Countdown to Easter is on! I don’t know about you but after the baskets, the early morning egg hunt, church service, another egg hunt, an absurd amount of jelly beans, and an inevitable sugar crash, making it to dinner is near impossible! Easter Brunch is more our speed. I have curated a few of our favorite recipes for all types of cooks and picky eaters that will have everyone hopping to the table.
For the quick appearance of fancy: Eggs Benedict. It’s a classic that is bright and cheery on any plate. You can use a variety of different ingredients aside from the traditional canadian bacon to make it your own. I have had success with salmon, crab, filet, and even grilled portobellos replacing the bacon and English muffin.
Prep Time: 5min, Cook Time: 25min, Total Time: 30min, Serves 4
- 1/4 teaspoon salt
- 8 eggs
- 1 teaspoon distilled white vinegar
- 8 strips Canadian-style bacon*
- 4 English muffins, split
- 2 tablespoons butter, softened
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted (1 stick)
- Pinch cayenne
- Pinch salt
- Hollandaise: Vigorously whisk the egg yolks and lemon juice together in a stainless-steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and keep warm until ready to use.
- Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with about 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Use slotted spoon to remove from water.
- While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
- Place 2 muffins on each plate and spread softened butter. Top each one with a slice of bacon, followed by one poached egg. Drizzle with hollandaise sauce. Whisk in a few drops of warm water before serving if the sauce gets too thick. Sprinkle with chopped chives and serve immediately.
For the hostess who can’t be cooking too: Baked French Toast! You have to try the baked cinnamon crème brûlée french toast with raspberry preserves, courtesy of Half Baked Harvest. This recipe is easy to assemble and makes your house smell AHHHmazing. It’s also versatile to use whatever preserves your family prefers or, best compliments your Holiday décor. I have yet to find a kid who doesn’t go back for seconds on this one.
For the Paleo/Carb conscious: Sweet Potato Hash
Prep Time: 15min, Cook Time: 25min, Total Time: 40min, Serves 4
4 tablespoons grass-fed unsalted butter or ghee (divided)
2 medium sweet potatoes; diced
2 teaspoons ground turmeric
1 teaspoon sea salt
1 teaspoon ground ginger or grated fresh ginger
4-8 eggs, depending on who you are serving.
- In a medium skillet, heat 2 tablespoons of butter and melt over medium heat.
- Add the sweet potato, turmeric, salt and ginger.
- Continue to cook until the sweet potato is soft.
- In a second skillet, melt the other 2 tablespoons of butter over medium heat.
- Fry the eggs over-easy or sunny side up and serve the eggs on top of the hash, letting the yoke drain into the hash.
I have had success with so many variations of this recipe. A favorite is to add spinach to the potatoes in the last few minutes and cook until wilted. I often add cooked sausage crumbles or coarsely chopped, cooked bacon too. I have even done all three, topped with avocado and served with a side of Frank’s RedHot. Get creative and plate your dish to your liking.
For a fun spin on breakfast: Loaded breakfast Totchos
Prep Time: 15min, Cook Time: 30min, Total Time: 45min, Serves 4-6
These have become a fan favorite in our house and simply can’t wait for a Holiday brunch. This recipe is easy to throw together and the clean up is quick! What more could you ask for?
16 oz bag of tater tots (cauli tots and sweet potato tots work well too)
1 tablespoon butter
1/2 medium onion, diced
1 14oz can of black beans, drained and rinsed
4 -6 slices of bacon (bacon topping ratio is a personal preference)
1 cup of cheese (or more to taste)
1 medium avocado, diced
salsa and sour cream for topping
- Cook tater tots on cookie sheet according package temp and time. For easy transfer to serving dish, I usually line my cookie sheet with parchment paper. I may have even cut scalloped edges in the parchment once or twice before.
- While the tots cook, melt the butter in a medium skillet and sauté the onion.
- Once onion starts to soften whisk the eggs and add them to the skillet.
- Spoon egg/onion mix on top of the tater tots
- Next, add desired amount of beans and top with cheese.
- Place back in the oven for 10 minutes, or until the cheese is melted on top.
- While the cheese is melting, cook the bacon, pat grease dry and coarsely chop.
- Remove the tots, (transfer to serving dish if desired) add the bacon, avocado, salsa and cream cheese and enjoy!
With all of these recipes, I throw some halved strawberries, raspberries and blueberries in a bowl, drizzle with a little OJ and gently mix up for a quick and colorful side. I have also hit the easy button in the past and done a (pre sliced) bagel and cream cheese platter with all the toppings; chopped egg, diced onion, sliced tomato and smoked salmon, with a fruit and cereal bar for the kids.
No one will begrudge the option of choice, especially if you have great coffee or ready-made mimosas.