Are you looking for the perfect healthy brunch menu to serve your friends? You're in luck. These recipes will treat everyone to a delicious meal.

Healthy Brunch: A Sweet, Savoury, and Scrumptious Menu | alive

Sweet, savoury, & scrumptious!

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Make the most of your leisurely Sunday morning! These brunch recipes are easy enough to cook at the last minute, or they can be prepped in advance.

5 Healthy Brunch Recipes You'll Want to Wake Up For | alive

Make the most of lazy Sundays

The Brunch Club

A savoury recipes makes a welcome change from the overload of sweet stuff served in the morning. This chicken hash is sure to impress your brunch buddies.

Cauliflower & Chicken Hash for a Savoury Brunch | alive

Serves 6.

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Divide cauliflower, onion, and unpeeled garlic cloves between 2 large baking sheets lined with parchment paper. Drizzle each with 2 tsp (15 mL) oil and sprinkle with salt and pepper. Roast in preheated oven, switching racks halfway, until lightly charred, 20 to 25 minutes.

Meanwhile, toss chicken, minced garlic, and fennel with 1 Tbsp (15 mL) oil, paprika, chili powder, and cinnamon. Heat large wide frying pan over medium-high heat. When hot, add chicken and stir-fry until cooked through, about 5 minutes. Remove from heat and stir in dill. For best results, work in batches so chicken browns evenly.

Remove roasted garlic cloves from baking sheet. Squeeze out and mash with flat side of knife. Stir into hummus and add enough warm water so itu2019s thin enough to drizzle.

Divide cauliflower among plates and top with chicken and fennel mixture. Sprinkle with pepitas, cranberries, and almonds. Drizzle with hummus.

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Breakfast

Gluten Free

Cauliflower & Chicken Hash

Migas has many variations, yet the common requirement is scrambled eggs with crushed tortillas. Basically, this is like eating mixed-up tacos for breakfast.

Tex-Mex Migas | alive

Whisk eggs with 1/4 tsp (1 mL) salt and set aside. Sprinkle remaining 1/4 tsp (1 mL) salt over diced tomatoes. Place tomatoes in strainer set over a bowl to drain while preparing remaining ingredients.

Brush both sides of 4 tortillas with a little oil, and then stack. Chop into small bite-sized pieces. Spread out on baking sheet, and bake in preheated oven until crispy, stirring occasionally, about 15 minutes. Wrap remaining 12 tortillas in foil and place in oven. Turn off heat and let them warm.

Once tortillas are crispy, heat 1 Tbsp (15 mL) oil in large skillet over medium heat. Add onion and bell pepper. Partially cover. Stir often, until soft, about 8 to 10 minutes. Stir in chipotles.

Reduce heat to medium-low, and add eggs. Stir constantly, just until curds form, about 2 minutes. Add three-quarters of the tortilla chips and continue to cook until eggs are almost set. Add tomatoes and remaining chips. Continue to cook until eggs are done as you like.

Turn into serving bowl and serve on warm tortillas with all the toppings.

Tex-Mex Migas

Kedgeree traditionally uses smoked haddock and boiled rice. But this version has a West Coast twist with both smoked and grilled salmon.

Coconut Salmon Kedgeree | alive

Serves 8.

Finely grate 2 tsp (10 mL) orange peel over salmon. Squeeze juice from orange into small bowl and whisk in vinegar, cumin, and salt, if desired. Drizzle over salmon. Set aside until ready to grill. If making ahead, cover and refrigerate overnight.

Melt butter in large saucepan over medium heat. Add onion and season with salt, if desired. Sauteu0301 until soft, 6 to 8 minutes.

Pour coconut milk into large measuring cup. Whisk in enough water to measure 3 1/2 cups (850 mL). Add rice to saucepan, and then sprinkle with curry and turmeric. Pour in coconut mixture and stir to mix. Increase heat to high and bring to a boil. Reduce heat to medium low, and then cover and simmer until liquid is completely absorbed and rice is tender, about 45 minutes.

Meanwhile, preheat barbecue to medium high. Place salmon skin-side down on grill. Barbecue with lid closed, until knife tip inserted in thickest part of fillet comes out warm, about 8 minutes. Let stand for 5 minutes, then break fillet into smaller pieces.

Once rice is cooked, remove from heat and let stand for 10 minutes. Turn into large serving bowl and stir in smoked fish, peas, and cilantro. Top with warm salmon and eggs.

Coconut Salmon Kedgeree

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