Anonymous wrote:My usual menu for a fancy brunch:
Some sort of frittata - the Spanish tortilla described by PP is perfect
Some sort of vegetable dish - farro & roasted veg, or roasted squash with chickpeas & tahini dressing, or some such
Bagels & lox
Spreads like cream cheese incl. a non-dairy alternative
Assorted pastries (buy from a good bakery)
Fruit salad
I like to bake, so I include a cake of some sort. Something lemon would be perfect for Easter.
Mimosa bar

This menu sounds wonderful!

Anonymous wrote:My brunch formula is savory/high protein dish plus sweet dish plus salad plus pastry - plus mimosas of course .

For Easter time I’d make-

an overnight egg casserole like this (leave out the bacon if you want it vegetarian, but this has dairy): https://thekitchengirl.com/asparagus-egg-casserole/

an overnight French toast casserole like this (vegetarian and dairy free): https://peanutbutterpluschocolate.com/french-toast-casserole-dairy-free/

a salad like this: https://whatsgabycooking.com/citrus-farmers-market-salad/

lemon poppy seed muffins

I’d probably make a bagel platter for a large group, too - bagels, cream cheese, hummus, lox, cheese slices, onions, sliced tomato (you could put the cheese and lox on separate plates for those who don’t eat).

Thank you so much, the salad, in particular, looks amazing! Saving recipes now!

My brunch formula is savory/high protein dish plus sweet dish plus salad plus pastry - plus mimosas of course .

For Easter time I’d make-

an overnight egg casserole like this (leave out the bacon if you want it vegetarian, but this has dairy): https://thekitchengirl.com/asparagus-egg-casserole/

an overnight French toast casserole like this (vegetarian and dairy free): https://peanutbutterpluschocolate.com/french-toast-casserole-dairy-free/

a salad like this: https://whatsgabycooking.com/citrus-farmers-market-salad/

lemon poppy seed muffins

I’d probably make a bagel platter for a large group, too - bagels, cream cheese, hummus, lox, cheese slices, onions, sliced tomato (you could put the cheese and lox on separate plates for those who don’t eat).

Op here with a question - thinking of making some bacon and sausage as sides, can I make in advance and either reheat in oven or keep warm for multiple hours in a slow cooker?

I often bake some of the Trader Joe’s croissants (chocolate and almond) in lieu of buying something at the bakery. Just another idea to throw out there!

Op here - this is awesome, I would never have thought of making sure to have a vegetable or something like a Spanish tortilla or bagels…. Please continue with ideas, you all are the best!!

Anonymous wrote:My usual menu for a fancy brunch:
Some sort of frittata - the Spanish tortilla described by PP is perfect
Some sort of vegetable dish - farro & roasted veg, or roasted squash with chickpeas & tahini dressing, or some such
Bagels & lox
Spreads like cream cheese incl. a non-dairy alternative
Assorted pastries (buy from a good bakery)
Fruit salad
I like to bake, so I include a cake of some sort. Something lemon would be perfect for Easter.
Mimosa bar

Nice!

But I would swap some carb for some greens. So, instead of a farro and roast veg, I would do a big green salad, or poached asparagus with a caper sauce.

My usual menu for a fancy brunch:
Some sort of frittata - the Spanish tortilla described by PP is perfect
Some sort of vegetable dish - farro & roasted veg, or roasted squash with chickpeas & tahini dressing, or some such
Bagels & lox
Spreads like cream cheese incl. a non-dairy alternative
Assorted pastries (buy from a good bakery)
Fruit salad
I like to bake, so I include a cake of some sort. Something lemon would be perfect for Easter.
Mimosa bar

Spanish tortilla!! No dairy and it is vegetarian, as long as eggs are ok.

https://www.foodnetwork.com/recipes/food-network-kitchen/spanish-tortilla-recipe-1928450

I used this recipe as a basic guide but have many so many times that I’ve simplified the steps considerably. As written it is unnecessarily messy and more complicated than needed. Here is what I do:

I use a 12 in Lodge cast iron skillet. Preheat oven. Heat olive oil in skillet over medium and add 1/4 inch sliced potatoes and onions. Use enough oil that potatoes and onions are mostly covered. Keep heat at medium. You only want the potatoes to get soft and slightly golden. As soon as potato color starts to turn gold, drain out the the excess oil. I just pour it out since that is quickest and easiest. Heavily salt and pepper the potatoes. More than you think. Pour on beaten eggs over potato mixture. Put in oven and cook set and golden brown on top. You can turn broiler on for a minute if it sets before it browns enough.

Done! You can serve warm, cold, or room temp. It is delicious any which way. You can serve directly from the skillet or you can slice it up however you want and put on a platter (slices better once it is cooled). So really, you can make this the day before, or any time day of. Make the sofrito sauce as written. It is a must and delicious. That can also be made anytime ahead.

Hosting Easter brunch for four families this year - two people can’t have dairy, there are vegetarian (but do eat dairy), would love ideas that feed a crowd, can be mostly prepped in advance, and a few items to fit the dietary needs of the group. I am such a nervous host but know you guys will help me with some great ideas! One thing I know is the champagne will be flowing