Honestly, is there anything better than brunch on a Sunday afternoon? Nothing says “I’m a champion,” other than drinking a mimosa in the middle of the day. It’s quite possibly one of the best ways to spend time with your family and friends, and I’ll tell you why…

Oh brunch, almighty brunch, how I love thee. Let me count the ways:

  1. It’s easier on the wallet than a dinner party – Yes! You can throw a lovely shindig for brunch with just a few eggs, platters of breads/pastries and fruit and have everyone bring a bottle of Prosecco or sparkling wine for mimosas and it’s a great time to be had by all. Plus, you’re not washing dishes at 1am when everyone’s left. That’s entertaining smarter, not harder!
  2. It’s the end of the week and everyone is happy – Sometimes you can’t guarantee everyone will be happy at a dinner party. We’ve all been there having to make conversation with “grumpy guest” at a dinner party. There’s something innately festive about a mimosa, so if you’re not happy during a brunch, well, I don’t know what will make you happy.
  3. Everyone can still watch whatever they want to watch on TV – It’s OK to throw on some Sunday football for the sports fanatics. Brunch is supposed to be a casual and fun thing, so go ahead and throw on some football and just let your guests relax and make themselves at home. Since football season just started, my boyfriend is trying to give me football 101 lessons, but so far it seems fairly complicated with all these 1st and downs blah blah blah. I figured I’ll just scream and jump up and down when people dressed in orange run down to the end of the field.

I can go on and on, but these are more than valid reasons to throw a brunch. It’s a low stress and high happiness endeavor that will please you and your guests. It’s a great way to also de-stress from the week and bathe your family and friends in love as they get into a new week.

The following recipes are my “go-to’s” for brunch. Scrambled eggs with shitake mushrooms topped with cilantro and chives, served with a spiked Mandarin Orange juice Mimosa. Can you feel the love already?! Make sure to check back in next week, for part two of my brunch series as you’ll get the recipes for my Mandarin Orange Challah French Toast and my Sriracha Chipotle Bloody Mary. These four recipes will elevate you to brunch goddess or brunch superhero, for the men, and will look like you’ve been sweating over the oven for hours, when you haven’t. They’re super easy, super fun and more importantly, delicious! So let’s get started!

Scrambled Eggs with Shitake Mushrooms Topped with Cilantro and Chives


  • 12 eggs
  • 6-8 shitake mushrooms sliced (can substitute with baby portabello or regular white mushrooms)
  • ½ cup diced yellow onions
  • 2 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped chives
  • 1 tablespoon unsalted butter


Crack all of your eggs into a medium large bowl and whisk vigorously until all the eggs are blended. Set aside. Slice your mushrooms, chop and dice half a yellow onion. Then chop your cilantro and chives and set aside as well.

Heat your IMUSA nonstick Caldero/Dutch oven to medium heat. Put your butter in the caldero when it gets hot. When the butter in nicely melted but not browned, put the onions in the caldero. Stir until nice and translucent. About 4-5 minutes. Then, add your sliced mushrooms. Keep stirring until mushrooms are slightly cooked, but still springy. Next add your eggs and stir gently with a bamboo spatula. I prefer soft cooked scrambled eggs, but please feel free to cook however you like your eggs. Another couple of minutes for your eggs to cook and voila, you’re done! Remove and serve immediately. Once the eggs are plated, top with the fresh chives and fresh cilantro.

*The reason I don’t cook with the herbs is because I like the balance of the texture of the eggs with the freshness of the herbs. But if you prefer to cook with herbs, please feel free to add to the eggs while you’re cooking. Lastly, top with fresh cracked sea salt and fresh cracked black pepper and wait for the ooh’s and ahh’s.

Serves six.


Spiked Mandarin Mimosa with Zested Sugar Rimmartini


  • 6 oz. Prosecco or Sparkling Wine
  • 2 oz. good vodka
  • Juice of one mandarin OJ
  • Zest of one mandarin OJ
  • ¼ cup sugar


Take your mandarin orange and zest the outside, making sure to not zest the white bitter part. Place the orange zest on a small plate with the sugar. Mix the zest with the sugar. Set aside. Using your IMUSA Citrus Juicer, place a measuring pour cup under it and juice one mandarin orange. This is a nice cocktail, because you can use any pretty glass if you don’t have champagne flutes. Since we’re spiking it with vodka, it’s OK to use a short glass for this mimosa.

Now, taking your glass, use a wedge of the orange you’ve just juiced and use it to coat the rim with a bit of juice. Turn it upside down orangein the zested sugar mixture to coat the entire rim of the glass. Now pour all the liquid ingredients and voila!!

*This is not a cocktail you have to follow exactly to the recipe. Well, none of my recipes are like that. For example, for the shitake scrambled eggs, if you like more onions or more mushrooms, add more or less according to your taste. For this cocktail, if you like more vodka, add more vodka, or if you like more of the Mandarin orange flavor, add more juice. It’s up to you! Be creative and you can even throw in some grapefruit or blood orange for a garnish and really make it special.