Whether you’re planning a special brunch or just enjoying homemade breakfast, here are two more recipes to put on the menu: Seattle Style Baked Eggs and Eggs Flamenco from Portugal.

Seattle Style Baked Eggs Recipe

If you enjoy the Pacific Northwest but want to avoid the constant drizzle, why not put this homemade meal on your brunch menu? Using this Eggs in Pots recipe, just make a few substitutions to capture the taste of Seattle. All you need is 20 minutes and a ramekin that will hold 2 eggs:

  • Referring to the Eggs in Pots recipe, keep the eggs, creme fraiche and dill
  • Add smoked salmon and sourdough bread (for dipping on the side with eggs) for the Pacific Northwest flavor

Download and print the recipe here.

Eggs Flamenco Recipe from Portugal

This is a picture of Eggs Flamenco.

This Eggs Flamenco recipe is definitely one to try!

This spicy corn & tomato hash with baked eggs is sure to liven up your homemade brunch menu. I made this recipe for the first time in 1985 and have loved it ever since. You can prepare it in a large skillet and serve it family style for a large gathering or make individual portions in ceramic bakeware, oven-safe dishes or ramekins. Personally, I prefer to prepare and bake the hash as directed and then add poached eggs to the top when it’s ready to serve as I like my eggs a little more runny and less set than what you’ll find here.


  • 4 Tablespoons olive oil
  • 1 medium-sized onion, thinly sliced
  • 2 garlic cloves, crushed
  • 8 oz. lean bacon, diced
  • 2 small red peppers, with pith removed, seeded and chopped
  • 6 medium-sized tomatoes, blanched, peeled and finely sliced
  • 4 oz. mushrooms, wiped clean and finely sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 Tablespoon chopped fresh parsley
  • 8 oz. canned sweet corn, drained
  • 4 large eggs


Preheat the oven to 350 degrees F.

In a large frying pan, heat the oil over moderate heat. Add the onion and garlic and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown. Add the bacon and the red peppers to the pan and fry, stirring for 10 to 12 minutes or until the peppers are soft. Stir in the tomatoes, mushrooms, salt, pepper, cayenne and parsley and continue cooking for 5 minutes or until the tomatoes begin to pulp. Stir in the sweet corn and remove the frying pan from the heat.

Pour the mixture into an ovenproof baking dish. Using the back of a spoon, make four small depressions in the vegetable mixture. Break an egg into each depression.

Place the dish in the center of the oven and bake for 25 to 30 minutes or until the eggs have set. Serve hot.

Dinner Diva Tip: I recommend using a cast iron skillet for this recipe, if available, as it is oven-save. You can start the recipe on the stovetop, as directed, and then finish the dish in the oven – no need to dirty a skillet and a baking dish. If you don’t own one, now might be a good time to make a purchase!

Download and print the recipe here.

What other homemade creations should you put on your brunch menu? Stay tuned for more Dinner Diva favorites!

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.