Brunch: The late morning to mid-afternoon meal enjoyed with family and friends while unwinding after a busy week.

With just about every restaurant offering weekend brunch options nowadays, the meal may seem like a trendy fad. And while brunch has surged in popular culture in recent years, it’s been around for generations.

The term “brunch” was first coined in 1895 in England as a late Sunday morning meal enjoyed with friends after sleeping in—likely after a late Saturday night—or after church. It gained popularity in the U.S. during the 1930s, but it wasn’t until the ‘90s that Americans expanded brunch to an all-weekend affair; partaking on both Saturdays and Sundays.

A highly social meal, brunch’s appeal can be credited to its leisurely, indulgent feel and culinary flexibility. People can savor breakfast favorites like eggs benedict and pancakes, lunchtime fare like burgers and sandwiches, or even combine the two with fried chicken and waffles. And just as important as the food are the brunch cocktails: mimosas, bloody marys and bellinis.

So, gather some friends and celebrate National Brunch Month by preparing a classic brunch dish at home.


French toast with fruit sauce

4 eggs
1 cup milk
½ teaspoon ground cinnamon, divided
½ teaspoon vanilla extract
1 tablespoon butter
8 slices whole-wheat bread
3 cups strawberries, sliced
⅓ cup maple syrup

In a mixing bowl, beat eggs with a fork or whisk. Add the milk, ¼ teaspoon cinnamon and vanilla extract. Beat until well-combined.

In a skillet over medium-high heat, melt the butter.

Dip one slice of bread at a time into the egg mixture, and turn over to coat both sides.

Place bread slices in the hot skillet. Using a spatula to turn the bread, cook each side until golden brown, about 2 minutes.

In a microwave-safe bowl, combine the strawberries, syrup and remaining ¼ teaspoon cinnamon. Microwave for 30-60 seconds or until warm. Remove from the microwave, and stir.

Spoon the fruit sauce over the French toast, and serve.

Source: Recipe adapted from Virginia Cooperative Extension’s Family Nutrition Program


Eggs Benedict

1 tablespoon distilled white vinegar
1 teaspoon salt plus an additional ¼ teaspoon
8 large eggs
3 large egg yolks
¼ cup water
2 tablespoons fresh lemon juice
4 English muffins, split and toasted
8 slices Canadian-style bacon, warmed
½ cup softened butter
⅛ teaspoon paprika
⅛ teaspoon pepper
chives, chopped

In a large saucepan or deep skillet, heat 2 to 3 inches of water, vinegar and 1 teaspoon of salt until boiling.

Adjust the heat to keep the liquid simmering gently.

Break the eggs one at a time into a small bowl. Hold the dish close to the surface of the pan and slip the eggs into the water.

Cook the eggs until the whites are completely set and yolks begin to thicken but are not hard, about 3-5 minutes. Do not stir. Lift the eggs from the water with a slotted spoon; drain well on a platter lined with paper towels, and keep warm.

To make the hollandaise sauce, whisk the egg yolks, water and lemon juice in a small saucepan until blended. Cook over low heat, whisking constantly, until the mixture bubbles in the pan. Whisk in the butter until melted and sauce is thickened.

Remove the pan from the heat, and stir in the salt, paprika and pepper.

Top each muffin half with 1 bacon slice, 1 egg and about 1½ tablespoons of hollandaise sauce. Garnish with chives, and serve immediately.

Source: Recipe adapted from the American Egg Board