The Brunch Box

Wash and dry the blueberries. Grease a large baking dish. Tear the buns into bite-sized pieces; place in the baking dish. In a bowl, whisk together the eggs, cream, buttermilk, brown sugar, warming spices, 1/3 cup of water, and a pinch of salt until combined.

Nestle the blueberries evenly among the bun pieces, then pour the cream mixture over the top; press the bun pieces gently to absorb. Tightly cover the baking dish and refrigerate overnight.

Preheat the oven to 400°F. Remove the cover from the baking dish. Stir the French toast to recombine and arrange in an even layer. Tightly cover the baking dish with foil. Bake 25 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Sprinkle the almonds evenly over the top. Return to the oven and bake, uncovered, 6 to 10 minutes, or until puffed, golden, and set in the center. Remove from the oven. Let stand at least 10 minutes before serving. Cut a small slit off of one corner on the bag of the lemon curd (to easily pipe through). Serve the baked French toast drizzled with the lemon curd and dusted with the powdered sugar.

Preheat the oven to 400°F. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Peel and thinly slice the shallot. Roughly chop the artichokes. Roughly chop the parsley leaves and stems. In a bowl, combine the peppers, chopped artichokes, chopped parsley, and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the romesco sauce and mayonnaise.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Turn off the heat.

Crack the eggs into a large bowl. Add the cream; season with salt and pepper. Beat until smooth. Add the cooked vegetables and half the cheese; stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Pour the filling into the crust. Top with the remaining cheese. Bake 18 to 22 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiche with the romesco aioli and artichoke-pepper mixture on the side.

Preheat the oven to 400°F. Wash and dry the fresh produce. Thinly slice the chives. Thinly slice the radishes into rounds; place in a bowl. Add a drizzle of olive oil and season with salt and pepper; stir to coat. Quarter and deseed the lemon. Halve and pit the avocados; using a spoon, remove the avocados from the skin, then place in a bowl. Add the cheese (crumbling before adding), the juice of 2 lemon wedges, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Using a fork, combine and mash to your desired consistency.

Place the bread on a sheet pan; drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until lightly browned. Transfer to a work surface. Carefully top the toasted bread with the avocado mash and seasoned radishes. Serve the avocado toast garnished with the sliced chives. Serve the remaining lemon wedges on the side.

Preheat the oven to 400°F. Line a sheet pan with parchment paper. Place the bacon on the parchment paper in an even layer. Evenly spread or brush the maple syrup onto each piece of bacon, then sprinkle the sugar on top. Bake 12 to 16 minutes, or until the bacon is cooked through and crispy. Remove from the oven. Enjoy!