Since I cook a lot during the week, I try to make it as simple as I possibly can (but it should always be delicious bien sûr!). I always get the help of E. in that process as he makes some pretty amazing poached eggs.
For a change, I would also make some creamy baked eggs (I will have to tell you all about those baked eggs soon; I have been serving it for friends many times and it is always a success).
As long as it is in season, roasted tomatoes will practically always be part of a homemade brunch at our place. I usually favour vine or cherry tomatoes as they carry a sweet and rich flavour, and I think their texture once roasted is slightly jammy and gives a nice balance with the rest of the meal.
For a quick dinner, they are a nice addition to pasta too (just add a bit more olive oil with the pasta and sprinkle some grated parmesan cheese).