No need to toil over your Easter brunch menu—we’ve done the planning for you! Our Easter menu has everything you need for an easy (but memorable) breakfast at home: a make-ahead main dish, a springy cocktail and even a few simple salads. Happy brunching!
A classic French Niçoise salad is one of our favorite fresh, low-fuss meals. Enter our newest Goodtaste original recipe: the Spring Niçoise. This crunchy, colorful and (almost) too-pretty-to-eat salad makes use of what is popping up in farmers markets right now. Serve it as a light spring dinner for two or a show-stopping starter for your Easter brunch. Get the recipe HERE.
Kick off the meal with this refreshing cocktail recipe from our own test kitchen. Combining gin, grapefruit and fresh sage, it basically tastes like spring in a glass. We love the added texture and froth of adding an egg white to the shaker, but feel free to omit, if you prefer. Consider pre-batching it into a pitcher ahead of time (you’ll want to skip the egg white if you’re doing this) and adding ice right before you serve.
This hulking breakfast strata from The Endless Meal can be assembled the night before and then put in the fridge to soak overnight. Pop it in the oven the next morning for an easy, effortless Easter breakfast everyone will love.
How beautiful is this spring pea salad from Bon Appetit? The peas are just barely blanched, which locks in their bright green color, but still leaves them crisp-tender. Prosciutto adds a salty pop and pairs nicely with the salad’s simple mustard vinaigrette.
Take advantage of citrus season’s last push and turn the juicy, sunset-hued fruit into this simple (but impressive) salad. The citrus is tossed with orange flower water and a bit of salt, drawing out its natural juices and creating a bright and fragrant dressing. No orange flower water? No problem. Simply swap in some fresh orange, lemon or grapefruit juice. Either way, the whole thing comes together in less than 15 minutes.
Who says you can’t have cake for breakfast? This year, skip the muffins and serve up slices of this tender rhubarb upside-down cake from Melissa Clark. The rhubarb cooks down until sweet and tender, plus, the cake’s pale pink hue looks simply stunning on the brunch table.