Easter brunch around my table usually means warm madeleines or scones, freshly-made fruit juice, and platters of eggs, potatoes and new asparagus. Young tulips are a must for dressing up the table, and if we can afford to splurge on a bottle of Prosecco to splash in the juice, we do.
It is my one chance to entertain on the long weekend, as we always head to the in-laws for the official Easter dinner, and I relish the opportunity to serve up a casual meal that gives a nod to spring. If I’m lucky, it will be warm enough this year to eat al fresco and the children can run around the yard while we kick back after the meal with coffees.
My brunch menu typically leans more toward breakfast fare than lunch simply because I’m a mother to young children – and they’ll eat anything doused in maple syrup. Okay, I’m kidding a bit, but if you’re a mother, you’ll probably agree that it is a lot easier to get a table of picky palates revved up over pancakes and scrambled eggs than a mushroom tart or asparagus soufflé.
These menu ideas are a mixture of dead simple and slightly more elaborate recipes. Hopefully you’ll find inspiration to take a risk and plan your own Easter (or spring) brunch.
, for a few years now. I’ll admit, it comes out slightly different each time (the type of milk, how quickly you heat it, and how much you stretch it will affect both the flavor and texture), but it’s always been a big hit. 
