Spring Brunch Recipes
Nothing says “laid-back” or “vacation” like a lazily late breakfast.
No one knows when the word “brunch,” that delightful contraction of breakfast and lunch, was officially coined. But the meal itself, a celebratory combination of both, began in 1884 New Orleans, when visitors coming to the Cotton Centennial Exposition discovered Begue’s. Begue’s served only one meal a day, at 11 a.m., when the city’s hungry dock and French Market workers, at work since dawn, quit for the day. The Exposition tourists took to Begue’s elaborate, multi-course breakfast for the same reasons we love brunch today: nothing says “laid-back” or “vacation” like a lazily late breakfast, with lush, out-of-the-ordinary food.
Mix and match these dishes to suit your personal taste and style.
—Crescent Dragonwagon, a food writer in Saxton's River, Vt.
Berries, pineapple and dried apricots meld in a light syrup of Grand Marnier or orange juice.
Prepare the spinach nests up to two days ahead for an easy egg brunch dish.
Sauteed vegetables add more nutrition and flavor to cheese sauce.
Thick-sliced ham gets doused with pepper and brown sugar in this easy main dish.
Make the dough for this lush and buttery bread a day ahead.
Make the batter and the filling ahead for this creamy take on a classic blintz.
Perfect for serving with Cheese Blintz Casserole or pancakes, this sauce is a snap to make.