Brunch is one of the best meals of the week, but the one hour wait for a table isn’t so fun. Luckily, all your favorite brunch dishes, think fluffy pancakes, loaded skillets, towering benedicts, and even chicken and waffles, can be made at home, too! From simple dishes you can pull together on a Sunday morning to recipes perfect for entertaining on a holiday weekend, here are 27 brunch recipes both savory and sweet. Fire up the coffeepot, pour the mimosas, and get ready to count down to the best brunch recipe!
27. Breakfast Egg Rolls
A bacon, egg and cheese sandwich with a side of crispy? We’re on board! These easy egg rolls stuffed with scrambled eggs, browned sausage, bacon, and cheddar cheese and fried in egg roll wrappers make a delicious, crispy addition to any brunch menu (and are sure to be a hit with kids!). Serve them with ketchup or offer a variety of dipping sauces like salsa or hot sauce for extra flavor. Allow the filling to cool a bit before rolling for easier handling.
Breakfast Egg Rolls
Ingredients
Method
- Brown the sausage in a skillet. Drain.
- Whisk eggs with salt and pepper.
- Scramble eggs in the same skillet until just set.
- Mix eggs, sausage, bacon and cheddar. Cool 10 minutes.
- Spoon 1/4 cup filling onto each wrapper.
- Fold in sides, roll tight, seal with beaten egg.
- Heat oil to 350°F.
- Fry 3 to 4 minutes, turning, until golden.
- Drain and serve with ketchup.
26. Avocado Toast with Poached Egg
Avocado toast with a poached egg is the brunch classic that never goes out of style, and it’s so easy to make at home. Creamy smashed avocado (seasoned with lemon, salt, and pepper) gets spread thick on golden, olive oil toasted sourdough, then topped with a soft poached egg so the yolk spills right into the avocado. Pickled red onion adds a tangy crunch, and a sprinkle of everything bagel seasoning and red pepper flakes finishes it off.
Avocado Toast with Poached Egg
Ingredients
Method
- Mash avocados with lemon juice, salt and pepper.
- Brush bread with olive oil and toast until golden.
- Bring a pot of water and vinegar to a simmer.
- Poach eggs 3 minutes.
- Spread avocado on each toast.
- Top with an egg and pickled onion.
- Sprinkle with everything seasoning and pepper flakes.
25. Breakfast Charcuterie Board
Hosting a brunch for a crowd? This breakfast charcuterie board lets everyone graze and build their own plate. Mini pancakes, waffles, bagels, and muffins share the board with thick cut bacon, deviled eggs, fresh berries, and granola, plus little bowls of cream cheese, Greek yogurt, jam, peanut butter, and maple syrup for dipping and spreading. There’s barely any cooking involved, so it all comes together fast, and it looks impressive enough for a holiday morning.
Get the recipe
24. Italian Sausage and Broccoli Rabe Frittata
We love the flavors of an Italian deli sandwich in this Italian sausage and broccoli rabe frittata, which also includes garlicky broccoli rabe, cherry tomatoes, mozzarella, and fluffy eggs cooked on the stovetop and baked in the oven. Serve it up with a sprinkle of pecorino on top and pass it around for guests to enjoy by the wedge, straight from the skillet! Blanch the broccoli rabe before cooking it to help tame its bitterness.
Italian Sausage and Broccoli Rabe Frittata
Ingredients
Method
- Heat oven to 375°F.
- Blanch broccoli rabe 2 minutes. Drain well.
- Brown sausage in oil in a 10-inch oven-safe skillet.
- Add garlic and broccoli rabe. Cook 2 minutes.
- Whisk eggs, milk, salt and pepper.
- Pour eggs into the skillet. Add tomatoes and mozzarella.
- Cook on the stove 3 minutes until edges set.
- Top with pecorino and bake 15 minutes.
- Rest 5 minutes, then slice.
23. Homemade Cherry Danish
With a sweet cherry filling nestled inside a flaky, buttery pastry (and topped with a simple glaze), these cherry Danish are the perfect brunch bake to make while everyone else is still sleeping. Serve them up alongside coffee, tea, or juice for a sweet start to the morning or pass them around with your brunch menu for a pastry option. Serve them straight from the oven while the pastry is still golden and the cherry filling is extra glossy.
22. Breakfast Poutine with Sausage Gravy
Loaded with crispy waffle fries, smoked mozzarella, sausage gravy, pickled fresno chilies, and two eggs, this brunch-y spin on poutine is a flavor-packed twist on a classic comfort food. The peppery sausage gravy seeps into the crispy waffle fries and gooey smoked mozzarella and pairs perfectly with the runny egg yolks, while the pickled chilies offer a bit of extra tang and spice. Serve with chives and a big ol’ fork! Be sure to bake the waffle fries until extra crispy so they’re ready to soak up all that sausage gravy.
Breakfast Poutine with Sausage Gravy
Ingredients
Method
- Bake waffle fries per package until crisp.
- For the gravy: brown sausage in a skillet.
- Stir in flour and cook 1 minute.
- Whisk in milk. Simmer 5 minutes until thick.
- Season gravy with salt and pepper.
- Fry eggs over easy in butter.
- Top fries with mozzarella, then hot gravy.
- Add eggs, chilies and chives.
21. Lemon Ricotta Pancakes
Packed with ricotta cheese for a light texture, extra fluffiness and flavor, these tender lemon ricotta pancakes are a surefire way to liven up your weekend brunch spread. Brightened with lemon zest and juice, these pancakes are perfect topped with berries and powdered sugar. The ricotta cheese makes these pancakes extra fluffy and moist while the strawberries add just the right amount of tartness to cut through the sweetness.
Lemon Ricotta Pancakes
Ingredients
Method
- Rub lemon zest into sugar.
- Whisk flour, lemon sugar, baking powder, and salt.
- Whisk ricotta, milk, egg yolks, butter, and lemon juice.
- Stir wet into dry until just combined.
- Beat egg whites to stiff peaks. Fold in gently.
- Cook 1/4 cup scoops over medium-low heat, 2 to 3 minutes per side.
- Dust with powdered sugar and add berries.
20. Huevos Rancheros
This take on huevos rancheros includes all the good stuff, refried beans, chorizo, roasted red peppers, over easy eggs, Chihuahua cheese, avocado, salsa, and crispy fried corn tortillas. Topped with cilantro and diced onion and served up with extra salsa, this hearty Mexican-inspired breakfast will keep you full until dinner! Don’t skip out on the fried tortillas, they’ll soak up all of those yummy toppings and provide a crispy contrast to all of the soft ingredients.
Huevos Rancheros
Ingredients
Method
- Cook chorizo until browned. Stir in peppers.
- Warm refried beans in a small pot.
- Fry tortillas in oil until crisp. Drain.
- Fry eggs over easy in the same pan.
- Spread beans on each tortilla.
- Top with chorizo, cheese and 2 eggs.
- Finish with salsa, avocado, onion and cilantro.
19. Philly Omelette with Long Hots and Provolone
Think of this omelet as the Italian market’s Philly cheesesteak, but as an omelet! Hot Italian sausage, mushrooms, roasted red peppers, and long hots are cooked down for maximum flavor and stuffed into fluffy eggs along with provolone cheese. Served up with parmesan cheese, this savory omelet is the perfect way to kick off your day. Pre-cook the mushrooms and long hots before adding them to the eggs to allow them plenty of time to soften up.
Philly Omelette with Long Hots and Provolone
Ingredients
Method
- Brown sausage in a skillet.
- Add long hots and mushrooms. Cook 5 minutes.
- Stir in roasted peppers. Set filling aside.
- Whisk 3 eggs, 1 tablespoon milk and a pinch of salt.
- Melt 1 tablespoon butter in a nonstick pan.
- Add eggs and cook until almost set.
- Add 2 slices provolone and half the filling.
- Fold and slide onto a plate. Top with parmesan.
- Repeat for the second omelette.
18. Korean Fried Chicken Breakfast Burrito
This is one breakfast burrito you’re going to have to eat with two hands! Kimchi fried rice, scrambled eggs with cheddar cheese, napa cabbage, and buttermilk fried chicken tossed in a gochujang sauce come together for a hearty and flavorful breakfast burrito. Topped with scallions and drizzled with gochujang crema, this burrito is as flavor-packed as it is pretty and totally worth the effort. Wrap in foil to help hold it all together.
Korean Fried Chicken Breakfast Burrito
Ingredients
Method
- Soak chicken in buttermilk 15 minutes.
- Mix flour, cornstarch and salt. Dredge chicken.
- Fry at 350°F for 5 to 6 minutes. Drain and chop.
- For the sauce: whisk 2 tablespoons gochujang, honey and soy. Toss with chicken.
- For the crema: stir 1 tablespoon gochujang into sour cream.
- Stir-fry rice and kimchi 5 minutes.
- Scramble eggs with cheddar.
- Fill tortillas with rice, eggs, chicken and cabbage.
- Add crema and scallions. Roll tight.
17. Braised Pork Tater Tot Hash
This braised pork tater tot hash recipe takes comfort food to a whole new level. Crispy tater tots are smothered with melty pepper jack, black beans, caramelized poblano peppers, and braised pork shoulder (cooked low and slow with salsa verde until so tender it falls apart!), then finished off with a fried egg, avocado, cilantro, and pico de gallo. Want to save yourself some time on brunch day? Cook the braised pork the night before and broil the hash before serving to melt the cheese. Then all that’s left are the final toppings!
Braised Pork Tater Tot Hash
Ingredients
Method
- Heat oven to 325°F.
- Season pork with salt and cumin.
- Add pork, salsa verde and broth to a Dutch oven.
- Cover and braise 3 hours. Shred with forks.
- Bake tater tots per package.
- Cook poblanos in oil 10 minutes until caramelized.
- Layer tots, pork, beans, poblanos and cheese in a skillet.
- Broil 2 minutes to melt cheese.
- Fry eggs sunny side up and place on top.
- Finish with avocado, pico and cilantro.
16. Pumpkin Pancakes with Apple Cranberry Compote
Fluffy, tender, and studded with warm spices and sweet pumpkin puree, these soft-as-pie pumpkin pancakes with apple cranberry compote are sure to be a hit! Simmered while the pancakes are cooking, the apple cranberry compote brings a hint of tartness to balance out the sweetness of the salted caramel drizzle and maple butter. It’s a perfect breakfast or brunch for a cozy fall morning, especially around October or Thanksgiving!
Pumpkin Pancakes with Apple Cranberry Compote
Ingredients
Method
- For the compote: simmer apples, cranberries, 1/4 cup maple syrup and cinnamon 10 minutes.
- For the maple butter: mix softened butter and 1 tablespoon maple syrup.
- For the pancakes: whisk flour, sugar, baking powder, soda, spice and salt.
- Whisk buttermilk, pumpkin, eggs and melted butter.
- Stir wet into dry until just combined.
- Cook 1/3 cup batter on a buttered griddle, 2 minutes per side.
- Stack and top with compote, maple butter and caramel.
15. Chicken Cutlet Breakfast Sandwich on Focaccia
Crispy chicken cutlets meet garlicky broccoli rabe, fried eggs, and melty cheese on this chicken cutlet breakfast sandwich that tastes straight out of a Philly deli! Coated in Italian breadcrumbs and pecorino cheese for extra flavor and crunch, the chicken cutlets here are nice and thin and pair perfectly with a fried egg, fresh mozzarella, sun-dried tomatoes, and garlicky broccoli rabe on focaccia bread with a swipe of garlic aioli. For extra melty goodness, cook the whole sandwich together in one skillet!
Chicken Cutlet Breakfast Sandwich on Focaccia
Ingredients
Method
- Mix breadcrumbs and pecorino.
- Dredge cutlets in flour, egg, then breadcrumbs.
- Fry in oil 3 minutes per side until golden.
- Blanch broccoli rabe 2 minutes. Sauté with garlic 3 minutes.
- Fry 4 eggs over medium.
- Spread aioli on focaccia.
- Layer cutlet, mozzarella, rabe, tomatoes and egg.
- Press in a hot skillet 2 minutes per side.
14. Creole Shrimp and Grits
Stone ground grits cooked up with cheddar cheese and butter are topped with plump and juicy shrimp simmered down with bell pepper, bacon, onion, and Creole seasoning in a savory tomato based sauce. Topped with crispy bacon and scallions and served up with crispy bacon and scallions, this shrimp and grits will leave you licking your plate! Don’t over cook the shrimp, you want to stop when they turn just barely pink so they don’t get over cooked and rubbery!
Creole Shrimp and Grits
Ingredients
Method
- For the grits: boil water, milk and salt. Whisk in grits.
- Simmer 20 minutes, stirring often. Stir in cheddar and butter.
- Toss shrimp with Creole seasoning.
- For the sauce: cook bacon until crisp. Remove.
- Cook onion and pepper in drippings 5 minutes.
- Add garlic, tomatoes and broth. Simmer 8 minutes.
- Add shrimp and cook 3 minutes until pink.
- Spoon over grits. Top with bacon and scallions.
13. Classic Cinnamon Rolls with Vanilla Frosting
There’s something about waking up to the smell of cinnamon rolls baking that makes any morning brighter, especially on the weekends! Soft and fluffy dough is filled with a buttery cinnamon sugar mixture, then slathered in vanilla frosting. These cinnamon rolls are best served with your morning cup of joe, but we won’t tell if you snack on one for dessert. You can always make the cinnamon roll dough ahead of time, then pop them in the oven whenever you’re ready!
12. Short Rib Benedict with Horseradish Hollandaise
Think your brunch game is strong? Think again! Instead of English muffins, tender beef short ribs braised in broth and red wine are served on top of cheesy and crispy hash brown patties, then topped with two poached eggs and horseradish hollandaise. This restaurant worthy dish will have everyone thinking you slaved away in the kitchen all day. Braise the short ribs the day before so everything comes together even easier come brunch time!
Short Rib Benedict with Horseradish Hollandaise
Ingredients
Method
- Heat oven to 325°F. Season ribs with salt and pepper.
- Sear ribs in oil in a Dutch oven.
- Add broth and wine. Cover and braise 3 hours. Shred.
- For the hash: mix hash browns and cheddar.
- Cook 4 patties in butter, 5 minutes per side.
- For the hollandaise: blend yolks and lemon juice.
- Stream in hot melted butter. Stir in horseradish.
- Poach eggs in simmering water and vinegar, 3 minutes.
- Top hash with short rib, 2 eggs, hollandaise and chives.
11. Shakshuka
Poached eggs meet chickpeas in this one skillet meal! Simmer red bell pepper, onion, garlic, and spices like cumin and paprika in a rich tomato based sauce, then crack eggs right in and let simmer until the whites are opaque. Served up with crumbled feta cheese and fresh parsley, this brunch-y skillet is sure to impress! Serve up this one skillet meal right in the skillet and you can add some warm pita for dipping (optional) in the spiced sauce and runny egg yolks!
Shakshuka
Ingredients
Method
- Cook the vegetables: Heat 2 tablespoons olive oil. Cook 1 onion and 1 red bell pepper for 5 minutes.
- Add the spices: Add 3 garlic cloves, 1 teaspoon cumin, 1 teaspoon paprika, and 1/4 teaspoon cayenne. Cook for 1 minute.
- Make the sauce: Add 28 oz crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper. Simmer for 10 minutes.
- Add the eggs: Make 6 wells in the sauce and crack 1 egg into each.
- Cook: Cover and cook for 6 to 8 minutes, until the whites are set.
- Finish: Sprinkle with 1/4 cup feta and 2 tablespoons parsley.
- Serve: Serve hot.
10. Pork Roll, Egg and Cheese
Fried until crispy, served on a kaiser roll with ketchup, pepper and salt, it doesn’t get more classic than this pork roll, egg and cheese sandwich! To prevent curling when cooking, slice slits into the edge of each pork roll slice and toast your kaiser rolls in the same skillet for extra flavor. If you grew up in Philly or New Jersey, you know this one doesn’t need an introduction!
Pork Roll, Egg and Cheese
Ingredients
Method
- Cut 4 small slits around each pork roll slice.
- Fry pork roll 2 minutes per side.
- Toast rolls in the same pan.
- Fry eggs in butter. Break the yolk and flip.
- Top each egg with cheese until melted.
- Stack 2 pork roll slices and egg on each roll.
- Add salt, pepper and ketchup.
9. Cinnamon Roll Pancakes
Why wait for cinnamon rolls to rise when you can have the best part in pancake form? With cinnamon roll pancakes, you get all of the flavor of your favorite cinnamon rolls minus the waiting for the dough to rise! Each fluffy buttermilk pancake is infused with cinnamon sugar in the center and finished off with a drizzle of frosting. Bonus: These cinnamon roll pancakes make the cut for birthday breakfasts too!
Cinnamon Roll Pancakes
Ingredients
Method
- Mix 1/2 cup melted butter, brown sugar, and cinnamon. Let thicken 10 minutes. Spoon into a zip-top bag.
- Whisk cream cheese, powdered sugar, and milk into a glaze.
- Whisk flour, sugar, baking powder, baking soda, and salt.
- Whisk buttermilk, eggs, 3 tablespoons butter, and vanilla.
- Stir wet into dry until just combined.
- Pour 1/4 cup batter over medium-low heat. Pipe a cinnamon swirl on top.
- Flip carefully when edges set. Cook over medium-low heat for 1 to 2 minutes more.
- Drizzle with glaze.
8. Chicken and Biscuits with Gravy
Tender chicken tenders, fluffy biscuits, and creamy gravy, there’s a reason why chicken and biscuits is a Southern staple! Biscuits are made even more tender with the addition of ricotta cheese in the dough. The biscuits are then split and stuffed with twice-dredged, extra crispy fried chicken tenders and drenched in peppery, creamy white gravy (then garnished with green onions). This Southern-inspired comfort food is the perfect weekend brunch (or dinner, or lunch)!
Chicken and Biscuits with Gravy
Ingredients
Method
- For the biscuits: heat oven to 425°F.
- Mix flour, baking powder, sugar and salt. Cut in butter.
- Stir in ricotta and buttermilk. Pat 1 inch thick and cut.
- Bake 14 minutes until golden.
- For the chicken: soak tenders in buttermilk 15 minutes.
- Dredge in flour and paprika, dip again, dredge again.
- Fry at 350°F for 5 to 6 minutes.
- For the gravy: melt butter, whisk in flour 1 minute.
- Whisk in milk and pepper. Simmer until thick.
- Split biscuits, add chicken, pour on gravy, top with scallions.
7. Western Omelette
A diner classic for a reason, this easy western omelette comes together with diced ham, green and red bell peppers, onion, fluffy eggs and heaps of cheddar cheese. Ready in 15 minutes, this filling omelette pairs well with toast and home fries for a full diner-inspired breakfast at home, serve a drizzle of hot sauce alongside if you like a bit of spice! Cook down the veggies first for a tender omelette, instead of slightly crunchy peppers.
Western Omelette
Ingredients
Method
- Cook ham, peppers and onion in 1 tablespoon butter 5 minutes. Set aside.
- Whisk 3 eggs, 1 tablespoon milk and half the salt and pepper.
- Melt half the remaining butter in a nonstick pan.
- Add eggs and cook until almost set.
- Add half the filling and half the cheese.
- Fold and slide onto a plate.
- Repeat for the second omelette.
6. Overnight Sausage and Egg Breakfast Casserole
The ultimate easy breakfast, this overnight sausage and egg breakfast casserole recipe comes together the night before then bakes up in the morning while you’re busy making coffee! Packed with savory sausage, fluffy eggs and tons of melty cheese, this casserole bakes up golden brown and can be easily sliced into squares to serve straight from the pan. Perfect for a brunch for the whole family, this recipe is a must for birthdays and holidays!
Overnight Sausage and Egg Breakfast Casserole
Ingredients
Method
- Brown sausage with bell pepper. Drain.
- Grease a 9×13 dish.
- Layer bread, sausage, green onions and 1 1/2 cups cheese.
- Whisk eggs, milk, mustard, salt and pepper.
- Pour over the top. Press down gently.
- Cover and chill overnight.
- Heat oven to 350°F.
- Top with remaining cheese.
- Bake 50 to 55 minutes, until set.
- Rest 10 minutes before slicing.
5. Kitchen Sink Breakfast Skillet
It’s got potatoes, it’s got sausage, it’s got Gruyere cheese, biscuits and gravy, this easy breakfast skillet has it all! First, potatoes, peppers and onions are sautéed until crispy, then cooked sausage is added along with scrambled eggs and Gruyere cheese. Golden brown biscuits and sausage gravy are piled on top. This filling, shareable skillet is perfect for brunch, pass it around the table and dig in! Don’t skip on the sausage gravy, it’s what brings this recipe together.
Kitchen Sink Breakfast Skillet
Ingredients
Method
- Bake biscuits per package.
- Cook potatoes in oil 12 minutes until crisp.
- Add pepper and onion. Cook 5 minutes.
- Add 1/2 lb sausage and brown.
- Scramble in eggs. Stir in Gruyere.
- For the gravy: brown remaining 1/2 lb sausage.
- Stir in flour 1 minute. Whisk in milk.
- Simmer 5 minutes. Season with salt and pepper.
- Top skillet with biscuits and gravy.
4. Fried Chicken Benedict with Hot Sauce Hollandaise
The next time you’re looking for a new brunch dish to try, fried chicken benedict should be at the top of your list! Equal parts fried chicken and waffles and Eggs Benedict, this brunch favorite comes together with crispy fried chicken tenders, half a waffle, and a soft, poached egg. A spicy take on hollandaise sauce, think tangy and buttery with a side of hot sauce, is drizzled over the top and finished with a splash of maple syrup. A brunch recipe that’s just as delicious as it looks, dig in.
Fried Chicken Benedict with Hot Sauce Hollandaise
Ingredients
Method
- Soak chicken in buttermilk 15 minutes.
- Dredge in flour, salt and paprika.
- Fry at 350°F for 5 to 6 minutes.
- For the hollandaise: blend yolks and lemon juice.
- Stream in hot melted butter. Stir in hot sauce.
- Poach eggs in simmering water and vinegar, 3 minutes.
- Top each waffle half with chicken and an egg.
- Spoon on hollandaise. Drizzle with maple syrup.
3. Cannoli French Toast
French toast and cannoli are both delicious on their own, but even better when together. Cannoli French Toast is rich, decadent, and will have everyone coming back for seconds! Thick-cut bread is dipped in a cinnamon-infused vanilla custard mixture, cooked to a perfect golden brown, and finished off with sweetened ricotta filling and mini chocolate chips (for extra flavor!). Want to learn how to whip up this cannoli-inspired French toast for your next brunch gathering? Follow the recipe card.
Cannoli Stuffed French Toast
Ingredients
Method
- Make the filling: mix ricotta, powdered sugar, vanilla, zest, and chocolate chips.
- Make the custard: whisk eggs, milk, vanilla, cinnamon, and salt.
- Melt butter in a skillet over medium heat.
- Dip bread in custard and cook 3 minutes per side.
- Spread half the filling on 4 slices.
- Top with remaining slices.
- Top with remaining filling and a cannoli.
- Dust with powdered sugar.
2. Chicken and Waffles
If we had to guess, there’s a good chance chicken and waffles would be everyone’s first choice of brunch menu! Double dredged and extra crunchy, these juicy fried chicken tenders are the perfect complement to warm, golden brown waffles! For the finishing touch, top everything off with a quick and easy spicy honey, simply combine hot sauce and honey! Sweet, spicy, salty, and just a little bit warm, chicken and waffles is the brunch recipe that’s worth the extra effort in the kitchen.
Chicken and Waffles
Ingredients
Method
- For the chicken: soak tenders in buttermilk 15 minutes.
- Mix flour, salt, garlic powder and paprika. Dredge twice.
- Fry at 350°F for 5 to 6 minutes. Drain.
- For the waffles: whisk flour, sugar and baking powder.
- Whisk in buttermilk, eggs and butter.
- Cook in a hot waffle iron until golden.
- For the spicy honey: stir honey and hot sauce.
- Top waffles with chicken and drizzle with honey.
1. Crème Brûlée French Toast
Crème Brûlée and French toast are already iconic on their own, but did you know they taste even better together? Each thick-cut slice is drenched in a vanilla bean custard, then cooked to a perfect golden brown with a crackly brûlée exterior and creamy center! Serve with a handful of fresh berries, and you can add an optional drizzle of maple syrup and whipped cream. This showstopping Crème Brûlée French Toast is the perfect and indulgent way to start off any weekend brunch.
Crème Brûlée French Toast
Ingredients
Method
- Whisk eggs, yolks, cream, 1/4 cup sugar, vanilla, and salt.
- Soak bread 20 seconds per side.
- Melt butter in a skillet over medium-low heat.
- Cook 3 to 4 minutes per side.
- Sprinkle 1 tablespoon sugar over the top of each slice.
- Torch until golden and crackly.
- Let set 1 minute.
- Serve with fresh berries.
- Notes: No torch? Broil 1 to 2 minutes, watching closely.
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