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(jh_tan84/ Flickr)

(jh_tan84/ Flickr)

This Sunday, many families and friends will be gathering to go out for an annual Easter brunch. But if reservations, crowds and long waits are keeping you from joining in on the fun, you can make yourself, friends and family brunch this Sunday with these scrumptious recipes.

Baked French toast

Baked French toast is like regular French toast, but more tender and flavorful. Luckily, the baking process is also very simple. This recipe is similar making regular French toast, but in a pan. This recipe also tastes great served with butter, syrup, powdered sugar and/or fruit topping.

Ingredients:

– A loaf of your choice of bread (whole wheat, white, multigrain, French bread, etc.)

– 8 eggs

– 2 cups milk

– ½ cup whipping cream

– ½ cup sugar

– ½ cup brown sugar

– 2 tablespoons vanilla extract

– 1 teaspoon cinnamon and/or nutmeg (optional)

Directions:

  1. Prepare a greased baking pan. Tear up slices of bread or leave them whole, and place them evenly on the baking pan.
  2. In a medium sized bowl, mix together eggs, milk, whipping cream, sugar, brown sugar, vanilla and spices.
  3. Pour bowl mixture over bread in pan.
  4. Cover the pan and store in fridge overnight or until ready to bake.
  5. When ready to bake, set oven to 350 degrees Fahrenheit and bake for 40 minutes to an hour. The shorter time it spends in the oven, the more tender it will be, while the more time in the oven will lead to a crunchier texture.

Eggs benedict

Many people avoid traditional eggs benedict because the process of making it seems daunting, but there are shortcuts. By buying a packet of Hollandaise sauce mix at the grocery store, you can avoid the trouble of making your own. After that, the trickiest part is poaching the eggs, but try not to be intimidated. It may take some practice, but once you get it down, it is well worth it.

Ingredients:

– For the Eggs Benedict:

– English muffins

– Eggs

– Canadian bacon

– Hollandaise sauce packet

Directions:

  1. Prepare the Hollandaise sauce using directions from the packet.
  2. Toast as many English Muffins as you need using a toaster for your desired amount of time.
  3. Heat up Canadian bacon in a greased pan or in the oven until crispy on edges (try about 10 minutes). Place bacon slices on English muffins.
  4. Fill a pot about halfway with water and bring to a simmer. You can add a dash or two of vinegar to calm the simmer.
  5. Crack one egg into a measuring cup. Use the measuring cup to slowly, steadily pour the egg into the water.
  6. Let the egg cook for about 3-4 minutes.
  7. Carefully remove the egg from the pot using a slotted spoon, and place it on an English muffin.
  8. Repeat steps 4-6 for each egg.
  9. Top with Hollandaise sauce, salt and pepper to taste.

Crispy asparagus

Asparagus is an in-season vegetable for the spring, so it makes an excellent side to a spring brunch. This recipe adds some flavor to the veggies with cheese.

Ingredients:

– 2 tablespoons of olive oil

– ¼ cup of Parmesan cheese

– Salt and pepper

Directions:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Line a baking pan with tin foil.
  3. Place the asparagus in a large bowl. Coat the asparagus in olive oil, and then toss it with cheese, salt and pepper.
  4. Place seasoned asparagus in a single layer in the pan, and bake in the oven for 8-10 minutes, or until hot and crispy.

Egg salad sandwiches

If you colored hard-boiled eggs this year, you should have plenty lying around. The best way to get rid of them is to make some quick and easy egg salad sandwiches. These are especially perfect if you are looking to take a snack outside with you to enjoy the day.

Ingredients:

– 8 eggs

– ¼ cup mayonnaise (or to taste)

– 1 tablespoon Dijon mustard (or to taste)

– Salt and pepper (to taste)

– Bread

Directions:

  1. Peel the shells off the eggs, and place the peeled eggs in a medium bowl.
  2. Mash up the eggs in the bowl using a fork or a butter knife.
  3. Mix mayonnaise, Dijon mustard and salt and pepper in with the eggs.
  4. Cover bowl and refrigerate until you are ready to serve.
  5. Place mixture on your choice of bread (toasted if preferred).

These recipes are great for a Sunday brunch, because they are all quick, easily prepared and require only a few ingredients that you probably already have at home. They are also friendly to personal tastes, as you can add or remove ingredients based on your preferences, which is something restaurants do not really offer.  Remember, the best part about brunch is that there are no rules, so have fun playing with these recipes or inventing your own.

Annamarie Wadiak can be reached at [email protected].

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