New Year’s Day brunch should be long and leisurely, with plenty of different hangover-combating dishes. Here, some ideas for the best way to start your year.
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Reuben Benedict

1. Savory Tart

Époisses, Ham and Apple Tart
Credit: Jorgensen Photography

Chef Ludo Lefebvre uses the pungent, soft cow-milk cheese Époisses to flavor this delicious tart. He adds ham and apples as well, to balance the rich filling. It's the perfect dish to impress guests at your fall dinner party.

Jorgensen Photography Jorgensen Photography

For an extra-decadent tart, fill pastry with the soft French cow’s milk cheese Époisses, along with ham, apples and cream.

2. Smoked Fish

Smoked Sturgeon with Caviar and Everything Bagel Crumbs

Instead of the usual bagels and lox, serve smoked sturgeon (or sable) with caviar, quail eggs and everything bagel crumbs.

3. Caviar Cake

Swedish Caviar Cake

If you missed having caviar on New Year’s Eve, try it for brunch by making this retro-chic “cake”—which is actually custard topped with two types of caviar.

4. Liège Waffles

Liège Waffles
Credit: © Ailine Liefeld

These sugary Belgian-style waffles taste just as good at room temperature as they do hot.

5. Eggs Benedict

Reuben Benedict

If you’re feeling ambitious, make an extra special version of this classic brunch dish by adding Reuben sandwich toppings or lobster.

6. French Toast Sandwiches

Peanut Butter Crunch French Toast
This easy French toast is topped with a warm berry compote, which takes less than 10 minutes to prepare.
| Credit: © Quentin Bacon

This easy French toast is topped with a warm berry compote, which takes less than 10 minutes to prepare.

PHOTO © JOHN KERNICK PHOTO © JOHN KERNICK

Upgrade the usual French toast and spread brioche with peanut butter, soak in custard and coat with cornflakes, then cook on the griddle.

7. Breakfast Bakes

Baked Eggs with Chorizo and Potatoes
Credit: © John Kernick

An egg casserole, like one with potatoes and chorizo, is a terrific way to serve a small crowd on New Year’s.

Kristin Donnelly is a former Food & Wine editor and author of The Modern Potluck (Clarkson Potter, 2016) and the blog Eat Better, Drink Better (eatbetterdrinkbetter.com). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.