Easter Brunch

40 recipes for Easter Sunday: ham souffles, frittatas and quiches, and a few choice cocktails to ring in spring.

Marinated Zucchini and Green Bean Salad
This summer salad is a popular favorite in many ouzo bars around Athens.Antoine Bootz
See the RecipeAntoine Bootz
Asparagus Frittata
Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch. See the recipe for Asparagus Frittata »Nicky Ryan
Crunchy Spring Salad
This recipe comes from Margo True's piece ¿The Accidental Pioneer" (April 2005) about Laura Chenel, the pioneering cheese maker who created American chevre. Chenel advised us to use the juice of Meyer lemons--in season from winter through late spring--to dress this salad. See the recipe for Crunchy Spring Salad »Ben Fink
Ono Coconut Cake with Coconut Frosting
The Tabasco Community Cookbook Awards, featured in the 2002 edition of our SAVEUR 100, celebrates people who produce cookbooks that benefit local communities and charities. This recipe is an adaptation of one from Tabasco Award winner The Tastes and Tales of Moiliili, a 1997 collection of recipes and stories from Honolulu's Moiliili Community Center. See this Recipe
Rick Lew
Belgian Waffles
Belgian Waffles
Maurice Vermesch baked these waffles (properly called Brussels waffles and, in Belgium, topped with just confectioners' sugar) at the 1962 Seattle World's Fair, but only after he sold them at the 1964-65 New York fair did they soar in popularity in this country. Vermersch's daughter Mariepaule wouldn't divulge her family's recipe, but we think we've come very close. One tip she did reveal: Aunt Jemima self-rising flour produces a flavor that is the most like that of the original waffle.James Baigrie
See the RecipeChristopher Hirsheimer
Smoked Salmon and Dill Quiche
For a change, why not have your smoked salmon in a quiche instead of on a bagel? This large quiche is perfect for serving to a crowd. ** See the recipe for Smoked Salmon and Dill Quiche »**James Baigrie
The Best Damn Meyer Lemon Cake
The Best Damn Meyer Lemon Cake
Lemon extract, juice, and zest permeate a rich and moist loaf to create what really is is the best damn lemon cake we've ever had.André Baranowski
Ricotta and Roasted Pepper Frittata
Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni)
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent.Andre Baranowski
Cream Cheese Cinnamon Rolls
Cream Cheese Cinnamon Rolls
Spreading cream cheese into the layers of dough enhances the richness and moistness of these rolls. This dough may be prepared a day in advance and left to rise in the refrigerator overnight.André Baranowski
Mimosa
Mimosa
The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has an enduring appeal.
Get the recipe »
Penny De Los Santos
Baked Eggs
Instead of dinner, make breakfast in bed with a simple, elegant dish of baked eggs with vegetables and a dash of cream. See the recipe for Baked Eggs »Penny De Los Santos
Raw Artichoke Salad with Parmesan and Mint
Raw Artichoke Salad with Parmesan and Mint
Pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are wonderful paired with fresh mint and Parmesan cheese.André Baranowski
Herbed Tomato Tart
Herbed Tomato Tart
Made with ripe cherry tomatoes and fragrant herbs, this tart is both delicious and beautiful.Todd Coleman
Apricot-Ginger Glazed Ham
A glaze made with apricot and ginger adds a sweet note to salty roasted ham.Todd Coleman
Ham and Cheese Soufflés
Ham and Cheese Soufflés
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. Light as air and flecked with cheddar and chives, they should be served right out of the oven.André Baranowski
See the RecipeTodd Coleman
Gazpacho Bloody Mary
Gazpacho Bloody Mary
This refreshing Bloody Mary features yellow tomatoes, celery, and carrots.Michael Kraus
Bacon-and-Cheese Deviled Eggs
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
Southern Ham Salad
Southern Ham Salad
Southern ham salad is spiked with pickles and celery.Michael Kraus
Bloody Caesar
See the RecipeHelen Rosner
Grilled Peaches with Honey-Almond Streusel
Grilled Peaches with Honey-Almond Streusel
These succulent grilled peaches are topped with almond flour streusel and drizzled with acacia honey, a sweet, unexpected treat for dessert or brunch.Leah Koenig
Callaloo and Cheddar Quiches
Callaloo and Cheddar Quiches
Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.Landon Nordeman
Cranberry Farro Quick Bread
Cranberry Farro Quick Bread
Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread.Anna Stockwell
Hot Cross Buns
Hot Cross Buns
These sweet spiced buns, best when freshly hot out of the oven, are traditionally served on Easter, marked with a cross to symbolize Jesus's crucifixion.Laura Sant
Walnut Carrot Cake with Coconut Cream Cheese Frosting
Walnut Carrot Cake with Coconut Cream Cheese Frosting
Surprisingly airy and light, this cake could have been a soufflé in a previous life. Naturally gluten-free, the batter gets its lift from egg whites, its rich stability from walnut flour, and its moistness from grated carrot and pineapple.Todd Coleman
Caramel Apple Strata
A rich bread pudding served with vanilla cream sauce makes for an equally indulgent breakfast or dessert. See the recipe for Caramel Apple Strata »MacKenzie Smith
Chicken Hash
Chicken Hash
Roasting the potatoes for this hash separately gives them a crisp texture without the addition of extra fat.MacKenzie Smith
The Moonwalk
The Moonwalk
Joe Gilmore, legendary Head Barman at the Savoy Hotel's American Bar, invented this cocktail in 1969 to commemorate the first moon landing. The drink—a combination of grapefruit, orange liqueur, and a hint of rosewater, topped with Champagne—was the first thing Neil Armstrong and Buzz Aldrin sipped upon returning to earth.Helen Rosner
Ricotta Scramble with Tomatoes (Requeson Revuelto)
Ricotta Scramble with Tomatoes (Requeson Revuelto)
This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.Penny De Los Santos
Bacon and Egg Pie
Bacon and Egg Pie
This New Zealand combination of flaky pastry, canary-yellow yolks, and salty bacon has cross-cultural appeal. Get the recipe for Bacon and Egg Pie »Penny De Los Santos
Rossini
Rossini
A luscious take on the bellini, the Rossini swaps strawberries in for white peaches and prosecco in for champagne.Maxime Iattoni
Christmas Morning Sausage Patties
Christmas Morning Sausage Patties
Slightly sweet from the addition of dried cranberries and toasted pine nuts, these sausage patties are perfect next to a stack of pancakes dripping with butter and maple syrup.Maxime Iattoni
Nutella Buns
Nutella Buns
This breakfast treat is a decadent update of the classic cinnamon bun: the chocolate-hazelnut addition of Nutella makes for a gooey finish.Maxime Iattoni
Curried Lentil with Poached Eggs
Curried Lentils with Poached Eggs
Inspired by the rustic brunch offering at April Bloomfield's Breslin restaurant in New York, this atypical dish would also make for a nice, simple dinner.Maxime Iattoni
Mango Bread with Walnuts
Mango Bread with Walnuts
The tropical flavors of mango and coconut enliven classic fall spices and chopped walnuts, lending complex flavor to an otherwise simple recipe.Todd Coleman
Cajun Benedict
Cajun Benedict
Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish.Todd Coleman
Tequila Sunrise
The recipe for this classic, layered cocktail originally appeared in Bottoms Up! Y Como!, a brochure published in 1934 by the Agua Caliente resort in Tijuana, Mexico. See the recipe for Tequila Sunrise »Penny De Los Santos
Andreas Xerakia, a Greek-born resident of New York City, slow-roasts a whole lamb every year for his family's celebratory Easter dinner. Our editorial assistant, Maria Xerakia (daughter of Andreas), writes: "My relatives here are crowding around the lamb, enjoying their handpicked petsa (skin) and psaxno (meat)." See the RecipeAnna Stockwell