Easter Brunch Ideas: Delicious Recipes for the Perfect Spring Celebration

This collection of recipes combines classic favorites and innovative twists on beloved dishes, offering a variety of options to suit every taste. Whether you're enjoying your Easter time at home with close family or welcoming friends , these dishes will create a festive atmosphere that encourages laughter, connection, and shared memories. So, gather your loved ones, set the table with care, and get ready to indulge in a springtime feast that celebrates the season of renewal.

1. Pickled Herring (Renga) Salad

A tangy, refreshing salad featuring pickled herring, perfect for Easter.

Ingredients:

6-8 herring fillets, cut into bite-sized pieces​

1 cup thinly sliced onions​

2 tablespoons chopped chives​

1/2 cup sliced radishes​

1/4 cup canned corn kernels​

1/4 cup lemon juice​

1/4 cup sour cream​

1 cup tahini dip​

1/4 cup chopped dill​

Ground black pepper, to taste​

Steps:

1- Prepare the Tahini: Process tahini into a light dip consistency.​

2- -Make the Dressing: In a large bowl, blend sour cream and tahini dip together until smooth.​

3- Combine Ingredients: Add herring, onions, chives, radishes, corn, and lemon juice to the bowl, one at a time.​

4- Mix and Season: Gently mix everything together, add chopped dill, and season with black pepper to taste.​

5- Serve: Serve with baladi or crusty bread and arugula dressed with lemon juice.​

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2. Labneh Deviled Eggs 

A Middle Eastern-inspired twist on classic deviled eggs—tangy, vibrant, and mayo-free with creamy labneh, za’atar, and a hint of sumac.

Ingredients:

6 eggs

1/4 cup labneh (or Greek yogurt)

1/2 tsp za’atar

1/4 tsp sumac

Salt and pepper, to taste

1 scallion, finely chopped

Pickled turnips or pickled veggies, for garnish

Steps:

1- Boil or steam the eggs: Steam for 15 minutes or boil, then transfer to an ice bath.

2- Peel and halve: Once cooled, peel and cut eggs in half lengthwise. Remove yolks.

3- Make the filling: Mash yolks in a bowl. Mix in labneh, za’atar, sumac, salt, and pepper until smooth.

4- Pipe or spoon: Fill a piping bag or Ziplock bag with the mixture and fill each egg white half.

5- Garnish: Top with chopped scallions and a piece of pickled turnip or your preferred pickled veggie.

 Optional additions: A sprinkle of extra za’atar, a few chopped herbs, or Aleppo pepper for heat.

3. Shakshuka with Feta and Za’atar

This poached egg dish in a rich, spiced tomato sauce makes for a hearty and delicious brunch option.

Ingredients:

2 tbsp olive oil

1 onion, diced

2 bell peppers, diced

4 ripe tomatoes, chopped

1 tsp cumin

1 tsp paprika

1 tsp za’atar

4 large eggs

1/2 cup feta cheese

Fresh parsley for garnish

Steps:

1- Sauté Vegetables: Heat olive oil in a skillet and sauté onion and peppers until soft.

2- Add Spices and Tomatoes: Stir in tomatoes, cumin, paprika, and za’atar. Simmer for 10 minutes.

3- Poach the Eggs: Create wells in the sauce and crack eggs into them. Cover and cook until eggs are poached.

4- Finish: Top with feta and parsley. Serve with warm pita bread.

4. Spring Carrot Salad

A fresh, vibrant salad with a citrusy, sweet dressing.

Ingredients:

4 medium carrots, grated

1 tbsp olive oil

Juice of 1 lemon

Salt and pepper to taste

1 tbsp honey

1/4 cup fresh mint, chopped

1/4 cup pomegranate seeds

Optional: Cashews

Steps:

1- Grate the Carrots: Grate the carrots and place them in a bowl.

2- Make the Dressing: Whisk together olive oil, lemon juice, honey, salt, and pepper.

3- Combine: Toss the carrots with the dressing, then garnish with mint and pomegranate seeds.

4- Serve: Chill for 30 minutes and serve.

5. Spinach and Artichoke Cottage Cheese Dip

A healthier version of the classic dip, featuring cottage cheese for a creamy texture.

Ingredients:

2 cups spinach, chopped

1 cup artichoke hearts, chopped

1 cup cottage cheese

1/2 cup Greek yogurt

Salt and pepper to taste

1 tbsp olive oil

Steps:

1- Sauté Spinach and Artichokes: Sauté spinach and artichokes in olive oil until softened.

2- Blend the Dip: In a food processor, combine sautéed vegetables with cottage cheese and Greek yogurt. Season with salt and pepper.

3- Chill: Chill the dip for 30 minutes.

4- Serve: Serve with vegetables or crackers.

6. Lightened-Up Quiche with Potato Crust

A delicious quiche with a lighter potato crust, perfect for Easter brunch.

Ingredients:

2 cups cooked potatoes, grated

6 eggs

1/2 cup milk

1/2 cup spinach, chopped

1/2 cup cheese, grated

Salt and pepper to taste

Steps:

1- Prepare the Crust: Press grated potatoes into a pie dish and bake at 180°C for 10 minutes.

2- Make the Filling: Whisk together eggs, milk, spinach, cheese, salt, and pepper.

3- Fill the Crust: Pour the egg mixture into the potato crust.

4- Bake: Bake for 30-35 minutes until set.

5- Serve: Let cool before slicing.

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7. Easter Greek Brioche

A soft, sweet bread perfect for Easter, filled with fragrant orange zest.

Ingredients:

1 1/2 cups warm milk

1/2 cup sugar

2 tsp yeast

4 cups flour

1/4 tsp salt

1/2 cup butter, softened

2 eggs

Orange zest

Steps:

1- Activate the Yeast: Dissolve yeast in warm milk with sugar and let sit for 10 minutes.

2- Make the Dough: Mix flour, salt, butter, eggs, and orange zest with the yeast mixture.

3- Let the Dough Rise: Cover and let rise for 1-2 hours.

4- Shape the Brioche: Punch down the dough, shape into a loaf or braid, and bake at 180°C for 30 minutes.

5- Serve: Allow to cool slightly before serving.

8. Lemon Bread

This moist and tangy lemon bread is a refreshing and sweet addition to your Easter brunch.

Ingredients:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup sugar

3 large eggs

1/4 cup lemon juice

1 tbsp lemon zest

1/2 cup milk

Steps:

1- Prepare the Oven and Pan: Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

2- Mix Dry Ingredients: In a bowl, combine flour, baking powder, and salt.

3- Cream Butter and Sugar: In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition.

4- Add Lemon: Stir in lemon juice and zest.

5- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating

9 . Herring (Renga) Salad

A salad combining baked herring with fresh vegetables, offering a flavorful start to your Easter meal.

Ingredients:

5 whole herring fish​

3 large bell peppers (yellow, red, and green), thinly sliced​

1 bunch spring onions, thinly sliced​

5 medium limes, juiced​

Sunflower oil or olive oil, for drizzling​

Steps:

1- Bake the Herring: Wrap each herring individually in parchment or foil paper. Arrange on a baking tray and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until cooked through. The fish will open up, and the flesh will be flaky and easy to peel from the skin.​

2- Prepare the Vegetables: While the fish cools, combine sliced bell peppers and spring onions in a bowl.​

3- Prepare the Fish: Once cooled slightly, open the herring parcels, peel off the skin, and remove bones. Flake the fish into large pieces and add to the vegetable mixture.​

4- Dress the Salad: Generously add lime juice and drizzle with oil. Toss gently to combine.

5- Serve: Serve cold with baladi bread on the side