Brunch Gets a Creative Twist in Eggs-traordinary Brunch Week at Haverford!

Week 5 at our Haverford campus was nothing short of eggs-traordinary! Junior chefs dove into the delicious world of brunch with a week full of bold flavors, hands-on learning, and kitchen creativity during Eggs-traordinary Brunch. With both sweet and savory dishes on the menu, campers explored a wide variety of skills—from roasting and whisking to baking and assembling.

Chef Lindsay led the way through a savory brunch lineup filled with comfort classics and clever techniques, including:

• Huevos Rancheros Breakfast Bowls – featuring fresh pico de gallo, crispy roasted potatoes, and oven-cooked bacon

• Quiche Lorraine with Baby Gem Salad – paired with homemade Thousand Island dressing for a balanced brunch plate

• Fresh Egg & Potato Burritos – wrapped and served with housemade corn tortilla chips for crunch

• Chicken and Waffle Sandwiches – the perfect fusion of sweet and savory

• Sunrise Strata with Fresh Fruit – a hearty egg bake packed with flavor and perfect for a crowd

On the baking side, Chef Carisa treated campers to sweet surprises all week long, guiding them through:

• Coffee Cake Muffins – spiced and topped with cinnamon crumble

• Banana Bread Loaf – soft, comforting, and packed with flavor

• Chocolate Chip Scones – buttery and just the right amount of sweet

• Lemon Bars – bright, tangy, and dusted with powdered sugar

• Berry Trifle – a stunning layered dessert with fresh fruit, cake, and cream

Throughout the week, junior chefs practiced slicing, sautéing, folding, baking, and more—all while learning how to balance flavors and plate dishes like pros. It was a joyful, confidence-building experience that brought out the best in every camper.

Whether savory or sweet, every recipe was a hit, and our campers truly shined. Eggs-traordinary Brunch wrapped up with full hearts, full bellies, and lots of smiles—we can't wait for what’s next in the kitchen!