Art & Culture

Four Brunch Foods We Can't Live Without

Claire Miles
Oct 29, 2019

If anyone tells you all foods are created equal, don’t believe them. That statement is simply a lie because everyone knows that brunch foods are objectively better than all other foods. That’s simply a fact. To prove it, we’ve rounded up a couple of our favorite late morning delicacies which will definitely get your tastebuds tingling. Serving suggestion: a cold glass of orange juice is the perfect thing to wash these hearty dishes down.


Out of all the foods on this list, we can’t help but be a little biased towards pancakes. It’s not that the other brunch foods aren’t delicious. They most definitely are. It’s just that pancakes have always held a special place in our hearts. Why? We’re not quite sure. Maybe it’s because of their perfectly fluffy texture. Or maybe it’s because maple syrup basically is the syrup of the gods. We’ll have to get back to you on this one.


Mmmm. Is there anything better than the sound and smell of crackling, sizzling bacon at 11 o’clock on a Saturday morning? Nah, we didn’t think so. Bacon is not only pure savory deliciousness. It’s also one of the most versatile foods ever. Serve it with sausages and eggs? That works. Chop it up into little bits and mix it into your pancake batter? That works too. There really is no going wrong with this one.

Eggs Benedict

Eggs Benedict


While scrambled eggs and bacon are all nice and well, they’re pretty standard breakfast foods. If you’re really looking to impress, Eggs Benedict is the way to do it. This American breakfast dish is an open-faced sandwich that consists of an English muffin, poached eggs, bacon, and a savory Hollandaise sauce. The delicious dish was popularized in New York and remains one of the chicest brunch foods until today.

French Toast

We’re not quite sure what it is, but there’s something about french toast that just takes us back to our childhood. But even if this brunch favorite didn’t make us nostalgic, you can bet we’d still be eating it on the weekends anyways. Why? It’s pretty simple, really. The dish consists of brioche bread soaked in eggs and milk, which is then fried and sprinkled with sugar. That’s why.