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 party-friendly 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.
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.
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.
Check out more of our favorite springtime recipes here.