December for me holds two vibes! One is the "rushed-off-my-feet" one where I want to cook every delicious holiday recipe I’ve ever loved, all at once. And the other: slower "slippers-on" days where I just want something cozy to eat and a hot drink I actually sit down to finish.
This year, that’s the energy I’m going for: low stress, festive cozy food with minimal chaos.
Salmon omelette - Spanish style
If you’re doing Christmas prep, hosting, visiting family, or just trying to keep life ticking along, here are two cozy savory brunch options, plus the one jar I always want on the side to keep everything feeling bright.
Option 1: Salmon omelette
This one is a riff on a Spanish omelette, minus the flipping and the extra cleanup. It’s a one-pan situation with luxurious smoked salmon, perfect when you’ve got a crowd waiting on a satisfying hot breakfast or brunch. Bonus: it’s high-protein, and if you’re using cooked (and cooled) potatoes, you’ll also get some resistant starch, which acts a bit like fiber for your gut bugs.
Moroccan shakshuka packed with beans (plus a few shortcuts)
Option 2: Moroccan shakshuka
This is the kind of brunch that looks impressive, but is genuinely simple. The secret is to let the beans bloom a little, they will then eagerly absorb the lovely juices and create the most wonderful creamy base for the poached eggs. It’s warm, spiced, and perfect for toast-dipping. Tiny gut-health nerd note:beans are a great fiber source for your gut microbes, and pairing them with eggs gives you a more balanced, steady-energy brunch.
Serving idea: bring it to the table in the pan, add toast, and let everyone dig in.
🩷The sidekick that makes it all taste brighter:
If fermented foods suit you, a small side of fermented cauliflower is an easy way to add a bit of gut-friendly variety to a festive plate, without changing what you love eating.
This is my favorite way to balance a rich, cozy brunch plate. Crunchy, tangy, and it brings a bright little bite.
How to serve it:
pile it on the side like pickles
chop a few florets and scatter over shakshuka
add it to a quick salad bowl with olive oil and black pepper
Naturally pickled cauliflower
PS: A tiny nudge for the week Start the fermented cauliflower today and it’ll be ready in time for Christmas brunch. It only needs a week, and it’s the one dish I’d pick if you make just one thing.
And tell me what's your Christmas brunch going to look like this year?
💌 Or just reply with anything you'd like to see me making!
