For more than 100 years, brunch — derived from the words “breakfast” and “brunch” — has been a popular weekend or special occasion midday meal. An Easter brunch buffet, mostly make-ahead recipes leaning more toward breakfast foods than lunch fare, is one of the easiest ways to celebrate. Add some bubbly and go find some eggs!
SAUSAGE AND SWISS STRATA
SERVES 8 TO 10
This strata is a savory bread pudding to which you add cheese, meat, or vegetables, such as mushrooms, spinach, or asparagus. It’s assembled ahead of time by layering the ingredients in a casserole dish, refrigerating overnight, and baking on the day of the brunch. For a breakfast casserole without bread, try the variation that follows.
1 pound breakfast sausage or sweet Italian sausage, casings removed
1 (8 ounce) baguette, cubed
3 tablespoons butter, melted
2 cups grated Swiss cheese
8 large eggs
1 1/2 cups half-and-half
3/4 cup dry white wine
1/2 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh flat-leaf parsley
Salt
Ground pepper
1/2 cup grated Dubliner cheese
1. In a large skillet over medium heat, cook sausage for about 5 minutes, or until cooked through. Transfer to paper towel-lined plate. Spray a 13- x 9-inch baking dish with non-stick cooking spray.
2. Place half the bread in prepared dish; drizzle with butter. Sprinkle with half the sausage and half the cheese. Repeat with remaining bread, sausage, and cheese.
3. In a large bowl, whisk together eggs, half-and-half, wine, sour cream, chives, parsley, salt, and pepper. Pour evenly over bread mixture; press down with a spatula to ensure bread absorbs liquid. Cover with plastic wrap; refrigerate overnight.
4. Remove casserole from refrigerator 1 hour before baking. Unwrap; sprinkle with grated cheese.
5. Preheat oven to 350° F. Bake casserole for 55 to 60 minutes, or until center is set and top is browned. Remove from oven; let stand for 10 minutes before serving.
VARIATION: SAUSAGE AND CHEDDAR BREAKFAST BAKE
SERVES 10 TO 12
Cook sausage as above. In a large bowl, whisk together 2 tablespoons melted butter, 1 cup heavy (whipping) cream, 12 eggs, 2 cups (plus more for sprinkling) grated cheddar cheese, salt, and pepper; stir in sausage. Coat a 13- x 9-inch baking dish with non-stick spray. Pour mixture into pan. Cover with plastic wrap; refrigerate overnight. Remove casserole from refrigerator 1 hour before baking. Unwrap; sprinkle with additional cheese. Preheat oven to 350°F. Bake casserole 45 to 50 minutes, or until center is set and top is browned. Remove from oven; let stand for 10 minutes before serving.
BAKED FRENCH TOAST
MAKES 12 TOASTS
This make-ahead French toast is drizzled with maple syrup and dusted with confectioners’ sugar. You can also serve it topped with fresh fruit.
1 loaf soft Italian bread, cut into 12 slices
4 tablespoons softened butter
2 large eggs
1 2/3 cups half-and-half
3 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
Confectioners sugar, for dusting
Maple syrup, for serving
Fresh berries, for serving (optional)
1. Coat a 13- x 9-inch baking dish with butter flavored nonstick spray. Butter the top of each bread slice. Arrange in a single layer in prepared dish, buttered side-up.
2. In a large bowl, whisk together eggs, half-and-half, sugar, vanilla, nutmeg, cinnamon, and salt. Pour evenly over bread, pressing down with a spatula to ensure bread absorbs liquid. Cover with buttered aluminum foil; refrigerate overnight. Remove from refrigerator 1 hour before baking; unwrap.
3. Preheat oven to 425°F. Line a large baking sheet with parchment paper. Transfer bread pieces to pan in a single layer. Bake for 10 minutes, turn over; bake 10 to 15 minutes longer, or until golden brown. Dust with confectioners’ sugar before serving.
EGGS BENEDICT
SERVES 2
Eggs Benedict, a classic breakfast dish, gets an update with a few slices of avocado. Assuming everyone knows how to poach an egg, toast an English muffin, and cook some bacon, here’s an easy recipe for hollandaise and tips for assembling.
For the hollandaise sauce
3 large egg yolks
1 tablespoon lemon juice
Pinch of salt
Pinch of cayenne pepper
7 tablespoons butter, melted
For assembling
2 English muffins, sliced and toasted
4 slices bacon, cooked crisp
1 avocado, pitted and sliced
4 large eggs, poached
Chopped chives or micro greens, for garnish
1. Make sauce. Put egg yolks, lemon juice, salt, and cayenne in a blender. Blend on high for 10 to 15 seconds. Carefully pour hot butter through opening on blender top; blend for about 15 seconds more, or until thick.
2. Assemble eggs. Place two halves of toasted muffins on plates. Top each with slices of bacon, avocado, and a poached egg. Spoon hollandaise sauce over eggs; garnish with chives or greens.
CRANBERRY MIMOSA
MAKES 2 DRINKS
For a cool, less traditional brunch drink, you’ll love this festive mimosa that combines citrus flavors with cranberry juice and Champagne. If you prefer a non- alcoholic version, substitute sparkling cranberry juice for the Champagne.
2 tablespoons orange liqueur, such as Cointreau
1 tablespoon fresh lemon juice
1/4 cup cranberry juice, chilled
Champagne
1 small strawberry, halved, for garnish
1. Divide liqueur, lemon juice, and cranberry juice equally between two Champagne flutes. Fill glasses with Champagne; garnish with strawberry, if desired.
Margaret Johnson’s “Recipes” page expands this year to “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed cookbook, irishcook.com.
