Easter brunch is just not what it used to be without digging for eggs or not-so digging for eggs as they usually were not super hard to find. That rush of excitement when you opened up the plastic pastel egg to find a whole quarter and a mini Hersey's, it was the best of times.
Easter brunch can still be that exhilarating, this time with an adult menu that has a collection of sweet and savory dishes fit for any and every of your gal pal's diets, a boozy fruity cocktail and a throwback to your childhood with a peep-tastic dessert. Don't forget to download your free printable menu to top off the tablescape!
Fleur de Lis Cocktail, courtesy of Leah Bergman, Freutcake
Easter morning is a time for celebration and absolutely a time for cheers-ing! Freutcake Editor and Creator, Leah Bergman has created a light, refreshing springtime cocktail that smells just as incredible as it tastes. Incorporating festiveProsecco, St.Germain, fresh basil, grapefruit and lemon juice, this is the perfect start to brunch.
BUFFET STYLE DISHES
Deviled Eggs, courtesy of Sarah Arel, Chefmade
How can you celebrate the most egg-centric holiday there is without an egg dish? You cannot. These deviled eggs by Chefmade CEO Sarah Arel will "wow" your guests. Edible flowers brighten up the dish and a play on cheesy eggs makes this grown-up deviled egg oh-so-amazing. Not-to-mention the interactive and fun dying of these eggs is a blast prep step to do with your little ones.
Caprese Stuffed Profiterole, courtesy of Kindy Girdley, The Chic Pea Catering Company
Most commonly seen in desserts, the flaky sweet crust of the profiterole protects the custard or jam filled inside. Owner of The Chic Pea Catering Company, Kindy Girdley's Easter take on this classic dessert is a savory delight utilizing a gluten-free flour based crust and a mini caprese salad stuffed inside.
Cauliflower Latkes With Lemon Dill Yogurt, courtesy of Kindy Girdley, The Chic Pea Catering Company
Vegetarian and wheat and gluten-free, these latkes pack a powerful and healthy punch. With a touch of spice cooled by the yogurt sauce, these are not your typical latkes. You will be providing your guests with rich antixidents and vitamins by serving cauliflower, this veggie contains Vitamin C, K, B6, protein and more.
Creamy Avocado Soup, courtesy of Kindy Girdley, The Chic Pea Catering Company
To match our water-colored blue and green Easter menu, we have a green, green and more green soup. Make this ahead of time and let your guests get a tasty does of veggies with this dish. Cucumber, avocado melded with spicy jalapeno and flavorful cilantro and sweet corn all create this spectacular soup.
Polenta Hearts With Caramelized Onions, Goat Cheese and Honey, courtesy of Kindy Girdley, The Chic Pea Catering Company
Girdley, has created the perfect savory and sweet dish with these polenta hearts. The creaminess of the polenta offset by the savory goat cheese and touch of sweet onions and honey will have your guests going for seconds.
Chicken and Waffles, Jocelyn Delk Adams, Grandbaby-Cakes
When blogger and baking enthusiast Jocelyn Delk Adams stopped by Chicago’s Home of Chicken and Waffles one day, she knew she had to try her hand at the southern tradition of chicken and waffles. For the main Easter brunch event, this buttermilk waffle is the foundation for thick slices of fried chicken and topped with a sweet touch of pure maple syrup.
Coconut Cream Cake, courtesy of Debbie Sharpe, Goddess & the Baker
Goddess and Baker's Debbie Sharpe will be serving this cake by the slice and whole cake all Easter weekend at her Chicago locations. You, however, get a sneak peak at making this dessert delight! Layers of white cake and vanilla custard with coconut, covered in buttercream with coconut shavings and housemade “peeps” make this a sweet-tooth's dream.