Reinvented Brunch Classics

By Food & Wine
Updated January 12, 2017
CON POULOS
From crunchy and sweet quinoa granola to breakfast Banh Mi sandwiches, these recipes are modern and fun interpretations of classic brunch dishes.
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Open-Face Egg and Griddled Ham Breakfast Sandwiches

© Nicole Franzen
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F&W’s Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining.

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Reuben Benedict

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This outrageous take on the brunch favorite includes rye toast, corned beef, sauerkraut and tangy, sweet Thousand Island dressing–style hollandaise spooned over poached eggs.

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Candied Ginger, Coconut and Quinoa Granola

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This brilliant granola is studded with quinoa, pumpkin seeds, dried fruit, and spicy and sweet pieces of candied ginger. It’s great with yogurt or granola.

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Coconut Pancakes

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Shredded coconut, sprinkled onto the batter and then layered in between, is key to these sensational, tropical-flavored pancakes.

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Ham-and-Cheddar Scallion Biscuit Sandwiches

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Scallion-flecked buttermilk biscuits help make these breakfast sandwiches—stuffed with ham, cheddar cheese and fried eggs—so outrageously good.

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Pimento Cheese Muffins

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For anyone who loves muffins and cheese, these spicy pimento cheese muffins are a dream.

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Roasted Brussels Sprout and Gruyère Quiche

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This delicious quiche features roasted brussels sprouts and Gruyère in a silky custard.

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Breakfast Banh Mi Sandwiches

CON POULOS
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This fantastic version of the Vietnamese classic features crispy, sweet-spiced bacon and a fried egg tucked into the baguette along with pâté and spicy vegetable pickles.

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