Spring is here, which means it’s officially brunch season. What’s more perfect than waking up late, rolling out of bed, and carting yourself off to feast on the best foods breakfast has to offer between sips of a tart, bubbly mimosa?
If you really want to take it up a notch, check out the list below, highlighting some of the best brunches in America. We’ve also included a handful of unique Deviled Egg recipes — for when you want to do brunch out on your own patio.
If You Want Your Brunch To Scream “Upscale!”: Ritz-Carlton South Beach
You probably don’t think sushi when you’re picking out a brunch spot, but at the Ritz-Carlton South Beach’s Bistro One LR, that’s just what’s on the menu. The Champagne & Caviar Brunch includes “endless bottles of champagne and spoonfuls of caviar,” and is located just steps from the famous ten-block pedestrian esplanade. Perfect for when you need a post-meal stroll.
If You Want Options On Top Of Options: Venetian/Palazzo, Las Vegas
The Venetian/Palazzo’s brunch selection has a whole lot going on for it. Like Eggs Benedict? You can pick from 11 different variations on the dish. Or how about Bloody Marys? Buddy V’s Ristorante has a DIY bottomless Bloody Mary bar. The best part about the resort’s various brunches is that they’re perfect for partiers who end up sleeping in way past noon: the latest brunch goes until 6 p.m.
If You Think Midnight Is A Perfect Time For Brunch: Southport & Irving, Chicago
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If you’re really into nontraditional brunch times, check out Southport & Irving’s Late Night Brunch, served Thursday through Saturday between 10 p.m. and 1 a.m. Yeah, yeah—technically not brunch hours at all. But still a fun experience if you happen to be craving brunch on a late night in the Windy City.
If You’d Rather Eat Pollo Than Pancakes: La Condesa, Austin
If you’re not a huge fan of actual brunch fare (whaaat?), check out La Condesa’s Mexican-inspired spread, available from 11 a.m. through 3 p.m. on the weekends. You’ll find everything from huevos rancheros to cubanitas made with habanero mustard. Do they have chilaquiles? You’d better believe it.
If Your Soul Needs Reviving As Much As Your Body: House of Independents, Asbury Park
Why not eat your brunch while being serenaded by the soulful sounds of the world-famous Harlem Gospel Choir? For $39, you can get in on the limited-time brunch deal taking place on Saturday, March 19, and Saturday the 26th. As the House of Independents crew proclaims, “the home-style southern buffet is guaranteed to fill the hole in your soul, and the gospel performances will have you dancing around your seats!”
If You’re All About Mardi Gras: Commander’s Palace, New Orleans
A NOLA institution since 1890, Commander’s Palace hosts its famous Jazz Brunch every Saturday and Sunday. The meal is just what it sounds like: you’ll be serenaded by a live band while filling up on Creole specialties like turtle soup and crawfish frittata. Just make sure you come dressed to impress: the restaurant has an established dress code for patrons to abide by.
If You’re Still Mourning The End of Breaking Bad: The Grove Cafe & Market, Albuquerque
Remember Lydia Rodarte-Quayle, Walter White’s sunglass-wearing, Stevia-drinking methylamine supplier who had a fondness for meeting up with people in sunny cafes? As it turns out, one of those cafes is actually a well-loved Albuquerque breakfast spot called The Grove, which prides itself on serving food that supports local agriculture and local farmers. At The Grove, breakfast is served all day long, meaning that you can pop in at any time and feel like you’re on set with Bryan Cranston and the rest. You should be fine, as long as you stay away from the packets of Stevia.
If You Prefer To Drink On The Comfort Of Your Own Patio: Deviled Eggs Five Ways
Andrea Correale, Founder & President of Elegant Affairs, has shared five different spins on the classic brunch finger food, Deviled Eggs. Whether you’re a Deviled Egg traditionalist or want your eggs to scream, “Highbrow!” you’re certain to find your next favorite egg recipe below:
Classic Deviled Eggs
Ingredients:
- 6 hard-boiled eggs, peeled and cut lengthwise
- ¼ cup light mayonnaise or salad dressing
- ½ teaspoon dry ground mustard
- ½ teaspoon white vinegar
- 1/8 teaspoon salt
- ¼ teaspoon ground black pepper
- Paprika for garnish
Directions:
- Remove the egg yolks to a small bowl and mash with a fork.
- Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.
- Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
- Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Bacon Avocado Deviled Eggs:
Ingredients:
- 1 dozen hard boiled eggs, peeled
- 2 tablespoons deli mustard
- 3 tablespoons mayo
- 1 large avocado, seeded and peeled
- 1 clove garlic, finely diced
- 1 tablespoon finely diced cilantro
- Salt to taste
- 3 slices of cooked bacon, finely chopped
- Paprika for garnish
Directions:
- Slice eggs in half lengthwise and scoop yolks into a bowl, reserving whites for later.
- Mash yolks and avocado with fork, stir in mustard, mayo, and spices.
- Pipe or scoop into saved egg white cups.
- Sprinkle with bacon and paprika.
Deviled Eggs with Sun-Dried Tomato
Ingredients:
- 6 hard-boiled large eggs
- 4 ounces sun-dried tomatoes packed in oil, drained, reserving 2 tomatoes whole for garnish, and the remaining tomatoes minced
- 1/4 cup bottled mayonnaise
- 3 tablespoons sour cream
- 1/2 teaspoon white-wine vinegar
- Finely chopped fresh parsley leaves for garnish if desired.
Directions:
- Halve the eggs lengthwise; force the yolks through a sieve into a bowl.
- Stir in the minced tomatoes, the mayonnaise, the sour cream, the vinegar, and salt and pepper to taste.
- Transfer the filling to a pastry bag fitted with a 1/2-inch decorative tip and pipe it into the egg-white halves, mounding it.
- Garnish the stuffed eggs with 2 reserved sun-dried tomatoes, cut into julienne strips, and the parsley.
Lemon Dill Chicken Salad Stuffed Eggs
Ingredients:
- 1 dozen hard-boiled eggs, peeled
- 2 1/4 pounds skinned and boned chicken breasts
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground pepper
- 1 cup mayonnaise
- 2 green onions, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 2 tablespoons fresh lemon juice
Directions:
- Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper.
- Grill, covered with grill lid, over high heat (400° to 500°) 6 to 8 minutes on each side or until done.
- Let stand 15 minutes; cover and chill at least 30 minutes.
- Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact.
- Reserve yolks for another use.
- Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.
- Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended.
- Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.
Deviled Eggs with Crème Fraiche and Caviar
Ingredients:
- 4 hard-boiled eggs, peeled
- 2 tablespoons crème fraiche
- 1 tablespoon Dijon mustard
- 1 tablespoon finely sliced chives, plus 2 chives for garnish
- Kosher salt
- Freshly ground black pepper
- Cayenne pepper
- 2 tablespoons Ossetra caviar
Directions:
- Slice eggs in half lengthwise; remove yolks, reserving whites on a serving platter.
- Place still-warm yolks in a small bowl, and mash with a fork.
- Add crème Fraiche, mustard and finely sliced chives, and continue mashing until very smooth.
- Season to taste with salt, pepper and cayenne. Cut remaining chives into pieces 1/2 inch long.
- Pipe or scoop mix into saved egg white cups, fill it completely and make a small walnut-size mound above the white
- Before serving, spoon a little caviar on top of each egg and garnish with pieces of sliced chive.
