A Spring Brunch Menu That’s Perfect for Easter

With spring comes the desire to brunch! A table filled with delicious egg dishes, fresh salads and more spring favorites make a brunch table come to life.

I love the reasons to celebrate, to set the table, to gather around with friends and family. And the spring season truly makes for some of the best brunching meals and bountiful tablescapes. Whether you’re hosting an Easter celebration, a weekend with friends or a big family Saturday brunch, we’ve got some ideas and recipes you’ll want to bookmark for later!

For a brunch, I usually start off with eggs. There are so many great egg dishes, but a frittata… an Italian open-faced omelette of sorts, or an eggy crustless quiche, is such an easy way to get a perfect egg dish on the table. The trick to a great frittata is to cook it low and slow on the stovetop and then finish it off under the broiler. That’s why I love these Curtis Stone pans, I can start it on the stove and transfer to the oven without a worry; and it doesn’t stick!

Spinach Frittata Recipe

  • 9 large eggs
  • 2 Tbsp milk
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 Tbsp olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 large clove garlic, minced
  • 8 oz fresh spinach
  • 2 oz goat cheese (optional, but great flavor!

 

1 Whisk together eggs, milk, Parmesan, salt, pepper in a mixing bowl. Set aside.

2 Heat olive olive oil in an oven-proof, stick-free skillet on medium heat. Add the onions and sauté until translucent, about 4-5 minutes. Add the garlic and cook a minute more.

3 Add the chopped spinach, a handful at a time, use tongs to mix with the onions. Add more as the fresh spinach begins to wilt and there is more room in the pan.

4 Pour the egg Parmesan mixture over the spinach and onions.

5 Sprinkle bits of goat cheese over the top of the frittata mixture.

6 Lower the heat to low and cover the pan. Let cook on the stovetop 10 to 13 minutes, until all but the center of the frittata is set. The center will still be wiggly. Pre-heat the broiler.

7 Broil for 3 to 4 minutes until the top is golden. Remove from oven with oven mitts and let cool for several minutes.

Another dish we can’t skimp on for brunch is a delicious salad! I love offering something hearty and filling, and our spring strawberry salad is always a hit! I start with a base of fresh spring greens, add a row of nuts, some sliced strawberries, a fresh sliced goat cheese. In a pan, again my Curtis Stone pans make it so easy because nothing sticks, cook up some chicken in olive oil and a bit of seasoning and slice to top off the salad.

For the dressing, it’s so easy to make a delicious one with items you probably already have in the fridge!

Sweet Balsamic Dressing Recipe

  • 1 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp dijon mustard
  • juice of one lemon (or a little less)
  • fresh pepper and salt to taste

Add in another dish or two, Monte Cristo sandwiches are one of my favorite brunch choices, especially when made with waffles! And don’t skip out on dessert. The great thing about brunch is that you can usually add in a couple of dessert and it’s absolutely acceptable, in fact, it’s encouraged. Rum cake is a tradition in our home, and having a strong, non-stick bundt pan is a must!

Next, set out the drinks. Brunching and mimosas go hand in hand, so have it at the ready! Have a festive punch for the littles, pick up some fresh orange juice (or juice your own quickly with a SMEG juicer), along with the rest of your goods, like champagne and wine, and have them easily accessible. Take it up a notch and have it all on a bar cart with coffee and tea… you’ll have everything out for guests to help themselves, and I’d bet they’ll be pretty impressed with the selection.

Don’t forget the decor! Bringing in some flowers or even potted plants is a great way set the tone of the table. Plenty of natural elements, and textural layering is perfect for this season, and of course, whimsy shouldn’t be left out. I’ll usually start with a neutral palette, and then bring in bits of color here and there.

I hope this helps get you ready for your spring and Easter brunch celebrations and table settings!

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