Cooking a couple of poachies might seem simple enough. But trying to feed a whole gathering at brunch, with multiple pots and pans to juggle? That’s a whole other level of difficulty.

It doesn’t have to be that way, though, according to NSW food stylist and cookbook writer Amelia Wasiliev.

Not quite breakfast, not quite lunch, brunch encompasses the best of sweet and savoury cooking (and can actually be enjoyed at any time of day), the Long Jetty creative says.

Her latest recipe collection, Last Minute Brunch Party, aims to take the stress out of entertaining by using clever shortcuts and pantry staples to create fuss-free brunch recipes.

“Unlike a formal dinner party, brunch has a casual nature,” she writes in the book. “In my mind it creates a relaxed and social atmosphere, allowing guests and hosts to unwind, indulge and spend wholesome time connecting.”

Here, Wasiliev shares five easy, achievable recipes perfect for sharing with family and friends.

Cheat’s Benedict

The classic eggs Benedict is a brunch staple, but not so easy to make for a large group and in a hurry. This recipe will give you all the flavours and sophistication and take you no longer than 10 minutes to prepare and serve.

INGREDIENTS

• 2-3 long ciabatta rolls
• 1 handful of baby spinach leaves, coarsely chopped
• 6 slices thinly shaved ham from the bone, halved
• 6 eggs
• 2 tbsp finely chopped chives
• salt and black pepper

For the hollandaise sauce

• 115g butter
• 3 egg yolks
• 1 tbsp lemon juice
• ½ tsp Dijon mustard
• ½ tsp sea salt

METHOD

1. Preheat the oven to 180C fan-forced (200 conventional). Line a large baking tray with baking paper.
2. Use a serrated knife to cut 5cm holes out of the bread rolls. Depending on the length of your roll you may fit 2 or 3 cutouts in each roll. You need 6 cutouts in total. You want to make sure you have a border of about 2.5cm around your cutout hole, and the hole should be at least 2.5cm deep. Make sure there is a thin layer of bread still underneath the cutout.
3. Arrange the rolls on the prepared baking tray. Layer a small amount of spinach, then a slice of the ham in the bottom of each bread hole, making sure to press them down so that they are forming a cup shape around the bottom of the bread. Crack the eggs into a small cup, one at a time, and pour into the holes over the spinach and ham. Sprinkle each egg with salt and the chopped chives. Bake in the oven for 10-12 minutes. The eggs will continue to cook once they are out of the oven, so if you like a runny yolk, remove them from the oven earlier.
4. Meanwhile, make the hollandaise. Gently heat the butter over low heat in a small saucepan until just melted, making sure it doesn’t boil. Whizz the egg yolks, lemon juice, mustard, and salt for 20-30 seconds in a blender. The eggs will blend and lighten in colour. On the slowest setting, continue to blend the eggs as you slowly add the melted butter. Blend until all the butter is combined into a smooth and creamy consistency.
5. Once the rolls are done, remove from the oven and let rest for 2-3 minutes. Cut the rolls into individual serves around each egg and serve on a large platter or individually with the hollandaise poured over the top and garnished with salt and pepper.

Substitutions: Try using brioche or even a croissant instead of the bread. Replace the spinach with another leafy green, and the ham with smoked salmon.

Serves 6

Baking tray corn fritters

Corn fritters are one of my regular brunch favourites. Converting this recipe to a one-pan dish means you don’t have to spend the time frying and flipping individual fritters. Pop it all in a pan, then make some sides to serve alongside while it cooks. Sometimes, if I’m in a hurry, I add diced bacon to the mix, as it saves me cooking it separately as a side.

INGREDIENTS

• 1 medium red onion, diced
• 1 medium zucchini, grated
• 250g (2 cups) fresh or frozen corn kernels
• 10g (¼ cup) coriander leaves, chopped
• 100g (1 cup) grated cheddar cheese
• 140g (1 cup) plain flour
• 1 tsp baking powder
• 125ml (½ cup) olive oil, plus extra for greasing
• 6 eggs, lightly beaten
• 1½ tsp sea salt, plus extra for the top
• 100g cherry tomatoes, halved
• black pepper

METHOD

1. Preheat the oven to 160C fan-forced (180C conventional). Line a 23 by 33cm baking tray with baking paper.
2. Add all the ingredients, except the tomatoes, to a large bowl and gently fold together until well combined. Pour the mixture into the prepared tray and spread out evenly. Scatter the tomatoes over and top with salt and pepper.
3. Bake for 30 minutes, or until set and golden on top. Remove from the oven and let cool for at least 10 minutes before cutting evenly into 9 pieces. Serve warm or cooled to room temperature.

Substitutions: You can easily use other vegetables and herbs in this fritter recipe. Swap the corn and coriander for grated carrots or sweet potato and dill. Add diced bacon and asparagus pieces.

Makes 9

Baked bacon French toast

This baked casserole recipe hits all the notes of a good French toast but is easier for a larger crowd because you don’t have to fry each toast slice. You can make it the night before so all you need to do is bake on the day.

INGREDIENTS

• 1 tbsp butter
• 1 loaf (450g) brioche or challah bread, cut into thick slices
• 450g bacon slices, cut into bite-size pieces
• 6 eggs
• 50g (¼ cup) soft brown sugar
• 1 tbsp maple syrup, plus extra for serving
• 375ml (1½ cups) milk
• 250ml (1 cup) thickened cream

METHOD

1. Grease a 23 by 33cm Dutch oven with the butter. Halve each brioche slice and layer into the prepared dish. Set aside.
2. Fry the bacon in a large frypan over medium heat for 8 to 10 minutes, stirring occasionally so that all sides of the bacon are cooked and golden.
3. Whisk the eggs, sugar, maple syrup, milk, and cream together in a large bowl. Pour the creamy mix over the bread and turn the bread pieces so both sides are soaked. Scatter the cooked bacon over the top. At this point you can cover and refrigerate, either overnight or until ready to cook.
4. When ready to cook, preheat the oven to 180C fan-forced (200 conventional) and bake for 45-50 minutes. Check after 30 minutes. If the top and edges are browning too quickly, cover with aluminium foil. Once done, remove from the oven and let stand for 5-10 minutes before serving with extra maple syrup.

Substitutions: For a sweet version, add mixed fresh berries or other fruit and ground cinnamon instead of the bacon.

Serves 6-8

Frozen berry Dutch baby

A Dutch baby falls somewhere between a pancake and a Yorkshire pudding. It’s a great alternative to pancakes as it cooks in the oven and saves you time standing over the stove flipping them. I love this because I always have some berries in the freezer, so it’s easy to whip up. Serving the Dutch baby straight from the frypan creates a beautiful rustic touch for your brunch table.

INGREDIENTS

• 175ml (¾ cup) milk
• 3 eggs
• 105g (¾ cup) plain flour
• 2 tbsp caster sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp finely grated lemon zest
• 60g unsalted butter
• 150g (1 cup) frozen blueberries
• 2 tbsp icing sugar, for dusting

To serve

• maple syrup
• whipped cream

METHOD

1. Preheat the oven to 220C fan-forced (240C conventional).
2. Using electric beaters, beat the milk, eggs, flour, caster sugar, vanilla, salt, and lemon zest together in a large bowl for 3-4 minutes until the mixture is well combined and frothy. (This step also works well in a blender. Simply add the ingredients and blend on high for 20 seconds.)
3. Place a 30cm cast-iron or ovenproof frypan on the stove over medium to high heat and add the butter and half of the frozen blueberries. Let the butter fully melt and the berries heat through and start to soften. Once the butter has melted, pour the batter into the frypan and quickly transfer to the middle shelf of the hot oven. Bake for 15-20 minutes until deep brown and puffed up. Don’t be tempted to open the oven during the first 15 minutes as this can cause your Dutch baby to deflate.
4. Carefully remove the frypan from the oven, scatter over the remaining blueberries, and dust with icing sugar. Take the frypan straight to the table and serve your Dutch baby with maple syrup and fresh cream.

Make ahead: You can make the batter ahead of time and leave it in the refrigerator, even overnight. Just make sure to bring it back to room temperature before you cook it as it won’t rise if the mixture is cold.

Substitutions: You can use any frozen or fresh berries for this recipe; a mix would work fine.

Serves 4

Baking tray baked pancakes

There is nothing better than pancakes for brunch. Although this is a simple recipe, it can be time-consuming if you have a large group and want to make a lot. This recipe allows you to pop these into the oven and get on with preparing something else. Light and fluffy and rectangular, these pancakes make for a fun change.

INGREDIENTS

• 115g butter, melted, plus extra for greasing
• 280g (2 cups) plain flour
• 2 tsp baking powder
• 3 eggs
• 500ml (2 cups) milk

To serve

• 150g (1½ cups) fresh berries
• 90g (½ cup) mascarpone
• maple syrup

METHOD

1. Preheat the oven to 180C fan-forced (200 conventional). Grease a 23 by 33cm baking tray with butter and line with baking paper.
2. Whisk all the ingredients together in a large bowl until smooth and there are no lumps.
3. Pour the batter into the prepared pan and bake in the oven for 16-18 minutes until golden all over. Let cool for 2-3 minutes before cutting into 7.5 by 10cm rectangles. Serve with your choice of toppings.

Tips:

This recipe can easily be doubled or tripled if you have more people.

Once the pancake is cut into squares, it freezes well. Wrap each serve in plastic wrap and freeze. Defrost and warm slightly to serve.

Toppings: You can have a good variety of fruits or sides to go with your pancakes.

Serves 4

This is an edited extract from Last Minute Brunch Party by Amelia Wasiliev, published by Hardie Grant Books, photography by Lisa Linder, RRP $49.99