With Easter upon us, it’s time to start planning! If you’re entertaining this weekend, it’s all about the food! A lazy easter brunch is a great way to kick off the weekend and catch up with friends and family.
Get ready to impress your guests with these incredible recipes from our Kitchen & Dining Buyer Julie!
(We’re definitely making the pea and feta crostini!) 😍
Its Easter weekend, the sun is finally starting to shine and it looks like spring is on its way. That means it’s time to gather friends and family and celebrate the long weekend and the longer evenings. What better way to do that than with a long and lazy Easter brunch egg-stravaganza! Plenty of laughter and chat mixed with good food and even better coffee is the perfect way to start the weekend off, so let us guide you through hosting the perfect brunch.
Easter Brunch Tabletop
- Easter Brunch is a more casual meal so we have layered elements of our favourite Tola collection with our Amosa dinnerware to create a lovely but relaxed dining table. Simply add good wine glasses, proper napkins and the right mix of guests for a successful party. Serving should be family style, big inviting platters of food for all to share, salads that you can all dip in to and eat as little or as much as you like.
- You can’t have Easter brunch without coffee, and if you are catering to a group the Kitchen Aid Siphon Coffee Maker is the solution. This brews up to 8 cups at a time and delivers a really delicious cup of coffee, it’s also pretty special looking! Really showcasing the theater of vacuum brewing. It’s sure to prove a talking point and keeps the coffee warm so your guests can go back for a second cup.
- Don’t forget the added extras to really finish the feast. You can’t skip the freshly squeezed OJ if you’re having brunch but to make the process that bit easier we have the Kilner Juice Jar. Simply squeeze your oranges, or to really add some flair to the proceedings, why not mix grapefruit and orange in your jar. Then remove the juicer attachment and store in the fridge until ready to serve.
- Get the kids involved. If there are little guests coming to brunch why not get them involved and keep them entertained in one simple step. Our favourite pancake maker whips up pancakes in a flash and with its easy to follow instructions this is one part of brunch you can delegate to the little ones! Rope in a willing adult to do the cooking and that’s the pancakes sorted.
Easter Brunch Recipies
- Family style serving and make-ahead magic is where it’s at for a brunch menu that is sure to be a crowd pleaser. We have put together 3 delicious recipes to try here that will take the stress out hosting but will have you looking like a kitchen hero in the blink of an eye!
Bacon Gruyére Breakfast “Pie”
This sunny-side-up “pizza” recipe is an egg-cellent idea for brunch
- Preheat the oven to 200/Gas Mark 6 and take one sheet of readymade puff pastry that you have thawed out.
- Roll out the pastry to fill a 12″ by 10″ rectangle and fold 1/2 inch in to form a rim. Prick all over with a fork and bake for 20 minutes until golden brown.
- In a small bowl, combine 1.5oz sour cream with 3.5oz of grated Gruyére. Spread onto tart, creating 3 wells for eggs. Crack eggs into the wells; sprinkle with 1/4 teaspoon each salt and freshly ground black pepper. Arrange bacon strips overtopping.
- You can leave it at this stage until just before your guests arrive to ensure it is as fresh and crisp as possible when serving.
- Bake until egg whites are set but yolks are still runny, about 12 minutes. Garnish with thyme. Serve on the Caulfields Boards Pizza Peel, cut into squares and let people help themselves.
The classic egg-in-a-hole breakfast recipe gets an easy upgrade with Parmesan cheese and spicy hot sauce.
- Stir together 1.5oz mayonnaise and 1.5oz grated Parmesan in a bowl. Cut a crusty baguette into slices and spread on both sides of each bread slice, dividing evenly.
- Cut a 3-inch circle from the centre of each bread slice.
- Heat a large nonstick skillet over medium heat. The Zyliss collection works perfectly here, reducing the amount of oil used to avoid soggy bread. Working in batches, cook bread until golden brown on one side, 1 to 2 minutes.
- Turn and immediately crack an egg into the hole of each slice; season with salt and pepper. Reduce heat to medium-low and partially cover pan. Cook until eggs are set, about 3 to 4 minutes.
Our personal favourite to add a bit of spring colour to the brunch table and these can be made ahead to save you time. Just don’t refrigerate the bread.
- Preheat your grill to medium. Meanwhile, fill a medium pot with 2 inches of water and bring to a boil.
- Add 1 cup shelled peas and cook peas until tender and bright green, about 1 minute.
- Transfer to a colander, rinse under cold water to stop cooking, and drain well. Transfer peas to a food processor; we used the Kitchen Aid Mini Food Processor to whip this up in no time. Simply add a handful of chopped
- fresh mint, I tbsp. lemon juice, and 1/4 teaspoon salt and pulse until coarsely chopped.
- With the motor running, add olive oil in a stream until combined.
- Cut a baguette into 24 slices and brush olive oil onto both sides of each. Grill until golden, 4 minutes, flipping bread halfway through.
- Remove crostini from oven and top each slice with 2 teaspoons of pea mixture. Garnish with a couple small leaves of fresh mint, crumbled feta, freshly ground pepper, and a drizzle of olive oil. Arrange on our Mango Paddle Server and sit back, relax and enjoy.
Share your Easter Brunch snaps with us on Facebook @meadowsandbyrneireland or instagram @meadowsandbyrne!