Weekend Brunch Choices: Pumpkin Ricotta Salad, Avocado Egg Toast and Tomato Stew

Choose one warm dish and one simple accompaniment from these options. The pumpkin salad suits cooked pumpkin left from another meal; the toast is quickest when bread and avocado are ready; the stew is useful when several people will eat at different times.

Ingredient video accompanying this article.

Three Recommended Brunch Recipes for the Whole Family

Here are three light weekend brunch dishes to choose according to your household’s tastes without complicated preparation.

Table Preparation Tip: Prepare the warm component first, then assemble greens and toppings just before eating.

1. Sweet Pumpkin Ricotta Salad & Whole Wheat Toast

Sweet and soft pumpkin is a favorite ingredient for both kids and parents.

Ingredients: 1/4 of steamed or baked pumpkin, a generous handful of baby greens, 2 tablespoons of ricotta cheese, 2 slices of whole wheat bread, a handful of nuts, olive oil, lemon juice.
Cooking Steps:

1. Steam or bake the pumpkin until tender, then let it cool.

2. Place the washed and dried baby greens on a plate, and top with bite-sized pieces of pumpkin.

3. Spoon ricotta cheese on top and sprinkle with toasted almond slices or walnuts.

4. Serve with slightly toasted whole wheat bread drizzled with olive oil and lemon juice.

2. Creamy Poached Egg on Avocado Egg Slice

The creaminess of avocado paired with a cooked egg creates a café-worthy dish.

Ingredients: 1/2 ripe avocado, 1 egg, 1 slice of sourdough or grain bread, crushed red pepper (optional), a bit of vinegar.
Cooking Steps:

1. Add 1 tablespoon of vinegar to boiling water and create a whirlpool, then crack in the egg to poach until both the white and yolk are firm.

2. Layer thinly sliced avocado on toasted grain bread.

3. Top with the cooked egg, seasoning with salt, pepper, and a sprinkle of red pepper for extra flavor.

3. Warm and Comforting Tomato Vegetable Stew

This warm dish is perfect for chilly days or for serving to parents, making it a comforting choice.

Ingredients: one 400 g can of whole tomatoes (or about 400 g ripe tomatoes), 1/2 onion, 1/3 carrot, a bit of broccoli, 1/2 cup of cooked chickpeas, olive oil, salt, pepper.
Cooking Steps:

1. Heat olive oil in a pot and sauté chopped onion and carrot until sweet.

2. Add diced tomatoes and chickpeas with 1 cup of water, simmering on medium-low heat until the carrot is tender; check after about 15 minutes.

3. Finally, add blanched broccoli and season with salt and pepper, simmering for an additional 1-2 minutes.

Use pasteurized ricotta and check dairy, egg, wheat and nut allergens. Omit nut toppings where unsuitable; do not use an adult serving suggestion as a choking-safe portion for a young child.

Storage and kitchen notes

Use a food thermometer: chicken and reheated leftovers should reach 74°C/165°F. Refrigerate perishable leftovers within two hours (one hour above 32°C/90°F). See FoodSafety.gov cooking temperatures and USDA leftover guidance.

Adjust the quantities to appetite and check all ingredient labels for allergens. These are cooking examples, not nutrient-tested medical meal plans. Record the amounts and texture you prefer so the next batch is easier to repeat.

Reviewed October 13, 2026 · YM-LAB Wellness Food.

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