9 Warm and Welcoming New Year’s Day Brunch Recipes

The new year is just around the corner, so why not ring in 2019 with a delicious brunch get-together? We’ve got some of the best New Year’s Day brunch recipes to help you and your friends or family celebrate in the best way we know how – surrounded by delicious food.

Cranberry-Apple Cider Punch

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Coffee and tea are musts for brunch, but this fresh spritzer will quench some holiday thirsts, too.


4 cups apple cider, chilled
2 cups cranberry juice cocktail, chilled
2 cups ginger ale, chilled
1 can (12oz.) frozen orange juice concentrate
apple slices and orange slices for garnish
frozen cranberries, optional for garnish
or rosemary cranberry sprig for individual garnish, as shown in image


In a large jug combine cider, juice, and orange juice concentrate. Refrigerate until serving time. Just before serving add chilled ginger ale. Garnish with frozen cranberries, apples, and orange slices.

Get more non-alcoholic drink recipes at Say Yes.

Eggnog Scones

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You know you’ve got some leftover eggnog in your fridge. Put it to good use with these warm, sweet pastries that are sure to be a hit.


2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup cold unsalted butter, cut into cubes
3/4 cup eggnog


Stir flour with sugar, baking powder, salt, and nutmeg in a large bowl. Work in butter until crumbly. Pour in eggnog and stir until just mixed. Pat dough into a 2cm-thick circle. Cut into 8 triangle-shaped scones. Arrange 2cm apart on a baking sheet. Bake at 425°F until golden, about 15 min.

Recipe from Chatelaine

Broccoli-Rabe and Ricotta Frittata

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This one is as fun to eat as it is to say.

Serves 4


3/4 pound broccoli rabe, tough stems removed
9 eggs
3/4 cup ricotta (about 1/3 pound)
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons grated Parmesan


Heat the oven to 325°F. In a large pot of boiling salted water, cook the broccoli rabe until almost tender, about 3 minutes. Drain. Rinse the broccoli rabe with cold water and drain thoroughly. Cut the broccoli rabe into 2-inch lengths and set aside.

In a large bowl, beat the eggs with the ricotta and 1/4 teaspoon each of the salt and the pepper.

In a medium cast-iron or ovenproof nonstick frying pan (we recommend the Berghoff Neo Enamel Cast Iron Fry Pan), heat the oil over moderate heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the blanched broccoli rabe and the remaining 1/2 teaspoon salt and 1/4teaspoon pepper and cook, stirring, for 2 minutes.

Evenly distribute the broccoli rabe in the pan and then add the egg mixture. Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Sprinkle the parmesan over the top and bake until firm, about 25 minutes.

Tip: Broccoli rabe can be bitter, but blanching the vegetable in boiling salted water for a few minutes before proceeding with the recipe tempers its strength. The trick, used here, can be applied to almost any dish.

Recipe from Food & Wine


Red Velvet Pancakes with Cream Cheese Glaze

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Yes you read that right. These decadent treats will wow your guests and have them talking for the rest of the year.

Yield: 16 pancakes


2 cups all-purpose flour
3 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups milk
2 Tbsp white vinegar
1/2 cup granulated sugar
2 large eggs
1 1/2 Tbsp red food colouring
2 tsp vanilla extract
1/3 cup salted butter, melted
1 recipe Cream Cheese Glaze, recipe follows
fresh raspberries and mint leaves, for garnish (optional)

Cream Cheese Glaze
6 oz cream cheese, softened
6 Tbsp butter, softened
2 cups powdered sugar
1/2 cup milk, plus more if desired
1/2 tsp vanilla extract


Preheat an electric non-stick griddle (like this affordable Black & Decker griddle) to 350°F. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food colouring, vanilla, and melted butter. Whisk mixture until well combined. While whisking, slowly add in dry ingredients and mix just until combined.

Butter griddle if necessary and pour about a 1/4 – 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from centre out to the edge a bit so they aren’t thicker in the centre than they are on the edges). Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn’t want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn’t wait for many bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired.

Cream Cheese Glaze
In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combined, adding additional milk to thin if desired. Store in an airtight container in refrigerator.

Recipe from Cooking Classy

Bacon in the Oven

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You can’t have pancakes without bacon, but cooking bacon for a big group can be a hassle. In the oven it’s much less work, less mess, and it will be just as crispy as the stovetop method.


1. Preheat to 400°F and line a large baking sheet with foil. (You’ll be thankful once it’s time to do dishes.)

2. If you like your bacon extra crispy, put a metal cooling rack inside the baking sheet. Elevating the bacon allows the strips to cook from all sides. If you like your bacon with a little chew, or you don’t have a cooling rack, skip this step. Your bacon will still be amazing.

3. Lay bacon strips in a SINGLE layer on the baking sheet. Do not let them overlap or the strips will stick together. Bake until the bacon is crispy, about 20 minutes, depending on its thickness. Our advice: Start checking after 15 minutes because some ovens are finicky and burnt bacon is sad.

4. Per usual, drain the (very greasy) bacon slices on a paper towel-lined plate, then serve immediately.

5. Pour grease into a mason jar (or other glass container) and store in the fridge. Seriously though — saving the fat will be the best decision you make all week. You can use it to cook eggs, roast vegetables, and pop popcorn!

Recipe from Delish

Healthy Breakfast Bake with Spaghetti Squash

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If you or your guests are looking to take a break from the holiday treats, this healthy selection will still satisfy your craving for a special breakfast.


Note: This recipe is for one serving, increase quantities as needed.

½ spaghetti squash
salt and pepper
2 – 3 Tbsp tomato sauce
1 – 2 handfuls spinach, chopped
1 handful mushrooms, diced
2 slices ham, chopped
1 – 2 thin slices red onion, chopped in half
1 handful Cheddar cheese, shredded
1 handful green onions, chopped
2 eggs


Preheat oven to 400ºF (205ºC). Slice squash in half and clean out seeds. Sprinkle squash with salt and pepper to taste. Spread tomato sauce in squash. Place spinach, followed by mushrooms, ham, red onion and cheese, followed by another sprinkle of salt and pepper.

Once oven is preheated, bake squash for 15 to 20 minutes. After 15 to 20 minutes crack two eggs into the spaghetti squash and continue to bake until egg reaches your desired doneness (about 15 to 20 minutes). Finish with salt and pepper and serve.

Recipe from Food Network


Cranberry Bliss Muffins

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Craving your favourite treat from a certain coffee shop chain? Satisfy your craving with these delectable knock-offs.


2 cups (10 ounces) all-purpose flour*
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup dark brown sugar, packed
4 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
2 teaspoons orange zest (optional)
1 1/4 cups sour cream
1 1/2 cups dried cranberries, lightly chopped, divided
1 1/2 cups white chocolate chips, divided

Cream Cheese Frosting:
4 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 1/2 cups powdered sugar (aka confectioners’ sugar)
1 teaspoon pure vanilla extract
Pinch salt


1. Preheat oven to 350°F. Prepare a standard-size muffin pan with 12 cups by either greasing or adding cupcake liners.

2. In a large bowl, whisk together the flour, baking powder, and salt.

3. Crack the egg into a medium bowl and whisk until pale, about 30 seconds. Add the sugar and whisk vigorously until thick and well-combined for another 30 seconds. Add the melted butter and whisk vigorously to combine. Stir in the vanilla and orange zest. Lastly, add the sour cream in two additions, whisking just until combined.

4. Chop the cranberries (if you haven’t already). Reserve 2 tablespoons and set aside. Add the remainder to the flour mixture along with 1 1/4 cups white chocolate chips. Toss the cranberries and white chocolate chips with the flour mixture just until distributed.

5. Add the sour cream mixture to the flour and fold very gently with a rubber spatula, continuing to fold and stir gently just until combined. The batter will be very thick and there may still be bits of flour here and there; that’s okay. Better to have spots of flour than to overmix.

6. Scoop into muffin cups in approx. 1/3 cup increments, dividing evenly between the 12 cups. Bake until the muffins are golden brown and a toothpick inserted into the centre comes out clean, about 25 minutes. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

7. For the frosting, using a stand mixer (like this classic KitchenAid model) or hand mixer, beat the cream cheese and butter on medium speed until well combined, about 30 seconds. Add the powdered sugar, vanilla extract, and salt. Mix on medium speed until well combined and smooth, about 60 seconds.

8. Frost cooled muffins with a knife – each takes about a tablespoon of frosting. Sprinkle on remaining chopped cranberries. Lastly, place 1/4 cup white chocolate chips in a microwave-safe bowl and heat at 50% power in 15-second increments until they melt when stirred. If the white chocolate siezes up, try adding a 1/4 teaspoon or so of vegetable oil to help get it to a drizzle-able consistency. Using a spoon, drizzle the white chocolate over the tops of each muffin in long, thin streams. Let sit until white chocolate hardens, about 30 minutes, and serve.

Recipe from Kitchen Treaty

Perfect French Toast

Nothing says brunch like this classic. Bonus – it’s also super easy!


1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter


In medium-sized mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375°F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit


Baked Oatmeal with Orange and Almonds

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Even the pickiest eaters will love this healthy update on a comforting breakfast staple.

Serves 4-6


2 cups rolled oats (not quick cooking!)
½ cup sliced almonds
1½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon fine-grain sea salt
2 cups unsweetened almond milk
1 large egg
1/3 cup pure maple syrup
1½ tablespoons liquid virgin coconut oil
2 teaspoons pure vanilla extract
1 teaspoon orange zest
4 oranges of your choice, skin and pith removed and sliced into roughly ¼” rounds
1 tablespoon turbinado sugar (optional)
For serving: (optional)
Almond milk
Maple syrup


Pre-heat your oven to 375°F with a rack in the top third of the oven. Grease a medium baking dish with coconut oil and set aside.

In a mixing bowl, combine the oats, half of the almonds, cinnamon, baking powder and salt. In a separate bowl, whisk the almond milk, egg, maple syrup, coconut oil, vanilla extract and orange zest. Arrange half of the sliced oranges in the bottom of the baking dish. Top with the oat mixture. Then pour the milk mixture over the oats. Lightly tap the baking dish on the counter a few times to help distribute the liquid through the oats. Bake for 20 minutes until the oat mixture is just beginning to set. Top with the remaining almonds and orange slices. Return to the oven and bake for another 20-25 minutes until the oatmeal is set and the top is very lightly browned. (Optional: sprinkle the orange segments with turbinado sugar and pop the oatmeal under the broiler for a minute or two to caramelize the citrus.)

Note: If you’re not into citrus, feel free to mix up the fruit. You could also use a mix of bananas and blueberries, but almost any fruit will do. Think thinly sliced (or finely chopped) apples and pears in fall/winter, peaches and cherries in summer, etc.

Recipe from Domesticate Me


Happy brunching! We hope the new year brings you you warmth, peace and time with family and friends. 

Beyond Avocado Toast: 6 Healthy Toast Combos That Will Please Your Palate

Beyond avocado toast: healthy toast recipes

Is there a more perfect food than freshly buttered toast? That warm, buttery goodness that melts in your mouth can’t be matched. Or can it? Last year avocado proved it was also a perfect toast topper, making avocado toast one of the biggest food trends of the year. Now, a bevy of other toppings are vying for top spot. Freshen up your toast routine with these palate-pleasing combinations that are both healthy and delicious.

Strawberries and Sunbutter Toast

Beyond avocado toast: strawberries and sunbutter

Photo from Women’s Health

A modern take on the classic PB & J, this toast, topped with strawberries, sunbutter, and a sprinkling of sunflower seeds, is the perfect combo for today’s peanut-sensitive environments. It’s quick to whip up on busy mornings, and makes for a refreshing, healthy, and protein-packed mid-day snack too.
Get the recipe.

Cottage Cheese and Honey

Beyond avocado toast: Cottage cheese and honey toast

Photo from Eat This Much

Simple. Classic. If you haven’t tried this timeless comfort combo, now’s the time. With just the right balance of savoury and sweet, it will leave your tastebuds singing for more. Get the recipe.

Fig and Ricotta Toast

Beyond avocado toast: Fig and ricotta toast

Photo from Eating Well

In the mood for something a little more exotic on your toast? Try this Mediterranean-inspired combo with fresh figs and ricotta. Hungry yet? Get the recipe.

Tomato and Goat Cheese Toast

Beyond avocado toast: Tomato and goat cheese toast

Photo from Cookie and Kate

Looking for ways to sneak more veggies into your diet? Look no further than this healthy tomato and goat cheese toast. With a brush of garlic and olive oil, and a quick oven bake (even quicker in a toaster oven), this toast is definitely worthy of serving at brunch or as a hearty side-dish at dinner.  Get the recipe.

Poached Eggs and Rainbow Chard Toast

Beyond avocado toast: Poached egg and rainbow chard toast

Photo from Brooklyn Supper

Perfect for weekend brunch, or a quick and easy weeknight dinner, this egg-and-chard toast is a light meal that’s dense in nutrients. Get the recipe.

Avocado Pomegranate Toast

Beyond avocado toast: Avocado and pomegranate

Photo from Live, Eat, Learn

Okay, okay, if you’re still enamoured with avocado toast that’s cool. But why not up your avo-toast game with a layer of mozzarella and a sprinkle of pomegranate seeds. The antioxidant boost alone makes it worth the effort, and the seasonal colour combo makes it a solid choice for a holiday brunch. Get the recipe.

Need to up your toaster game too ? Check out our selection of toasters from brands like T-Fal, Sunbeam, KitchenAid, and more.

The Ultimate Father’s Day Brunch Recipes

This Father’s Day, head to the kitchen and treat Dad to a homemade brunch! Sweet or savoury, here are two delicious recipes you can make together as a family.

family brunch father's day london drugs

On May 30th, join London Drugs and Chef Miki Arambulo as they prepare the ultimate family friendly Father’s Day brunch! During the event we’ll prepare two delicious recipes for Dad using Cuisinart’s Precision Master Stand MixerVertical Waffle Maker, and Air Fryer Oven.

Join the conversation and learn tips and tricks for the ultimate Father’s Day brunch! Have a questions about one of the appliances or recipes? Visit the Facebook event and comment with your questions—we will do our best to answer all questions during the event!

Chocolate Waffles with Whipped Cream

Kids will love having chocolate for breakfast, but these waffles also make a delicious dessert when topped with whipped cream or ice cream and berries.

Makes 6 waffles

2 cups (500 ml) unbleached, all-purpose flour

½ cup (125 ml) granulated sugar

2/3 cup (150 ml) unsweetened cocoa powder, sifted

2 teaspoons (10 ml) baking powder

½ teaspoon (2.5 ml) baking soda

½ teaspoon (2.5 ml) kosher salt

½ teaspoon (2.5 ml) ground cinnamon

2 ½ cups (625 ml) buttermilk

2 large eggs

1 teaspoon (5 ml) pure vanilla extract

1/3 cup (75 ml) vegetable oil

½ cup (125 ml) semisweet mini chocolate morsels

Combine the flour, sugar, cocoa powder, baking powder, baking soda, salt and cinnamon in a large mixing bowl; whisk to blend. In either a large measuring cup or separate mixing bowl, combine the liquid ingredients and whisk to combine. Add to the dry ingredients and whisk until smooth. Fold in the morsels.

Preheat the waffle maker to desired setting (a tone will sound when preheated).

Pour a scant cup of batter through the top of the spout. When tone sounds, the waffle is ready. Carefully open the waffle maker and remove baked waffle. Close waffle maker and repeat with remaining batter. For best results, serve immediately.

Sweet Potato Fries with Chipotle Mayonnaise

A more nutritious alternative to regular French fries.

Makes 2 to 3 servings

Chipotle Mayonnaise:

½ cup (125 ml) mayonnaise

1 chipotle chile in adobo, finely chopped

¼ teaspoon (1 ml) fresh lemon juice

Sweet Potato Fries:

1 pound (454 g) sweet potatoes (about 2 medium), cut into

¼-inch (0.6 cm) thick pieces, about 4 inches (10 cm) long

Olive oil, for spraying

½ teaspoon (2.5 ml) kosher salt

Prepare Chipotle Mayonnaise: Put mayonnaise, chipotle and lemon juice in the work bowl of a mini food processor. Process on High until completely puréed and homogenous. Transfer to a serving bowl, cover, and refrigerate until ready to serve.

Make Sweet Potato Fries: Place the AirFryer Basket onto the Baking Pan. Put the cut sweet potatoes into the basket. Spray liberally with oil. Sprinkle with salt and toss. Spread into a single layer.

Put the assembled pan into the oven in rack Position 2. Set to AirFry at 400˚F (200˚C) for 15 minutes. Cook until golden brown and crispy.

When sweet potatoes are ready, transfer to a serving bowl. Serve immediately with reserved Chipotle Mayonnaise on the side.

Don’t forget to join our Facebook Live event on Wednesday, May 30th at 12pm PST!

Cooking for Dad on Facebook Live: Father’s Day Brunch

Cooking for Dad Father's Day London Drugs Facebook Live

Join London Drugs and Chef Miki Arambulo as we make the ultimate family friendly Father’s Day brunch! During the event we’ll prepare two delicious recipes for Dad using Cuisinart’s Precision Master Stand Mixer, Vertical Waffle Maker, and Air Fryer Oven (featured on Oprah’s Favorite Things 2017).

Join the conversation on Wednesday May 30th at 12pm and learn tips and tricks for the ultimate Father’s Day brunch. Subscribe to live notifications and tune in to have your questions answered live. Have a question about one of the appliances or recipes? Visit the Facebook event and comment with your questions and we will do our best to answer all questions during the event!

Our event co-host Chef Miki

Chef Miki has worked at many of Vancouver’s well know restaurant groups such as Earls, Brown’s and Cactus Club. A graduate of the Art Institute Dubrulle Culinary Arts School and a Red Seal Certified Chef, Miki is now a culinary instructor at Vancouver Community College.

Try these two family-friendly recipes

Enter for a chance to WIN a Cuisinart appliance!

Vertical Waffle Maker Cuisinart London Drugs

To enter: Log on to Facebook.com and either sign in if you are already a registered user or create an account. Then comment during the Facebook Live on the London Drugs Facebook page at www.facebook.com/LondonDrugs in the form of posting a question or comment on the live event. You will be automatically entered into the Contest.  Only one entry per Facebook account is permitted during the Contest Period.

Contest is open to all residents of British Columbia, Alberta, Saskatchewan, and Manitoba who, as of the date the prize draw is made: (i) have not won a London Drugs contest since May 30th 2017; (ii) have reached the age of majority in the province in which they reside as of May 30th 2018; (iii) are not employees of London Drugs, their respective advertising and promotional agencies, the independent judging organization (if any), or any family member living with any such employee.

No purchase necessary. Limit one (1) entry per person per social network per contest. Entries must be received no later than 1 PM Pacific Time on May 30th 2018. London Drugs is not responsible for entries that become lost or misdirected. All entries become the property of London Drugs Limited and will not be returned.

One (1) winner will be randomly chosen on the day the contest ends (see dates below) in Vancouver, British Columbia, from all eligible entries received per contest. To win, selected entrants must correctly answer a skill-testing mathematical question and must sign London Drugs’ declaration and release confirming compliance with the contest rules and acceptance of the prize(s) as awarded, releasing London Drugs from liability in association with the contest and prize and consenting to the use of their name, photograph, voice and statements for promotional and publicity purposes.

There will be three (3) prizes:

  • One (1) Cuisinart 5-1/2 Qtr. Stand Mixer (Retail value of $399.99)
  • One (1) Cuisinart Vertical Waffle Maker (Retail value of $99.99)
  • One (1) Cuisinart Air Fryer (Retail value of $299.99)

See details and contest date below. Prizes must be accepted as awarded, are non-transferable and no substitutions are permitted. Prizes will be awarded at the closest London Drugs location to contest winners.

Contest date – Wednesday May 30th 2018 from 12 PM PST –1 PM PST

Draw date – Friday June 1st, 2018

Only one prize may be won by any one person and household. In the event that any selected entrant incorrectly answers the skill-testing question or is otherwise unwilling or unable to comply in full with these rules, a new entry will be drawn.

Selected winners will be contacted by email or on the social network they were drawn from. No correspondence will be entered into except with selected entrants. If the winners do not respond then they will be notified for the second time, 3 (three) days after the first notification. If the winners still do not respond within 3 days of the second notification, a new winner will be chosen in the same manner until a winner is successfully contacted.

The chances of winning a prize will depend on the number of eligible entries received. Decisions of the judges in respect of all aspects of this contest including, but not limited to, eligibility of entries and correctness of answers given to the skill-testing question, are final.

London Drugs and their respective advertising and promotional agencies, the independent judging organization, and their respective agents are not liable to an entrant in any manner relating to the contest or the awarding and use of the prize(s).

This contest is subject to all federal, provincial, and municipal laws and regulations. By entering the entrant consents to the collection of all personal information included on their entry and agrees to the use and disclosure of such information by and between London Drugs, an independent judging organization, and their agents. The winner(s) also agrees to the collection, use, and disclosure of their name, entry, photographs, voice, and statements for London Drugs’ publicity purposes without further compensation. All personal information collected from entrants will be used only for the purposes of administering the contest and for marketing and promotional purposes as contemplated by these rules; under no circumstances will any personal information be sold or rented to third parties. All personal information collected by London Drugs will be kept in accordance with the privacy policy of London Drugs, which can be viewed at www.londondrugs.com, and in accordance with all applicable privacy laws.

The right is reserved by London Drugs to terminate this contest, in whole or in part, and/or modify, amend or suspend the contest, and/or these rules in any way, should any cause beyond the reasonable control of London Drugs or its agents affect the proper administration thereof.