Just like Peter Cottontail, Easter is on its way. Despite its late arrival (April 20), the holiday still may sneak up on you. If you’re planning on hosting brunch, it’s time to grab your basket and hop to it.
Easter brunch is fairly simple to execute. You have a built-in activity for the kids and a traditional menu that leans toward fresh and simple ingredients. The décor – in its most beautiful rendition – is inspired by nature.
The Eggs-travagant Hunt!
The egg hunt. No brunch would be complete with out it. The chaos. The laughter. The tears. The candy!
Truly, nothing here works better than plastic eggs. They’re great for concealing jelly beans and chocolate eggs, small toys and large bills. From the adorable under-five set to the always-hungry teenagers, kids of all ages love to get in on the fun.
The Best of the Brunch
After the hunt comes brunch. This meal is all about fresh and seasonal. Asparagus. Baby greens. Berries. And, of course, ham and eggs.
Ham and eggs are the mainstay of the Easter brunch. This simple and delicious recipe for Brioche with Prosciutto, Gruyère and Egg from Food & Wine showcases the egg in its sunny form, pairs it with dry-cured ham, and looks like spring on a plate. Round out the menu with fresh berries and your favorite lemon tart or coconut cake.
Brioche with Prosciutto, Gruyère and Egg
Courtesy of Food & Wine
Six 1-inch-thick slices of brioche
2 tablespoons unsalted butter, plus softened butter, for brushing
6 ounces frisée, torn into bite-size pieces (3 cups)
1/4 cup lightly packed parsley leaves
2 scallions, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Freshly ground pepper
6 large eggs
1/2 pound Gruyère cheese, thinly sliced
12 thin slices of prosciutto (6 ounces)
- Preheat the broiler. Brush both sides of the brioche slices with softened butter and arrange in a single layer on a large rimmed baking sheet. Broil the brioche 8 inches from the heat, turning once, until lightly toasted, about 2 minutes total. Leave the broiler on.
- In a medium bowl, toss the frisée with the parsley, scallions, lemon juice and olive oil. Season the salad with salt and pepper.
- Melt 1 tablespoon of butter in each of 2 large nonstick skillets. Crack 3 eggs into each skillet and cook sunny-side up over moderate heat, until the whites are firm and the yolks runny, about 5 minutes. Transfer to a plate and season with salt and pepper.
- Top the brioche with the Gruyère, covering as much of the toasts as possible with the cheese. Broil 8 inches from the heat for about 3 minutes, until the cheese is melted. Transfer the cheesy brioche toasts to plates. Top with the frisée salad, prosciutto and fried eggs and serve at once.
Lively Springtime Décor
With all due respect to the Easter Bunny, your décor can be festive and elegant even without this iconic symbol. Just use nature as your guide.
Start with a wreath. On the door or over a mantel, it’s instantly festive and welcoming. And nothing is more enchanting than vases and mason jars brimming with bouquets of fresh-cut flowers.
And for the table, crisp colorful linens are a must. Add touches of whimsy by staggering bowls of dyed eggs, jelly beans and more flowers.
Focus on keeping it simple, and you’ll enjoy a fabulous Easter brunch. No matter how many eggs anyone collects, it’s really all about gathering memories.
Shown clockwise from top left:
Pink Tulip Wreath > Schott Zwiesel Pure Crystal Collection > Bellezza Dinnerware > Ranunculus Floral Arrangement > Sferra Festival Table Linens > Toscana Italian Footed Bowl > World-Class Bubbly from the Frontgate Reserve Collection >