5 recipes to usher in spring brunch season
It's been a complicated start to the year, at least in the kitchen. Unseasonably warm days had us firing up the grill, and the debut of tulips and tree buds surely meant that asparagus and early peas were imminent. Except it wasn't even March.
Now that the seasons have officially changed (even if the temperatures feel otherwise), and Easter is just a hop away, we are officially declaring it spring brunch season.
It's time to set aside the heavy egg bakes and bubbling, cheesy sides and embrace lighter fare.
Luckily, spring has brought a new crop of cookbooks, and we selected several with recipes to bring out the best in brunch, no matter the occasion. Herbfilled frittatas spring to life thanks to a special ingredient, and a potato tart gets a seasonal boost from green onions. A fruit-topped (and fruitfilled) sheet-pan pancake will feed a hungry crowd, no flipping necessary, and scrambled egg “sundaes” put a fun spin on a breakfast basic. A bonus recipe for crumble-topped muffins is studded with the fruit of your choice — and they're vegan, too.
Just add the sides of your choice — ham, pork loin, lamb, vegetables, fruit, salads — and good company, and you have a recipe for success. But since there's still a chill in the air, maybe keep one of the bubbling,
Avocado scrambled egg “sundaes” put a fun spin on a breakfast basic. cheesy sides, too.
RECIPES Avo Scramble Sundae
Serves 2.
Remember that eggs keep on cooking for a little while once they're removed from the pan, so slightly under rather than overscramble them, for the perfect set. Recipe can be easily multiplied. From “Champneys: The Cookbook,” written to mark 100 years of the U.K.'s Champneys luxury spas (Aster, 2024).
1 large avocado
1 tsp. lemon juice
1 tsp. chopped chives
1 tsp. chopped cilantro leaves, plus more for serving
2medium tomatoes, roughly chopped
1 tsp. finely chopped red onion
Pinch of red pepper flakes, or to taste
Sea salt and freshly ground black pepper
2 eggs, plus 2 egg whites
2tbsp. low-fat milk
1/2 tsp. melted butter, cooled Olive oil spray
2 tsp. pepitas (pumpkin seeds)
DIRECTIONS
Halve the avocado and remove the pit. Remove the avocado flesh (a teaspoon is the easiest way to do this). Sprinkle some of the lemon juice over the avocado to stop browning and season with a little salt and pepper.
Chop one half of the avocado into chunky pieces. Mash the other half in a bowl to a smoother consistency.
In a small bowl, mix the chives and coriander with the tomatoes, red onion, red pepper flakes, a little salt and pepper and a few more drops of lemon juice.
Put the eggs and egg whites into a bowl. Add the milk and butter plus a little salt and pepper and beat until well combined.
Heat a medium frying pan and mist it lightly with olive oil spray. Add the egg mixture and stir continuously for 2to 4minutes until you reach your desired scrambled egg consistency.
Spoon one-quarter of the tomato mixture into 2tall glass tumblers. Top with one-quarter of the scrambled egg. Add most of the chunky avocado, then divide the remaining tomato mixture between the glasses. Top with the remaining scrambled egg, then the smooth avocado, spreading it out for a neat finish.
To serve, sprinkle the pumpkin seeds on top of the sundaes, and then add the remaining avocado and chopped cilantro.
Secret Ingredient Frittata
Serves 8.
Frittatas can be the centerpiece of a brunch — or a way to use up small bits kicking around in the fridge that need a career path, making it a solid choice for any occasion. The secret ingredient here is seltzer water. The bubbles give the frittata a bit of lightness and lift without the addition of lots of milk and cream. Eat it morning, noon, and night — it always satisfies. From “Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun,” by Kat Ashmore. (Rodale, 2024).