Brunch might be the restaurant cook's least favorite shift (so many cranky diners drinking so many mimosas), but a lazy weekend afternoon event is much easier when you are hosting at home, especially when you plan on a few make-ahead dishes to set up on a buffet. Here are some tips to help you plan a weekend brunch party that won't leave you exhausted for the week ahead.
Set up your space
The key to hosting brunch is to do as much as you can ahead, starting with prepping the space. Carve out a chunk of time the day before to set the table, set up the buffet, and lay out all the serving pieces and other brunch hosting essentials you will need. My grandmother always put little slips of paper in serving dishes with the name of what would eventually go in them, and I do the same whether my party is in the morning or at night. That way, as items get finished, you have a place to put them without having to decide at the last minute.
Set up a bar
Next, address your beverage needs — people will happily wait for food if they have access to drinks, whether it's a brunch co*cktail or simple cup of coffee. Set up the coffee machine so that it can just get turned on when you wake, mix up a Bloody Mary or two, put your half-and-half in the fancy creamer your Aunt Julie gave you for your wedding and stash it in the fridge. Fill the kettle with water and set out some tea bags and honey. Put your juices in lovely carafes, and get all of the required mugs, glasses, and spoons out and ready to go. I usually set up a self-service beverage station somewhere a bit away from the food so that people can help themselves.
Make-ahead dishes are your friend
When you are hosting brunch, there's nothing easier than turning on the oven first thing and letting a prepped casserole cook up while you get ready. We love a good savory strata or make-ahead oatmeal, or a casserole with lemony crêpes, bagels and cheese, cheesy grits, or overnight French toast. All of these recipes can be prepped the day before, and then popped in a preheated oven for a centerpiece main dish with minimal fuss.
Batch-cook eggs, bacon, and sausage
Even if you are feeling more ambitious, you should plan ahead to cook for a crowd. Take these tips for poaching a dozen eggs at a time. Bacon, Canadian bacon, and sausage patties can be laid out on a wire rack over a rimmed baking sheet pan and cooked in large batches that don't have you hovering over a sputtering stovetop pan while guests are gathering.
:max_bytes(150000):strip_icc()/How-to-Poach-a-Lot-Eggs-Hack-FT-BLOG0323-c2af1795aa6245fdb3220f300c9b49b0.jpg "How to Throw an Elegant Brunch Party in Your PJs (5)")
The Incredibly Easy Way to Poach a Dozen Eggs at Once
Bake it easy
Think about simple baked goods to add to your spread that don't require a lot of time, like a lemon blueberry breakfast pastry made with frozen puff pastry, classic banana bread, or chocolate zucchini bread.
Lay out the spread
Don't forget about condiments: You can get away with a whole lot of food cheats if you have the right adornments. No one will quibble over store-bought scones or biscuits if you have artisanal jam and fancy butter. Offer up yogurt with carrot cake marmalade or granola as an easy option.
Lighten the load
If you are hosting a brunch that includes guests who are not sleeping in your house, let them bring something when they offer. There is no shame in letting people help, whether it is a coffee cake or doughnuts from the great bakery, a bowl of fruit salad or tray of cookies. Or, order in a perfect bagel and lox spread to be delivered that morning — the stress reduction and extra 20 minutes of sleep are priceless.
Finally, take a deep breath. At the end of the day, it is just brunch. By its nature, this gathering of slightly sleepy people who like each other is a time to catch up, eat way too much and linger over coffee and Bloody Marys. Serve whatever you serve with love and let the brunch chips fall as they may.
