Easter Brunch Ideas

Easter brings with it a much-needed long weekend, with the extra days leaving you with no excuse not to experiment with a luxurious brunch recipe or two.

We've put together these tasty Easter brunch ideas for a lazy morning with the family or to create when friends or extended family come to visit.

Dutch Baby

Serves 4


4 large eggs
1 cup whole milk
1 cup plain flour
1 tsp pure vanilla extract
1/4 cup granulated sugar
1/4 tsp salt
1 tbsp unsalted butter
Toppings of choice


Heat oven to 200°C. In a blender, puree eggs, milk, flour, vanilla, sugar, and salt until combined (scraping down sides as necessary); set aside.

Heat 10-inch cast-iron skillet on medium until hot. Add butter, swirling pan to melt, then pour in batter. Transfer to oven and bake until puffed and golden brown, 16 to 20 minutes. Top as desired. Suggestions - Sautéed apples or pears, powdered sugar, berries, orange segments and pomegranate seeds, lemon curd and whipped cream, dulce de leche and toasted pecans, maple-glazed bacon.

Spinach & Cheese Breakfast Pockets

Makes 8


2 large eggs, divided
1 cup ricotta cheese
1 cup baby spinach, roughly chopped
1 cup basil, chopped
1/4/ cup sun-dried tomatoes (about 9), finely chopped
1/4 tsp red pepper flakes
2 ready rolled shortcrust pastry sheets
Sesame seeds, for sprinkling


Heat oven to 180°C. Line a large baking tray with parchment paper. In small bowl, whisk together 1 egg with 1 tablespoon water; set aside.

In a medium bowl, combine ricotta, spinach, basil, tomatoes, red pepper, remaining egg and 1/4 teaspoon salt.

Unroll the pastry sheets and cut each into 4 wedges. Divide ricotta mixture among wedges (about 3 tablespoons for each), placing on 1 side. Fold dough over filling and press edges with fork to seal.

Transfer to prepared baking tray. Brush tops with egg mixture and sprinkle with sesame seeds, if desired. Bake until golden brown, 16 to 20 minutes.

Twice Baked Citrus & Almond Brioche

Makes 6


1 1/4 cups sliced almonds
1/2 cup sugar
1 large egg
4 tbsp unsalted butter, at room temperature
1/4 tsp almond extract
1 tbsp orange zest
1/4 cup orange juice
1 tbsp olive oil
1 tbsp thyme leaves
6 x 3/4 inch-thick-slices brioche
Sliced citrus, for serving


In a food processor, pulse 1/2 cup almonds, 1/4 cup sugar and a pinch of salt until finely ground. Add egg and butter; process to form a paste. Add extract; pulse to combine.

In a small saucepan, simmer orange zest and juice, 1/4 cup water and the remaining 1/4 cup sugar on medium-high, stirring, until sugar dissolves. Remove from heat; let cool. In small bowl, combine olive oil, thyme, remaining 3⁄4 cup almonds and a pinch of salt.

Heat oven to 180°C. Arrange the slices of bread on a baking tray. Brush each slice with syrup until very moist, then spread with even layer of almond paste (about 2 heaping tablespoons). Top with almond mixture.

Bake until toasts are caramelised on edges and almonds are golden brown, 20 to 25 minutes. Serve with citrus and additional orange syrup, if desired.

Breakfast Shortcakes

Makes 8


2 cups plain flour, plus more for surface
1/2 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
6 tbsp cold unsalted butter, cut into small pieces
3/4 cup heavy cream, plus more if necessary
1 egg, lightly beaten
Natural brown sugar, for sprinkling


Heat oven to 180°C fan. Line a baking tray with parchment paper.

In a medium bowl, whisk together flour, sugar, baking powder and salt. Add butter and, using fingers, rub butter into flour to create coarse crumbs. Stir in cream until just combined and dough holds together when squeezed (add additional cream, 1 tablespoon at a time, if dough seems dry).

On a lightly floured surface, gently knead dough until it comes together, then shape into ¾-inch-thick disk. Cut into 8 wedges and place on prepared baking tray.

Brush tops with egg, sprinkle with brown sugar and bake until edges are golden brown, 16 to 18 minutes. Transfer to wire rack and let cool.