What's For Brunch?! - A Simple and Easy Menu


Through all our Pinterest wins and fails, we’ve learned one thing; keep things simple. As we get ready to host friends and family for Easter Brunch, we vow to keep our plan easy so we can enjoy our guests and the holiday. Check out our favorite Easter dishes below for an no fuss, no stress brunch that will satisfy everyone.

Hosting tip: Don’t be shy to ask guests to bring a version of one of the following below and/or a bottle of wine! Most guests don’t want to walk in empty handed. You can simplify your menu and ask them to bring an app, salad, dessert, fruit or veggies so you can cross that portion of the menu off your list.

What’s for Brunch Menu

Avocado Toast Bruschetta, Hummus Plate, Fruit Salad, Deviled Eggs, Steak Bites and Cookies

Avocado Toast Bruschetta

 

INGREDIENTS

  • 1 loaf rustic bread or baguette, sliced ½ inch thick
  • ¼ cup extra virgin olive oil
  • 1 clove garlic, peeled
  • 1 clove garlic, finely minced or crushed
  • 1 ½ cup quartered cherry tomatoes
  • 1 large avocado, peeled and diced
  • 1 tablespoon white balsamic vinegar (white wine vinegar OR lemon juice will work too!)
  • ¼ teaspoon sea salt
  • ¼ cup sliced basil
  • 1 small Cucumber, diced 

DIRECTIONS

Preheat broiler. Place the bread slices on a cookie sheet and brush with a little olive oil. Toast until golden brown. Slice one garlic clove in half and rub over the warm toast.

In a small-medium bowl, gently combine 1 tablespoon olive oil, the minced garlic, tomato, avocado, white balsamic, salt, basil and cucumber. Season to taste with more salt and/or vinegar if desired.

Serve the avocado topping with the toasted bread. Topping will keep refrigerated in airtight container for up to 24 hours.

Hummus Plate

 

INGREDIENTS

Pick your favorite 4-6 veggies (ours choices shown below)

  • Carrots (rainbow carrots make for a pretty plate)
  • Cucumber
  • Celery
  • Tomatoes
  • Olives
  • Hummus (we go for our favorite store-bought brand. We could make it from scratch but we’re keeping to our plan of keeping things simple)

    DIRECTIONS

    Cut all veggies and arrange on a platter. Place hummus in a serving bowl/dish.

    Fruit Salad

     

    INGREDIENTS

    • 1 lb strawberries (cut)
    • 1 pint blueberries
    • 1 pint raspberries
    • 2 peaches sliced
    • 2 cups grapes (whole)
    • 2 tablespoons vanilla instant pudding mix powder (yep, this is legit and its amazing)

    DIRECTIONS

    Toss fruit with pudding mix powder. Serve in a bowl.

    Deviled Eggs

    Full disclosure, I’m not a fan of making or eating these but EVERYONE else on my guest list loves them and they are usually the first thing to go. My MIL graciously offers to make these each year, so off my list they go, and everyone is happy!

    INGREDIENTS

    (4 servings…12 deviled eggs)

    • 6 eggs
    • 1 tsp mustard (my family likes yellow)
    • 6 TB mayonnaise
    • Salt and pepper to taste
    • Paprika

    DIRECTIONS

    Place eggs in a pot of cold water. Add a pinch of salt and vegetable oil. Bring to a boil and let boil for 10 minutes. Remove eggs from stove and place in ice water to cool.

    Peal and rinse eggs.

    Carefully cut each egg, lengthwise, removing the yolk to a small bowl. Set the white of egg aside.

    Add mustard and mayonnaise to bowl and whip with a fork. Salt and pepper to taste. Spoon mixture into the hole of each egg. Sprinkle with paprika. Place in the fridge until ready to serve.

    Steak Bites 

    This one I give to my husband or someone who loves to grill.

    INGREDIENTS

    (Serves 4-6 people)

    • 1 – 1 ½ lb of favorite cut of steak (we used ribeye)
    • 1/3 cup soy sauce
    • 1/3 cup Worestershire sauce
    • 1/3 cup olive oil
    • 1/3 cup balsamic vinegar
    • 1 tbsp parsley
    • 1 tsp black pepper

    DIRECTIONS

    Except for the steak, place all ingredients in a large zip lock bag and stir with a spoon to combine.

    Place steak in the bag with ingredients and seal. Gently shake the bag to coat the steak. Marinate for 2-24 hours in the refrigerator.

    Heat grill or skillet to medium-high heat.

    Remove steak from zip lock and cook on each side for approximately 4 minutes (dependent on cut of steak you use).

    Rest steak on a cutting board for 5 minutes. Cut or slice into bites and serve on a platter.

    Cookies

    My SIL makes the best chocolate chip cookies so she is always game to bring those. The pic below is her cookie that’s featured in a restaurant in Seattle. Unfortunately, the recipe below is not hers because well, her recipe is top secret. I can however vouch for the recipe below, which is my MIL’s and its pretty amazing. Unless you love to bake, if no one offers to bring dessert skip the baking and pick up your favorite cookie or cake from your local bakery.

    INGREDIENTS

    • 2 ½ cup flour
    • ½ tsp baking soda
    • ¼ tsp salt
    • 1 cup dark brown sugar, firmly packed
    • ½ cup white sugar
    • ½ cup butter softened
    • ½ cup shortening
    • 2 large eggs
    • 2 tsp. vanilla
    • 2 cups chocolate chips

    DIRECTIONS

    Preheat oven to 300 degrees.

    In a medium bowl combine; flour, soda and salt. Mix well with a whisk and set aside.

    In a large bowl with an electric mixer, blend sugars at medium speed. Add butter till grainy. Add eggs and vanilla till blended.

    Add flour mixture and chocolate chips. Blend just until mixed – don’t over mix.

    Drop by rounded teaspoon on ungreased cookie sheet 2” apart.

    Bake for 22 – 24 minutes.

    Drinks

    When brunching, you can’t go wrong with rosé, champagne and/or mimosas (try grapefruit instead of OJ)! We also recommend a nice easy spa water (strawberries, cucumber and basil).

     

     Let us know if you try any of the above, have a version of the above you think we should try or have a favorite we should make part of our menu.

    Happy Brunching friends!

    Cheers,

    Brenda

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