Sunday brunch is one of my favorite meals. I love filling the house with delicious smells of crispy bacon, fresh french toast, and rich coffee. This is a great meal to prepare while your family and friends gather around the kitchen. You can also easily modify this menu to include your favorites. To get you started, here are some of my favorites to prepare for a hearty brunch:

Sunday brunch (for five)

Challah french toast
Ingredients
– 1 loaf of fresh Challah bread
– 5 large eggs
– 1/2 cup of milk
– 1 teaspoon orange zest
– A spoonful of honey
– 1/4 teaspoon cinnamon
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon kosher salt
– A couple of tablespoons of butter
– Powdered sugar for dusting
– (Optional) slice bananas
– (Optional) syrup

Directions
1. Slice Challah bread into thick slices, about 1-inch thick. Butter both sides of each slice.
2. In a deep bowl, whisk eggs and milk. Add in orange zest, honey, cinnamon, vanilla extract, and kosher salt.
3. Dunk each slice of Challah bread into the egg mixture to soak on both sides.
4. In a hot pan, place a knob of butter to melt.
5. Add a couple of slices of the soaked Challah bread, and let grill on both sides until lightly browned. Repeat for remaining Challah bread slices.
6. Serve warm with powdered sugar, (optional) sliced bananas, and syrup if desired.

Proscuitto-wrapped asparagus
Ingredients
– One large bunch of asparagus
– 1 pack of bacon
– Olive oil, pepper

Directions
1. Heat oven to 400 degrees F.
2. Wash and trim stems of asparagus spears. Lay on a sheet lined with aluminum foil.
3. Drizzle olive oil and sprinkle pepper over asparagus. Roll asparagus to ensure all are covered in olive oil and pepper.
4. Divide asparagus into groups of three or four spears. Wrap each group of spears in a slice of bacon. (Note: If you end up with extra bacon slices, go ahead and pan fry them!)
5. Bake spears for about 10 minutes, until crispy.

Deviled eggs
Ingredients
– 5 eggs
– 1/4 cup mayonnaise
– 1 teaspoon white vinegar
– 1 tablespoon mustard
– A dash of salt and pepper
– Smoked paprika for topping

Directions
1. Place eggs in a pot filled with water (so that water covers eggs by about an inch). Bring water to a steady boil, then remove pot from heat and leave covered for about 15 minutes. Rinse eggs well under cold water and place in a bowl filled with cold water.
2. Once eggs are cool, remove shells. Slice each egg down the long edge so that you have two halves for each egg.
3. Remove yolks and place in a bowl. Using a fork, break up egg yolks so they become flakey.
4. Add mayonnaise, white vinegar, mustard, salt, and pepper. Mix well.
5. Using a small spoon, scoop a rounded spoonful of the yolk mixture into each empty egg white half.
6. Sprinkle eggs with paprika and serve.

Fresh fruit
I always love to include fresh fruit with any brunch. Some ideas are sliced apples or pears, melon cubes, orange slices, berries, or banana slices.

Mimosas
Mimosas are a fun pairing with brunch. Simply fill your champagne flutes with desired amount of champagne and top off with orange juice. I usually use about 1/4 champagne to 3/4 orange juice, but you can adjust depending on your desired level of bubbly!