Featuring smoked salmon dip, herbed quiche, and refreshing cocktails, this delicious meal plan will guarantee plenty of satisfied guests on that special Sunday morning.

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Credit: Linda Pugliese

Everyone will hop out of bed on Easter Sunday in anticipation this a delectable brunch. This Easter brunch menu is full of creative twists on classic brunch favorites, and it's a delicious way to celebrate the holiday with family or friends. Ahead, we have everything for this easy to make meal planned out for you—from cocktails to dessert.

Begin the feast by setting out a pitcher of the event's signature cocktail and let everyone help themselves to a drink while they nibble on bagel chips with a rich Smoked Salmon Dip. For the main attraction, we suggest serving a stunning herb-filled quiche with an unexpected crispy potato crust. It's the perfect entrée for gluten-free guests, but everyone will adore the contrast of the soft custardy-egg filling and the crispy potatoes. We think it pairs especially well with a soon-to-be favorite side: Bacon-Wrapped Bundles of Asparagus, because what is brunch without everyone's favorite breakfast protein? End the meal on a sweet note with mouthwatering, jewel-like rhubarb-and-raspberry topped cheesecake bars.

To Drink: Cucumber-Infused Gin-and-Grapefruit-Fizz

In addition to the essential coffee and tea, a celebratory brunch requires a signature cocktail. We suggest setting out a pitcher of this refreshing Cucumber-Infused Gin-and-Grapefruit Fizz. Not only does it taste great, but those who don't drink can make a mocktail by muddling cucumber slices in the bottom of each glass and pouring grapefruit soda on top. This drink tastes best over ice, so be sure you have plenty on hand before the festivities begin.

Make-Ahead Tip: The cucumber-infused gin should be made the night before to let the flavors meld. Be sure to cover and place in the refrigerator. Also don't forget to buy ice; we suggest around a pound per person.

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To Start: Smoked Salmon Dip

While sipping on their drinks, guests can help themselves to this starter. Instead of setting out slices of smoked salmon, which can be pricey, arrange Smoked Salmon Dip on a platter with other vibrant toppings, like thinly sliced red onion, capers, and lemon wedges. Serve with bagel chips or swap in mini toasted bagels for a super-brunchy feel.

Make-Ahead Tip: Put the dip together the night before and keep it covered in the refrigerator. Remember to top the dip with fresh parsley before serving.

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Credit: Ryan Liebe

Main: Potato-Crusted Herb Quiche

A showstopping quiche is pretty simple to make, especially when you skip the pie dough. Instead, layer thinly sliced potatoes in a pie dish for a spectacular potato crust to make this Potato-Crusted Herb Quiche. Fill with herb-flecked custard and bake until the eggs are just set—which is the perfect amount of time for the potatoes to crisp along the edges. Those crunchy potato chip-like bits on the exposed crust are the best part.

Make-Ahead Tip: As quiche is best served at room temperature, bake it earlier in the morning and let the dish sit at room temperature until it's time to eat.

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Side: Bacon-Wrapped Asparagus Bundles

Ring in spring by turning asparagus into a mouthwatering side. Nothing gets someone's attention quite like bacon. Wrap strips of bacon around bundles of the stalks and roast. The asparagus will baste in the bacon fat as it cooks, creating a perfectly tender vegetable. Instead of Hollandaise sauce, serve this side dish with an easy-to-make zesty mayo-based sauce.

Make-Ahead Tip: Assemble the Bacon-Wrapped Asparagus Bundles and make the sauce the evening before your meal, covering each bundle separately and refrigerating. Bake this flavorful side right before brunch.

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Credit: Con Poulos

Dessert: Rhubarb-Raspberry Cheesecake Squares

Sure to be a favorite, these Rhubarb-Raspberry Cheesecake Squares taste like spring. The tart-and-sweet fruit combo is the perfect complement to the rich, creamy filling, and the crust is that returning crowd-pleaser: graham crackers.

Make-Ahead Tip: This dessert is best made a day ahead and stored in the refrigerator to let all the ingredients set before cutting into bars ahead of the meal. Then all that's left to do at brunch is serve and enjoy these cheesecake squares.

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