Traditional French breakfast has a reputation for being light, sweet, and fast. But leisurely weekend brunches, full of eggs and baked goods and savoury plates, are trending in bistros and cafes throughout the country– and at home kitchen tables, too.
In the spirit of the burgeoning tradition of French brunch, we put together a roundup of our favourite recipes and ideas to add a French touch to your next brunch spread.
Incredible Eggs
Eggs benedict may be a classic brunch centerpiece for a reason, but we’ve got another poached egg dish to suggest that might steal the show. Oeufs en Meurette floats poached eggs in a silky red wine sauce reduced with French shallots, lardons, and butter, garnished with croutons and chives. The dish has its roots in the vineyard kitchens of Burgundy, so we’d recommend a pinot noir from the region both for your sauce and for your glass alongside.
Oeufs en Cocotte, or French Coddled Eggs, is a nostalgic, interactive favourite that kid brunchers will love. Soft-boil your eggs until the yoke is just barely runny. Long, thin sticks of toast (or baguette) are buttered, then plunged into the yolky goodness. While traditionally served in the shell perched in a cocotte, a small pedestal designed to hold a single egg, you can have a little more control on the cooking if you make these in ramekins, as we’ve suggested in this recipe.
You can add a pop of unexpected colour with these snackable beet-infused Pink Mimosa Eggs, too.
Yesterday’s Bakery Run, Made Fresh
Fresh bread and croissants are great, but creative solutions for yesterday’s bakery run can shine even brighter on the brunch table.
Brought a few too many croissants home from the bakery? Fill them with cheese, charcuterie, almond paste, or any number of sweet or savoury combinations, then give them a light reheat to retain their crunch. This savoury take involves Bayonne ham, bleu cheese, fig jam, and Espelette pepper that combines salty, sweet, savoury, and spicy to perfection.
Last but certainly not least, the Croque Madame. A grilled cheese in name only, a croque “monsieur” is a toasted sandwich of ham, bechamel sauce, and melted emmental cheese. To make it a “madame,” you crack an egg on top and dig in with a fork and knife. Get creative with additional flavours. You’ll find lots of variations for your croque monsieurs or toasties in our recipe guides.
Last but certainly not least, there’s the classic pain perdu, or French toast, beloved on every side of the Atlantic. Try this elevated classic, featuring a salted caramel sauce over brioche bread.
Brunch Classics, Remixed
Our dedicated brunch tag has lots of ideas for adding a French touch to some traditional brunch classics. The addition of tangy Ossau Iraty cheese and cherry tomatoes makes for bright, savoury morning muffins. Give your breakfast sandwich a bistro vibe with this egg, ham, and camembert combination. For goat cheese lovers, this toast with French goat cheese and fresh figs is sure to satisfy. If quiche is your thing, you couldn’t do better than this one, with fresh asparagus and french goat cheese, or a classic quiche lorraine.
As French dining culture continues to adopt brunch, let a little French touch invade your next brunch table, too!
Contributor
Christian Letourneau
Cook & writer
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