35+ Easy and Elegant Easter Sunday Brunch Recipes for Every Taste

Easter Sunday is a time to gather with family and friends to celebrate the season of renewal and the joy of togetherness.

What better way to kick off this special day than with a delicious and memorable Easter brunch?

Whether you’re hosting a large group or keeping it intimate, Easter brunch offers the perfect opportunity to serve up a spread of savory, sweet, and festive dishes.

From classic favorites like eggs Benedict and hot cross buns to more creative options such as herb-crusted lamb and strawberry mascarpone tarts, the possibilities are endless.

If you’re in search of inspiration for your Easter brunch menu, you’re in the right place.

In this blog, we’ve curated over 35 mouthwatering Easter Sunday brunch recipes that are sure to delight your guests and make your celebration one to remember.

Let’s dive in and explore these tantalizing dishes!

35+ Easy and Elegant Easter Sunday Brunch Recipes for Every Taste

Easter Sunday brunch is an opportunity to show off your culinary skills while celebrating with loved ones.

Whether you’re looking for a classic dish with a twist, a healthy option, or a decadent treat to finish off the meal, the recipes we’ve shared here provide a wide range of flavors and ingredients that will suit every taste and dietary preference.

From vibrant salads to indulgent pastries, there’s something for everyone in these 35+ Easter brunch recipes.

So, as you prepare for your Easter gathering, let these dishes inspire you to create a spread that’s as beautiful as it is delicious.

Here’s to making Easter brunch a tradition that will be savored for years to come!

Spinach and Ricotta Stuffed Crepes

These delicate, savory crepes filled with a creamy spinach and ricotta mixture are a perfect dish for Easter brunch. The crepes are light yet filling, providing a delicious balance of textures with the softness of the ricotta and the subtle bite of fresh spinach. Topped with a drizzle of melted butter and a sprinkle of Parmesan cheese, they make a festive and elegant addition to your holiday spread.

Ingredients:

• 1 cup all-purpose flour
• 1 ¼ cups milk
• 2 eggs
• 2 tbsp melted butter
• 1/4 tsp salt
• 1 cup ricotta cheese
• 2 cups fresh spinach (sautéed and drained)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh herbs (optional for garnish)

Instructions:

1. In a large bowl, whisk together flour, eggs, milk, melted butter, and salt to make a smooth batter. Let it rest for 20 minutes.
2. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour ¼ cup of the batter into the skillet, swirling to coat the bottom.
3. Cook the crepe for about 1-2 minutes per side, until golden. Remove from the pan and set aside. Repeat with the remaining batter.
4. For the filling, combine the ricotta, sautéed spinach, Parmesan cheese, and season with salt and pepper.
5. Place a generous spoonful of the spinach mixture in the center of each crepe, fold the edges over, and roll it up.
6. Arrange the stuffed crepes on a serving platter. Optionally, drizzle with melted butter and sprinkle with Parmesan. Garnish with fresh herbs before serving.

These spinach and ricotta stuffed crepes provide a delightful contrast of flavors and textures, making them a standout dish for Easter brunch. The lightness of the crepes paired with the creamy filling makes this recipe both satisfying and refined. Serve these with a side of fresh fruit or a simple salad for a well-rounded brunch experience that will impress your guests.

Citrus-Glazed Ham with Roasted Vegetables

This citrus-glazed ham is an Easter favorite, with a sweet and tangy glaze that adds a burst of flavor to the succulent meat. Paired with roasted seasonal vegetables, this dish is both hearty and vibrant, offering a balance of savory, sweet, and earthy flavors. The citrus glaze brings a fresh, springtime note to the rich ham, while the roasted vegetables complement the dish with their caramelized edges and depth of flavor.

Ingredients:

• 1 boneless ham (5-6 pounds)
• 1 cup orange juice
• ¼ cup honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp ground cinnamon
• 2 tbsp olive oil
• 4 carrots, peeled and cut into chunks
• 1 bunch asparagus, trimmed
• 2 red potatoes, cut into wedges
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, combine the orange juice, honey, Dijon mustard, apple cider vinegar, and cinnamon. Bring to a simmer over medium heat, stirring occasionally until the glaze thickens, about 10 minutes.
3. Place the ham in a roasting pan and brush with half of the citrus glaze. Cover loosely with foil and bake for 1.5-2 hours, basting every 30 minutes with more glaze.
4. In the last 30 minutes of cooking, toss the carrots, asparagus, and potatoes in olive oil, salt, and pepper. Arrange them around the ham in the roasting pan.
5. Remove the ham from the oven when it reaches an internal temperature of 140°F (60°C) and let it rest for 10-15 minutes before slicing.
6. Serve the ham slices with the roasted vegetables and drizzle with any remaining citrus glaze.

This citrus-glazed ham with roasted vegetables is a centerpiece worthy of your Easter brunch. The combination of the sweet, citrusy glaze and the savory, roasted vegetables makes it a satisfying and celebratory dish. The bright, fresh flavors evoke the spirit of spring, making this meal not only delicious but visually appealing, offering a perfect balance of textures and tastes.

Lemon and Blueberry Pancake Stack with Whipped Cream

These light and fluffy lemon pancakes are filled with fresh blueberries, making them a sweet and tangy treat for Easter brunch. The pancakes are a simple yet indulgent way to celebrate the season. Topped with a dollop of freshly whipped cream and a drizzle of maple syrup, they offer a refreshing and sweet start to your holiday meal. Their soft, pillowy texture and burst of fruity flavor make them a crowd-pleaser for any occasion.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tbsp baking powder
• 2 tbsp sugar
• ½ tsp salt
• 1 cup milk
• 2 large eggs
• Zest and juice of 1 lemon
• 1 cup fresh blueberries
• 2 tbsp butter (melted)
• Maple syrup for serving
• Whipped cream for topping

Instructions:

1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
2. In a separate bowl, beat the eggs and milk together, then stir in the lemon zest, lemon juice, and melted butter.
3. Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
4. Gently fold in the blueberries.
5. Heat a griddle or non-stick skillet over medium heat and lightly grease with butter. Pour ¼ cup of batter onto the skillet for each pancake.
6. Cook for 2-3 minutes on each side or until golden brown and cooked through.
7. Stack the pancakes on a serving plate, top with whipped cream, and drizzle with maple syrup.

Lemon and blueberry pancakes offer a sweet and refreshing way to begin your Easter brunch. The tangy lemon flavor pairs perfectly with the burst of fresh blueberries, creating a delightful combination. The fluffy texture and indulgent toppings make these pancakes a treat that everyone will enjoy. Serve them with a cup of coffee or a mimosa for a truly festive brunch experience.

Asparagus and Goat Cheese Frittata

A frittata is a versatile and easy dish to prepare for Easter brunch, and this version with asparagus and goat cheese brings fresh, earthy flavors to the table. The asparagus adds a light crunch while the goat cheese contributes a creamy, tangy richness. Combined with eggs and fresh herbs, this frittata is a well-balanced dish that works as a centerpiece or a side for any Easter spread. It’s a great make-ahead option as well, perfect for feeding a crowd with minimal fuss.

Ingredients:

• 8 large eggs
• 1 cup milk
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 oz goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together eggs, milk, salt, pepper, and half of the chopped parsley and chives.
3. Heat olive oil in a large, oven-safe skillet over medium heat. Add asparagus and sauté for 3-4 minutes, until tender-crisp.
4. Pour the egg mixture over the asparagus and stir gently to combine. Cook on the stovetop for 2-3 minutes, allowing the edges to set.
5. Sprinkle goat cheese and Parmesan over the top, then transfer the skillet to the oven.
6. Bake for 10-12 minutes, or until the frittata is fully set and golden brown on top.
7. Remove from the oven and let it cool slightly before slicing. Garnish with the remaining fresh herbs and serve.

This asparagus and goat cheese frittata is a delightful and satisfying way to celebrate Easter brunch. The combination of tender asparagus, tangy goat cheese, and fresh herbs offers a burst of springtime flavors, while the creamy texture of the eggs binds everything together. This dish is perfect for any Easter gathering and can be served hot or at room temperature, making it an ideal option for a laid-back brunch.

Honey-Butter Biscuits with Jam

Fluffy, golden honey-butter biscuits are a comforting addition to any Easter brunch table. The rich honey butter glaze gives the biscuits a subtly sweet flavor, while their soft, flaky texture makes them irresistible. Served with a variety of jams, these biscuits provide the perfect balance of warmth and sweetness. Whether you serve them as a side dish or an indulgent treat, they’re sure to be a hit with your guests.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1/2 cup unsalted butter, cold and cubed
• ¾ cup buttermilk
• 2 tbsp honey (for glazing)
• 2 tbsp unsalted butter (melted for glazing)
• Jam of your choice (strawberry, raspberry, or apricot)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Add the buttermilk and stir until just combined, being careful not to overmix.
5. Turn the dough out onto a lightly floured surface and gently knead 3-4 times until it comes together. Pat the dough into a 1-inch thick rectangle.
6. Using a round biscuit cutter, cut out biscuits and place them on the prepared baking sheet.
7. Bake for 12-15 minutes, until the biscuits are golden brown.
8. While the biscuits are baking, mix honey and melted butter together. Brush the honey-butter glaze onto the warm biscuits as soon as they come out of the oven.
9. Serve with jam and enjoy!

Honey-butter biscuits are the perfect blend of sweet and savory, with their flaky texture and melt-in-your-mouth appeal. The honey butter glaze adds a luxurious touch, making these biscuits an irresistible addition to your Easter brunch. They’re great on their own, but paired with your favorite jam, they become an even more delightful treat. Whether served alongside eggs or enjoyed by themselves, these biscuits are sure to become a brunch staple.

Smoked Salmon and Avocado Toasts

For a light and refreshing Easter brunch, smoked salmon and avocado toasts are the perfect choice. The rich, buttery avocado pairs beautifully with the savory, smoky flavor of the salmon, while the crispy toast provides a satisfying crunch. Topped with a sprinkle of capers, fresh dill, and a drizzle of lemon, this dish is simple to prepare yet packed with vibrant flavors that feel both indulgent and healthy.

Ingredients:

• 4 slices of your favorite bread (sourdough or whole grain works well)
• 1 ripe avocado
• 4 oz smoked salmon
• 1 tbsp capers
• Fresh dill for garnish
• 1 lemon (for zest and juice)
• Olive oil for drizzling
• Salt and pepper to taste

Instructions:

1. Toast the slices of bread until golden brown and crispy.
2. While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork, adding salt, pepper, and a squeeze of lemon juice to taste.
3. Once the bread is toasted, spread a generous layer of mashed avocado onto each slice.
4. Arrange slices of smoked salmon on top of the avocado, then sprinkle with capers and fresh dill.
5. Zest a little lemon over the top for added freshness, and drizzle with olive oil.
6. Serve immediately, garnished with extra lemon wedges if desired.

Smoked salmon and avocado toasts are a simple yet sophisticated dish that brings together the richness of avocado with the smoky depth of the salmon. The added brightness from the lemon and fresh dill makes it a refreshing choice for Easter brunch. These toasts are perfect for a light start to your holiday meal or as a delightful side dish to complement heavier fare. Enjoy them with a glass of champagne or a light white wine for an extra touch of elegance.

Carrot Cake Pancakes with Cream Cheese Syrup

Carrot cake pancakes combine the warm spices and sweetness of carrot cake with the fluffiness of a pancake. These pancakes are rich, moist, and packed with grated carrots, cinnamon, and nutmeg, giving them a flavor reminiscent of a classic carrot cake. Topped with a decadent cream cheese syrup, they’re the perfect indulgence for your Easter brunch, offering both comfort and festivity in every bite.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1/4 tsp salt
• 1 large egg
• 1 ¼ cups milk
• 2 tbsp melted butter
• 1 cup finely grated carrots
• ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Syrup:

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 cup milk (more for desired consistency)

Instructions:

1. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk the egg, milk, and melted butter together. Stir in the grated carrots and nuts if using.
3. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or cooking spray.
5. For each pancake, pour ¼ cup of batter onto the skillet and cook for 2-3 minutes per side, until golden brown and cooked through.
6. While the pancakes cook, prepare the cream cheese syrup by whisking together the softened cream cheese, powdered sugar, vanilla, and milk until smooth and creamy. Adjust milk to reach your desired syrup consistency.
7. Serve the pancakes warm, topped with the cream cheese syrup and additional chopped nuts, if desired.

These carrot cake pancakes with cream cheese syrup are a perfect combination of spice, sweetness, and richness, making them a show-stopping dish for Easter brunch. The pancakes have a moist, cake-like texture, while the cream cheese syrup adds a creamy, tangy touch. The crunch of walnuts or pecans adds texture and depth to each bite, elevating this dish into a memorable brunch experience.

Pea and Mint Crostini with Ricotta

For a light and vibrant appetizer or side dish, pea and mint crostini with ricotta is an ideal choice for Easter brunch. The fresh peas, bright mint, and creamy ricotta create a refreshing combination, while the crispy crostini base adds a satisfying crunch. This dish is easy to assemble and brings a burst of spring flavors to your table, making it a great choice for a light and healthy bite.

Ingredients:

• 1 baguette, sliced into 1/2-inch rounds
• 1 cup fresh peas (frozen peas work well too)
• 2 tbsp fresh mint, chopped
• 1 cup ricotta cheese
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Optional: fresh microgreens or pea shoots for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the baguette slices in a single layer on a baking sheet and drizzle with olive oil.
2. Toast the baguette slices in the oven for 8-10 minutes, or until they are golden and crispy.
3. While the bread is toasting, blanch the peas in boiling water for 2 minutes, then drain and rinse with cold water to stop the cooking process.
4. Mash the peas lightly with a fork, then stir in the chopped mint, lemon juice, salt, and pepper.
5. Once the crostini are toasted, spread a generous layer of ricotta on each slice.
6. Top the ricotta with the pea and mint mixture, and garnish with fresh microgreens or pea shoots, if desired.
7. Serve immediately as an appetizer or side dish.

Pea and mint crostini with ricotta is a refreshing and elegant choice for Easter brunch. The sweetness of the peas paired with the bright, fragrant mint and creamy ricotta creates a balanced and light flavor profile. The crunchy crostini base adds texture and helps make this dish feel hearty enough to stand alone or complement other brunch items. It’s an easy-to-make, seasonal dish that brings the freshness of spring to your table.

Strawberry and Mascarpone Tart

This strawberry and mascarpone tart is a delightful way to celebrate Easter, offering a combination of buttery, flaky pastry, rich mascarpone cheese filling, and sweet, juicy strawberries. The contrast of the creamy mascarpone with the freshness of the strawberries creates a beautiful harmony of flavors. This tart is as visually striking as it is delicious, making it an excellent centerpiece for your Easter brunch dessert.

Ingredients:

• 1 pre-made tart shell (or homemade if preferred)
• 1 cup mascarpone cheese
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 pint fresh strawberries, hulled and sliced
• 2 tbsp strawberry jam (for glazing)

Instructions:

1. Preheat the oven to 375°F (190°C). If using a pre-made tart shell, bake it according to the package instructions. Allow it to cool completely before filling.
2. In a medium bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
3. Spoon the mascarpone mixture into the cooled tart shell and spread it evenly.
4. Arrange the sliced strawberries on top of the mascarpone filling in a decorative pattern.
5. In a small saucepan, warm the strawberry jam over low heat until it becomes liquid. Brush the melted jam over the strawberries to give them a shiny finish.
6. Refrigerate the tart for at least 1 hour before serving to allow it to set.
7. Serve chilled and enjoy!

This strawberry and mascarpone tart is the epitome of spring, offering a creamy and fruity dessert that’s perfect for Easter brunch. The mascarpone filling is rich and smooth, while the strawberries add a natural sweetness that pairs perfectly with the light, crisp tart crust. The glossy jam glaze gives the tart an elegant finish. This dessert will not only satisfy your guests’ sweet tooth but also impress them with its beauty and flavor.

Herb-Crusted Leg of Lamb

A succulent herb-crusted leg of lamb is a traditional and festive centerpiece for Easter brunch. The combination of garlic, rosemary, thyme, and lemon creates a flavorful crust that perfectly complements the tenderness of the lamb. Roasting the lamb to a juicy medium-rare allows the meat to stay moist while the herbs infuse every bite with aromatic, earthy flavors. This dish pairs wonderfully with roasted vegetables or a minty yogurt sauce, making it an impressive and satisfying main course for your holiday gathering.

Ingredients:

• 1 leg of lamb (about 4-5 pounds), bone-in or boneless
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• Zest of 1 lemon
• 3 tbsp olive oil
• Salt and freshly ground black pepper
• 1 cup dry white wine or broth (for roasting)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the garlic, rosemary, thyme, lemon zest, olive oil, salt, and pepper to form a paste.
3. Rub the herb mixture generously over the lamb, ensuring it is evenly coated on all sides.
4. Place the lamb on a roasting rack in a large roasting pan and pour the wine or broth into the bottom of the pan.
5. Roast the lamb for 20 minutes, then lower the oven temperature to 350°F (175°C) and continue roasting for about 1.5-2 hours, depending on your desired level of doneness (for medium-rare, aim for an internal temperature of 125°F-130°F).
6. Let the lamb rest for 15 minutes before slicing.
7. Serve with your favorite side dishes and a drizzle of the pan juices.

This herb-crusted leg of lamb is a standout dish for Easter brunch, boasting rich, savory flavors and a tender texture. The crispy, flavorful herb crust contrasts beautifully with the succulent lamb, creating a memorable main course. With its gorgeous presentation and incredible taste, this dish will surely become a family favorite. Paired with fresh vegetables or a refreshing mint yogurt sauce, this lamb is an elegant and delicious way to celebrate the holiday.

Baked Eggs in Avocado

Baked eggs in avocado is a simple yet creative brunch dish that combines the richness of avocado with the classic comfort of eggs. The creamy avocado provides a healthy base for the egg to bake in, creating a warm, satisfying meal that’s both nutritious and delicious. This dish is naturally gluten-free, and it’s perfect for serving alongside a light salad or some crispy bacon for a balanced Easter brunch.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• Fresh cilantro, chopped (for garnish)
• Crushed red pepper flakes (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the avocados in half and remove the pit. If the hole left by the pit is too small to fit an egg, scoop out a little extra flesh to create space.
3. Place the avocado halves in a baking dish, ensuring they are stable and level.
4. Carefully crack an egg into each avocado half, being cautious not to break the yolk. Season with salt and pepper.
5. Drizzle olive oil over the avocados and bake for 12-15 minutes, or until the egg whites are set but the yolks are still soft (or bake longer for a firmer yolk).
6. Remove from the oven and garnish with fresh cilantro and a sprinkle of red pepper flakes, if desired.
7. Serve immediately with toasted bread or fresh greens.

Baked eggs in avocado is a delightful dish for Easter brunch that’s both healthy and indulgent. The creamy texture of the avocado pairs perfectly with the rich egg, and the seasoning enhances the natural flavors of both. This dish is not only visually appealing but also easy to make, making it a great option for a stress-free brunch that will satisfy all your guests. Pair it with a fresh fruit salad or a light beverage for a complete and satisfying meal.

Raspberry Almond French Toast Casserole

A decadent raspberry almond French toast casserole brings together the comfort of French toast with the elegance of a baked casserole. Layers of buttery, custardy bread are studded with juicy raspberries and topped with crunchy toasted almonds. This casserole is perfect for preparing ahead of time, allowing you to simply bake it on Easter morning for a warm, sweet breakfast that feels indulgent but is easy to serve to a crowd.

Ingredients:

• 1 loaf French bread (day-old works best)
• 2 cups fresh raspberries (or frozen)
• 1 cup whole milk
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1/4 tsp ground cinnamon
• 1/4 cup sliced almonds, toasted
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Slice the French bread into 1-inch cubes and arrange them evenly in the baking dish.
3. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, almond extract, and cinnamon.
4. Pour the egg mixture over the bread cubes, pressing gently to ensure all of the bread soaks up the custard. Sprinkle the fresh raspberries evenly over the top.
5. Cover the casserole with plastic wrap and refrigerate for at least 1 hour (or overnight) to allow the bread to absorb the custard.
6. Preheat the oven to 350°F (175°C) and bake the casserole for 35-40 minutes, or until the top is golden brown and the center is set.
7. Remove from the oven and sprinkle with toasted almonds and powdered sugar before serving.

Raspberry almond French toast casserole is the perfect way to elevate your Easter brunch with minimal effort. The custardy, bread-soaked layers are infused with sweet raspberries and aromatic almond extract, while the crunchy almond topping adds texture and flavor. This dish can be prepared the night before, making it an ideal choice for a relaxed Easter morning. Its deliciously sweet and nutty profile will delight your guests and leave them craving more.

Lemon Poppy Seed Pancakes with Blueberry Compote

These light and fluffy lemon poppy seed pancakes are a delightful twist on the classic brunch staple. The bright, zesty lemon pairs beautifully with the subtle crunch of poppy seeds, creating a refreshing flavor that feels perfect for spring. Topped with a warm and sweet blueberry compote, these pancakes offer the perfect balance of tart and sweet. This dish is not only delicious but also visually stunning, making it an excellent addition to your Easter brunch spread.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp poppy seeds
• 1 tbsp baking powder
• 1 tbsp sugar
• 1/2 tsp salt
• 1 cup milk
• 2 large eggs
• Zest of 1 lemon
• 2 tbsp lemon juice
• 2 tbsp melted butter
• 1 tsp vanilla extract

For the Blueberry Compote:

• 2 cups fresh or frozen blueberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. In a medium bowl, whisk together the flour, poppy seeds, baking powder, sugar, and salt.
2. In a separate bowl, whisk together the milk, eggs, lemon zest, lemon juice, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes per side, until golden brown and cooked through.
6. For the blueberry compote, combine the blueberries, sugar, lemon juice, and vanilla in a small saucepan over medium heat. Cook, stirring occasionally, until the berries release their juices and the compote thickens, about 5-7 minutes.
7. Serve the pancakes warm, topped with the blueberry compote.

Lemon poppy seed pancakes with blueberry compote are a fresh and vibrant addition to any Easter brunch. The tangy lemon and poppy seed flavor combination creates a light and flavorful pancake, while the sweet, slightly tart blueberry compote adds the perfect finishing touch. This dish is ideal for those who want to serve something elegant and different but still comforting. The pancakes can be made in advance and reheated, making them perfect for a relaxed morning.

Spinach and Feta Stuffed Portobello Mushrooms

These spinach and feta stuffed Portobello mushrooms are a savory and healthy brunch option that feels both indulgent and light. The earthy mushrooms act as the perfect vessel for a creamy spinach and feta filling, offering a burst of flavor in every bite. This dish is simple to prepare, yet looks elegant enough to serve at any special occasion, making it a great choice for Easter brunch.

Ingredients:

• 6 large Portobello mushroom caps, stems removed
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup breadcrumbs (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Clean the Portobello mushrooms with a damp cloth and remove the stems. Place them on a baking sheet, gill side up.
3. In a medium skillet, heat olive oil over medium heat. Add the garlic and cook for 1 minute, until fragrant.
4. Add the chopped spinach to the skillet and cook for 2-3 minutes, until wilted. Remove from heat and let it cool slightly.
5. Stir in the crumbled feta, Parmesan cheese, breadcrumbs (if using), and salt and pepper to the spinach mixture.
6. Spoon the spinach and feta mixture into the mushroom caps, pressing gently to pack the filling.
7. Roast the stuffed mushrooms in the oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
8. Garnish with fresh parsley before serving.

Spinach and feta stuffed Portobello mushrooms are a savory, satisfying, and healthy addition to your Easter brunch table. The combination of earthy mushrooms, creamy spinach, and tangy feta creates a rich and flavorful bite, while the light breadcrumbs add a satisfying texture. These stuffed mushrooms can be served as a main dish for vegetarians or as a hearty side dish for any Easter spread. The simplicity of the ingredients allows each flavor to shine, making this dish both delicious and elegant.

Chocolate Hazelnut Babka

Chocolate hazelnut babka is an indulgent, show-stopping dessert that’s perfect for Easter brunch. The soft, sweet dough is filled with rich chocolate and crunchy hazelnuts, then braided and baked to perfection. This dessert is both beautiful and decadent, with layers of gooey chocolate and a tender, buttery texture. It’s the kind of dessert that makes a memorable impression while still being surprisingly easy to prepare.

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 packet active dry yeast (2 ¼ tsp)
• 1/4 cup sugar
• 1 tsp salt
• 3/4 cup warm milk
• 2 large eggs
• 1/4 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1/2 cup chocolate hazelnut spread (like Nutella)
• 1/2 cup chopped hazelnuts, toasted
• 1 egg (for egg wash)
• Powdered sugar for dusting (optional)

Instructions:

1. In a large bowl, combine the flour, yeast, sugar, and salt. In a separate bowl, whisk together the warm milk, eggs, butter, and vanilla extract.
2. Pour the wet ingredients into the dry ingredients and mix until the dough comes together. Knead for 8-10 minutes until smooth and elastic.
3. Place the dough in a greased bowl and cover with a damp cloth. Let it rise for 1-1.5 hours, or until doubled in size.
4. Preheat your oven to 350°F (175°C) and grease a loaf pan.
5. Punch down the dough and roll it out into a rectangle on a floured surface. Spread the chocolate hazelnut spread evenly over the dough, then sprinkle the chopped hazelnuts over the top.
6. Roll the dough up tightly into a log, then cut the log in half lengthwise. Twist the two halves together to form a braid and place it in the loaf pan.
7. Let the dough rise for another 30 minutes, then brush with the egg wash.
8. Bake for 30-35 minutes, or until the babka is golden brown and cooked through. Let it cool before dusting with powdered sugar and serving.

Chocolate hazelnut babka is the perfect indulgent treat for Easter brunch. The combination of rich chocolate, crunchy hazelnuts, and buttery, tender dough creates a decadent and irresistible dessert. The braided shape is visually stunning, making it a centerpiece on your table. Whether you serve it alongside coffee or as a sweet end to your brunch, this babka is sure to delight your guests with its deep flavors and satisfying texture.

Note: More recipes are coming soon!