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
- Crack an egg into a bowl. Add in 1tsp each of cinnamon and vanilla extract and beat well with a hand whisk.
- Pour in 1/2 cup of milk while mixing.
- Grab a slice of bread and dip both sides in the mixture.
- Place the dipped bread on a heated pan spread with butter.
- Dip another bread into the mixture and add it to the pan. Repeat with all slices of bread.
- Remove bread off pan when it becomes nicely toasted.
- Add blueberries and drizzle maple syrup or caramel.
Deviled Eggs
- Hard boil six eggs. To do this, add eggs to a large pot of boiling water. Cover and let it cook for 1 minute.
- Turn off the stove, leaving the pot covered. Leave it covered for 15 minutes to let the eggs continue to cook.
- Remove eggs shells from eggs and cut each egg in half.
- 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.
- Add cooked egg yolks into a bowl and mash well.
- Mix in 1 tbsp mayonnaise, and 1 tsp each of mustard and white vinegar.
- Season with salt and pepper and mix.
- Scoop mixture back into cooked egg white cups.
- Add any additional seasoning to the top and serve.
Rosemary Breakfast Potatoes
- Cut potatoes into small cubes (about 1/2 – 1 in).
- Add potatoes to baking sheet and drizzle with olive oil.
- Season with salt, pepper, garlic powder, onion powder, and chili powder. Add rosemary leaves.
- Bake on 375° for 20 minutes, until crisp.
- Remove the rosemary pieces.
- Cook 1 bowl of spinach and add cooked spinach to the baked potatoes and toss.
Caramel Dalgona Coffee
- Mix 2 tbsp each of instant coffee, sugar and boiling water into a bowl.
- Use a hand mixer to blend well for about 5 minutes until the mixture becomes light and fluffy.
- Pour mixture over glass of milk.
- Drizzle in about 1tsp of caramel on the top and garnish with a few pieces of chocolate chips.