5 Easy Easter Brunch Recipes
Happy Saturday! I don't know about where you are, but in North Carolina, it's finally feeling like Spring. I've been spending my days working on our covered porch (after cleaning off the obnoxiously thick yellow sheet that is pollen, obviously), and it has been glorious. There's something about a change of seasons that's invigorating. I feel like I've been more productive this week than in the past month!
Well, to celebrate this new season and to redeem myself from the disaster that was "girls brunch" last weekend (never, never allow me to make pancakes - I know they sound easy, but I can't flip em to save my life), I thought I'd share a few easy brunch recipes that you can put to use tomorrow on Easter! Also, what's better than al fresco dining when the weather is nice? If you ever come to Raleigh, you'll know where to find me ;)
Of course, I had to start with our brunch cocktails. A regular ole OJ mimosa is nice, but add a little grapefruit and let those tastebuds dance. Seriously, the recipe is that simple - champagne (I prefer prosecco as its not as sweet) + orange juice + grapefruit juice. The ratios are up to you. I typically fill my glass about 3/4 the way with prosecco then add equal parts grapefruit and orange juices. Add a fresh grapefruit wedge for garnish.
Kale Salad with Lemon Vinaigrette
1. To make the vinaigrette, whisk together oil. vinegar, lemon juice, lemon zest, and sugar in small bowl until combined; set aside.
2. To assemble the salad, place the kale in a large bowl; mix in avocado, strawberries, almonds, and goal cheese. Pour dressing over salad.
3. Serve immediately.
4 cups chopped kale
1 avocado, diced
1/2 cup strawberries, diced
1/2 cup almonds, slivered
1/4 cup crumbled goat cheese
FOR THE LEMON VINAIGRETTE:
1/4 cup olive oil
1/4 apple cider vinegar
3 tablespoons lemon juice
zet of 1 lemon
1 tablespoon sugar
I found this recipe here. Though, I modified it to accommodate some ingredients I already had in my pantry. I also took out the quinoa since I wanted it to be a refreshing side dish rather than a main course salad. Instead of walnuts, I chose slivered almonds. And instead of pomegranate seeds, I went with fresh strawberries. I found that rich green kale from our local farmer's market and, I'm not health nut nor do I often eat kale salads, but shoot, that kale was good. The vibrancy of the lemon really complements and almost hides the bitterness of the kale. It was a really good pairings - plus, I'll take anything that has goat cheese in it.
Pimiento Cheese Biscuits
1 cup sharp cheddar cheese, shredded
2 1/4 cup self-rising flour
1/2 cup chilled butter
1 cup buttermilk
4oz jar diced pimientos, drained
2 tablespoons butter, melted
1. Combine cheese and 2 1/2 cups flour in a large bowl. Sprinkle butter slices over cheese mixture; toss gently.
2. Cut butter into flour mixture with hand mixer until crumbly. Cover and chill 10 minutes.
3. Combine buttermilk and diced pimiento. Add buttermilk to flour mixture, stirring just until dry ingredients are moistened.
4. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed.
5. With floured hands, press or pat dough into a 5x9" rectangle. Fold dough over onto itself in 3 sections, starting with one short end. Repeat 2 times.
6. Press or pat dough into a rectangle about 1/2" thick. Cut with a 2" round biscuit cutter (or just 2" squares as I didn't have a round biscuit cutter!) Place biscuits side by side on a lightly greased 15x10" jelly-roll pan.
7. Bake at 450 degrees for 13-15 minutes.
8. Makes 2 1/2 dozen biscuits.
OMG, yall. I took these out of the oven the other day and promptly ate 3 in one sitting. It was not my finest moment. But, man, they were good, and so easy. I'm no baker (nor a master chef, might I add), but these turned out pretty damn good, if I do say so myself. Also, they're only 4 ingredients - you're welcome. Find the original recipe I used here.
Bacon on a Stick
Again, easy peasy. We needed a meat component for the brunch, and who doesn't love bacon? I wanted to go a little healthier with this dish, though, so I opted for turkey bacon. It didn't thread through the skewers quite like pork bacon would have, but it still tasted good! I got the idea for the "on a stick" part from here - you can see how much prettier and more presentable theirs was with pork bacon, oh well. I heard no complaints from my dinner companion across the table.
Sweet Potato Hashbrown Egg "Nests"
1 medium russet potato, scrubbed clean
1 medium sweet potato, scrubbed clean
1.5 tablespoons olive oil
1/8 teaspoon kosher salt
6 large eggs
1. Preheat the oven to 400 degrees.
2. Bake the russet and sweet potatoes until they’re cooked through but not quite tender, about 20 minutes. The goal is just to pre-bake them a bit, so they should still be pretty firm.
3. Let the potatoes cool enough to handle, then peel and grate, using the largest grating size.
4. In a large bowl, toss the grated potatoes, olive oil, and salt.
5. Add the grated potato mixture to a 12-cup muffin pan, 1/3 cup at a time. The mixture will shrink significantly when baked, so it’s okay if there’s a lot of mixture in each cup. If you end up with extra potato mixture, feel free to use it to make additional egg cups. Fill the remaining muffin cups with warm so everything cooks evenly.
6. Use your fingers to lightly press the center of each cup so the potatoes spill over the top a bit.
7. Increase the oven temperature to 425 degrees, then bake until the potatoes are golden brown, about 20-25 minutes. Keep on eye on them so the ends of the potato shreds don’t burn.
8. Remove from the oven, let the nests cool a bit, then crack one egg into each cup and sprinkle with additional kosher salt to taste.
9. Return to the oven and bake for 10-15 minutes, depending on how cooked you like your eggs. Let cool slightly, then serve immediately.
How fun is this for Easter?! This was probably my most favorite dish to make, though, I do feel the need to apologize for its appearance. I swear they tasted really good! I made the mistake of not filling the muffin tins to the top, and thus the eggs got a bit overcooked. Next time, I will certainly follow this recipe more to the T. I cut the recipe in half since we only had half a dozen eggs (plus, there's only two of us so we did't need 12 of these babies). However, instead of only filling 6 muffin cups, I filled all 12. Face palm moment for sure. Oh well, be sure to check the original recipe for more beautiful photos. Also, this was super easy and could've been made with frozen pre-shredded potatoes if you don't have the time or energy to shred the potatoes yourself. My food processor has a shredder attachment so it took me no time at all (though the clean-up would've been well worth just getting pre-shredded potatoes).
I hope you'll enjoy these dishes as much as I did! Now that I finally have a kitchen I really love, cooking and trying new things in the kitchen has started to become more and more fun. I'm still learning (as I'm sure I will be forever), but the few things I feel confident in making have given me that extra boost to try more. If I come up with anything else I think yall will enjoy, I'll be sure to share!
Happy Easter Weekend, friend,
PS - don't forget that if you can complete the crossword puzzle on Thursday's post, you'll reveal a promo code that lasts through this weekend! Treat yourself to some new Spring jewels!