35 Easter Brunch Recipes for an Unforgettable Spread
Jennifer Causey / Food Styling by Jennifer Wendorf / Prop Styling by Christina Daley
We've gathered our best Easter brunch recipes to help you curate the ultimate menu, including everything from salads to spritzes. Plan a traditional sausage-stuffed Italian Easter pie; browse bright, spring dishes packed with seasonal ingredients like strawberries and asparagus; or bake hot cross buns and tender crumpets. There's even a fun play on carrot cake in the form of marmalade, served with yogurt and fresh fruit for a vibrant finale to your holiday spread. Read on for our best Easter brunch ideas.
Asparagus and Fava Bean Tart with Herbed Ricotta
Lemon zest and thyme add subtle fragrance to this showstopping tart's ricotta filling, balancing the savory Parmesan and prosciutto. Gently pressing on the par-baked pastry while spreading the filling is key to creating a crisp crust. Try it with a Grüner Veltliner.
Basil and Corn Cornmeal Waffles
These loaded cornmeal waffles will be the star of your Easter brunch, balancing savory, salty, and sweet flavors all in one dish. Fresh corn kernels and honey lend their sweetness to the waffles, while cornmeal provides a pleasant bite. Basil and chives are then blended into both the waffle batter and the silky crème fraîche topping, which gets piled on each waffle along with rich smoked salmon and perfectly cooked poached eggs.
Rhubarb Coffee Cake
This streusel-topped rhubarb coffee cake is a standout celebration of spring. With a tender, springy crumb, the cake is the perfect match for the rosy, tart rhubarb on top. The addition of buttermilk lends tanginess and richness to the cake batter, while the rhubarb is marinated in sugar before baking, softening the fibrous stalks to result in a deliciously jammy texture.
Pizza Chiena (Easter Pie)
In their cookbook Italian American, New York chefs Angie Rito and Scott Tacinelli share this recipe for Pizza Chiena, a savory, meaty Italian pie served on Easter. It features a duo of sausage in the filling — sweet and spicy Italian — as well as ham steak, cooked eggs, mozzarella cheese, and sharp provolone. If you'd like, you can break up the preparation of this recipe into two days. Knock out steps like boiling the meat and grating the cheese on day one and then make the crust, assemble, and bake day-of.
Torrijas
Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco
Fried and then dusted with cinnamon sugar and topped with honey and marmalade, this decadent Spanish version of French toast works nicely for an indulgent holiday brunch. In Spain, torrijas are especially popular to eat during Semana Santa, the holy week before Easter.
Buckwheat Crêpes
Jennifer Causey / Food Styling by Jennifer Wendorf / Prop Styling by Christina Daley
These nutty, savory crêpes from the Brittany region of France are topped with ham, Gruyére, and a sunny-side-up egg. To ease your workload in the morning, prepare the batter the night before or cook and freeze the unadorned crêpes in advance.
Strawberry Tiramisu
In this sunny take on tiramisu, coffee and chocolate are swapped out for bright, zesty orange and ripe strawberries. A touch of balsamic vinegar, orange liqueur, sugar, and jam deepens the flavor of the berries without overpowering it, while orange zest brightens layers of mascarpone cream.
Quiche Lorraine
Matt Taylor-Gross / Food Styling Debbie Wee
The secret to the super-silky texture of Julia Child's quiche is simple: It's the heavy cream whisked into the eggs for the filling. A flaky tart dough gives it a buttery flavor base that marries with the tender bacon egg custard. This quiche is perfect for a holiday breakfast or brunch.
Huevos Rabo de Mestiza (Poached Eggs in Tomato-Poblano Rajas Sauce)
Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver
This hearty brunch dish packs a punch — and it comes together in under an hour. Charred poblanos, canned tomatoes, and sautéed onions form the base for eggs that poach directly in the sauce. The yolks remain runny while the whites are cooked but still somewhat soft; crumbles of cotija cheese add just the right amount of savory richness.
Salmon and Arugula Frittata with Pesto
Chef Eric Adjepong uses salmon two ways in his pesto-infused frittata, topping the eggs with cooked fresh salmon before baking it, then garnishing the frittata with thinly sliced smoked salmon just before serving. Adjepong likes to serve the frittata with crisp greens drizzled with fresh lemon juice.
Orange Liqueur Mimosa
Give classic mimosas a twist by swapping out the traditional orange juice with splashes of homemade orange syrup and orange liqueur. The orange syrup can be made up to several weeks in advance and kept in the refrigerator; it can also be stirred into a glass of soda water for a non-alcoholic drink.
Italian Easter Bread
Sweet dough scented with lemon and nutmeg is twisted into individual wreaths in these classic Italian Easter breads decorated with dyed eggs. The eggs are uncooked when the breads are assembled, but will cook with them while they bake. Traditionally, this dish is served along with a charcuterie board. Have fun decorating the breads with colorful sprinkles.
Tater Tot Waffles with Smoked Salmon and Caviar
Une Femme Wines co-founder and CEO Jen Pelka makes super-crunchy and delicious waffles using Tater Tots. Here she tops the waffles with caviar and smoked salmon, creating a delicious, rich dish that's ideal with Champagne.
Iron Skillet Cornbread with Grapefruit
This stunning skillet cornbread features three homemade toppings — richly flavored Spiced Cane Syrup, crispy Fried Beluga Lentils, and Jalapeño-Onion Spread for heat — as well as Ruby Red grapefruit segments, fresh dill, and flaky sea salt. Piled on top of the cornbread, they make for a festive, colorful presentation.
Hot Cross Buns
These cozy yeast-raised buns are a classic for Easter — rich with spices and orange zest and studded with dried fruit, they make an unforgettable addition to a holiday brunch. They're also equally good for breakfast any day, alongside a cup of coffee or tea.
Broccoli Rabe and Avocado Salad with Lemon Dressing and Herby Molten Eggs
“Spring is the season when warm and cold ingredients ought to mingle on one plate, and this salad brings all that to life,” cookbook author Andrea Slonecker writes. “To serve, keep the soft-cooked eggs and the roasted rabe on the warm side, rather than cold, and compose the salad on plates with a bit of artistic flare.”
Carrot Cake Marmalade with Yogurt and Fresh Fruit
At Molly's Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford's marmalade gets big flavor from stewing carrots and apple with cinnamon, cardamom, and star anise for a warmly spiced result.
Carrot and Spring Onion Toad-in-the-Hole
The traditional toad-in-the-hole consists of whole sausages cooked in an egg-and-flour batter. This recipe delivers a taste of the British classic but stars tender baby carrots and spring onions for a flavorful, vegetable-forward spring twist.
Mixed Berry Cornmeal Biscuit Shortcakes
For these shortcakes, macerated fresh berries and homemade whipped cream — flavored with vanilla and lemon zest — are served atop a buttery, tender split cornmeal biscuit. You can make them earlier in the day and then warm them back up when you're ready to serve.
Brown-Butter Pancakes with Sheet Pan Berry Syrup
F&W Cooks contributor Andrea Slonecker channeled her lifelong love of pancakes to take this breakfast basic to a delicious new level. Toasty browned butter infuses the barely sweet batter, which fries up on the griddle into fluffy, lacy-edged flapjacks. To top it off, her super-fast sheet pan fruit syrup comes together in just minutes.
Buttermilk Crumpets
Crisp on the outside with an airy, spongy center, crumpets are lovely hot out of the pan but also reheat beautifully in the toaster. Buttermilk helps to keep them tender and light, while spelt flour lends a nutty flavor.
Belgian Waffles
Chef Ludo Lefebvre's Belgian waffles are light and crispy, with plenty of deep, large squares for butter, syrup, whipped cream, and fresh berries. Be careful not to overmix the egg whites, which can cause the batter to clump. To prepare the batter ahead of time, simply omit the egg whites and refrigerate until ready to make waffles. Then let the batter come to room temperature and gently fold in eggs.
Purple Daikon Coconut Yogurt Toast with Peanut Salsa
Thick coconut yogurt, peppery purple daikon radish, and chile-lime peanut salsa inspired by salsa macha come together for this savory yogurt toast created by Filipino American chef Woldy Reyes. He advises using a thick coconut yogurt for this recipe; if yours is too thin, spoon it into a piece of cheesecloth and let it drain over a bowl for a couple of hours to thicken.
Bloody Maria with Carrot-Papaya "Sangrita"
Bartender Ivy Mix bases her take on a Bloody Maria (a Bloody Mary made with tequila instead of vodka) on the Sangrita, a traditionally tomato-based Mexican drink that often accompanies shots of tequila. Mix's version features carrot and papaya juice for a light and fruity accent, making her cocktail ideal for brunch or mid-afternoon sipping.
Blueberry and Meyer Lemon Breakfast Pastry
Baking up flaky and buttery in a few short minutes, frozen puff pastry is the secret to simple morning pastries. This sweet, easy breakfast pastry comes together without much planning (just thaw some puff pastry the night before). Tart dried blueberries aren't just a pretty topping; they help balance the sweetness of this nostalgic breakfast treat.
Soft-Cooked Eggs with Hollandaise and Ham
Winemaker André Mack shared the recipe for this classic, elegant breakfast dish. The salty ham complements golden, jammy egg yolks and a simple hollandaise, showcasing the excellence of each ingredient.
Asparagus and Spring Onion Salad with Seven-Minute Eggs
Spring onions are the sweetest alliums of the year, and they play well in this salad with first of-the-season asparagus and tender lettuces. Soy and ginger team up with sherry vinegar in the tangy dressing that's perfect with the rich, jammy egg yolks. If spring onions aren't available, you can substitute scallions.
Smoked Salmon Eggs Benedict with Caper Butter Hollandaise
Eggs Benedict is a brunch treat on its own, but we added a hollandaise sauce made with caper-infused butter, smoked salmon, and brown butter-fried capers to make it even more decadent. Fresh, peppery arugula perfectly balances the rich salmon and hollandaise. Piled onto toasted English muffins with poached eggs, fresh chives, and crispy capers, it makes an impressive (and tasty) breakfast dish.
Grapefruit Spritz
Bid farewell to winter and embrace spring in this rosy cocktail, combining the last of winter's citrus with seasonal raspberries. Tart and bitter notes from the grapefruit juice and Campari are balanced by floral crème de framboise and raspberries. It's definitely a cocktail worthy of your Easter brunch.
Asparagus-and-Zucchini Frittata
Chef Chris Behr's versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese, and salumi, or for lunch with a green salad.
Scrambled Eggs Florentine
Fold spinach and mascarpone into soft scrambled eggs and spoon them over crostini for an easy brunch appetizer. Don't forget to have some fresh chives on hand for garnish.
Roasted Asparagus and Mushrooms
Roasted asparagus and hen-of-the-woods mushrooms go with any Easter dish, from glazed ham to a spring quiche. The vegetables roast first in olive oil then finish in butter for an extra dimension of flavor and a nice sheen.
Olive Oil Cake with Honey-Yogurt Cream and Strawberries
This is no featherweight spring cake: Olive oil and almond flour keep it dense and moist so it can hold plenty of juicy macerated strawberries. An infusion of lime in the cake batter and a tangy yogurt whipped cream brightens each slice.
Glazed Lemon-Ginger Scones
Restaurateur Aimee Olexy's lemony, cream-based scones are light, moist, and laced with pieces of chewy candied ginger. A simple glaze of powdered sugar and lemon juice finishes them off.
Baked Goat Cheese Salad
Chef Alice Waters used to say that she would rather make salads than almost anything else, which explains how she is responsible for one of the most iconic dishes of the decade, her baked goat cheese salad. In its essence, it's a harmonious blend of lettuces combined with softly baked thyme-and-breadcrumb-coated goat cheese, served alongside crunchy garlic croutons.
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