I tell myself I’m not a brunch person. But what are branches?And since I’m definitely a late breakfast person, I morning brunch people. But especially on holidays, brunch sets the stage for the main meal that comes later.
My approach to branches is simple. Keep it light and don’t fill it up with something to eat later.For Easter, I know I don’t eat eggs for breakfast because I eat deviled eggs later. I know I eat ham, so I’m not going to eat bacon.
This is my Easter brunch. Berries dressed to perfection and potatoes with airfryer cooked spinach. With minimal mess and ingredients, it’s all done in under 20 minutes and completely unpretentious. But for Easter, it’s the perfect amount to satisfy my appetite and keep me feeling good until the main event.
Whatever you make for breakfast or brunch this Easter Sunday, take a break and keep it simple.
perfect easter brunch
Easter brunch shouldn’t be a different version of what you’re going to eat at your Easter dinner. Light, satisfying, and easy to make.
- 3 big maroon potatoes Dice, rinse and pat dry
- 2 big handful fresh spinach washed and pat dry
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder
- avocado oil spray
- flake salt option
for the fruit
- 1 1/2 lb fresh strawberries stemmed, quartered
- 1 cup fresh blueberries
- 2 tablespoon fresh orange juice Squeeze from cara cara orange if possible
- 2 tablespoon vanilla coconut yogurt
- 1 tablespoon Honey
- 1 teaspoon orange or lemon peel
- 1 teaspoon finely chopped tarragon
Preheat air fryer to 400 degrees. Place potatoes in a mixing bowl, lightly spray with avocado oil spray, then add salt, pepper, and garlic powder (don’t use flake salt yet). Toss to coat, add to air fryer and cook for 15-20 minutes. Cook, shaking every 3 to 5 minutes, until the potatoes are browned and fluffy inside.
Place the spinach in a basket and fry for 30 seconds. Shake the basket to mix everything together and place in a serving bowl. Top with flake salt if desired.
make dressing berries
In a small bowl, combine orange juice, coconut yogurt, honey, zest and tarragon. Mix with a whisk.
Place strawberries and blueberries in another bowl. Pour in the dressing and toss lightly to coat. Serve immediately.