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Brunch Recipes

Five quick and easy dishes to whip up for your weekend brunches

From avocado pockets to whole hogg omelette, quick fixes for your brunch cravings

Pooja Mitra | Published 11.08.22, 06:08 PM
Brunch is the new breakfast!

Brunch is the new breakfast!


Brunch is the new breakfast! Enjoying a large breakfast spread early in the day may not always be in the cards, but you can always brunch in style on the weekends. A mid-morning meal that’s simple to make, but still Insta-worthy to flaunt is not all that difficult. Check out these easy, quick, yet delicious brunch recipes for your next fix…

Egg, cheese and potato sandwich


There’s no hangover — from those extra work hours or those extra shots —  that a hearty sandwich and flavourful cuppa can’t fix. If bread and eggs are your thing, then this recipe is perfect for you. Creamy, cheesy, but not messy, it’s perfect for those running-late-for-work days and lazy mornings. 


  • Milk bread: 4 slices
  • Boiled eggs: 3
  • Boiled potatoes: 2 large
  • Chopped onion: 1 large
  • Chopped green chilli: 2
  • Black pepper powder: 1 tablespoon
  • Cheese slice: 4
  • Salt


  • Mash the potatoes with a fork. Grate the eggs. Add salt, pepper, onion and green chillies. Mix well and check seasoning
  • Slice up the bread according to your preference. Cut the cheese slice into half
  • Put the first cheese slice on one layer of bread, add filling and cover with another layer of cheese. Cover with the other slice of bread.
  • Grill if you like or just dig in as is

Loaded omelette with sausage, bacon and vegetables

Pooja Mitra

Need a filling and protein-heavy boost to keep you going? This quick recipe for a meat-filled omelette with veggies is ideal for when you need all-day energy. 


  • Eggs: 5
  • Bacon strips: 4
  • Pork/Chicken sausage: 2 large
  • Pepperoni Salami: 4
  • Sliced onion: 1 large
  • Sliced tomato: 1 large
  • Sliced mushrooms: 3
  • Chopped green chillies: 2
  • Spinach: 2 leaves
  • Black pepper powder: ½ tablespoon
  • Salt
  • Oil of your choice or butter
  • Grated cheese (Optional)


  • Whisk the eggs until foamy with a pinch of salt and black pepper powder. Keep aside
  • Cook the bacon till crispy
  • Use the bacon oil to saute the sausages, salami and mushrooms
  • Chop the sausages and set aside
  • Saute the whole spinach leaves, till they are soft
  • Once all the ingredients are ready, add the eggs to the pan and cook for 5-6 seconds
  • Add the bacon, sausages, salami, onion, tomato, mushrooms, spinach and green chillies
  • Cover and cook on low to medium heat for 2 minutesFlip or leave the omelette open, or fold in half
  • Top with some grated cheese, if you like, and cover for another 30-45 seconds for the cheese to melt
  • Serve hot

Wraps with leftover meat (or paneer)


Have leftover chicken curry or mutton kosha, or maybe some delicious paneer? Turn it into a perfect quesadilla or wrap filling. And, don’t forget to #Foodstagram!


  • Store-bought flour tortillas: 4
  • Leftover meat curry
  • Chopped onion: 1 large
  • Chopped tomato: 1 large
  • Chopped coriander leaves: 4 tablespoons
  • Chopped green chilli: 2-3
  • Cream cheese: ½ cup, small
  • Black pepper powder: 1 teaspoon
  • Lime juice: 1 tablespoon
  • Red chilli flakes: ½ tablespoon
  • Salt


  • Toast the tortillas lightly 
  • In a separate bowl, take the leftover meat and remove bones, if any. Mash the meat with a light hand
  • Add onion, tomato, coriander leaves, green chilli, cream cheese, black pepper powder, salt, lime juice and chilli flakes and give it a mix. Check seasoning.
  • Add the filling to half of the tortilla and fold to make a quesadilla, or make a wrap. Serve with dip of your choice

Baked avocado pockets with eggs


For healthy snacking done right, try this avocado recipe that’s ready in under 20 minutes.


  • Ripe avocado: 1
  • Eggs: 2
  • Black pepper powder: 1 tablespoon
  • Red chilli flakes: 1 teaspoon
  • Chopped coriander leaves: 1 teaspoon
  • Rock salt
  • Vegetable oil/ Butter


  • Cut the avocados into halves and deseed
  • Scoop out a pocket in the middle and crack one egg into each half of the avocado 
  • Season with salt, pepper and chilli flakes
  • Grease a baking tray with oil or butter and line the egg-filled avocados on it
  • Preheat the oven to 220 degrees
  • Bake the avocado pockets for 8-10 minutes
  • Serve hot with a generous garnish of freshly chopped coriander leaves


  • You can save the scooped avocado for later use — there’s always salsa or avocados on toast!

Crepes with eggs, cream cheese and ‘lachha’ onion filling

Soft crepes with eggs, gooey cream cheese and hot and tangy lachha onions sounds exactly like the indulgent brunch that it is! A dollop of ketchup on the side and a beverage of your choice, and you’re set for a laidback morning, maybe even a nap after. 


For crepe —

  • All purpose flour: 300 gm
  • Egg: 1
  • Full fat milk: ½ cup
  • Salt
  • Melted butter/Vegetable oil

For filling —

  • Boiled eggs (grated): 2
  • Finely sliced onion: 1 large
  • Sun dried tomatoes: 2 tablespoon
  • Chopped green chillies: 2
  • Kashmiri red chilli powder: ½  tablespoon
  • Lime juice: 2 tablespoon
  • Black pepper powder: 1 teaspoon
  • Cream cheese: ½ cup
  • Salt


  • For the crepe batter, mix flour, egg, milk and salt in a bowl
  • Add butter/oil to a nonstick pan, scoop out a big dollop of the batter and spread evenly on the hot pan to make thin crepes. Cook till light brown in colour. 
  • In another bowl, make a smooth filling with eggs, cream cheese, a pinch of salt and black pepper 
  • Add tomatoes and green chilli to the filling and let it rest for some time
  • Add red chilli powder, salt, black better powder and lime juice to the chopped onions. Mix well and refrigerate for 10-15 minutes before using it
  • Take one crepe each and make a pocket. Add the cheese filling and some onions. Wrap and serve
Last updated on 11.08.22, 08:56 PM

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