
- 8 large eggs
- 1/3 cup milk
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 cups spinach leaves, chopped
- 1 cup feta cheese
- 3/4 cup roasted red pepper, chopped
Heat the electric skillet to medium high temperature. In a large bowl, whisk together the eggs, milk, salt and pepper. Once heated, add the eggs to the electric skillet and cook, stirring throughout to break up the eggs. Once eggs begin to solidify, add the spinach, feta and roasted red pepper. Stir to fully incorporate, and cook for 3-5 minutes or until done.
Blueberry-Pecan French Toast
What's brunch without fluffy French toast? Try this festive take on the traditional recipe, which combines pecans, brown sugar and blueberries for an indulgent and comforting dish during the holiday season. With the Oster® DuraCeramic™ Infusion Series Electric Skillet, you can make a big batch of blueberry-topped French toast all at once.
- 8 pieces hearty white bread
- 6 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 tablespoons brown sugar
- 1/2 cup maple syrup
- 1/4 cup melted butter
- 2 cups fresh blueberries
- 1/2 cup pecans, chopped
- Powdered sugar
Heat the electric skillet to medium high temperature. In a large bowl, whisk together the eggs, milk, salt, vanilla and 2 tablespoons brown sugar. Dip each slice of bread into the egg mixture, making sure it is fully coated, then transfer to the skillet. Repeat for remaining slices of bread. Pour maple syrup and melted butter over bread in skillet, then sprinkle on blueberries and pecans. Cook bread for 3-5 minutes or until crispy on the outside, then transfer to a dish a top with powdered sugar.
Rustic Bacon Parmesan Asparagus
For a savory side dish, make this rustic asparagus in your skillet, which boasts salty bacon and sweet caramelized onions.
- 1 large bunch asparagus
- 1/2 teaspoon black pepper
- 2 teaspoons lemon juice
- 1 large yellow onion, chopped
- 2 tablespoons brown sugar
- 1 pound bacon
- 3/4 cup grated Parmesan cheese
Heat the electric skillet to medium high temperature. Place the asparagus on one side of the cooking surface, top with black pepper and lemon juice, and begin to cook. On the other side, add the chopped onion and sprinkle with sugar to begin caramelizing. Meanwhile, use the remaining space cook the bacon. Once bacon is finished cooking, remove from skillet and crumbled. When asparagus is tender, arrange on a dish and top with crumbled bacon and caramelized onions, sprinkle with Parmesan cheese and serve.
Sauteed Spinach and Eggs
Add some delicious greens to your holiday brunch with a sauteed spinach, portobello mushrooms and fried egg dish. Fresh spinach is gently wilted in the skillet - no extra olive oil required, thanks to the skillet's oil-infusion, while eggs are cooked sunny-side up.
- 1/2 small yellow onion, finely chopped
- 2 cups fresh spinach
- 1 1/2 cups portobello mushrooms, sliced
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 4 large eggs
Heat the electric skillet to medium high temperature. Add the chopped onion. Once the onion begins to soften, add the spinach. Saute the spinach and once soft, add the portobello mushroom slices. Continue cooking for 3-4 minutes, then crack the eggs into the skillet. Cook without stirring to avoid breaking up the eggs until sunny side-up, then serve.