Let's Brunch

Breakfast/Brunch

Apr 16

When it comes to brunch, pretty much anything goes. You can do breakfast, lunch or a combination to straddle the two meals. With Mother’s Day around the corner and graduation events I find myself brunching quite a bit this time of year. I’ve gathered some of my recipes that will help you coordinate your next brunch.

I love to have little nibbles during brunch and my Build It Yourself Crostini Bar is my go-to nibble board.

Andouille and egg bake is a great dish to straddle two meals. It’s packed with flavor and is prepared with little fuss.

Chilaquiles with fried eggs has a Tex Mex twist for a great brunch option.

I love sun-dried tomatoes and I really enjoy scones. It just seemed right to blend the two together for a morning or brunch treat. The recipe is in my cookbook and you can get a copy of the book here.

blueberry cobbler lemon scented scones.jpeg

I love a bite of something sweet and my Blueberry Cobbler with Lemon Scented scones is delightful for brunch. Berry season will soon be here so keep this recipe on hand.

Crème Brûlée is a showstopper dish. I always look for reasons to pull out my blow torch and this is as good as it gets. Enjoy.

chilaquilesandouille and egg bakeeggandouillebrunchsun-dried tomato sconescreme brulee

yvette jemison

Yvette Zuniga Jemison is a recipe developer, food photographer, and the IACP award-winning author of My South Texas Kitchen. As a recipe developer and content creator, she produced seasonal campaigns, product launches, and cooking videos for leading brands such as Zatarain's® Brands and The Galley® Brands.

Her cookbook, recipes, and food photography have been featured in Southern Living Magazine, The Local Palate Magazine, San Antonio Living Show, and the FYI Network. You can find her recipes, book signings, cooking classes, on her event page and on Instagram at @y_delicacies.

https://yvettezunigajemison.com

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