5 Recipes for a Perfect Easter Brunch
You can practically taste spring with these bright and sunshiny morning meals.
By Lynn Andriani
A Just-Right-for-the-Season One-Dish Meal
Eggs and asparagus are a classic springtime combination. The two not only look fantastic together, but also complement each other, taste-wise, too, with the woodsy vegetable getting a rich, custard-like sauce. This savory dish starts with diced potatoes that you brown in a skillet; then, in go chopped red onion and inch-long pieces of asparagus, along with chopped prosciutto. Finally, you use a spoon to make four "nests" in the hash and crack an egg into each. Cook until the whites are set and serve.
Get the recipe: Asparagus and Prosciutto Hash
The Breakfast Cobbler
Peach pie for breakfast? Yes, please. This baked-in-a-skillet meal features sweet peaches covered with mounds of biscuit dough that's been seasoned with fresh thyme. The best part: You don't have to peel the fruit; plus, and you can mix the dry ingredients for the biscuits the night before. In the morning, just combine the dry with the wet ingredients and slice the peaches (substitute thawed and drained frozen ones if you can't find fresh); by the time you've finished your first cup of coffee, the dish will be ready to pull from the oven.
Get the recipe: Peach Breakfast Cobbler with Cornmeal-Thyme Biscuits
The Fruit Salad to End All Fruit Salads
Fruit salads can be predictable, but not this one. It has three parts (fruit, crunch, dressing), so you get a variety of textures and colors. You can use whatever fruit you'd like, from kiwis to strawberries to canned pineapple to berries. Cooked quinoa adds a fantastic nutty element, and the dressing is a simple combination of the juice from the pineapple can, and that of a lime.
Get the recipe: Toasted-Coconut Fruit Salad with Quinoa and Pineapple-Lime Dressing
The Most Fun Frittata We've Ever Seen
Serving spaghetti for brunch is a great way to put a smile on anyone's face, but there's much more to this delicious dish than everyday noodles. You start by lightly browning sausage, bell pepper and scallions in a frying pan, then you stir in cooked pasta. Pour beaten eggs mixed with some grated cheeses over everything, and cook until the eggs are set. Then you can slice the "pie" into wedges.
Get the recipe: Breakfast Pasta Frittata
Celebration-Worthy Toast
It may seem strange for us to suggest toast for Easter brunch, yet this version is so special and lovely looking, it actually feels perfect for the holiday. Slices of ciabatta get slathered with scallion butter, draped in slices of ham, coated with a pea-ricotta puree and warmed. Gorgeous, in-season slivers of fresh and peppery radish add the finishing touch.
Get the recipe: Warm Ham Tartine with Ricotta Spread
Published 03/17/2016
