Easy, delicious brunch recipes from the Brunch the Sunday Way cookbook

Let’s do brunch! Relaxed weekend family feasts are a breeze with these new classic brunch recipes.

Easy brunch recipes from Brunch the Sunday Way

Crab baked eggs

These baked eggs can be served with toast instead of cornbread but, if you have time to make some and fancy the indulgence, cornbread makes a classic combination with crab.

crab baked eggs
Patricia Niven

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Salt beef and potato pancakes

Use Maris Piper potatoes in this salt beef and potato pancakes recipe for the most delicious result.

salt beef and potato pancakes
Patricia Niven

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Buttermilk pancakes

In the summer, fresh berries will make a delicious alternative to the compote on these buttermilk pancakes.

buttermilk pancakes
Patricia Niven

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Chilli avocado on sourdough with seeded crackers

This chilli avocado on sourdough recipe is served with lemony rocket and seeded crackers – fresh, healthy and delicious.

chilli avocado on sourdough
Patricia Niven

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Mushrooms and spinach on sourdough toast

Buttery mushrooms, spinach and cannellini beans – this mushrooms and spinach on sourdough toast recipe is a plate of veggie brunch heaven.

mushrooms and spinach on toast
Patricia Niven

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Chicken, bacon jam and cheddar toasted sandwich

A toastie for brunch? When it’s a chicken, bacon jam and cheddar toasted sandwich, it certainly gets our seal of approval.

chicken bacon jam and cheddar toasted sandwich
Patricia Niven

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Feta and olive cake

This feta and olive cake from the Brunch the Sunday Way cookbook is a savoury loaf inspired by classic Greek flavours – perfect sliced, toasted and buttered as part of any brunch spread.

feta and olive cake
Patricia Niven

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Salmon kedgeree with beetroot slaw

Designed to be shared. The fresh and vibrant slaw is a perfect side to the fragrant, spicy rice and the salmon.

salmon kedgeree with beetroot slaw
Patricia Niven

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Aubergine, tomato and harissa baked eggs

Served with tahini and honey flatbreads, this aubergine, tomato and harissa baked eggs recipe is a simple yet impressive crowdpleaser.

aubergine tomato and Harissa baked eggs
Patricia Niven

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Crumpets

You will need three crumpet rings to make these. The crumpets can be kept in the fridge for two days – they’ll just need to be toasted. Use a cloth or oven glove when removing the rings from the crumpets as the metal handles will become hot.

crumpets recipe how to make crumpets
Patricia Niven

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