Our 28 Best Easter Brunch Recipes

“I love a good frisée salad,” says 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 her favorite things.

Depending on the season, Travis Lett also makes this salad with plums, peaches and pears.

Grace Parisi loves popovers, but baking them can be tricky: They don’t always rise as they should. For these foolproof ones, Grace adds a bit of baking powder to the batter and chooses to use a regular (not nonstick) muffin tin.

Francis Mallmann makes a lovely spring-inspired Spanish tortilla with yogurt, fresh mint and sweet peas, baked in an oven until just set. It's delicious served warm or at room temperature.

Chef Mark Broadbent upgrades the standard lemony arugula salad by topping it with grilled asparagus, butter-fried eggs and freshly shaved Parmigiano-Reggiano.

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.

Here, we fold spinach and mascarpone into soft scrambled eggs and spoon them over crostini for an easy appetizer that fits right in with the other holiday-special dishes on the table.

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 decadent dish that’s ideal with Champagne.

At The Pig Brockenhurst in England, chef James Golding plays on classic Scotch eggs with his Brock Eggs, made by encasing little quail eggs in a tasty ham mixture, then deep-frying them.

This strata needs to be refrigerated for at least four hours or overnight before baking, so plan accordingly.

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.

Aimee Olexy’s lemony, cream-based scones are light, moist and laced with pieces of chewy candied ginger.

We’re bidding farewell to winter and embracing 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 a cocktail worthy of your Easter meal, and a refreshing change from too-sweet lemonade or mimosas.

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.

Semi-dry Riesling, which is refreshing and not too sweet, is the secret to this impressive, balanced dessert. Dried apricots lend a gentle bitterness while the strawberries add sweetness and impart the rosiest color.

Using sweet potatoes in place of white potatoes makes these hash browns a little sweet; mixing them with poblanos and lemon juice makes the dish taste bright.

In 2018, Food & Wine named this recipe one of our 40 best: 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. 

Homemade rhubarb syrup adds a tangy note to this sprightly cocktail with herbal notes.

For our vegan French toast, we dip slices of day-old sourdough in a rich, thick batter of almond creamer, flour, ground flax, maple syrup and brown sugar instead of the usual milk and egg. The batter creates a sweet, golden-brown crust that we love. 

The small amount of sour cream in this recipe gives the quiche a super-silky texture. We used chopped chives here, but lots of other herbs would be nice, too, such as sage, thyme or rosemary. The quiche is perfect for breakfast, or with a salad for a light lunch or dinner.

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. The crust comes together quickly and will hold well during a lazy Easter brunch.

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.

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 equally good for breakfast any day, alongside a cup of coffee or tea.

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.

A large-format pancake with a light, airy interior and rich, savory toppings, this Dutch baby is perfect for brunch. Add the toppings around the edges, leaving the center clear to allow it to rise properly. Preheating the pan is also crucial to a beautiful rise; the batter should begin to puff immediately after you pour it into the pan.

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.

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.”

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.