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4 Delicious Recipes for Spring Brunch

Spring Brunch with ONEHOPE

There’s a quote that goes, ”Spring is when life’s alive in everything.” And this just so happens to be true in the food and wine world, too!

At our ONEHOPE property in Napa Valley, spring offers a refreshing respite from the short winter days. It breathes new life into everything we cook and it offers a time for gathering once again with family and friends over a special bottle of wine.

To honor the fact that spring has (almost!) sprung, Dan and Meg are bringing you our go-to spring recipes alongside the perfect Wine Club pairings. From Meg’s Monte Cristo to Dan’s sunny Saturday scrambled eggs, trust us when we say—you’ll be sure to make these delicious dishes over and over again this season. Bon appétit! 

Spring Brunch Spread ONEHOPE

Saturday Scrambled Eggs & Bacon

We’ve made this staple since day one and it has always brought a sense of home and comfort to the estate. Some of our signature Saturday morning smells are those of bacon wafting down the hallway, the bright scent of citrus zest from the freshly squeezed orange juice, and the peppers and onions caramelizing in butter. And if that isn’t enough to get you out of bed, we have been known from time to time to accidentally set off the smoke alarm from toasting one too many of Model Bakery’s famous english muffins. Whether guests are filling up on a hearty breakfast before a big day of tastings in the valley, or nursing their hangover from a few too many glasses of cabernet out by the firepit, the smells and the simplicity of this food and the ritual itself has always brought our community together. – Dan

Serves 8

Time: 45 minutes

Wine Pairing: Italian Prosecco Millesimato DOC Brut


  • 3 tablespoons salted butter
  • 1 yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 18 eggs
  • 2 tablespoons half & half
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 8 ounces sharp cheddar cheese, grated


  1. Melt butter in a large saute pan or stove top griddle over low heat. Add onions and bell peppers and saute for 30 minutes, stirring occasionally. The goal here is for these to cook down and slightly caramelize. 
  2. Crack eggs into a large bowl with salt, ground pepper and half & half and beat with a whisk. Add the eggs into the saucepan, stirring in with a rubber spatula every couple minutes as they begin to take shape. When they are solidified and just slightly runny, turn off the burners, add in the grated cheese and let the residual heat melt it. Remove scrambled eggs from the pan when the cheese is melted and serve while hot.


Makes 24 strips of bacon

Time: 30 minutes


  • 24 strips thick cut bacon


  1. Preheat the oven to 400°F. Line 2 baking trays with parchment paper, and lay bacon strips on top in a single even layer. Bake in the oven for 20-25 minutes, flipping each strip of bacon after 15 minutes. Remove from the oven and set bacon slices on a plate lined with a paper towel. 

Meg’s Tip: Baking your bacon in the oven results in crispier bacon and way less mess. Your days of bacon grease splattered all over your stove top are now over.

Meg’s Monte Cristos

When Jake and I were a few years into dating, we moved to a 600 sf apartment by the beach in Hermosa. While we loved to entertain, the kitchen was tiny, so preparing food ahead of guests arriving was a necessity to reduce the mess and kitchen claustrophobia. One New Year’s Day, we were going to be attending the Rose Bowl with friends who were visiting from out of town, so I took a stab at making Monte Cristos since they can be prepped the day before. They were so delicious that they became a New Year’s Day, and then Christmas Day, and then, Easter tradition. Heck, now they’re a staple for every brunch we host or attend. – Meg

Yield: 4 sandwiches

Time: 15 minutes to assemble; 15 minutes to cook

Wine Pairing: Sonoma Coast Rosé 


  • 12 slices white bread
  • Mayonnaise, as needed
  • 4 slices gouda cheese (not smoked)
  • ¼ pound oven roasted turkey, thinly sliced
  • 4 slices swiss cheese
  • ¼ pound honey ham, thinly sliced
  • 4 large eggs, beaten
  • 1⁄4 cup milk
  • Pinch of cinnamon
  • Pinch of nutmeg
  • 2 tablespoons vegetable oil 
  • 1 tablespoon unsalted butter
  • Powdered sugar
  • Blackberry jam
  • Maple syrup


  1. On a work surface, spread two slices of bread with mayonnaise on one side each. Top one slice of bread with 1 piece of gouda and 3-4 slices of turkey. Top the other slice of bread with one piece of swiss and 3-4 slices of ham. Create a triple decker sandwich with a third piece of bread in the center of the two slices you’ve just topped with mayo, cheese, and meat. 
  2. Using your hand gently press the sandwich a bit and cut the crusts off (this helps to pinch and seal the ends). Wrap tightly with plastic wrap, making sure to compress it a bit.
  3. Refrigerate for at least 30 minutes, ideally overnight.
  4. Heat the oil and butter in a skillet over medium-high heat.
  5. Combine the eggs, milk, cinnamon, and nutmeg in a bowl.
  6. Unwrap the sandwiches, cut them in half on the diagonal, and dip them in the egg batter, to coat evenly.
  7. Gently place each sandwich in the skillet (one or two at a time), and fry, turning once, until golden brown and hot, about 5 minutes total, making sure to heat throughout.
  8. Transfer to a plate, and sprinkle with powdered sugar. Serve immediately with blackberry jam and maple syrup. Enjoy!

Quick pro tips… 

  1. While the recipe above calls for mixing ham and turkey, try some with just ham & swiss and others with just turkey & gouda. It’s fun to see which combination guests love more.
  2. Additionally, since I make these the day before, I like to take them out of the fridge when I first wake up in the morning and then have my coffee, feed the baby and cats, and get my bearings. This helps to warm the sandwiches just slightly so they don’t take so long to warm through on the skillet. 

Spring Brunch with ONEHOPE

Quiche Lorraine 

Adapted from NYTimes Cooking Quiche Lorraine recipe HERE

To each their own, but I’m a big fan of a savory breakfast. Give me eggs over a yogurt parfait any day. Quiche is perfect because it combines one of the greatest things in life – buttery pie crusts – with whatever else you want to throw in. Quiche Lorraine however, is an absolute classic so this recipe makes an appearance at many of our winery and estate brunches. While we applaud anyone determined to make their own pie crust, we think store-bought is just fine. The bonus is that store-bought pie crusts come in packs of two so this recipe actually makes two quiches – one for enjoying now, and one for popping in the freezer to have on hand for your next gathering. Enjoy! – Meg

Yield: 12 servings

Time: 40 minutes

Wine Pairing: Hospitality Pinot Noir


  • Pastry for two nine-inch pies (see pastry recipe)
  • 6 strips bacon
  • 1 large onion, finely chopped
  • 2 cups Gruyère or Swiss cheese, grated
  • 1/2 cup grated Parmesan cheese
  • 6 eggs, lightly beaten
  • 3 cups heavy cream or 1.5 cup each milk and cream
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • Tabasco sauce to taste


  1. Preheat the oven to 375 degrees.
  2. Follow the instructions for your pie crust as some bake-from-frozen while others need to pre-bake for a few minutes before adding the filling.
  3. Line a sheet pan with foil and bake the bacon until crisp, about 20 minutes.
  4. Pour 1-2 tbsp of bacon fat into a skillet. Cook the onion in the fat until the onion is transparent.
  5. Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the pie crusts.
  6. Whisk the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pies onto a baking sheet.
  7. Bake the pies until a knife inserted one inch from the pastry edge comes out clean, about 30 minutes. Remove to a wire rack. Let stand for 5 or 10 minutes before serving. As noted above, your quiche can be frozen once it’s baked, so enjoy one now and save the other for later (if you can resist)!
  8. Pair with Pinot Noir, a mimosa, or rosé to cut through that buttery, savory goodness. Cheers!

Sugar Snap Pea Salad

Sugar Snap Pea Salad

Serves 6

10 minutes

Wine Pairing: Vintner Pinot Grigio

Bud break marks the beginning of life after the dormancy of winter. Sugar snap peas are one of our favorites to grow in the garden—starting them from seed in the Car Barn, watching with bated breath at the first sign of germination, and carefully transplanting “our little babies” as we call them to the garden once the fear of frost has passed. Sugar snap peas are an early-year reminder of the magic of nature. The tiny tendrils gripping on to its garden trellis, growing by what feels like leaps and bounds daily, instilling hope for the growing season ahead.

The crunchy sugar snap pea is an iconic spring staple that—once combined with a tangy-meets-sweet dressing of apricot jam, lemon juice, and honey—quickly turned this recipe into a fan (or fam) favorite. The fruity and nutty flavor of the parmesan chunks and the perfect pairing of lively Pinot Grigio, brings this beautiful dish to life. – Dan & Meg


  • ½ cup apricot jam
  • 2 tablespoons lemon juice (about 1 lemon)
  • 1 tablespoon honey
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 24 ounces sugar snap peas, rinsed and dried
  • 8 ounce chunk of parmesan cheese, cut into rough chunks (TIP: use the tip of your knife to “chisel” 1 inch chunks off of the block of parmesan)
  • 2 ounces arugula leaves


  1. Add apricot jam, lemon juice, honey, salt & ground pepper to a medium sized mixing bowl and whisk until combined. Add in sugar snap peas and parmesan chunks and toss until they are coated in the jam mixture. Add in arugula last and lightly toss together. 

Ready to head to the kitchen and get cookin’? Don’t forget to shop spring’s wonderful Wine Club wines to pair with your culinary creations. Every purchase gives 10% back to your cause of choice and helps make a lasting impact in the world. From our ONEHOPE home to yours, happy cooking!

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