Summer Brunch Done Right: Elegant Recipes to Impress a Crowd

There’s something magical about a summer brunch—the way sunlight hits a freshly set table, the scent of strong coffee, and the relaxed luxury of sipping mimosas mid-morning. Whether you’re entertaining on a shaded porch or hosting indoors with linen napkins and fine china, a thoughtful brunch menu can set the tone for connection and charm.

This curated menu is for the home host who wants to serve something just a little extra—from butter-poached lobster to a butcher-style quiche, everything here is elevated, elegant, and entirely doable. Each recipe serves at least 4 and is perfect for gathering around a table full of flowers

1. Lobster Eggs Benedict with Hollandaise

Ingredients:

• 4 english muffins halved, toasted

• 4 lobster tails, shelled and halved

• 8 eggs

• 1 stick butter

• 3 tbsp apple cider vinegar

• 1 garlic clove, 1 thyme sprig

• Chopped chives for garnish

Hollandaise Sauce:

• 3 egg yolks

• ½ cup warm butter

• 1 tbsp lemon juice

• 1 tsp dijon mustard

• Pinch of salt and cayenne peper

Directions:
Gently steam lobster for for 6–7 minutes until opaque. Poach eggs in vinegar-spiked water for 3 minutes. For the hollandaise, whisk yolks, lemon juice, dijon mustard, salt and cayenne. Minrowave buter for 1 mintute. The butter needs to be warm/hot, not just melted. Slowly add butter to the mixture until thick. If mixture is too thin, add in additional egg yolk. Assemble on toasted muffin: lobster, poached egg, hollandaise, and chives.

2. Croque Monsieur Casserole with Gruyère & Béchamel

Ingredients:

• 8 slices sourdough

• 3 tbsp butter

• 6 oz ham

• 2 cups shredded gruyère

• 4 eggs

• 2 cups milk

• 2 tbsp Dijon

• Salt, pepper, nutmeg

Directions:
Layer buttered bread, ham, and cheese in a baking dish. Whisk eggs, milk, Dijon, and seasoning. Pour over the layers. Let soak for 30 minutes. Bake at 375°F for 35–40 minutes until puffed and golden.

3. Rhubarb Scones with Lavender Glaze

For the Scones:

• 2 cups all-purpose flour

• ⅓ cup granulated sugar

• 1 tbsp baking powder

• ½ tsp salt

• ½ tsp ground cardamom (optional but lovely)

• ½ cup unsalted butter, cold and cubed

• 1 cup fresh rhubarb, chopped into ½" pieces

• Zest of 1 lemon

• 2 tbsp heavy cream (to brush tops)

Wet Ingredients:

• ⅔ cup heavy cream, cold

• 1 tsp pure vanilla extract

• 1 large egg

For the Lavender-Vanilla Glaze:

• ½ cup powdered sugar

• 1–2 tbsp milk, steeped with 1 tsp dried culinary lavender

• ¼ tsp vanilla extract

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper.In a large bowl, whisk together flour, sugar, baking powder, salt, and cardamom. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.Stir in chopped rhubarb and lemon zest. In a small bowl, whisk together cream, vanilla, and egg. Pour into the dry mixture and gently stir just until a dough forms (don’t overmix).Turn dough out onto a floured surface. Gently press into a 1-inch thick round. Cut into 8 wedges and transfer to baking sheet. Brush tops with additional cream. Bake for 18–20 minutes until golden on the edges and fully set. Cool completely on a wire rack. To make the glaze, steep 1 tsp dried lavender in 2 tbsp warm milk for 5–10 minutes. Strain, then whisk the infused milk with powdered sugar and vanilla until smooth. Drizzle glaze over cooled scones and top with a few lavender buds or edible flowers, if desired.

4. Huevos Rancheros

Ingredients:

• 4 corn tortillas

• 4 large eggs

• 1 can (15 oz) refried black beans

• 2 tbsp olive oil (for frying)

• ½ cup mole sauce

• ¼ cup low-sodium chicken or vegetable broth

Pickled Onions:

• ½ small red onion, thinly sliced

• ¼ cup white vinegar

• ½ tsp sugar

• Pinch of salt

Garnishes:

• ¼ cup crumbled queso añejo or cotija

• 1 ripe avocado, sliced

• ¼ cup fresh cilantro leaves

• Lime wedges

Directions:
In a small bowl, combine vinegar, sugar, and salt. Add sliced red onion and let sit for at least 45 minutes to pickle. However, I suggest letting sit overnight for best results. In a saucepan, warm the refried beans with a splash of water until smooth. In a skillet, heat olive oil and fry each tortilla until golden and crisp, about 1–2 minutes per side. Remove and set aside. In the same pan, fry eggs to desired doneness. In a separate saucepan, warm mole with broth until pourable. To assemble, spread beans on each tortilla, top with a fried egg, spoon over warm mole, and garnish with avocado, pickled onions, queso añejo, and cilantro. Serve with lime wedges.

5. Summer Squash Frittata with Goat Cheese

Ingredients:

• 8 eggs

• ⅓ cup crème fraîche

• 1 zucchini

• 1 yellow squash

• ½ red onion

• ⅓ cup goat cheese

• Fresh thyme and chives

Directions:
Roast sliced squash, zuccini and onion at 400°F for 15 minutes. Whisk eggs with crème fraîche and herbs. In an oven-safe skillet layer sauté roasted veggies then pour over the egg mixture and top with goat cheese. Bake at 375°F for 15 minutes.

6. Butcher-Style Quiche with Bacon, Sausage & Ham

Ingredients:

• 1 pie crust (store-bought or homemade)

• 4 slices bacon, chopped

• ½ lb breakfast sausage

• ½ cup diced smoked ham

• 1 cup gruyère

• 5 eggs

• 1¼ heavycream

• Salt, pepper, nutmeg, herbs

Directions:
Bake crust as instructed. Cook meats and set aside. Whisk eggs, cream, and seasoning. Mix in meats and cheese. Pour into crust and bake at 350°F for 40–45 minutes until set.

7. Mascarpone-Stuffed French Toast with Strawberry and Blueberry Compote

Ingredients:

• 8 brioche slices

• 4 eggs

• ¾ cup milk

• ¼ cup heavy cream

• ½ tsp cinnamon

• ½ tsp nutmeg

Filling:

• ½ cup mascarpone

• 3 tbsp powdered sugar

• 1 tbsp lemon zest

Compote:

• 1 cups strawberries

• 1 cup blueberries

• 4 tbsp sugar

• 2 tbsp lemon juice

Directions:
Make compote by simmering berries, sugar, and lemon. Mix mascarpone filling and spread between brioche slices. Dip sandwiches in egg mixture. Sear until golden. Top with compote and powdered sugar.

8. Burrata Avocado Toast with Chili Oil & Pickled Onions

Ingredients:

• 4 sourdough slices

• 1 tbsp lemon juice

• 2 avocados

• 2 balls burrata

• Pickled red onions - to save time, I pick them up from wholefoodes

• Chili oil - trader joes is my favorite

• Microgreens

• Salt, peper, garlic powder to taste

Directions:
Toast bread. Mash avocado with lemon, salt, pepper and garlic. Spread on toast, top with torn burrata, pickled onions, a drizzle of chili oil, and microgreens.

9.Steak & Jammy Eggs with Shallot-Thyme Butter

Ingredients:

• 1–1.5 lbs ribeye

• 4 eggs

• 1 shallot, 1 tsp thyme

• 1 tbsp dijon mustard

• 4 tbsp butter

• 2 cups of Arugula

• 2 tbsp lemon juice

• toast to serve

Directions:
Boil eggs for 6 minutes, immediatly put in ice bath then peel. Sear steak and rest. Sauté shallot and thyme in butter, add dijon and lemon juice. Massage 1 tbsp lemon juice in arugua, Slice steak, poor over butter and serve with jammy eggs, greens and toast.

10. Prosciutto, Fig Jam & Brie Tea Sandwiches

Ingredients:

• 8 slices soft white sandwich bread (or brioche)

• 3–4 oz brie cheese, rind removed

• 3 tbsp fig jam

• 8 slices thin prosciutto

• 1 tbsp softened butter

• ½ cup baby arugula

Directions:
Trim crusts from the bread slices. Lightly butter each slice if desired. Spread fig jam on half the slices. Layer brie slices evenly over the jam. Add 2 slices of prosciutto per sandwich. Top with arugula. Place the remaining bread slices on top and press gently. Slice into quarters (either squares or triangles) and serve on a platter or tiered tray.

11. Lox Board with Herbed Cream Cheese Board

Ingredients:

• 8 oz smoked salmon

• 8 oz cream cheese, softened

• 1 tbsp fresh dill, chopped

• 1 tbsp chives, finely chopped

• Zest of ½ lemon

• Pickled onions for garnish

• 1 small cucumber, shaved into ribbons

• 3 radishes, thinly sliced

• 2 tbsp capers, drained

• 6 slices sourdough or rye, toasted and cut in halves or quarters

Directions:
Mix cream cheese with dill, chives, and lemon zest until smooth. Arrange salmon, herbed cream cheese, pickled onions, cucumber ribbons, radish slices, capers, and toasted bread on a large platter. Offer small knives for spreading.

12. Honey Yogurt Parfaits

Ingredients:

• 2 cups plain Greek yogurt

• 2 large peaches, sliced

• 2 tbsp honey, plus extra for drizzling

• ½ cup rolled oats

• ¼ cup pistachios, chopped

• 1 tbsp unsalted butter

• Pinch of sea salt

• Fresh mint leaves, for garnish

Directions:
In a skillet over medium heat, toast the oats and pistachios in 1 tbsp butter with a pinch of salt until golden and fragrant, about 4–5 minutes.
To assemble, layer Greek yogurt, fruit, and pistachio-oat crumble in small glasses or jars. Drizzle with honey and garnish with mint leaves before serving.

13. Brown Butter Coffee Cake with Pecan Streusel

Ingredients cake batter:

• 1½ cups all-purpose flour

• ½ cup unsalted butter (browned)

• ¾ cup granulated sugar

• 2 large eggs

• ½ cup sour cream

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

Pecan Streusel Topping:

• ½ cup pecans, chopped

• 1/3 cup brown sugar

• 1/3 cup all-purpose flour

• 5 tbsp unsalted butter, cold and cubed

• 1 tsp ground cinnamon

• Pinch of salt

Directions:
Preheat oven to 350°F. Brown the butter in a saucepan over medium heat until golden and fragrant. Let cool slightly. In a large bowl, whisk together the browned butter and sugar, then add eggs, sour cream, and vanilla. In a separate bowl, mix flour, baking powder, baking soda, and salt. Combine wet and dry ingredients until just mixed. Pour batter into a greased 8x8-inch baking dish. In a small bowl, mix streusel ingredients with a fork or fingers until crumbly- add more cold butter as needed. Sprinkle over the batter. Bake for 35–40 minutes. Let cool before slicing.

Brunch Cocktails Worthy of the Menu

Whether your guests prefer something bold and savory or light and floral, no summer brunch is complete without a signature drink...or 2. Start with a fully loaded Bloody Marys or offer something a little more elegant with a sparkling elderflower mimosa that tastes like a garden in a glass.

1. Ultimate Spicy Bloody Mary with Tajin Rim

Bloody Mary Base:

• 2 cups tomato juice

• ¼ cup dill pickle juice

• 2 tbsp Worcestershire sauce

• 3 tbsp prepared horseradish

• 1 tbsp Tabasco

• Juice of 1 lemon

• ½ tsp celery salt

• ½ tsp black pepper

To Serve:

• 8 oz vodka (2 oz per drink)

• Tajin

• Ice

Garnishes (optional):

• Cooked shrimp

• Bacon strips

• Pickled green beans

• Lemon wedge

• Cheese cubes

• Celery stalk

• Olives

• Mini grilled cheese wedges

Directions:
Mix tomato juice, pickle juice, Worcestershire, horseradish, hot sauce, lemon juice, celery salt, and pepper in a pitcher. Rim each glass by dipping in lemon juice, then into Tajin. Fill glasses with ice, add 2 oz vodka per glass, and pour over the Bloody Mary mix. Set out garnish options so guests can build their own.

2. Elderflower Peach Mimosas

Ingredients:

• 1 cup white peach nectar

• ½ cup elderflower liqueur (such as St-Germain)

• 1 bottle chilled prosecco (750 ml)

• Fresh thyme sprigs or edible flowers, for garnish

Directions:
Pour ¼ cup white peach nectar and 2 tbsp elderflower liqueur into each champagne flute. Top with chilled prosecco. Garnish with thyme sprigs or edible flowers before serving.

If you’re into elevated recipes, seasonal hosting ideas, and the kind of cozy charm that makes people linger at the table—you're in the right place. I share new recipes, styling inspo, and easy hosting tips regularly (because good food deserves good company).

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