St. Anselm’s Buttermilk Biscuits
These ultra buttery biscuits from chef Marjorie Meek-Bradley aren’t just delicious for a morning meal—the dough freezes perfectly.
![COCONUTCLUBRECIPE_0001.QTR - Washingtonian Spam Fried Rice. Photograph by Scott Suchman.](https://www.washingtonian.com/wp-content/uploads/2019/07/COCONUTCLUBRECIPE_0001.QTR_.jpg)
Coconut Club’s Spam Fried Rice
A runny egg makes chef Adam Greenberg‘s Hawaiian-inspired dish a brunch favorite. And good news: you may have the ingredients knocking around your pantry.
2 Amy’s Deviled Eggs with Green Sauce
These deviled eggs have been a staple on 2 Amy’s menu as much as any pizza. Round them out with toast or a few slices of smoked salmon or prosciutto for a full brunch plate. The recipe makes more green sauce than you’ll need but it’s delicious with fish, chicken—pretty much anything.
![052114-BBB-BurgerAmericain-thumb-620xauto-71477-1.jpg - Washingtonian](https://www.washingtonian.com/wp-content/uploads/2015/07/052114-BBB-BurgerAmericain-thumb-620xauto-71477-1.jpg)
Le Diplomate’s Burger Américain
Le Dip’s melty patty is a great brunch burger. It’s a great anytime burger. It’s one of the restaurant dishes we miss most right now, but thankfully it’s not too hard to recreate.
![Oatmeal.Featured - Washingtonian](https://www.washingtonian.com/wp-content/uploads/2017/10/Oatmeal.Featured.jpg)
Pastry Chef Josh Short’s Oatmeal Soufflé
Talk about decadent: a soufflé for breakfast! And from the luxe Hay-Adams no less. But hey, no one’s going to judge you for a morning soufflé these days (or even wine).