It’s just not Easter Sunday without a delicious brunch. Make one of these decadent dishes and prepare an unforgettable feast for your family and guests. Here are 10 breakfast ideas for a delicious brunch at home.

delicious recipe ideas for a brunch in the spring

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Vegetable frittata with goat’s cheese and ham

(8 Port. / Time: 45 min.)

  • 8 large eggs
  • 3/4 cup whipped cream
  • 80g ham, chopped
  • 100g goat’s cheese, crumbled
  • 230g asparagus, cut into 5cm pieces
  • 1 garlic clove, finely chopped
  • 4 spring onions, sliced ​​
  • 6 radishes, in thin slices
  • 2 tbsp unsalted butter
  • salt and black pepper, freshly ground

Preheat oven to 180 degrees. Whisk eggs, cream, ham, ½ tsp pepper and 1 tsp salt in a bowl. Put butter in a pan and melt over medium heat. Add asparagus and fry for about 4 minutes. Add the garlic clove, spring onion and radish and sauté for 2 minutes. Slightly reduce heat, pour egg mixture over it and cook for 3-4 minutes. Sprinkle with the goat’s cheese and bake for 15 minutes until the frittata has become firm.

Frittata with vegetables, goat’s cheese and ham is ideal for a brunch at home

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Photo: Christopher Shane

Recipe for carrot pancakes

(12 Port. / Time: 30 Min.)

  • 1 1/2 cup of carrots, finely grated
  • 60g unsalted butter
  • 3 large eggs
  • 2Tassen flour
  • 2TL ground cinnamon
  • 1 / 4TL Ground Ginger
  • 1 / 4TL Ground Nutmeg
  • 1 1 / 2TL Baking Powder
  • 1 teaspoon vanilla extract
  • 1 / 2TL salt
  • 355mlButtermilch
  • 60mlMilch
  • 1/4 cup of brown sugar
  • 1/2 cup of pecans or walnuts, chopped

Melt the butter in a pan over medium heat and sauté the carrots for about 3 minutes. Remove the pan from the oven and allow to cool. Mix flour, cinnamon, ginger, nutmeg, baking powder and salt in a medium bowl. Add milk, buttermilk, eggs, sugar and vanilla extract to a second bowl and whisk. Add carrots to the milk mixture and stir. Then add the flour mixture and stir well. Slowly bake pancakes about 12cm in hot lard and serve with cream cheese icing and pecans.

For the glaze, mix with blender 225g cream cheese and 50g unsalted butter until a smooth and fluffy mixture is obtained. Stir in 2 cups powdered sugar, 80ml milk and ½ teaspoon vanilla extract.

Two Recipe Ideas for a Sweet Sunday Brunch

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Photos: Cooking Classy / The Cookie Rookie

A Rme R Itter with almond milk and strawberry syrup

(4 Port. / Time: 20 Min.)

  • 3 large eggs
  • 3 cup strawberries, frozen
  • ¼ cup of sugar
  • 1½Tasse vanilla almond milk
  • 1 teaspoon vanilla extract
  • 8Brioche bread slices
  • 1 cup of almonds, finely chopped
  • 2EL unsalted butter or margarine

Add strawberries, sugar and half a cup of water in medium saucepan and bring to a boil. Crush strawberries on the sides of the pot while cooking. Let it simmer for about 15 minutes. In the meantime, whisk eggs, milk and vanilla extract in a large bowl. Dip each slice of bread into the egg mass and then toss in almonds. Once all slices are done, heat a pan over medium heat and add 1 tbsp margarine or butter. Roast slices of bread on both sides and serve with homemade strawberry syrup.

Brunch at home: recipe for crepe with egg and avocado

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Photo: Half Baked Harvest

Crepe with egg, avocado and spring herbs

(4 Port. / Time: 25 min. / 417 kcal)

  • 4Crêpes
  • 4 eggs
  • 4 slices of Parma ham
  • 1 avocado, cut
  • 1 cup of Gruyere cheese, grated
  • 1 cup of spinach, roughly chopped
  • ¼ cup dill, roughly chopped
  • ¼ cup of basil, roughly chopped
  • 2EL Salted Butter
  • 2 tbsp chives, cut
  • 1 pinch of red pepper flakes
  • salt and pepper

Preheat oven to 180 degrees. Put crepes on a baking tray greased with olive oil or butter and sprinkle evenly with cheese and spinach. Put a slice of butter on each crepe and season with salt and pepper. Garnish with a slice of Parma ham and make an egg in the middle of each crepe. Crepes the crêpe to the middle, fold over the filling and bake for about 10-12 minutes until the eggs have solidified. To serve, sprinkle the crepes with olive oil, season with red pepper flakes and garnish with avocado.

sweet salty tots for the Sunday brunch

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Photos: Mary Britton Senseney / Brian Woodcock

Scones with Ham and Marinated Plums (8 Port. / Time: 35 min.)

  • 2 1/4 cups of flour
  • 1 cup of pecan nuts, halved
  • 1 tbsp baking powder
  • 2 tsp sugar
  • 1 1/2 teaspoon salt
  • 1/4 TL Nitron
  • 113g unsalted butter, cold and cut into small pieces
  • 1 cup of whole milk
  • 170g Parma ham
  • marinated prunes

Preheat the oven to 200 degrees and lay out the baking sheet with parchment paper. Put the flour, pecans, baking powder, sugar, salt and soda in the food processor and mix. Add butter and crumble to the crumbly mass. Add the mixture to a bowl, add the milk and stir with a fork until a shaggy dough forms. Put the dough on a lightly floured surface and make a 2cm thick circle. Cut 16 biscuits with a round cookie cutter (2.5 cm) and place on baking tray. Spread the biscuits with milk and bake for about 15-20 minutes until golden brown. Allow to cool slightly. Divide scones and top with Parma ham and prunes and serve.

To prepare the marinated plums, add ½ cup white distilled vinegar, 1/3 cup brown sugar, 1 L yellow mustard seeds, 1 dry bay leaf, 2 stems of fresh thyme, 1 ½ teaspoon salt and 1 cup water in medium saucepan Bring to a boil, stirring constantly, until the sugar dissolves, for about 2 to 4 minutes. Core 4 prunes and cut into 16 slices. Put the prunes in preserving jar, pour over the liquid and allow to cool for at least 4 hours.

Mini Sandwiches with Ham and Apricot Mustard (9 Port. / Time: 40 min.)

  • 3 1/2 cups of flour
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon soda
  • 1 1/2 tbsp sugar
  • 1 tsp salt
  • 113g unsalted butter, cold and sliced ​​
  • 2 teaspoons of melted butter
  • 1 3/4 cup buttermilk, cold
  • 9 slices of ham and cheddar
  • lettuce
  • ½ cup apricot jam
  • 2 tbsp granular mustard and 1 tbsp Dijon mustard

Preheat oven to 230 ° C. Whisk the flour, baking powder, baking soda, sugar and salt in a bowl. Process butter with the food processor or with a fork to coarsely crumble. Add buttermilk to the flour mixture and mix to the dough. Place the dough on a well-floured work surface, knead gently 3 to 4 times and roll out 2 cm thick rectangular. Divide rectangle into 9 squares and cut. Place buns close to each other on a baking tray without touching them, brush with melted butter and bake for about 20 minutes until golden brown. In the meantime, make apricot mustard by mixing apricot jam, wholegrain mustard and Dijon mustard in a bowl. Halve ready-made bread rolls and cover with ham, cheddar and lettuce leaves and garnish with sweet and spicy mustard.

simple recipe for brunch at home: spring-start with mushroom and leek

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Photo: Christopher Shane

Tarte recipe with leeks and mushrooms

(8 Port. / Time: 45 min.)

  • 1 puff pastry, thawed
  • 450g mushrooms in thick slices
  • 3 tbsp unsalted butter
  • 2 tablespoons of Dijon mustard
  • 2 tsp fresh thyme
  • 30g Parmesan cheese, grated
  • 1 large egg
  • 1 large leek, cut into 1cm slices
  • 2 garlic cloves, chopped
  • salt and pepper

Preheat oven to 200 ° C and melt 2 tablespoons butter in large pan over medium heat. Add mushrooms and fry until golden brown, about 6-8 minutes. Put mushrooms on a plate. Add remaining butter, leek, garlic and thyme to the pan and sauté. Stir in mushrooms and season with salt and pepper. Lay puff pastry on floured work surface, roll out to a 25cm x 30cm rectangle and then cut in half. Place both pieces on two baking sheets covered with baking paper and lightly prick with a fork at 2cm distance from all edges. Spread the mustard on the dough, sprinkle with Parmesan cheese and add the mushroom mixture. Brush the edges of the pastry with egg and bake for 16-18 minutes until the edges are golden brown. Serve with thyme while serving.

Two great breakfast ideas for guests: Pesto-ricotta cake and tart with Gruyère and asparagus

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Photos: Ellen Silverman / Hip Foodie Mom

Recipe for pesto-ricotta cake (8 Port. / Time: 75 min.)

  • 85g butter
  • 1 large leek
  • 2 large eggs
  • 2 egg whites
  • 60ml cream
  • 250g ricotta
  • 1/2 cup of Parmesan cheese, grated
  • 3 tb pesto
  • 2 tablespoons parsley leaves, finely cut
  • 1/4 tsp salt and 1/4 tsp pepper

Heat the oven to 190 degrees. Lightly grease the tart pan and set aside. In a pan, heat 2 tablespoons of butter over medium heat, add leek and cook with constant stirring for 5 to 7 minutes. Then place in a large bowl and let cool. Whisk eggs, egg whites and cream in a medium bowl. Add leek with ricotta, parmesan, pesto, parsley, salt and pepper. The remaining 4 tablespoons butter melt. Place a filo pastry sheet in the prepared baking pan and spread with melted butter. Repeat the process with seven more leaves. Cut the edge of the pastry sheets with a kitchen scissors along the baking tin and pour in the filling. Butter the edge of the ricotta cake and bake for about 40 minutes until the edges are golden brown. Cool before serving.

Tarte with Gruyere cheese and asparagus (6 Port. / Time: 50 min.)

  • 1-2 sheets of puff pastry, thawed
  • 2 tablespoons of honey dijon mustard with balsamic vinegar or simple Dijon mustard
  • 1 tbsp extra virgin olive oil
  • 3 cups of Gruyere cheese, grated
  • 680g asparagus
  • fresh or frozen pea, optional
  • salt and pepper

Preheat oven to 200 degrees. Place puff pastry on a baking sheet lined with parchment paper. Pierce the dough with a fork all over the middle, not at the edges and bake until golden brown for about 12 to 15 minutes. Remove dough from the oven and let rest for 1-2 minutes. Spread honey dijon mustard with balsamic vinegar or just dijon mustard and sprinkle gruyère cheese over it. Cut off the underside of the asparagus spears and arrange them in a single layer across the Gruyere cheese. Add the peas, drizzle with olive oil and season with salt and pepper. Bake the tart for about 20 to 25 minutes, then remove from the oven and allow to cool for a few minutes. Serve with lemon peel and garnish with balsamic vinegar.

Quiche recipe for brunch at home

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Photo: Brian Woodcock

Quiche with leek and bacon (8 Port. / Time: 2h 20 min.)

  • 1 cake dough (use base recipe)
  • 6 slices of bacon, sliced ​​
  • 2 large leeks, cut
  • 2 tsp fresh thyme leaves
  • 6 large eggs
  • 2 cups of whipped cream
  • 1 cup of whole milk
  • 1 tbsp Dijon mustard
  • 1/8 teaspoon nutmeg, freshly grated
  • 170g Gruyère cheese, grated
  • 1/2 cup fresh parsley, chopped
  • salt and pepper

Chill dough between 2 pieces of parchment paper, roll into a 40cm circle and place in a 20cm jar so that it covers the bottom and sides of the baking pan. Let baking tin with dough for about 1 hour. Pierce the bottom and sides of the dough with a fork. Then lay out aluminum foil and fill it with baking peas or other beans as a weight and let it cool for 20 minutes. Heat the oven to 220 degrees and bake the pastry for 15 minutes. Remove foil and beans. Then cover the edges with foil and bake for 8 to 12 minutes until completely dry. Set oven to 160 degrees.

In the meantime, cook the bacon in a large pan over medium heat for about 7-8 minutes and stir occasionally until it becomes crispy. Transfer bacon to a plate laid out with kitchen paper. Season the leek with salt and pepper and cook for about 7 minutes until soft. Add thyme and cook for another minute. Whisk eggs, cream, milk, mustard, nutmeg, salt and pepper in a bowl. Mix Gruyere cheese, parsley and the boiled leek. Sprinkle the dough with bacon and then fill with egg mixture. Wrap baking tin with foil, place on a large baking tray and bake for about 1 hour and 15 minutes until the rim is firm and the inside still wobbly. Allow to cool in the pan for at least 30 minutes before demolding.

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