See all Posts
Think outside the Easter basket this year and try something a little different.
16 Recipes to Make for Easter Brunch
Share
Date
April 12, 2019
For many people, Easter means ham. It may mean a leg of lamb, too, deviled eggs and plenty of chocolate. But nothing says Easter quite so clearly as that glazed ham. If you're looking for something different this year, however (or, fine, something to serve alongside your ham), we've rounded up a collection of Easter brunch recipes we love. Make enough and you'll have leftovers to throw together an easy Easter dinner with—we know, we know—that shiny ham.
In Spain, a tortilla is a thick, hearty, frittata-like omelet, usually made with potatoes and onion. We make it even more substantial with the addition of eggplant and garlic.
This simple and iconic French cake—updated with citrus and spice—is so easy, it's often the first recipe that French children learn to make. It calls for an entire container of yogurt, and then uses that container as a measuring device!
For charring vegetables on the stovetop, nothing works quite as well as cast-iron, which retains and distributes heat better than other cookware. In this recipe, we use a 12-inch cast-iron skillet to char asparagus that has been cut into 2-inch pieces. The result: asparagus that’s seared and smoky outside, yet still crisp on the inside.
Whipped cream makes these biscuits light and tender, while sour cream and butter delivers great flavor. To avoid waste — as well as the need to reroll scraps — we cut our biscuits into squares.
This one-pot pasta dish is our simplified take on a recipe from “Rich Table” by Evan and Sarah Rich. The sauce requires no cooking and the only knife work is chopping the mint. But the full, fresh flavors belie the ultra-easy preparation.
These rich, flavor-packed oversized scones are the creation of Briana Holt of Tandem Coffee + Bakery in Portland, Maine. Ginger in three different forms—ground, fresh and crystallized—give these breakfast pastries plenty of kick, as does ground black pepper.
This green version of the Israeli dish of eggs braised in tomato sauce is made with leafy greens and is as great a way to celebrate the season as it is to use up leftovers.
These two-grain, maple-sweetened breakfast treats were inspired by muffins baked by Friend of Milk Street Briana Holt at Tandem Bakery + Coffee in Portland, Maine. The smoky, caramel notes of pure maple syrup accentuate the nuttiness of whole-wheat flour, and a modest amount of cornmeal in the batter adds pleasing texture.
Shrimp salad seasoned with dill, capers, mustard and lemon tops fennel-dusted baguette toasts for these easy hors d'oeuvres, perfect for any spring get-together. For convenience, buy already cooked shrimp, or if you prefer, you can poach your own.
This is our take on torrijas, Spain's version of French toast. Cinnamon and citrus are typical flavorings, but for complexity, we also added dry sherry, which infused the bread with a subtle nuttiness and caramel undertones.
The green goddess dressing for this salad uses silken tofu instead of the usual mayonnaise to achieve a smooth, creamy consistency. The tofu's lightness allows the fresh, clean flavor of the herbs and the brightness of the vinegar and lemon to sparkle.
This recipe is our version of Portuguese ervilhas guisadas com ovos, a homey dish of peas and poached eggs with sausage. If you can’t find linguiça, a cured Portuguese sausage seasoned with garlic and paprika, use Spanish dry-cured chorizo.
To lighten traditionally dense pound cake, we separated the eggs, a trick we learned from Kathryn King of Atlanta’s Aria restaurant. Beating the whites resulted in a texture reminiscent of angel food cake, while the yolks and butter preserved the rich pound cake flavor.
Guisado de chorizo con papas, or Mexican chorizo and potato stew, inspired this simple, hearty one-skillet dish. Serve with warmed tortillas for making tacos, with sour cream or crumbled cotija cheese on the side, or top with runny-yolk fried eggs.
This cake—inspired by the elevated quick bread from Rose’s Bakery in Paris and made with toasted ground pistachios, flour and olive oil—is a quick bread in disguise. We pair toasted pistachios with cardamom and grated orange zest, giving the loaf a distinctly Middle Eastern flavor.
Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Sign up to receive texts
Successfully signed up to receive texts!
We'll only send our very best offers - Like a $15 store credit to start.
By entering your phone number and submitting this form, you consent to receive marketing text messages (such as promotion codes and cart reminders) from Christopher Kimball's Milk Street at the number provided, including messages sent by autodialer. Consent is not a condition of any purchase. Message and data rates may apply. Message frequency varies. You can unsubscribe at any time by replying STOP or clicking the unsubscribe link (where available) in one of our messages. View our Privacy Policy and Terms of Service.
