7 Great Spring Brunch Recipes

Introduction to Spring Brunch Season

For those who love breakfast food but not the time of day it’s typically served, brunch is for you. For those who think eggs, frittatas, quiche or French toast shouldn’t be confined to early morning hours — and can be enhanced by a mimosa — brunch is also for you. And for those who find solace in the kitchen and use spring holidays and celebrations to pull out all the culinary stops, brunch is especially for you.

The Joy of Brunch

It’s no surprise that we fall into the latter category, and have been stockpiling recipes from new cookbooks just for the occasion. Knowing that time and money aren’t always in great supply, we’re keeping menus relatively simple with varying ingredient lists, allowing cooks to wow guests without breaking the bank. Start on a bright note with the quick and easy Salty Citrus Salad from Amelia Wasiliev’s new “Last-Minute Brunch Party,” setting the tone for what’s to come.

Featured Recipes

When the budget allows, we’re all for bringing smoked salmon to the table, and found Crispy Potato Cake with Smoked Fish, Crème Fraîche and Herbs from “Warm Your Bones” by Vanessa Seder the ideal vehicle. A crust made from roasted sliced potatoes makes it gluten-free, and you can change out the fish or the herbs to tailor it to your tastes. Sticking with the simplicity theme, “Easy Everyday” by Jessica Merchant offered a tip that makes quick work out of quiche thanks to puff pastry, and introduced a new breakfast potato dish, this one starring sweet potatoes.

Salty Citrus Salad

Serves 4.
This is not your ordinary fruit salad but an excellent brunch accompaniment, or standalone dish. Use whatever citrus you have to make an equally eye-catching and flavorful dish. From “Last Minute Brunch Party,” by Amelia Wasiliev (Hardie Grant, 2025)

Ingredients:

• 3 oranges
• 2 blood oranges
• 1 ruby red grapefruit
• 2 clementines
• 4 ½ oz. (120g) ricotta salata or halloumi cheese
• ¼ c. roasted hazelnuts, chopped
• Microgreens, for optional garnish
  

  Directions:

  Cut the ends off all of the citrus, then, using a serrated or paring knife, slice the skin off the body of the fruit. Slice the flesh into circles so the core is in the center and each slice forms a flower shape. Cut any bigger slices into halves or quarters and layer the different slices of citrus onto a large flat plate. Save the juices as you cut and squeeze any fleshy pieces of skin scraps.
  Combine the dressing ingredients to a small bowl and whisk to combine. Season with the sea salt and pepper to taste.
  To assemble the salad, finely grate the cheese generously over the fruit, top with the chopped nuts and pour over the dressing. Garnish with microgreens, if using.

Crispy Potato Cake with Smoked Fish, Crème Fraîche and Herbs

Serves 4.
If you happen to be in search of a showstopping, gluten-free breakfast/brunch option, look no further. The base of this crispy roasted potato “cake” consists of very thinly sliced potatoes, which are roasted with herbs and olive oil to a brown and crispy finish, then crowned with dollops of crème fraîche, capers, lemon zest, fresh herbs and hearty chunks of smoked trout or salmon. It also makes a fine dinner entrée, served with a side salad. From “Warm Your Bones: Cozy Recipes for Chilly Days and Winter Nights” by Vanessa Seder (Union Square & Co., 2024).

Ingredients:

• 4 tbsp. extra-virgin olive oil, divided
• 2 ¾ to 3 lb. russet potatoes (about 3 large), scrubbed and peeled
• Sea salt and freshly ground black pepper
• 3 tsp. chopped fresh rosemary leaves, divided
• 3 tsp. chopped fresh sage leaves, divided
• 4 oz. smoked trout or salmon, cut into 2-in. pieces
• ½ c. crème fraîche
• 1 tbsp. brined capers, drained
• 1 tsp. lemon zest
• ½ c. fresh herbs, such as parsley, tarragon, chervil, dill, fennel fronds, thyme, or a mix
  

  Directions:

  Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Drizzle the parchment with 2 tablespoons of the olive oil.
  Thinly slice the potatoes crosswise into roughly ⅛-inch-thick slices. Arrange the sliced potatoes on the prepared pan to form a 10-inch circle, overlapping the slices as you place them. Continue to overlap the slices in a spiral pattern, ending in the middle of the circle. Sprinkle all over with ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon of the rosemary, and 1 teaspoon of the sage. Repeat this process two more times so that the potato cake is three layers high. Drizzle the remaining 2 tablespoons olive oil over the top of the potatoes. Cover the top of the potato cake with parchment and weight it down with a large heavy cast-iron skillet or other ovenproof pan.
  Roast the potato cake for about 30 minutes, until the potatoes are cooked all the way through and the top is just beginning to turn golden. Remove the skillet and top layer of parchment and roast for 15 to 20 minutes more, until the potato cake is deep golden brown all over and crisp. Remove from the oven and let cool slightly, then transfer the potato cake on the parchment to a large cutting board.
  Decorate the top of the potato cake with the smoked trout, crème fraîche, capers, lemon zest and fresh herbs, and season with more salt and pepper, if desired. Slice the cake into wedges and serve immediately.

The Easiest Fancy Puff Pastry Quiche

Serves 4 to 8.
From “Easy Everyday,” by Jessica Merchant, who writes: “Using puff pastry to make a big sheet-pan quiche is one of my favorite uses. It’s a fabulous way to serve a crowd and it looks so impressive. Not to mention that it tastes incredible, with its flaky, buttery layers. You can also make it ahead of time and slice it up for pre-portioned breakfasts throughout the week. Sure, puff pastry never tastes quite as good as when it just comes out of the oven, and it will lose a bit of the flaky crispness. But I still give the leftovers a solid A-minus.” (Rodale Books, 2025).

Ingredients:

• 6 slices bacon, chopped
• 1 lb. asparagus, cut into thirds
• Kosher salt and freshly ground black pepper
• 1 sheet puff pastry, thawed if frozen
• 8 large eggs
• 1 ½ c. heavy cream
• ½ c. freshly grated white Cheddar cheese
• ½ c. freshly grated Gruyère cheese
• 3 cloves garlic, minced
• ¼ c. chopped fresh herbs, like parsley, thyme and chives, plus more for serving
  

  Directions:

  Preheat the oven to 425 degrees.
  Heat a skillet over medium-low heat and add the bacon. Cook, stirring often, until the fat is rendered and the bacon is crispy, 6 to 8 minutes. Remove the bacon with a slotted spoon and place it on a paper towel to drain the excess grease.
  Add the asparagus to the same skillet with a pinch of salt and pepper. Cook for about 5 minutes, just to soften it slightly. Remove it with the slotted spoon and place it on the paper towel with the bacon.
  Lay the puff pastry in a 9- by 13-inch sheet pan. The pastry may go up the sides of the pan a bit. Poke it all over with a fork to keep it from bubbling up.
  Whisk together the eggs, cream, cheeses, garlic and herbs until combined. Stir in a pinch of salt and pepper. Stir in the bacon and the asparagus. Pour the egg mixture into the puff pastry crust.
  Bake for 25 to 30 minutes, until the center is no longer jiggly and the crust is golden. Remove and let cool slightly. Sprinkle with the additional herbs. Slice into eight squares and serve.

Ham and Cheddar Savory Scones

Serves 4 to 6.
These savory scones are wholesome, filling and perfect for a brunch picnic. Cooked bacon or sausage can be great options to use instead of ham, or use fresh herbs for a vegetarian option. From “Last Minute Brunch Party,” by Amelia Wasiliev (Hardie Grant, 2025).

Ingredients:

• 2 c. all-purpose flour, plus extra for dusting
• 1 tbsp. baking powder
• 1 tbsp. superfine sugar
• ½ tsp. salt
• ½ tsp. garlic powder
• 8 tbsp. (1 stick) cold unsalted butter, cut into small cubes
• 1 c. grated sharp Cheddar cheese
• 4 ½ oz. ham, finely chopped
• 3 tbsp. finely chopped chives
• ¾ c. buttermilk, plus extra for brushing
  

  Directions:

  Line a baking sheet with baking parchment.
  In a large bowl, add the flour, baking powder, sugar, salt and garlic powder and stir to combine. Add the cold butter cubes and, working quickly, mix the butter through the flour mixture using a pinching motion with your fingertips. You want the mixture to have a crumbly,