A fried egg crowns a decadent sandwich of ham enrobed in bechamel and melted cheese from Oklahoma City's Ludivine restaurant. James Roper
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.
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»
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 »
Ricotta and Red Pepper Frittata
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.
Thomas Keller’s Coconut Cake
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.
Rhubarb and Berry Compote
The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over Greek yogurt.
Leek Terrine with Goat Cheese
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.
Heirloom Tomato Bloody Mary
The Union Square Cafe in New York City makes this Bloody Mary using heirloom tomatoes from the nearby farmers’ market.
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 »
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.