Recipes Holidays + Events Easter Our 35 Best Easter Brunch Recipes By Food & Wine Editors Updated on March 28, 2023 Share Tweet Pin Email Trending Videos Photo: Photo by Jen Causey / Food Styling by Melissa Gray / Prop Styling by Christina Daley A gorgeous candied rhubarb crostata. Bright, springy dishes packed with seasonal ingredients like strawberries and asparagus. Hot cross buns and tender crumpets. We've gathered over 30 Easter brunch recipes to provide you with the ultimate menu, from salads to spritzes that will round out the meal. There's even a fun play on carrot cake in the form of a carrot cake marmalade, served with yogurt and fresh fruit for a bright way to start your holiday. Read on for those recipes, and even more Easter brunch ideas. 01 of 35 Brioche with Prosciutto, Gruyère and Egg © JOHNNY MILLER "I love a good frisée salad," says chef Suzanne Goin. "And of course I love toasted, buttery bread, with big slabs of melted cheese and prosciutto and an egg on top." Her sumptuous open-face sandwich combines all of her favorite things, and it just so happens to pair perfectly with a bright, berry-scented sparkling rosé. Get the Recipe 02 of 35 Asparagus-and-Zucchini Frittata © John Kernick 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. Get the Recipe 03 of 35 Scrambled Eggs Florentine Eva Kolenko 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. Get the Recipe 04 of 35 Tater Tot Waffles with Smoked Salmon and Caviar © Eva Kolenko Jen Pelka makes super-crunchy and delicious waffles using Tater Tots. Here she tops the waffles with caviar and smoked salmon, creating a delicious and rich dish that's ideal with Champagne. Get the Recipe 05 of 35 Roasted Asparagus and Mushrooms Eva Kolenko 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. Get the Recipe 06 of 35 Glazed Lemon-Ginger Scones Con Poulos Restaurateur Aimee Olexy's lemony, cream-based scones are light, moist, and laced with pieces of chewy candied ginger. A simple glaze of confectioners' sugar and lemon juice finishes them off. Get the Recipe 07 of 35 Grapefruit Spritz Eva Kolenko 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. Get the Recipe 08 of 35 Olive Oil Cake with Honey-Yogurt Cream and Strawberries Eric Wolfinger 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. Get the Recipe 09 of 35 Baked Goat Cheese Salad Greg DuPree In 2018, Food & Wine named this recipe one of our 40 best: 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. Get the Recipe 10 of 35 Basil and Corn Cornmeal Waffles Photo by Jen Causey / Food Styling by Melissa Gray / Prop Styling by Christina Daley These loaded cornmeal waffles are your next brunch showstopper, balancing savory, salty, and sweet flavors all in one dish. Fresh corn kernels and honey lend their sweetness to the waffles, while cornmeal gives them 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, salty smoked salmon and perfectly cooked poached eggs. A sprinkle of chives adds a final pop of brightness. Get the Recipe 11 of 35 Quiche Lorraine © Abby Hocking The small amount of sour cream in this recipe gives the quiche a super-silky texture. We used chopped chives here, but plenty of other herbs would work, too, such as sage, thyme or rosemary. The quiche is perfect for breakfast, or with a salad for a light lunch or dinner. Get the Recipe 12 of 35 Rhubarb and Candied Ginger Crostata Eva Kolenko A crostata is the kind of free-form tart that looks best when completely rustic — the more uneven folds of flaky, golden pastry and bubbling fruit juices, the better. This Easter stunner stars fresh rhubarb that's combined with rhubarb compote and studded with candied ginger. It's perfect for a leisurely brunch, since the crust will hold well as it sits. Get the Recipe 13 of 35 Belgian Waffles Abby Hocking 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 until ready to make waffles. Then let the batter come to room temperature, and gently fold in eggs. Get the Recipe 14 of 35 Mixed Berry Cornmeal Biscuit Shortcakes Photo by Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Claire Spollen 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 for a summery dessert. Stacking and patting down the dough as opposed to kneading it helps you avoid overworking the dough, and also encourages even lamination. The addition of cornmeal in the dough adds great texture and flavor to the biscuits. You can make them earlier in the day and then warm them back up when you're ready to serve. Get the Recipe 15 of 35 Hot Cross Buns Jen Causey 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. Get the Recipe 16 of 35 Brown-Butter Pancakes with Sheet Pan Berry Syrup Andrea Slonecker Food & Wine 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; frozen berries burst in the oven, releasing their juices to mingle with caramelly brown sugar and a little bit of lemon for balance. Get the Recipe 17 of 35 Buttermilk Crumpets Photo by Greg DuPree / Food Styling by Chelsea Zimmer and Paige Grandjean / Prop Styling by Christine Keely 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. Get the Recipe 18 of 35 Asparagus and Fava Bean Tart with Herbed Ricotta Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely 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. Carlin Karr of Tavernetta in Denver recommends Grüner Veltliner to accompany this dish. It has a "fresh radish, fava, pea shoot quality, with a spiciness that is especially great with green veggies. It speaks to the early weeks of spring, with both freshness and texture." Get the Recipe 19 of 35 Carrot Cake Marmalade with Yogurt and Fresh Fruit Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee 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. Get the Recipe 20 of 35 Escarole Shakshuka Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Eggs poached in a savory sauce are livened up with the addition of silky, sweet escarole and tangy feta. A deliciously bright addition to your breakfast or brunch spread, serve the dish with crusty bread or toast for sopping. Get the Recipe 21 of 35 Strawberry Tiramisu Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Heather Chadduck Hillegas 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. Get the Recipe 22 of 35 Salmon and Arugula Frittata with Pesto Emily Kordovich 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-smoked salmon just before serving. Adjepong likes to serve the frittata with crisp greens drizzled with fresh lemon juice. Get the Recipe 23 of 35 Carrot-Almond Snack Cake with Cream Cheese Frosting Antonis Achilleos To give this snack cake its "rich, dense, moist texture," cookbook author and F&W Cooks contributor Ann Taylor Pittman uses almond flour, with a little bit of all-purpose flour as well for structure. Honey also helps to keep the cake moist — you can keep it in the fridge for up to one week. Get the Recipe 24 of 35 Pizza Chiena (Easter Pie) Christopher Testani In their cookbook Italian American, chefs Angie Rito & Scott Tacinelli of Don Angie in New York City share this recipe for Pizza Chiena, a savory, meaty Italian pie served on Easter. The recipe comes from Tacinelli's grandmother, and features a duo of sausage in the filling — sweet and spicy Italian — as well as ham steak, cooked eggs, mozzarella cheese, and sharp provolone, all mixed together with more egg (raw this time), parsley, salt, and pepper. As the book notes, Pizza Chiena recipes can vary depending on the household (for example, using a different combination of meats like prosciutto, salami, and sausage) and the name of the dish itself varies, too — you might also find it called Pizza Rustica, or Pizza Gain. But the egg, meat, and cheese formula is a constant for Easter Pie. 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. Get the Recipe 25 of 35 Purple Daikon Coconut Yogurt Toast with Peanut Salsa Photo by Sarah Crowder / Food Styling by Chandra Ram Thick coconut yogurt, peppery purple daikon radish, and a lime and chile 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. Get the Recipe 26 of 35 Iron Skillet Cornbread with Grapefruit Photo by Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Claire Spollen This show-stopping skillet cornbread from Indianola in Houston, Texas, 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. Get the Recipe 27 of 35 Italian Easter Bread Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley 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. Get the Recipe 28 of 35 Smoky Breakfast Pizzas Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Chef Justin Bazdarich makes his Kind Brother pizza at Speedy Romeo in Brooklyn extra rich with a combination of béchamel and smoked mozzarella. This version also gets a kick from smoked mozzarella, plus a drizzle of fresh basil oil for a pop of freshness. Get the Recipe 29 of 35 Blueberry and Meyer Lemon Breakfast Pastry Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver 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). Be sure to leave the one-inch border around the edges of the filling to prevent the sweet jam and tangy Meyer lemon–flecked cream cheese from escaping during baking. The tart dried blueberries aren't just a pretty topping; they help balance the sweetness of this nostalgic breakfast treat. Get the Recipe 30 of 35 Carrot and Spring Onion Toad-in-the-Hole Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner 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. Get the Recipe 31 of 35 Soft-Cooked Eggs with Hollandaise and Ham Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Winemaker André Mack shared the recipe for this elegant breakfast dish of ham thinly sliced with eggs and hollandaise. The salty ham complements golden, jammy egg yolks and a simple hollandaise, showcasing the excellence of each ingredient in this classic dish. Get the Recipe 32 of 35 Asparagus and Spring Onion Salad with Seven-Minute Eggs Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner 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. Get the Recipe 33 of 35 Orange Liqueur Mimosa Photo by Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee 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. When preparing the mimosas, make sure the syrup and sparkling wine are cold; chilled sparkling wine retains its bubbles better, resulting in a cleaner finish with less of a foamy mousse at the top of the drink. Get the Recipe 34 of 35 Overnight French Toast with Cranberries and Pecans Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman This stunning overnight French toast is the move for an effortless make-ahead brunch. After you've assembled it and let it chill overnight, all you have to do in the morning is top it with pecans, bake it, and finish it with powdered sugar. Allowing the challah slices to sit overnight in the egg mixture results in evenly soaked bread that remains irresistibly custardy as it bakes, while the top crisps up. Orange zest and tart, juicy cranberries add brightness to the dish, while chopped pecans lend it a nutty crunch. When you serve it, be sure to scoop up the buttery maple syrup sauce on the bottom; it gives this a rich finish. If you'd like, add a touch of bourbon to the egg mixture. Get the Recipe 35 of 35 Smoked Salmon Eggs Benedict with Caper Butter Hollandaise Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman 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. When making the sauce, make sure the butter is warm, and drizzle it in slowly — if you go too fast, the sauce could separate or the egg yolks could curdle. Watch the bowl's temperature as well, since the eggs can scramble if it gets too hot. 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit