Simple Guide to Planning a Relaxed Weekend Brunch at Home

These are not your average scrambled eggs. They’re soft and custardy, with little pockets of tangy goat cheese that melt into warm, creamy ribbons. The chives add a gentle oniony freshness that makes them taste like spring, even in the dead of winter. I make these right before we sit down—they’re the one thing that truly needs to be last-minute, and they take less than ten minutes from fridge to plate.

• 10 large eggs
• 3 tablespoons whole milk or half-and-half
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons unsalted butter
• 3 oz soft goat cheese (chèvre), crumbled
• 3 tablespoons fresh chives, finely chopped

1. Crack the eggs into a large bowl. Add the milk, salt, and pepper. Whisk vigorously for about 30 seconds until the mixture is completely uniform and slightly frothy. This aeration is what makes them fluffy — don’t skip it.
2. Heat a large non-stick skillet over medium-low heat. Add the butter and let it melt slowly, swirling the pan to coat the bottom evenly. You want the butter foamy but not browned.
3. Pour in the egg mixture. Let it sit undisturbed for about 20 seconds, until you see the edges just beginning to set.
4. Using a silicone spatula, gently push the eggs from the edges toward the center, forming large, soft curds. Don’t stir constantly — let the eggs set slightly between each push. This should take about 4 to 5 minutes.
5. When the eggs are mostly set but still look slightly wet and glossy, remove the pan from the heat. The residual heat will finish cooking them.
6. Immediately sprinkle the crumbled goat cheese and chopped chives over the top. Gently fold them in with your spatula—you want pockets of cheese, not a homogeneous mixture.
7. Transfer to a warm serving dish and serve immediately. These wait for no one.

These potatoes are the unsung heroes of my brunch table. They’re golden and crackly on the outside and creamy and tender inside, and they fill the kitchen with the most intoxicating aroma of rosemary and olive oil. I make them for almost every gathering because they’re universally loved, they don’t require any attention once they’re in the oven, and they somehow taste even better at room temperature than they do hot.

• 2 lbs baby Yukon Gold potatoes, halved (quartered if large)
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary leaves, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• Flaky sea salt, for finishing

1. Preheat your oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it preheats—this is the secret to extra-crispy potatoes. A hot pan sears the cut side immediately.
2. Wash and dry the potatoes thoroughly. Cut them into roughly 1-inch pieces, halving the small ones and quartering anything larger. Uniform size means uniform cooking.
3. In a large bowl, toss the potato pieces with olive oil, chopped rosemary, minced garlic, salt, and pepper. Make sure every piece is well coated.
4. Carefully remove the hot baking sheet from the oven. Spread the potatoes in a single layer, cut-side down where possible. The cut side against the hot pan is what creates that golden crust.
5. Roast for 20 to 25 minutes, without stirring, until the bottoms are deeply golden and crisp. The tops will be tender and the edges slightly charred.
6. Remove from the oven and let cool for 2 minutes on the pan—this helps the crust set so it doesn’t stick. Transfer to a serving dish and finish with a sprinkle of flaky sea salt.

This is the dish that makes people think you woke up at dawn. In reality, you threw it together the night before while watching Netflix. It’s essentially bread pudding masquerading as French toast—custardy in the center, slightly crisp on top, studded with berries that burst into jammy pockets as it bakes. I use a mix of strawberries, blueberries, and raspberries, but use whatever looks good at the market. The beauty of this recipe is that it does all the work while you sleep.

• 1 loaf challah or brioche bread, cut into 1-inch cubes (about 8 cups)
• 6 large eggs
• 2 cups whole milk
• ½ cup heavy cream
• ⅓ cup maple syrup, plus more for serving
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1½ cups mixed fresh berries (strawberries, blueberries, raspberries)
• 2 tablespoons unsalted butter, cut into small pieces
• Powdered sugar, for dusting

1. Grease a 9×13-inch baking dish with butter or cooking spray. Spread the bread cubes evenly across the bottom. It’s okay if they overlap slightly—you want a full, even layer.
2. In a large bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt. Whisk until completely smooth and the cinnamon is fully incorporated.
3. Pour the custard mixture evenly over the bread cubes. Press down gently with a spatula to make sure every piece gets soaked. Scatter the mixed berries over the top, pressing some into the custard and leaving some on the surface.
4. Dot the surface with the small butter pieces. These will melt into the top and create golden, slightly crispy edges.
5. Cover tightly with plastic wrap and refrigerate overnight, or for at least 4 hours. This soaking time is nonnegotiable—it’s what transforms dry bread into custardy perfection.
6. When you’re ready to bake, remove the dish from the refrigerator and let it sit at room temperature for 15 minutes while you preheat the oven to 350°F (175°C).
7. Bake uncovered for 35 to 40 minutes, until the center is set and the top is puffed and golden brown. A knife inserted in the center should come out clean.
8. Let cool for 5 minutes, then dust with powdered sugar and serve warm with extra maple syrup on the side.

Every brunch needs something bright and refreshing to cut through the richness of eggs and potatoes. This orange salad is that palate cleanser—juicy citrus segments tossed with fresh mint and a whisper of honey, finished with a pinch of flaky salt that makes the sweetness sing. It’s the kind of dish that sounds almost too simple until you taste it and realize that simple is exactly what you needed. I make this first thing in the morning and let it sit at room temperature so the flavors meld gently.

• 4 large navel oranges
• 1 tablespoon honey
• 1 tablespoon fresh orange juice (from the segmented oranges)
• ¼ cup fresh mint leaves, torn into small pieces
• Pinch of flaky sea salt
• Optional: 1 tablespoon pistachios, roughly chopped, for crunch

1. Cut a thin slice off the top and bottom of each orange so they sit flat on your cutting board. Stand an orange upright and carefully slice away the peel and white pith, following the curve of the fruit from top to bottom. Repeat with all four oranges.
2. Working over a bowl to catch the juice, use a sharp knife to cut between the membranes and release the orange segments. This is called “supreming,” and it’s easier than it sounds—just slide your knife along each side of the membrane, and the segment pops right out.
3. Squeeze the remaining membrane over the bowl to extract any extra juice. You’ll need about 1 tablespoon for the dressing.
4. In a small bowl, whisk the honey with the reserved orange juice until the honey dissolves completely.
5. Gently toss the orange segments with the torn mint leaves and the honey-orange dressing. Be careful—orange segments are delicate, and you don’t want them to break apart.
6. Transfer to a shallow serving bowl, sprinkle with flaky sea salt, and top with chopped pistachios if using. Serve at room temperature for the best flavor.