Easter brunch is one of those Easter practices that cannot be missed. While a few 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 large variety of exquisite treats. The key is to stay small – the smaller the nibble, the less complicated it is for you to make and for your visitors to feel a bit like they’ve had their fill without you needing to make enough food for a whole army. Here are some great Easter brunch recipes.
The Cocktails
It is critical to serve alcoholic along with non alcoholic drinks for Easter brunch. Mimosas and Bloody Marys are standard, but you can mix it up by providing themed drinks like spicy Micheladas (Bloody Marys with beer rather than vodka) or Bellinis (Prosecco and a fruit puree, traditionally peaches).
The Appetizers
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 touch of pepper, a handful of chives, 1/4 cup dijon mustard, and 1/4 cup mayonnaise. Scoop the yolks into your egg whites and scatter with sweet paprika. It is a classic recipe but a festive recipe for Easter.
You may also put out a cheese platter, shrimp cocktail, or fruit to compliment the rich Deviled Eggs.
The Primary Course
In the theme of keeping it simple, it is wonderful 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 form four mini French toast pieces. Dip in a mix of eggs, cinnamin, sugar and good vanilla, and cook on a hot, buttered pan. Serve on a toothpick with maple syrup dipping sauce. If you are feeling fancy you can create maple syrup whipping cream to slosh on top of the french toast slices. Fold maple syrup into some cool whip, or whipping cream (whip until it creates semi-sturdy peaks).
Amy writes recipes for Experts123.