Saturday Brunch! Irish Southern Comfort

To me ... brunch is a gentle pause in the week where time slows and hearts open. It is the golden hour of late morning / early afternoon, where the table becomes a place of warmth, laughter, and indulgence. The clinking of cups, the buttery aroma of biscuits in the oven, the awesome fragrance of bacon wafting through the air; all these things are the quiet poetry of togetherness, an unspoken language of love. Brunch is gathering with people I love, adore, and want to be near.

This week’s brunch is of Irish tradition and Southern comfort, a menu designed to comfort body and soul.

On the Menu

Baileys & Coffee French Toast

Buttermilk Pancakes with Maple Butter

Colcannon Hash with Scrambled Eggs

Southern Biscuits & Irish Sausage Gravy

Baileys & Coffee French Toast

A luxurious French toast infused with Baileys and coffee, served with whipped cream and chocolate shavings. A boozy brunch treat that feels like dessert but eats like breakfast.

Ingredients

• 8 slices brioche or challah bread
• 4 eggs
• 1 cup milk
• ? cup Baileys Irish Cream
• 2 tbsp sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 2 tbsp butter
• ? cup whipped cream
• Chocolate shavings (optional)

Instructions

1. In a bowl, whisk together eggs, milk, Baileys, sugar, vanilla, and cinnamon.
2. Dip each slice of bread into the mixture, soaking for 10 seconds per side.
3. Melt butter in a pan and cook French toast slices until golden brown, about 2 minutes per side.
4. Serve warm, topped with whipped cream and chocolate shavings.

Chef’s Notes: For an even richer flavor, use a mix of Baileys and a shot of espresso in the batter.

Buttermilk Pancakes with Maple Butter

Fluffy, golden pancakes with a light tang from buttermilk, served with softened maple butter and fresh berries. A perfect sweet balance to the savory dishes on the table.

Ingredients

• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• ? tsp baking soda
• ? tsp salt
• 2 cups buttermilk
• 2 eggs
• ? cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh berries (strawberries, blueberries, or raspberries)
• ? cup maple syrup
• 4 tbsp softened butter

Instructions

1. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla. Gradually mix wet ingredients into dry ingredients.
3. Heat a griddle over medium heat and grease lightly. Pour ? cup of batter per pancake. Cook until bubbles form on the surface, then flip and cook another 2 minutes until golden brown.
4. Mix softened butter with maple syrup and drizzle over pancakes. Serve with fresh berries.

Chef’s Notes: For ultra-fluffy pancakes, let the batter rest for 10 minutes before cooking.

Colcannon Hash with Scrambled Eggs

Crispy colcannon hash—made with buttery mashed potatoes and cabbage—topped with soft, creamy scrambled eggs for a comforting Irish twist.

Ingredients

• 4 large potatoes, peeled and diced
• 2 cups shredded cabbage
• 4 tbsp butter, divided
• ? cup milk
• 4 green onions, chopped
• 1 tsp salt
• ? tsp black pepper
• 8 eggs
• ? cup heavy cream (or whole milk)

Instructions

Make the Colcannon Hash:

1. Place the diced potatoes in a pot of cold salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes.
2. Drain the potatoes and return them to the pot. Mash with 2 tbsp butter, milk, salt, and black pepper until smooth.
3. Stir in the shredded cabbage and chopped green onions until well combined.
4. Shape the mixture into 8 equal-sized patties.
5. Heat a large skillet over medium heat and melt 1 tbsp butter. Fry the patties in batches, cooking each for 3–4 minutes per side until crispy and golden brown. Keep warm.

Prepare the Scrambled Eggs: 6. In a bowl, whisk the eggs with heavy cream and a pinch of salt until fully combined. 7. Melt the remaining 1 tbsp butter in a nonstick skillet over low heat. 8. Pour in the eggs and let them sit undisturbed for 20–30 seconds. 9. Gently stir with a spatula, moving the eggs from the edges toward the center to form soft curds. 10. Continue stirring occasionally until the eggs are just set but still creamy, about 3–4 minutes. Remove from heat immediately.

Assemble the Dish: 11. Place the crispy colcannon hash patties on plates. 12. Spoon a generous portion of scrambled eggs over each patty. 13. Garnish with extra chopped green onions and a pinch of black pepper. 14. Serve immediately with buttered Irish soda bread on the side.

Chef’s Notes: For an extra touch of indulgence, stir a bit of Irish cheddar into the eggs just before they finish cooking.

For a smoky twist, fry the hash in bacon fat instead of butter.

Southern Biscuits & Irish Sausage Gravy

Flaky, buttery Southern biscuits served with a creamy, peppery gravy made from Irish sausages. A fusion of two beloved comfort foods that guarantees an empty plate.

Ingredients

For the Biscuits:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ? tsp baking soda
• 1 tsp salt
• ? cup unsalted butter, cold and cubed
• ? cup buttermilk

For the Gravy:

• 1 lb Irish sausages, casings removed
• 3 tbsp butter
• ? cup all-purpose flour
• 2 cups whole milk
• ? tsp black pepper
• ? tsp salt

Instructions

1. Biscuits: Preheat oven to 425°F (220°C). Mix flour, baking powder, baking soda, and salt. Cut in butter until crumbly. Add buttermilk and mix until dough forms. Roll out and cut into rounds. Bake for 12–15 minutes until golden brown.
2. Gravy: Brown sausage in a pan, breaking it up. Add butter, then stir in flour to create a roux. Slowly add milk while stirring until thickened. Season with salt and pepper.
3. Serve warm biscuits with generous spoonfuls of sausage gravy.

Chef’s Notes: For even flakier biscuits, freeze the cubed butter for 10 minutes before incorporating.

Tea Pairing

A strong Irish Breakfast tea balances the richness beautifully.

Brunch is about slowing down, pouring another cup of tea, and savoring every bite with the people you love and care about ... enjoying the moment and letting time stretch gently around those who matter most. It’s pouring another cup of tea, not because you need it, but because you’re enjoying the company too much to let the morning end. So take your time. Let the tea steep a little longer. Linger over that last bite. Enjoy! Until next time, live deliciously ...

Bryan-David Scott