Easter Brunch Recipes
Easter brunch is one of those Easter traditions that cannot be missed. While some people like to take the breakfast approach and some like to take the lunch approach, a happy medium will please your guests and provide a great variety of delicious treats. The key is to stay small – the smaller the nibble, the easier it is for you to make and for your guests to feel like they’ve had their fill without you having to make enough food for an entire army.
It is important to serve alcoholic along with non alcoholic drinks for Easter brunch. Mimosas and Bloody Marys are standard, but you can also mix it up by providing themed drinks like spicy Micheladas (Bloody Marys with beer instead of vodka) or Bellinis (Prosecco and a fruit puree, traditionally peaches).
Deviled eggs are the perfect way for you to use up those leftover hardboiled eggs from the Easter egg hunt. Cut your 10 hard boiled eggs in half, and remove the yolks. In a bowl, mix together the yolks, a pinch of salt, a pinch of pepper, a handful of chives, 1/4 cup dijon mustard, and 1/4 cup mayonnaise. Scoop the yolks back into your egg whites and sprinkle with sweet paprika. It’s a classic recipe but a festive recipe for Easter.
You can also put out a cheese platter, shrimp cocktail, or fruit to compliment the rich Deviled Eggs.
The Main Course
In the theme of keeping it easy, it’s great to create mini stuffed French toast, or a Bagel and loches plate with smoked salmon. To make mini stuffed French toast, take a loaf of Brioche and slice it into thick slices. Cut those slices once horizontally and once vertically to create four mini French toast pieces. Dip in a mixture of eggs, cinnamin, sugar and good vanilla, and cook on a hot, buttered skillet. Serve on a toothpick with maple syrup dipping sauce. If you’re feeling fancy you can create maple syrup whipped cream to dollop on top of the french toast slices. Fold maple syrup into some cool whip, or whipped cream (whip until it creates semi-sturdy peaks).
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