Easter brunch

What it is

A pretty spring brunch for family and friends on Easter weekend. Pastel colours, fresh flowers, an egg-centred menu and a mini egg hunt for the kids.

Plan ahead

• One week before: buy decorations, flowers and eggs.
• The day before: make the hot cross bun bake (it sits overnight) and the cake.

Set the scene

Pastel tablecloth, tulips and daffodils in jars, decorated eggs in a bowl, bunny napkin folds, and an egg cup at each place with a mini egg inside.

Menu

• Eggs benedict (or florentine) with hollandaise
• Hot cross bun bake: hot cross buns soaked in custard overnight and baked until golden
• Spring frittata with asparagus and peas
• Pastries, fruit salad and yogurt
• Drinks: coffee, tea, juices and mimosas

Dessert

A carrot cake or a lemon cake topped with mini eggs.

Tips

• Poach eggs ahead and keep in cold water; reheat in hot water for 1 minute.
• Give children a basket each for the mini hunt.