The Beauty of Brunch

By Pam Aughe, R.D. / Photography By Carole Topalian | Last Updated July 22, 2014
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Brunch combines breakfast and lunch and is eaten leisurely in the late morning or early afternoon. Often a great value with tons of hearty food and drink, brunch can be half the cost of eating out at dinnertime. The ever popular Bloody Mary, eggs benedict and carving stations are more traditional brunch fare. Nowadays restaurants are branching out by offering brunch during the week and including items such as bacon donuts, huevos rancheros and craft beers. Brunch-type fare can also be found during low tea—a light meal or snack served in the late afternoon. Make your own brunch at home with these recipes by our chef colleagues.

Strawberry Rhubarb Brioche French Toast

Recipe by Chef Greg Reyner, Café Muse, Royal Oak

Elote (Mexican Street Corn) Pancakes

Recipe by Chef Allie Lyttle, Parks & Rec Diner, Detroit

Lamb Kefta Omelet Topped with Tabouleh

Recipe Courtesy of Woodbridge Pub, Detroit

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