Easter Brunch Recipes from Chef Eric!

Easter is right around the corner, and I love preparing holiday meals for my friends and family. Brunch is an ideal menu to plan for on a busy Easter Sunday, and some recipes can be prepared the day before. You can even get younger family members to participate in the kitchen!
Here are some of my favorite brunch recipes to help inspire your family fun day! As you’re browsing these recipes, don’t hesitate to send me questions or view some of my favorite videos for meal preparation on my YouTube Channel.

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Italian Sausage and Salami Tart with Parmesan and Mozzarella Cheeses

Yield: 4 Servings

Tart Dough

Egg Yolks 2 each
Heavy cream 1/3 cup
Flour 2 ¾ cups
Sugar 1 teaspoon
Salt 1/2 teaspoon

Butter, cold unsalted, cut into small cube 1 cup (2 sticks)

Method:

1. Whisk together the egg yolks and cream in a bowl and set aside.  In the large bowl of an electric mixer – using the paddle attachment, combine the flour, sugar, and salt on low speed.

2. Add the cold butter and mix until dry and mealy with no large pieces, about 2 minutes.  With the mixer on low speed, slowly pour the cream mixture and mix just until the dough comes together.

3. Pat the dough into a flat disk, wrap in plastic and chill 2 hours.

4. Heat the oven to 350 degrees.  Roll out the tart dough about 1/8 inch thick and line an 8-4 inch individual tart pans with removable bottoms with dough (you may use a 9-inch pie plate if need be).

5. Trim the excess dough.  Chill in the refrigerator or freezer at least 30 minutes.

6. Remove the tart shells from the refrigerator or freezer and check for any holes – patch them with the leftover dough.

7. Line each tart shell with parchment paper and baking beans and bake until the rims have begun to color – 10-12 minutes (15 minutes for the pie plate).

8. Remove the beans and parchment paper and patch any more holes that may have appeared.  Bake again until the bottom of the crust is a light golden brown, about 5-10 minutes (15 minutes for the pie plate).

Tart Filling

Italian Sausages, casings removed 8 ounces
Mozzarella cheese, grated 3 ounces
Italian salami, diced 2/3 cup
Parmesan cheese, grated 1/2 cup
Basil, chopped 1/4 cup
Eggs 4 each
Milk 1/2 cup

Method:

1. Preheat oven to 425 degrees.  In a small bowl, mix the milk and egg.  Beat together to blend.  Set aside.  Line a 9 inch tall-sided tart pan with the dough.  Make sure the edges of the dough are 1 inch taller than the pan.  Dock the dough well and bake for about 15 minutes, or until golden brown.  Remove from oven and let cool.  Lower temperature to 400 degrees.

2. While dough is baking, break up sausages and sauté until brown.  Remove sausages and let cool.  When cool, add cheeses, salami, and basil.  Spoon mixture into crust.  Season egg mixture with salt and pepper.  Pour over tart filling.

3. Bake until filling is set and golden brown on top, about 30 minutes.  Let cool for about 10 minutes and serve.

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Frisée and Belgian Endive Salad with Homemade Spicy Walnuts, Goat Cheese, Italian Parsley and Homemade White Wine Vinaigrette

Yield:  4 Servings

Curly Endive, (Frisée) 1 head
Belgian Endive 2 heads
Spicy Walnuts 1 cup
Italian Parsley – flat-leaf 2 Tablespoons
Black Pepper, coarsely ground to taste
Goat Cheese, coarsely crumbled (optional) 4 ounces

Method:

1. Rinse the endives, separating the leaves and pat dry.  Cut the leaves lengthwise into julienne strips.

2. Place the endives in a bowl and add the walnuts, parsley and pepper and toss together.

3. Drizzle the vinaigrette over the salad and toss gently.

4. Divide the salad among 4 plates and scatter the cheese on top – serve immediately.

White Wine Vinaigrette

Yield:  1 ½ Cups

Chopped Garlic 2 teaspoon
Dijon-style mustard 2 Tablespoons
Salt 1/2 teaspoon
Black Pepper, freshly ground 1/4 teaspoon
White wine vinegar 1/4 cup
Olive Oil or Vegetable Oil (or mixture) 1 cup

Method:

1. Put all ingredients in a jar and shake very well – taste and adjust the seasonings.  This will keep in the refrigerator for 2 weeks – shake to blend before using.

Spicy Nuts

Yield:  1 Cup

Walnuts 1 cup
Sugar 1/2 cup
Cayenne Pepper Pinch

Method:

1. Line a baking sheet with foil or parchment paper and set aside.

2. Place the nuts and sugar in a small pot.  Stir over medium heat until the sugar melts, about 5 minutes.

3. Add a pinch of cayenne and pour out the nuts onto the baking sheet.  Let cool and they are ready to use.

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Baked Breakfast Potatoes with Onions

Ingredients

• Red bliss potatoes – 2 pounds

• Olive oil – 2 Tablespoons

• Onion, chopped – 1/2 cup

• Salt – 1 Tablespoon

• Pepper – 1 ½ teaspoons

Method

1. In a large bowl, combine the oil and onions.  Season well with salt and pepper.

2. Preheat an oven to 450 degrees.  Wash and dry the potatoes.  Peel if desired.  If the potatoes are large, cut them into halves or quarters.

3. Toss the potatoes in the oil mixture, making sure that the potatoes are coated in oil.  Add more oil, if needed.

4. Arrange the potatoes in a single layer on a baking sheet that has been lined with aluminum foil.

5. Roast until the potatoes are tender, about 45 minutes to an hour.  Serve.

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Cheddar Cheese Scones

Ingredients

• All Purpose Flour – 1 3/4 cups

• Baking Powder – 2 ½ teaspoons

• Sugar – 2 teaspoons

• Salt – 1/2 teaspoon

• Cheddar Cheese, grated – 1/2 cup

• Butter, unsalted, chilled and diced  – 1/4 cup-1/2 stick

• Eggs, beaten to blend, 1 T reserved – 2 eggs

• Whipping cream – 1/3 cup

Method

1. Preheat oven to 450 degrees.  Line a baking pan with parchment paper and grease.

2. Sift flour, baking powder, sugar, and salt in a large bowl.  Cut in cheese and butter using the pastry blender until mixture resembles coarse meal.

3. Reserve 1 Tablespoon beaten egg.  Blend remaining egg with cream in a small bowl.  Using a large spoon, mix into dry ingredients just until blended.  Do not knead the dough.

4. Turn dough out onto a lightly floured surface and pat into 8″ circles 3/4 inch thick.  Cut into 6 wedges.  Arrange on prepared sheet and brush the tops with the reserved egg.

5. Bake until golden, about 15 minutes.  Serve warm.

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Remember that meal preparation doesn’t have to be overwhelming! In the Culinary Classroom here in Los Angeles, CA, I teach my students the skills that prepare them for everything from becoming a Master Chef to a whiz in the home kitchen.
Have a wonderful Easter Sunday, and may your day be filled with love, laughter, and tasty food!
Don’t forget to share your pictures with me on Instagram by tagging me @ChefEricsCulinaryClassroom, and use the hashtag #CulinaryClassroom!
When you are looking to take cooking classes, remember to come to the premier Los Angeles Cooking School. I have them for adults and children.