Menu: A Classic Spring Brunch

Eggs, potatoes, fruit, sweet rolls, and the smell of fresh coffee — there's nothing like a classic brunch with friends or family on a Sunday. For this menu, we've elevated the usual dishes for a special occasion, and thrown in plenty of spring's bounty: a fresh asparagus frittata, a sweet-tart rhubarb compote, and a string bean and mint salad complement a savory potato-and-lox galette and sweet orange rolls.

The Menu

Asparagus Frittata
"Everything" Potato Galette with Lox and Crème Fraîche
String Bean and Mint Salad
Rhubarb and Berry Compote
Greek Yogurt
Coffee and Tea
Fresh Juices
Sweet Orange Buns
Mimosas

More About This Menu

Set the mood for brunch with our Spring Brunch Playlist.
Make the rolls the day before and chill them overnight; in the morning, simply pop them in the oven. The rhubarb compote, crème fraîche mixture, and salad can all be made slightly ahead and stored in the fridge, as well.
Mimosas, the classic drink made with champagne and orange juice, can be subbed out for bellinis or any number of champagne cocktails. Not a sweet cocktail fan? There's always the classic bloody mary or one of its infinite variations.
While the frittata is a pretty much foolproof way to serve eggs, there are a few techniques to know when cooking them, either for yourself or a crowd. See our collection of Essential Egg Techniques for tips on fluffy omelets, perfect sunny-side up eggs, and more.