Dining In: Brunch time

Spring is in the air, Easter is right around the corner and everything is green and fresh after an interminable winter. This time of year we think of outdoor entertaining–and not just for crawfish boils and cookouts, but for more special and formal occasions like graduations, bridal showers, weddings and baby showers. That’s why we devoted this menu to one of our favorite types of meals: brunch.

A brunch is an easy, fun way to entertain without breaking the bank, and the menu Tracey has come up with is easy to pull off. Better still, much of it can be done in advance.

The Eggs Sardou is a take on the classic New Orleans favorite, but we have adapted it for a group of brunch guests. The beauty of this dish is instead of poaching a bunch of eggs ahead of time, you bake them. The creamed spinach is made from a classic bechamel sauce with a hint of Pernod, and can be served as a side dish or dip. It can be done up to two days in advance.

The Smoked Salmon Hash is a delectable side to accompany the Eggs Sardou and can be served warm or at room temperature. This dish can also be prepped ahead of time and quickly finished the morning of the event.

The Coconut Coffee Cake is a light dessert with a mild coconut flavor that isn’t too sweet. It helps to balance out the savory dishes and is a lovely way to end the meal. Serve this along with fresh brewed coffee and your favorite liqueurs for a truly festive and delightful brunch.

Get the recipes below!