This year, Executive Chef Brian Dandro at ArtBar in the Royal Sonesta Boston is welcoming the spring season with some new brunch recipes.

Brunch ArtBar Cambridge

Chef Brian was eager to share his latest brunch preparations for French Toast, Beyond Hash and Eggs, and Hollandaise Sauce you so you can try them out at home. We were happy to oblige. Pair your brunch with #liquidart from ArtBar; you can find a few of their Bloody Mary and other cocktail recipes here.

French Toast 2

ArtBar Brunch

Executive Chef Brian Dandro, Royal Sonesta Boston

French Toast

Yield:  About 6 pieces of toast


1 cup milk
2 eggs
2 Tsp cinnamon
1 tbsp brown sugar
1 tsp vanilla
Pad butter
Brioche loaf cut into 1” thick slices (can also use gluten-free bread)
Powdered sugar
Warm maple syrup
Fresh berries


  1. Whisk first 5 ingredients together.
  2. In a medium hot fry pan, melt a pad of butter. (If turns brown right away, turn down the heat and use new butter.)
  3. Dunk each piece of bread into the batter and place into the pan. Do not overstuff or overlap toast.
  4. Cook for about 2 minutes until it turns golden brown. Flip and repeat.
  5. Once cooked, cut each piece in half and place on plate. Dust with powdered sugar and serve with warm maple syrup and fresh berries.

Beyond Hash and Eggs

Yield: 2 servings of hash


2 tbsp canola oil
1 “Beyond Burger” patty (crumbled)
¼ cup small diced red pepper
¼ cup small diced green pepper
¼ cup small diced white onion
Salt and pepper
Poached, fried or scrambled eggs


  1. Place canola oil in a sauté pan over medium to high heat
  2. Add the peppers and onions and cook until soft. Remove from pan.
  3. Add the crumbled “Beyond Burger” patty to the pan and brown.
  4. Return the pepper and onion to the pan and season to taste with salt and pepper
  5. Serve with eggs and hollandaise sauce (recipe below) over the top of the hash.

Hollandaise Sauce

Yield: 4 cups


3 egg yolks
2 tsp lemon juice
1 dash tabasco
1 lb. melted butter
1 tbsp water
Salt and pepper to taste

  1. Bring a pot of water to boil.
  2. In a bowl that covers the top of the pot, add the egg yolks, lemon juice and tabasco. Whisk vigorously for 2 minutes, making sure the eggs to not become scrambled.
  3. Remove from heat and place bowl on a towel. Continue to whisk until the mixture lightens in color.
  4. With a ladle slowly stream the butter into the mixture. After a couple ladles, add water to help prevent from breaking (separating). Once it has a silky shine and can coat the back of a spoon it is done.
  5. Add salt and pepper to taste.