An article in Parade magazine provides a step-by-step guide to planning an Easter brunch, including setting a date and guest list, deciding on a menu, preparing dishes and drinks, and setting the table. The article also offers four recipes for an elegant Easter brunch: asparagus and bacon quiche, lemon blueberry scones, spring vegetable frittata, and strawberry basil lemonade. The recipes and tips provided allow for a memorable holiday meal that guests will enjoy.

Elevate Your Easter Brunch with These Elegant Brunch Ideas

Step-by-Step Guide for Planning Your Easter Brunch

Step 1: Set a Date and Time

The first step to planning your Easter brunch is to set a date and time. Consider what works best for your schedule and the schedules of your guests. Easter Sunday is a popular day for brunch, but you may want to opt for a day that works better for you and your guests.

Step 2: Create a Guest List

Once you have determined the date and time of your brunch, the next step is to create a guest list. Consider how many people you can comfortably accommodate in your home and who you would like to invite.

Step 3: Choose Your Menu

Now it’s time to plan your menu. Think about the dishes and drinks you would like to serve and what your guests might enjoy. Consider incorporating traditional Easter dishes like ham, lamb, and deviled eggs, but also add some fresh and unique options to your menu.

Step 4: Prep and Cook

In the days leading up to your brunch, start prepping and cooking your dishes. Make sure you have all the necessary ingredients and tools for each recipe. If you need to, enlist the help of family and friends to make the cooking process more manageable.

Step 5: Set the Table

The final step is to set the table. Make sure you have enough seating and tableware for your guests, and create a beautiful and festive table by adding fresh flowers and spring decor.

Elegant Easter Brunch Recipe Ideas

1. Asparagus and Bacon Quiche

Ingredients:
– 1 pie crust
– 1 pound asparagus, trimmed
– 6 slices of bacon, cooked and crumbled
– 1 cup shredded cheddar cheese
– 2 tablespoons chopped fresh chives
– 1 cup heavy cream
– 4 large eggs
– Salt and pepper to taste

Instructions:
1. Preheat oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and prick the bottom with a fork.
3. Blanch the asparagus in boiling water for 2-3 minutes, then immediately transfer to an ice bath.
4. Arrange the asparagus on the bottom of the pie crust and sprinkle the bacon, cheese, and chives on top.
5. In a medium bowl, whisk together the heavy cream, eggs, salt, and pepper.
6. Pour the egg mixture over the asparagus and bacon.
7. Bake for 30-35 minutes or until the quiche is set and golden brown.
8. Let cool for a few minutes before slicing and serving.

2. Lemon Blueberry Scones

Ingredients:
– 2 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 6 tablespoons unsalted butter, cubed and chilled
– 1 cup fresh blueberries
– Zest of 1 lemon
– 1/2 cup milk
– 1 large egg, lightly beaten
– 1 teaspoon vanilla extract

Instructions:
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
4. Add the blueberries and lemon zest and toss to combine.
5. In a small bowl, whisk together the milk, egg, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and stir until just combined.
7. Turn out the dough onto a floured surface and shape into a 1-inch thick circle.
8. Cut the circle into 8 triangles and place on the baking sheet.
9. Brush the tops of the scones with a little extra milk.
10. Bake for 20-25 minutes or until the scones are golden brown.
11. Let cool for a few minutes before serving.

3. Spring Vegetable Frittata

Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 red bell pepper, diced
– 1 zucchini, diced
– 1 cup fresh spinach
– 8 large eggs
– 1/4 cup milk
– 1/4 cup freshly grated Parmesan cheese
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:
1. Preheat oven to 375°F.
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the onion and bell pepper and cook until softened, about 5 minutes.
4. Add the zucchini and spinach and cook until the spinach is wilted, about 2-3 minutes.
5. In a medium bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper.
6. Pour the egg mixture into the skillet and gently stir to distribute the vegetables throughout.
7. Cook for 5-7 minutes or until the edges of the frittata start to set.
8. Transfer the skillet to the oven and bake for 10-12 minutes or until the frittata is set and golden brown.
9. Let cool for a few minutes before slicing and serving.

4. Strawberry Basil Lemonade

Ingredients:
– 1 cup freshly squeezed lemon juice
– 3/4 cup granulated sugar
– 1/2 cup fresh basil leaves
– 2 cups fresh strawberries, hulled and sliced
– 4 cups water
– Ice cubes
– Lemon wedges and basil leaves for garnish (optional)

Instructions:
1. In a large pitcher, stir together the lemon juice and sugar until the sugar has dissolved.
2. Add the basil leaves and strawberries to the pitcher and muddle with a wooden spoon or muddler.
3. Add the water and stir to combine.
4. Fill glasses with ice cubes and pour the lemonade over the ice.
5. Garnish with lemon wedges and basil leaves, if desired.
6. Serve immediately.

With these elegant Easter brunch ideas, you can create a memorable holiday meal that your guests will love. Follow our step-by-step guide for planning a successful Easter brunch, and try out our delicious recipes for an elevated and delicious meal. Happy hosting!