The Brunch Box

with French Toast Bake, Quiche, Avocado Toast & Bacon

135 MIN

$109.99 6 Servings

Wellness at Blue Apron

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Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

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Mediterranean Diet

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600 Calories or Less

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From the Test Kitchen

Skip the wait for a weekend table and bring home a brunch that satisfies every craving. Let your oven do most of the work with these crowd-pleasing recipes. Included in your box:

• Overnight French Toast Bake with Blueberries & Lemon Curd
• Cheesy Asparagus Quiche with Romesco Aioli & Marinated Artichokes
• Avocado Toast with Feta, Radishes & Chives
• Brown Sugar & Maple Candied Bacon
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Nutrition

PER SERVING
Calories

500 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Asparagus
1 Shallot
½ cup Cream
2 oz Sliced Roasted Red Peppers
½ cup Marinated Artichoke Hearts
3 Tbsps Romesco Sauce (Contains Almonds)
4 oz Shredded Monterey Jack Cheese
¼ cup Mayonnaise
1 bunch Parsley
4 Pasture-Raised Eggs
1 Pie Crust
8 oz Applewood Smoked Uncured Bacon
4 slices Sourdough Pullman Bread
2 Avocados
1 bunch Chives
3 oz Radishes
1 Lemon
¼ tsp Crushed Red Pepper Flakes
1½ Tbsps Spicy Maple Syrup
1½ oz Feta Cheese
5 Tbsps Light Brown Sugar
2 Pasture-Raised Eggs
4 Challah Buns
6 oz Blueberries
¾ cup Cream
½ cup Lemon Curd
¼ cup Powdered Sugar
1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
¼ cup Sliced Roasted Almonds
¼ cup Buttermilk
5 Tbsps Light Brown Sugar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the French toast ingredients

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.

2 Assemble the French toast

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.

3 Bake the French toast & serve your dish

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.

4 Prepare the quiche ingredients & make the romesco aioli

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.

5 Cook the vegetables

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.

6 Bake the quiche & serve your dish

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.

7 Prepare the avocado toast ingredients

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.

8 Toast the bread & serve your dish

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.

9 Make the candied bacon

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!