Are you looking for some inspiration in the kitchen? Here’s what eight of Atlanta’s most lauded chefs like to cook for brunch when they're not cooking for you.
<<Check out where 11 Atlanta chefs eat brunch around town
<< Click here to read the AJC's Ultimate Guide to Brunch in Atlanta
Credit: Yvonne Zusel
Credit: Yvonne Zusel
"I love doing Spanish tortilla with potatoes, peppers, onions and eggs maybe some tomato. I love making omelets. I love flipping through the Joy of Cooking (That cookbook has every recipe in there.) looking for a recipe to with my son. It's the only cookbook actually in my kitchen." - Todd Ginsberg, chef and partner, The General Muir, Yalla, Fred's Meat & Bread, TGM Bread
"Joke. It's a Thai dish. It's a congee but Thai style. It's basically rice soup with pork dumplings. Once it gets boiling, you add a raw egg to it and it creams out the whole dish. It's pretty neat." – Doug Turbush, chef-owner, Seed Kitchen & Bar, Stem Wine Bar, Drift Fish House and Oyster Bar
"I usually do savory Dutch babies. It's like a cast-iron skillet pancake made with a loose, eggy batter. You take a 10- or 12-inch skillet. Preheat it in an oven at 425 degrees. Drop the batter in. (Oil the skillet so it doesn't stick.). You pop right into the oven. It puffs like 3 inches on top of the pan. You cut it into wedges like a pie. The kids like it with strawberries and a little syrup or whipped cream. We (my wife and I) like it with fried eggs and crispy ham and broiled cheese on top." – Drew Belline, executive chef, No. 246
"My wife Doria [Roberts] is a vegetarian. When we sit down and have brunch together, I will make her my tofu scramble or a vegetarian version of what I am making for myself: green eggs and Iberico ham on her homemade buttermilk biscuits. It is so good. I make a green chile sauce and incorporate into hollandaise into it and serve it over two poached eggs over crispy Iberico ham. For her version, I take Portobello mushrooms, season it with our house-made smoky seasoning. That way it has the same smoky ham texture and flavor. It's fun to make a vegetarian version of things that are meat." – Calavino Donati, chef-owner Madre & Mason, Urban Cannibals, Tipple & Rose
"I make grits, puree kimchee and do kimchee grits. I put a soft-poached egg on top, a little Parmesan cheese and hot sauce. Serve it with crispy bacon. My kids love that. It's not very fancy." – Mihoko Obunai, executive chef, Nexto
"My wife Nicole and I will make pancakes and bacon and eggs. She is a line cook at Gunshow so we both work the same hours. When we have time to cook at home, it is very straightforward." – Chris Edwards, executive chef, Restaurant Eugene
"Typically, it's some type of pancakes with really good bacon. Or it could be French toast – something that requires really good syrup. I am a big fan of Cosco. They have an A Grade of organic syrup. It's the best price you can ever find for A Grade organic syrup." – Marvin Woods, chef-owner, Asante
"My wife is seven months pregnant. Our doctors were very specific it was my job to make sure she was fed. On my day off, I have to cook breakfast pretty quick. We eat variations on avocado toast with a scrambled egg. Getting protein into her pretty quickly is important. And always fresh fruit." – David Carson, executive chef of operations, Star Provisions
About the Author
