Nothing quite beats those lazy Sunday mornings; the ones where you can stay in your pjs all day, watch movies or binge watch a new TV show. The kind of days where you don’t have to leave the house if you don’t feel like it. Next time you treat yourself to one of these staycation days, why not plan to make a gourmet meal? And what’s the most leisurely of all meals? Brunch of course. Perfect for days like these. Here we have collected some of our favourite brunch recipes from the interwebs, so go ahead, on one of those days when you have nothing but time, try one out!



These are extremely easy to make, but are huge on taste (who doesn’t love Nutella?). The trick to perfecting these, according to, is to make frozen Nutella “pucks” ahead of time, which will allow the Nutella to melt evenly throughout the middle of the pancake. You can do this by lining a baking sheet with parchment paper, spreading dollops of Nutella into discs and sticking it into the freezer. Use your normal pancake recipe, but once you put the batter in the pan, add one of the Nutella disks on top, then cover it with more batter. And there it is…delicious Nutella pancakes. Serve them with fresh strawberries.



Yield: 4

Prep Time: 10 min

Cooking Time: 45 min



½ cup old-fashioned grits

Salt and pepper

2 eggs, separated

½ cup whole milk

¾ cup grated cheddar cheese

¼ cup parmesan cheese + more for dusting

3 tablespoons chives

½ tablespoon butter, for greasing ramekins



Preheat oven to 375°

Bring 2 cups of water to a boil. Add grits and a heavy pinch of salt. Stir together, then reduce heat to low. Cover and simmer for 10-20 minutes, stirring occasionally, until thickened.

Meanwhile, beat egg whites until firm peaks form. Set aside.

Over low heat, add the milk and egg yolks to the cooked grits and combine. Turn off the heat. Add the cheddar and parmesan cheeses and stir until melted. Add chives, and then salt and pepper, to taste.

Pour grits mixture into a large bowl and add the beaten egg whites on top. Fold the egg whites into the mixture until all the whites have been incorporated. Do not over mix.

Butter 4 ramekins (½ cup size) and sprinkle with parmesan cheese. Using a ladle, spoon the grits mixture into each dish, filling to the very top. Place ramekins on a baking sheet and place in oven. Cook uncovered for 25-30 minutes. Use a toothpick or clean knife to test its doneness. It should come out clean and the top should be slightly golden brown. Serve immediately.






olive oil

baby potatoes

finely grated (not shredded) Parmesan cheese

salt, pepper, oregano, paprika, and garlic powder



Cut the baby potatoes in half

Stir together the grated Parmesan and seasonings.

Drizzle the olive oil into a 9×13 baking dish. Then tilt the pan from side-to-side until there is an even coat of oil on the entire bottom of the pan.

Sprinkle the seasoned cheese evenly over the bottom of the baking dish. (Don’t dump it in and then try to spread it out. Once it touches the olive oil, it becomes almost impossible to spread the cheese out evenly–it will clump. It works better to sprinkle slowly and evenly over the entire surface so that no spreading is necessary.)

Place the potatoes in the pan in a single layer, cut side down. Press on them firmly to make sure the flat side of the potato is in contact with the cheese mixture on the bottom of the baking dish.

Bake for 30-40 minutes, until the cheese is browned and the potatoes are soft when pressed with your finger or pierced with a fork.

Once they’re out of the oven, let the potatoes rest in the pan for 5 minutes before removing them. (This cooling off time sitting in the pan helps the crust stick to the potatoes.) Then gently slide a small spatula underneath each potato and turn them over. There should be a cheesy crust on top of the potato. As the cheese cools, it may be harder to separate the individual potatoes. If this happens, use a small paring knife to cut the cheese between the potatoes before lifting them up and over.

Arrange the potatoes on a plate with a bowl of sour cream or Greek yogurt for dipping. I like to make a 50-50 blend of sour cream and Greek yogurt sprinkled with chopped green onions or chives.





8 pieces thick sliced sourdough loaf (or loaf of choice)

Garlic Olive Oil

1 avocado, sliced thinly

250g | 9oz vine ripened cherry tomatoes, halved

100g | 3.5oz fresh bambini bocconcini (or baby mozzarella balls)

½ cup basil leaves, divided

balsamic glaze



Preheat oven with grill/broiler settings on medium heat.

Place bread onto a baking tray and drizzle with olive oil. Place into the oven and grill until crisp and golden.

Top each bread slice with half of the basil leaves, the avocado slices, tomato halves and mozzarella (bocconcini). Season with salt and/or pepper to taste, and place back into the oven for a further 3-5 minutes, or until tomatoes have grilled to your liking and cheese has warmed through.

Finely chop remaining basil leaves and sprinkle over the crostini. Drizzle with balsamic glaze to serve.