I love an Easter Brunch. Even when winter is lingering, the spring holiday is the time to start thinking about light, bright colors and flavors. This is a rundown of my favorite Easter recipes that make for the perfect brunch. You’ll also find a few other favorites below, including a video tutorial of my new favorite Easter dessert, and some ideas for using up all those hard boiled eggs and Easter leftovers.
You’ll find the blondies recipe below. It’s a new favorite that I am definitely serving at Easter from now on, and it’s perfect for kids. Check out the video, find the full recipe below, and subscribe to my YouTube channel for all my recipe tutorials.
Easter Leftovers Ideas
If you love decorating eggs with the kids in your life, you may be drowning in hardboiled eggs. I love a hardboiled egg as a simple and healthy breakfast, but you can also use it in these awesome recipes:
This cake uses olive oil as the primary fat and is loaded with 3 Meyer lemons with the skin, pith, and citrus all blended together to maximize the citrus flavor.
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Lemon Kale Salad with Parmesan and Crispy Proscuitto
Stephanie Meyer shared her healthy lemon kale salad with parmesan and crispy prosciutto in our January episode of "Taste Buds With Stephanie."
Gravlax or Cured Salmon is the perfect topping for my two-ingredient bagels. Salty, Dilly, and so clean tasting, it's the perfect pairing. This recipe is inspired by the technique we learned in Episode
Here is a bright, light, lemon cheesecake that uses the beautiful goat milk from The Stickney Hill Dairy. The Lemon Cupcake Humble Goat Cheese is perfect in this recipe to get a bright, fruity but creamy goat cheesecake.
This cake adds a little honey to the sugars to enhance the tart rhubarb. You can make it in a Springform pan (as indicated here) for a round shape or a cake pan will also work but it's trickier getting pretty slices out of the pan though it will still taste great
Everybody loves a good egg bake. I make the veggies and the filling the night before and pour the custard on. in the morning and bake it for 55 minutes to perfection. No bread is required for the Gluten-free folks
This is a great Easter dish if you have company. They look fancy, and I use a 4oz ramekin with one egg. If you have a 6 oz ramekin, double the recipe per cup and use two eggs. Serve alongside English muffin or brioche toast for dipping.
Nothing says "party" like a little bubbly. But you can kick your champagne toast up a notch with this tasty cocktail. It includes a mix of gin and lemon that can be made ahead of time, so all you have to do is add the champagne when it's time to serve.