A brunch menu for Easter or other special occasion

  • Article by: DANIEL NEMAN , St. Louis Post-Dispatch
  • Updated: April 16, 2014 - 1:19 PM

A simple but delicious morning meal keeps your guests in a sunny mood — even if the weather isn’t.

hide

Ham and asparagus accompany Italian scrambled eggs for a simple brunch.

Photo: Photos by Stephanie S. Cordle • St. Louis Post-Dispatch,

CameraStar Tribune photo galleries

Cameraview larger

Whether it’s for Easter or any other memorable weekend morning when it’s time for company, let’s turn to brunch. For this gathering, we’ll turn to a single dish that combines all three of the foods most closely associated with the season: eggs, asparagus and ham in the form of Italian Scrambled Eggs with Asparagus and Ham.

The dish is made especially memorable by employing a trick used by restaurants to boost the flavor (and fat content) of scrambled eggs. Just add pieces of cream cheese to the beaten eggs, bringing a rich depth to the meal.

Such a sumptuously textured entree begs a side dish that is simple and elegant, yet in its way just as delicious. My go-to choice is a version of one of my favorite ways to cook potatoes: oven-roasted with onions.

Essentially, it is a simpler and possibly healthier version of hash browns. You cut up a potato into bite-size pieces, toss them with plenty of salt and some pepper, and pop them into the oven. Cook them for a bit, add chopped onions and roast until done.

I’m a big fan of fruit salad, so I chose to make one for a first course. Begin with whatever fruit looks freshest and best at the market, making sure it will be ripe by the day of your brunch.

You’ll want at least one citrus choice and probably at least one apple. Count on one portion of fruit per person (one apple, one orange, one slice of melon). Be sure to add a selection of berries, preferably at least two kinds, and don’t forget the grapes, if you like them.

Toss in a handful or two of raisins, dried cranberries or other dried fruit to inject a delightful contrast of textures and, if you’re so inclined, sprinkle the top with some nuts. Almonds are good, but walnuts, pecans or hazelnuts would work, as well.

Top the fruit salad with a port reduction glaze, a trick I learned from a restaurant in Michigan. Take four parts port to one part sugar, and boil it away until it thickens and resembles syrup. Pour the glaze sparingly over the fruit for a hint of unexpectedly complex sweetness.

Finally, every good brunch deserves dessert, in this case, peanut butter chocolate chip muffins, which can be made the night before.

Morning couldn’t taste better.



  • related content

  • Recipes: brunch recipes

    Wednesday April 16, 2014

    ITALIAN SCRAMBLED EGGS WITH ASPARAGUS AND HAMServes 6.Note: Adapted from “Frog Commissary Cookbook,” by Steven Poses, Anne Clark and Becky...

  • Serve fruit salad with port reduction glaze as a first course.

  • Brunch has practically become a required event on Easter Sunday. One menu suggestion includes peanut butter chocolate chip muffins. (Stephanie S. Cordle/St. Louis Post-Dispatch/MCT) ORG XMIT: 1151495

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

question of the day

Poll: What's the one burger topping you can't live without?

Weekly Question
Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close