Honey Cinnamon French Toast, Deviled Eggs, Rosemary Breakfast Potatoes + Dalgona Coffee With A Twist

Whenever I get brunch, I just can’t seem to decide if I want something savory or something sweet. So naturally I end up ordering some of both. My go-to brunches usually involve something with eggs and french toast drizzled with syrup and some fruits to keep me feeling healthy.

I decided to recreate some of my favorite brunch dishes to enjoy the whole experience at home! Check out the recipe below for a full brunch meal to enjoy on the weekend!

Full Brunch Recipe: Honey Cinnamon French Toast With Blueberries, Deviled Eggs, Rosemary Breakfast Potatoes + Dalgona Coffee With A Twist

Total Time: 40-60 minutes

Honey Cinnamon French Toast with Blueberries: 5 minutes
Deviled Eggs: 20 minutes
Rosemary Breakfast Potatoes: 20 minutes
Dalgona Coffee with a Twist: 10 minutes

Number of servings: 3 brunch meals

Ingredients

Honey Cinnamon French Toast with Blueberries

• Egg – 1
• Cinnamon – 1 tsp
• Vanilla Extract – 1tsp
• Milk – 1/2 cup
• Bread – 6 slices
• Blueberries – 1 cup
• Caramel or Maple Syrup

Deviled Eggs

• 6 eggs
• Mayonnaise
• Mustard
• White Wine Vinegar

Rosemary Breakfast Potatoes

• Small Golden Potatoes – 6
• Spinach – 1 bowl
• Rosemary leaves – 6-7
• Olive oil

Caramel Dalgona Coffee

• Instant Coffee – 2tbsp
• Boiling Water – 2 tbsp
• Sugar – 2 tbsp
• Caramel – 1 tsp
• Chocolate chips – 5 pieces for garnishing

Ingredients

Honey Cinnamon French Toast

1. Crack an egg into a bowl. Add in 1tsp each of cinnamon and vanilla extract and beat well with a hand whisk.
2. Pour in 1/2 cup of milk while mixing.
3. Grab a slice of bread and dip both sides in the mixture.
4. Place the dipped bread on a heated pan spread with butter.
5. Dip another bread into the mixture and add it to the pan. Repeat with all slices of bread.
6. Remove bread off pan when it becomes nicely toasted.
7. Add blueberries and drizzle maple syrup or caramel.

Deviled Eggs

1. Hard boil six eggs. To do this, add eggs to a large pot of boiling water. Cover and let it cook for 1 minute.
2. Turn off the stove, leaving the pot covered. Leave it covered for 15 minutes to let the eggs continue to cook.
3. Remove eggs shells from eggs and cut each egg in half.
4. Scoop out the cooked egg yolk from each egg, gently, so you don’t cut the egg. Leave the egg white “cups” aside for now.
5. Add cooked egg yolks into a bowl and mash well.
6. Mix in 1 tbsp mayonnaise, and 1 tsp each of mustard and white vinegar.
7. Season with salt and pepper and mix.
8. Scoop mixture back into cooked egg white cups.
9. Add any additional seasoning to the top and serve.

Rosemary Breakfast Potatoes

1. Cut potatoes into small cubes (about 1/2 – 1 in).
2. Add potatoes to baking sheet and drizzle with olive oil.
3. Season with salt, pepper, garlic powder, onion powder, and chili powder. Add rosemary leaves.
4. Bake on 375° for 20 minutes, until crisp.
5. Remove the rosemary pieces.
6. Cook 1 bowl of spinach and add cooked spinach to the baked potatoes and toss.

Caramel Dalgona Coffee

1. Mix 2 tbsp each of instant coffee, sugar and boiling water into a bowl.
2. Use a hand mixer to blend well for about 5 minutes until the mixture becomes light and fluffy.
3. Pour mixture over glass of milk.
4. Drizzle in about 1tsp of caramel on the top and garnish with a few pieces of chocolate chips.