Tis the season for brunch! And we DO love brunch over here at Seven Sundays. Is there anything better than a sunny table in the backyard, filled with all that is good about food – crispy waffles with maple syrup and crème fraiche, fluffy eggs baked in a buttery crust, thick slabs of bacon, a bowl of juicy peach wedges, mason jars of cold press with cream?
The key to a perfect brunch is creating a menu that is seasonal, light and simple with a perfect balance of sweet and savory. We have been baking muesli for brunch since the beginning of Seven Sundays, incorporating different seasonal add-ins. This version with juicy peaches and sour buttermilk is perfect for the time of year.
Peachy Baked Muesli
2 cups Blueberry Chia Buckwheat Muesli
1 ½ cups buttermilk (coconut milk would be great as well)
2 Tbsp warmed honey
3 small peaches chopped (reserve a few slices for garnishes)
Sugar for sprinkling on top
Whisk eggs, buttermilk and warmed honey together. Fold in muesli and chopped peaches and pour into a shallow baking dish. Garnish with peach slices and sprinkle with sugar. Bake at 350 F for 20-25 minutes until the center is just set and edges have just turned golden. Serve warm with yogurt and maple syrup.
Despite the super sad little Bear in the background (he is a Stage 4 clinger right now), this recipe is always a hit and will make you the hit of the brunch!
Start simply, live fully,