Petite Fall Brunch
Looks like The world is headed back home to try and stave off the next wave of this seemingly never ending pandemic. I think it’s so important to keep positive by appreciating what we do have rather than what we can’t have right now. For me this means taking extra effort with meals and creating a ‘petite fall brunch’ even if its just the 2 of us feels like a nice little indulgence. I wanted to make it simple, fall inspired and something we can enjoy this weekend for Canadian Thankgiving.
This mini spread is a balance of sweet and savoury which checks my boxes for a perfect brunch. All you need is a hot cup of coffee or tea.
Apple Cider Pancakes
Having pancakes always makes breakfast feel a little special. I love adding fun ingredients to basic pancake mix, and apples and cider were in my fridge so I went with it.
Apple Cider Pancakes
Equipment
- Non stick fry pan or griddle
Ingredients
- 1 serving boxed pancake mix
- 1 cup Apple cider
- 1 egg
- ½ tsp cinnamon
- ¼ tsp cardamom
- 1 apple peeled, cored, finely diced
- 1 apple cored and sliced (optional)
- 1 tbs butter (optional)
- walnuts
- maple syrup
- 4 tbsp vegetable oil for frying
- 1 tbsp butter
Instructions
- Mix pancake batter according to package directions substituting (water or milk) for the Apple cider.
- Add diced apples, cinnamon and cardamom
- Melt butter in a small frying pan and sauté sliced apples for 5 minutes. Set aside
- Heat oil in your pan or grease griddle. Fry pancakes and later on a serving plate.
- Garnish with sautéed apples, maple syrup and walnuts
Sweet Potato & Spinach Hash
This Sweet Potato & Spinach Hash is not only pretty to look at, but it’s so a hearty and healthy that it would be great for any meal. This version is vegetarian, but if you want you could fry up some bacon, pancetta or corned beef and make the meat lovers happy.
Sweet Potato & Spinach Hash
Equipment
- Large oven proof nonstick or cast iron skillet
Ingredients
- 2 sweet potatoes peeled and diced
- 1 onion finely chopped
- 2 tbsp olive oil
- ½ tsp Herbes de Provence or oregano
- 1 cup baby spinach
- 1 tsp kosher salt
- 2-4 eggs
- pepper to taste
Instructions
- Heat oil in pan and sauté onions for a few minutes on medium heat.
- Preheat oven to 350 degrees
- Add diced sweet potato, salt and spices and continue cooking for about ten minutes, making sure to keep moving the potatoes around so they won’t burn. The sweet potato should be fork tender.
- Add the fresh spinach and mix it with the sweet potato mixture
- Make wells or holes so you can see the bottom of the pan, for the eggs. Crack an egg into each hole.
- Place your pan in the oven for 10 minutes or until the eggs are done to your liking.
- Season with freshly ground pepper
- Serve right from the pan or gently transfer onto a serving plate.
Notes
You May Also Like
Boozy Berry Mascarpone Trifle
Creamy Bacon & Smoked Gouda Mac & Cheese Minis
