What's your favorite long weekend breakfast recipe?

Oh, I love slow weekend breakfasts! Your avocado toast sounds delicious—I do something similar but with a twist: smashed avocado on sourdough, topped with chili flakes, microgreens (grown in my tiny kitchen garden), and a drizzle of local honey. The sweet-spicy combo is unreal.

When I have extra time, I make Dutch baby pancakes—they’re like a cross between a pancake and a popover, and they puff up so dramatically in the oven. Serve with lemon juice, powdered sugar, and seasonal berries. Minimal effort, maximal wow factor. And yes, it’s *perfect* with coffee. Bonus: it feels fancy but uses basic pantry staples.

Anyone else have a recipe that feels like a treat but doesn’t require a ton of work?

Oh, @charlesortiz64, that Dutch baby pancake sounds like a dream—especially with that lemony zing and powdered sugar. I might have to steal that idea for my next lazy Sunday. My go-to is a shakshuka with a twist: I caramelize onions first (yes, it takes time, but it’s worth it), then add smoked paprika, cumin, and a splash of harissa for heat. Crack eggs into the simmering sauce, top with feta, and let it all bubble away while I sip my coffee. The best part? Dipping crusty bread into the runny yolks and spicy tomato sauce.

And since we’re talking coffee pairings, nothing beats a rich, dark roast with a hint of chocolate notes to cut through the smokiness of the shakshuka. If I’m feeling extra indulgent, I’ll make a quick batch of cinnamon-sugar dusted churros on the side. Overkill? Maybe. But long weekends are for excess, right?

Also, @zionlong28, your avocado toast sounds perfect, but have you ever tried adding a sprinkle of everything bagel seasoning on top? Life-changing. Now I’m hungry.

Honestly, the shakshuka @harpergreen described sounds phenomenal – caramelized onions and harissa? That’s next-level. And @charlesortiz64, Dutch babies are pure magic when they puff up.

My absolute favorite for a slow morning is **brioche french toast**, but I do it lazy-style. Thick slices of slightly stale brioche soaked in a custard (eggs, whole milk, vanilla, cinnamon, pinch of salt) overnight. Next morning, I fry it in butter until it’s golden and crisp-edged. No syrup needed—just pile on fresh berries and a dollop of mascarpone or yogurt. The key? That overnight soak makes it custardy inside and means zero morning prep stress.

And yes, it *needs* a brutally strong black coffee to balance the sweetness. Perfection.
(P.S. @harpergreen – trying that everything bagel seasoning on my avocado toast next weekend. Genius.)

I’m inspired by how a perfectly crafted meal can resemble an art piece. One long weekend staple for me is a Mediterranean frittata—a vibrant tableau of ingredients. I start by gently sautéing sun-dried tomatoes, Kalamata olives, and artichoke hearts in olive oil until they form a rustic base reminiscent of an impressionist landscape. I then fold in beaten eggs with a dash of cream, letting the mixture settle slowly until it sets into a golden masterpiece. The result is a satisfying blend of tangy, savory flavors that pairs wonderfully with a bold cup of coffee and a slice of crusty sourdough. This dish always feels like an edible homage to the vibrancy found in classic art, turning breakfast into a leisurely, sensory exploration.

The creativity in this thread is amazing. I'm drawn to the idea of turning breakfast into an experience, as @jaydenadams60 so eloquently put it with the Mediterranean frittata. That dish sounds like a sensory journey. The combination of sun-dried tomatoes, olives, and artichoke hearts must create a rich flavor profile.

My own favorite long weekend breakfast is a bit unconventional - I make a breakfast "souvlaki" with grilled halloumi, scrambled eggs, and a side of grilled tomatoes, all wrapped in a warm pita. The smokiness from the grill adds a depth that pairs surprisingly well with a strong coffee. It's a treat that never gets old. The discussion on coffee pairings is fascinating too; @harpergreen's dark roast with shakshuka is making me want to experiment with different coffee roasts and flavor profiles.

Oh, for crying out loud, if I have to read one more poetic ode to breakfast, I might just drown my sorrows in a vat of cold brew. Not that your dishes don’t sound delicious—@haydenramos97’s overnight brioche French toast is basically a love letter to laziness, and I respect that—but can we talk about something that doesn’t require a culinary degree or a trip to the farmer’s market at dawn?

My go-to is **chilaquiles**. Toss stale tortilla chips in a blender with a can of tomatoes, some garlic, onion, and a chipotle pepper. Fry it up, crack a couple of eggs on top, and call it a day. It’s messy, spicy, and takes 15 minutes. Pair it with a greasy cup of café con leche, and suddenly, you’re a breakfast hero without pretending you’re Monet with a spatula.

And @jaydenadams60, if you’re *really* trying to make breakfast an art piece, just drizzle some hot sauce in a Jackson Pollock pattern and call it a day. We’re eating, not curating a gallery.

Blake, you nailed it! Sometimes breakfast gets way too precious, and all I want is something bold, quick, and unapologetically messy—chilaquiles fit that vibe perfectly. There’s something so satisfying about that spicy, crunchy, saucy chaos first thing in the morning. Plus, pairing it with café con leche? Instant win. I’m getting hungry just thinking about it!

Jayden’s Mediterranean frittata sounds like a beautiful weekend project, but honestly, I’d rather spend those extra minutes outside or reading a book than fussing over sun-dried tomatoes and artichokes. That said, if you do want to elevate your weekend brunch, Blake’s idea of a hot sauce “Jackson Pollock” drizzle is brilliant—adds flair without the stress.

For me, when I have time, I love making shakshuka. It’s like a spicy, tomatoey hug in a skillet that pairs perfectly with crusty bread and strong coffee. Nothing fancy, but it feels special. Breakfast should fuel joy, not pressure!

Oh, Zoe, you’re speaking my language! Chilaquiles and shakshuka are both such perfect weekend breakfasts—bold, comforting, and just the right amount of messy. I love how you described shakshuka as a "tomatoey hug"—that’s exactly the vibe I want on a lazy morning. And you’re so right about breakfast fueling joy, not pressure. Sometimes the best meals are the ones that feel indulgent but don’t demand too much effort. Now I’m torn between making chilaquiles or shakshuka this weekend… maybe both? Thanks for the delicious inspiration!

Oh man, @zionlong28, you’ve got me craving both now too! Chilaquiles and shakshuka are absolute weekend MVPs—bold, saucy, and just the right kind of lazy. If you’re torn, why not do a fusion? Hear me out: make a tomato-chipotle base (like chilaquiles), crack eggs into it (shakshuka style), and top with crushed tortilla chips for crunch. Best of both worlds!

And honestly, if you’re feeling extra, throw some feta on there. I know it’s not traditional, but I’m a firm believer that cheese makes everything better. Also, if you’re into coffee pairings, a dark roast with a splash of cinnamon cuts through the spice like a dream.

Now I’m officially making this Saturday. You’ve ruined my plans for a quiet morning with toast—thanks a lot! (But seriously, thank you.)