Christmas brunch recipes are a highlight of the holiday season, especially when they feature farm-fresh eggs. For chicken keepers, it’s a yearly chance to showcase the bounty from your hens in delicious, celebratory dishes the whole family will enjoy. Here are three egg-centered recipes perfect for your festive table.
Cheese Soufflé: A Classic Holiday Favorite
Cheese soufflé is one of many Christmas brunch recipes that are delicious and something everyone craves.
Ingredients
- 1 tablespoon butter, softened
- 1/4 cup shredded Swiss cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 3/4 cup milk, heated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne
- 3 large eggs, at room temperature
- 3 large egg whites, at room temperature
- pinch of salt
- pinch cream of tartar
- 1 1/2 cups shredded Swiss cheese
Preparation
Preheat the oven to 350 degrees. Generously butter the bottom and sides of a 2-quart baking or soufflé dish with the softened butter.
Sprinkle 1/4 cup of shredded Swiss cheese into the soufflé dish so that it sticks to the buttered bottom and sides, creating a layer of Swiss cheese. If necessary, use more butter and Swiss cheese.
Melt 3 tablespoons of butter in a saucepan over medium heat. Gently stir in the flour, stirring continuously for two minutes until the mixture resembles a paste. Reduce the flame to low, then whisk in the heated milk, creating a roux.
Cook for one minute, whisking continuously. Remove from heat, then season with salt, black pepper and cayenne pepper.
Separate the eggs into two bowls: the yolks into a small bowl and the whites into a large bowl. Add yolks to the roux, continually whisking until the yolks are fully incorporated. Set aside.
Add the three egg whites to the bowl with the separated egg whites. Beat the egg whites until they hold soft, foamy peaks. Add the salt and cream of tartar, then continue to beat the egg whites until stiff peaks form.
Using a rubber spatula, gently fold one quarter of the egg whites into the roux. Next, fold the Swiss cheese into the egg white/roux mixture.
Finally, fold the rest of the egg whites into the mixture, turning the mixture until the cheese and the white/roux mixture have been gently incorporated. Do not beat, whisk or stir until blended. These actions will deflate the egg whites.
Scoop the mixture into your prepared soufflé dish, making sure that the mixture does not fill more than two-thirds of the dish. Set the souffle dish into a shallow baking dish, then carefully pour hot water into this outer dish so that the water level reaches halfway up your souffle dish.
Make sure no water gets into the soufflé dish.
Bake for 1 1/2 hours or until the soufflé has risen at least a half inch over the lip of the soufflé dish and is golden brown on top. Serve immediately.
Baked Eggs: A Simple and Elegant Christmas Brunch Recipe
One dish—baked eggs in ramekins—was one of my mother’s most successful Christmas brunch recipes. She served it on special occasions. These days, I make it part of Christmas brunch whenever she visits for the holidays.
Ingredients
- 3 tablespoons butter, softened
- 6 large eggs
- 6 tablespoons butter, chilled
- 3/4 cup heavy cream
- salt
- black pepper
- fresh parsley, minced
Preparation
Preheat the oven to 375 degrees. Generously butter six individual ramekins. Set the ramekins in a large baking dish, then add enough water to reach halfway up the ramekins.
Cut each tablespoon of chilled butter into quarters. Place four quarters of butter into each ramekin dish.
Top the butter with 1 tablespoon of heavy cream, then break an egg into each of the ramekins. Bake on a low oven rack for approximately 10 minutes or until the egg white starts to thicken in the ramekins. Top each egg with four additional quarters of butter and one tablespoon of heavy cream.
Sprinkle each ramekin with minced parsley. Return to the oven and bake for an additional eight to 10 minutes or until the eggs are set but jiggle slightly when the ramekins are gently shaken.
Sprinkle with salt and pepper and serve with toast triangles.
Read more: Have an overabundance of eggs? Try this recipe for spiced egg yolk cookies!
Crustless Christmas Quiche with Spinach and Tomato
My Christmas quiche is crustless, because who has time to perfect pastry amongst the stress and commotion of the holidays? Spinach and tomato add the colors of the season.
Ingredients
- 2 tablespoons butter, softened
- 2 cups shredded cheese of your choice (my sons love Gouda, cheddar, and Havarti)
- 6 large eggs
- 3 cups whole milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 tablespoons butter, chilled and chopped
- 1/4 cup sun-dried tomatoes, finely chopped
- 1/4 cup fresh spinach, chiffonaded (sliced into thin strips)
Preparation
Preheat oven to 375 degrees. Generously butter two 8-inch pie pans (use glass pie pans if possible). Sprinkle one-half cup of cheese into each pie pan to cover the bottom of the pan.
In a bowl, whisk together the eggs, milk, salt, pepper and nutmeg until well blended. Add the sun-dried tomatoes and spinach, blending well to thoroughly incorporate and distribute the vegetables.
Fill each pie pan with the egg mixture to within 1/4 inch of the top. Sprinkle the remaining cheese onto each pie pan, then top with dots of butter. Bake for 30 minutes or until golden and the top of the quiche springs back when touched.
FAQ: Christmas Brunch Recipes
Q: Can I make these recipes ahead of time?
A: Cheese soufflé is best served immediately, while baked eggs and quiche can be prepared a few hours ahead and gently reheated. Quiche can also be served at room temperature.
Q: Can I substitute the cheese in these recipes?
A: Absolutely! Swiss, cheddar, gouda, or Havarti all work well. Choose a cheese that melts nicely and complements your other ingredients.
Q: Can I use store-bought eggs instead of farm-fresh?
A: Yes, these recipes will work with any high-quality eggs, but fresh eggs from your own hens add richer flavor and a more vibrant color.
Q: Can these dishes be made gluten-free?
A: Yes! Both baked eggs and crustless quiche are naturally gluten-free. For the cheese soufflé, ensure your roux uses gluten-free flour or cornstarch.
Q: How can I add more veggies or flavors?
A: Spinach, tomatoes, bell peppers, mushrooms, or fresh herbs can be added to the quiche or baked eggs. For soufflé, experiment with mild cheeses or finely chopped vegetables.
Eggs can take center stage at your holiday table, transforming a simple brunch into a festive family celebration. These three Christmas brunch recipes—cheese soufflé, baked eggs, and crustless quiche—are approachable, flavorful, and perfect for showing off the bounty from your own hens. Whether you’re cooking for family, friends, or both, these dishes are sure to make your holiday morning memorable.
This article about Christmas brunch recipes was written for Chickens magazine. Click here to subscribe.
