Are you hosting Easter Brunch this year? Easter Brunch can be a little tricky to host, but do not worry I have some handy pointers for you. You want to make sure you have planned ahead so that you can enjoy Easter morning with your family and not running around in the kitchen.
There is no need to put a lot of time and effort into making your brunch table beautiful. It can be done as easy as 1, 2, 3.
Set a burlap runner on your table. It will lay a neutral base for all of the pastel colors to pop off of.
Put out your crisp white dishes. By stacking your salad dish atop of your entrée dish will create a nice depth to the table and adding a colored napkin on top will make it stand out.
Finally it’s time to set up your centerpiece! Place a vase of colorful tulips in the center of your table surrounded by colored eggs mixed in with foliage.
No one wants a stiff dull brunch. Plus it’s always nice to have some things planed to provide some fun for the kids and allow them to burn off some of that energy.
A traditional Easter egg hunt. You can either set this up inside or out depending on the weather. It’s up to you on what you put inside the eggs, but for me it is based off of the children’s age. For the young ones I typically put candy in and for the older I’ll add some quarters or dollars if they’re lucky. I tend to hide a lot so it is easy to incorporate everyone if wanted because everyone is till a kid at heart.
The egg and spoon relay race. You simple have a team (two or more) and one at a time you take turns racing with an egg balancing on a spoon. The point is to race down to a point and back then trade off to your partner. The first team to finish wins.
This is where most of the work can come into hosting a brunch. One option is to let people bring some items with them. The other is to try and prepare most of your food ahead of time and simply warm up just before brunch. Here is a delicious Canadian Bacon Cheese Quiche:
Prep time: 30 min Total time: 1 hr 30 min
Serves: 8 people
1 homemade or store bought pie crust dough
1 tblsp of unsalted butter
2 cups of diced yellow onion
salt and pepper
6 large eggs
¾ cups of heavy cream
¾ lbs of Canadian Bacon
1 cup of shredded Sun Dried Tomato & Basil Cheese Block
Preheat oven to 375 degrees. Lightly flour a rolling pin and roll out dough to a 12-inch round. Put in a 9-inch pie plate and crimp the edge. Back until edge is lightly golden, around 20 minutes.
While backing the dough in a large skillet, melt butter over medium to high heat. Add the onion and season with salt and pepper. Cook until golden, around 8 minutes. In a medium bowl
In a medium bowl, whisk together the eggs and cream. Then add the onion, Canadian bacon, and cheese. Season with 1/s tsp of salt and ¼ tsp of pepper. Whisk to combine.
Pour into crust and bake until center of quiche is just set, around 40 to 45 minutes. Serve warm.
To store, refrigerate cooled quiche and cover. Can stay for up to 3 days. To reheat, cover with foil and place in oven at 325 degrees for 15 minutes.