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A Make-Ahead Easter Brunch

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With a little advance work, you can have brunch ready in less than 20 minutes on Easter morning.

This menu is truly a celebration of the season, starring silky cured salmon, fresh eggs, and spring vegetables, fruits, and herbs. When we say make-ahead, we’re not kidding. The gravlax needs at least three days to cure in the refrigerator. Then, with a little advance work the day before, you can have brunch ready in less than 20 minutes on Easter morning. 

For hundreds more recipes and menus perfect for Easter, visit our Guide to Easter Dinner, or create your own Easter menu using the easy Easter Menu Maker app. Choose a main dish like ham, lamb, or fish, then choose your starters, sides, and desserts to round it out. The Menu Maker generates a custom shopping list and cooking schedule based on your picks. 

Menu Timeline

At least three days ahead:

  • Make the gravlax.

Up to one day ahead:

  • Bake the muffins.
  • Make the frittata.
  • Wash and dry the herbs for the salad.

One hour before brunch:

  • Remove the frittata from the refrigerator to come to room temperature.
  • Heat the oven to 350°F.

Twenty minutes before brunch:

  • Slice the gravlax and arrange on plates.
  • Reheat the muffins in the oven.
  • Toss the herb salad with its dressing and portion it over the gravlax.
  • If you like, warm the frittata in the oven or microwave.

Shopping List

Fresh Produce

  • 1 medium Yukon Gold potato (about 1/2 lb.)
  • 1/2 lb. medium-thick asparagus
  • 1 medium yellow onion
  • 1/2 lb. fresh rhubarb (look for thinner stalks)
  • 1 large bunch fresh flat-leaf parsley
  • 1 bunch fresh basil
  • 1 bunch fresh tarragon
  • 1 bunch fresh chervil
  • 1 bunch fresh chives
  • 1 bunch fresh dill
  • 1 bunch fresh cilantro (optional)
  • 1 cup baby arugula leaves
  • 1 bulb garlic
  • 1 large lemon

Fish, Eggs & Dairy

  • 1 to 1-1/4 lb. skin-on salmon fillet, preferably center-cut and very fresh
  • 10 large eggs
  • 1 cup sour cream
  • 6 oz. sharp Cheddar
  • 4 oz. (8 Tbs.) unsalted butter
  • 1/2 oz. Parmigiano Reggiano

Other Groceries

  • 1 bottle vodka (2 tsp. needed; optional)

Pantry Staples

  • 9 oz. (2 cups) all-purpose flour
  • 1 cup plus 2 Tbs. granulated sugar
  • 1 cup plus 1 Tbs. extra-virgin olive oil
  • Kosher salt (at least 1 cup)
  • 2-1/2 tsp. baking powder
  • 1-1/2 tsp. cinnamon
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. baking soda
  • 1/8 tsp. cayenne
  • Black peppercorns

The Menu

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