6 new brunch recipes

Looking to shake up the brunch menu? Start with these six recipes, all featuring new ways to prep favorites.

Breakfast bowls are an increasingly popular way to combine eggs, sausage and potatoes in a convenient, on-trend format. Chef Ina Pinkney, also known as "the breakfast queen," recasts the bowl for brunch, adding greens and a classic gribiche sauce topped with hard-cooked eggs. It makes for a heartier dish with a French accent.

Click here for the recipe.

At Magnolias in Charleston, S.C., Executive Chef Kelly Franz upgrades eggs Benedict by incorporating lobster into the mix. Cooked lobster meat goes into the housemade corn cakes, which sub for the usual English muffins, as well as the hollandaise sauce. Asparagus add a touch of spring to the plate.

Click here for the recipe.

Variations of shakshuka show up in North African, Israeli and other Mediterranean cuisines, but now American chefs are signaturizing the dish with their own interpretations. Aramark chef Jim Berman adds housemade lamb sausage, also known as merguez, to his version. It's combined with tomatoes, onions, peppers and garlic to form a thick, boldly-flavored sauce that acts as a bed for oven-baking the eggs. 

Click here for the recipe.

Brunch customers with a gluten sensitivity will appreciate this waffle recipe—it combines rice flour with an all-purpose gluten-free flour for the batter. Chef Bernie Kantak gives the waffles an Asian twist by topping them with miso butter and pineapple ginger compote at his restaurant, The Gladly.

Click here for the recipe.

At Al Biernat's, the brunch menu includes savory dishes that incorporate the beef and seafood that make the Dallas-based restaurant a dinner destination. But the menu also veers in a sweet direction with a selection of pancakes and French toast. This custardy French toast is made with brioche and topped with caramelized bananas, berries and powdered sugar.

Click here for the recipe.

Chef Michael Garbin changes up porridge from the traditional oats, swapping in jasmine rice as the grain and cooking it to a thick, creamy consistency. At Chicago's Union League Club, he seasons the porridge with Asian flavors, creating a fancified brunch dish similar to congee—a breakfast staple in China.

Click here for the recipe.