Whether your Easter morning tradition is a lavish brunch spread or a quiet breakfast with family, we’ve got recipe ideas from light, fluffy frittatas to fruity breakfast breads to the ultimate bloody mary.
Swiss Onion Tart
This tart, which comes from baker Nick Malgieri, uses a salty, smoky ham known as speck; bacon is a good substitute. **
See the recipe for Swiss Onion Tart »**
Savory and sweet marry perfectly in this combination of salty cheese, fragrant herbs, yeasty bread, and rich honey-butter sauce.
Get the recipe for Gruyere, Rosemary, and Honey Monkey Bread »
A fried egg crowns a decadent sandwich of ham enrobed in bechamel and melted cheese from Oklahoma City’s Ludivine restaurant.
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. Traditionally this Iberian omelet gets its heft from thin-sliced potatoes, but chef Ferran Adria substitutes a generous handful of store-bought thick-cut potato chips.
Get the recipe for Spanish Potato Frittata (Tortilla Española) »
As a kid, I wasn’t really into cooking or baking, preferring instead to be outside playing soccer. The one thing that I did enjoy helping my mom make, however, was her strawberry bread: packed with fresh strawberries, I loved to eat it hot out of the oven slathered in butter. It’s so fast and easy, I make it all the time now, with whatever fresh or frozen fruits I have lying around.
—Farideh Sadeghin, test kitchen director Get the recipe for Strawberry Loaf Bread »
Brown Butter, Peas, and Mint Omelette
Lemon curd and goat cheese lends this breakfast sandwich a pleasing tang.
Get the recipe for Ham, Cheese, Egg, and Lemon Sandwiches »
Arlene’s Coffee Cake
With a tender texture thanks to sour cream in the batter, this cake will stay moist for several days after baking, making it a great make-ahead dessert or breakfast.
See the recipe for Arlene’s Coffee Cake»
Caramelized brown sugar adds an irresistible layer of sweetness to crispy bacon.
See the recipe for Billionaire’s Bacon »
Tsoureki, a braided easter bread that is probably Byzantine in origin, gets its spicy kick from makhlepi, an essence made from the pits of wild cherries, and black cumin seeds. Red-dyed hard boiled eggs that symbolize the blood of Christ are usually tucked into the bread’s folds.
Get the recipe for Greek Easter Bread (Tsouréki) »
Leek and Zucchini Galette
Topped with slices of leek and zucchini and brightened by a dollop of lemon-scented ricotta, this light and rustic galette is a perfect dish for spring or early-summer.
See the recipe for Leek and Zucchini Galette »
Creamy ricotta, silky roasted peppers, and hearty potatoes combine for an easy one-skillet dish that originates in Calabria, Italy, where sometimes sliced, cured sausage is added to it to celebrate the end of Lent.
This bubbly cocktail makes the most of rhubarb season.
Get the recipe for Rhubarb Fizz »
Thick Italian meringue is sandwiched between moist layers of cake, which is topped off with sweetened shredded coconut in this recipe from chef Thomas Keller.
This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist.
Get the recipe for Classic Carrot Cake »
The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over Greek yogurt.
Eggs add silky richness and heft to mildly bitter greens for a bright-tasting breakfast.
The striking geometry of this terrine—an elegantly simple pairing of leeks and goat cheese—makes for a visually arresting presentation. We like it served with dark pumpernickel bread and some briny cured salmon at brunch, or as part of a cheese plate with a casual dinner.
The Union Square Cafe in New York City makes this Bloody Mary using heirloom tomatoes from the nearby farmers’ market.
Pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are wonderful paired with fresh mint and Parmesan cheese.
A hybrid between traditional sweet scones and salty, buttery biscuits, this all-purpose dough is ideal for all sorts of savory fillings.
See the recipe for Savory Scones »
Espàrrecs Amb Vinagreta (Catalan Asparagus Vinaigrette)
Cornflake-Crusted Brioche French Toast
Brioche slices get dipped in crushed cornflakes before frying in a deliciously crunchy version of french toast.
See the recipe for Cornflake-Crusted Brioche French Toast »
The classic combination of champagne and orange juice—now a beloved brunch indulgence—was first popularized in Paris and London in the 1920s.
One of our favorite ways to eat fresh favas is in a brilliantly green puree, perfect as a spread on crispy sliced baguette.
Asparagus with Hollandaise Sauce
This unorthodox but easy method for making hollandaise sauce appears in an edition of the
See the recipe for Asparagus with Hollandaise Sauce »
Dried peaches add concentrated fruit flavor—and a pleasant chew—to these sweet, summery scones.
Get the recipe for Peach Scones »
“Everything” Potato Galette with Lox and Creme Fraiche
This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning.
Get the recipe for Bread with Prosciutto and Olives »
Cream Cheese Cinnamon Rolls
Cream cheese is the secret ingredient that enhances the richness and moistness of these rolls. **
See the recipe for Cream Cheese Cinnamon Rolls »**