Spring Brunch

In Season,Spring
April 1, 2009

Savor the season with a lazy-day brunch.


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.

Spring Fruit Compote

Spring Fruit Compote

Berries, pineapple and dried apricots meld in a light syrup of Grand Marnier or orange juice.


Oven-Poached Eggs in Spinach Nests

Prepare the spinach nests up to two days ahead for an easy egg brunch dish.

Sofrito Cheese Sauce

Sauteed vegetables add more nutrition and flavor to cheese sauce.

Peppered Ham

Thick-sliced ham gets doused with pepper and brown sugar in this easy main dish.

Raspberry Easter Bread

Raspberry Easter Bread

Make the dough for this lush and buttery bread a day ahead.


Cheese Blintz Casserole

Make the batter and the filling ahead for this creamy take on a classic blintz.


Warm Blueberry Sauce

Perfect for serving with Cheese Blintz Casserole or pancakes, this sauce is a snap to make.


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