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Eggs, asparagus and lamb: recipes for a brilliant Easter brunch

Poached eggs with chive remoulade and smoked salmon.

Tibor Kolley/Tibor Kolley/The Globe and Mail

Classic poached salmon with spicy herb mayo This method of preparing salmon can feed a large group of people easily

Chive and fennel biscuits Measure the ingredients the night before serving to save time when guests are present

'Easter eggs' with pancetta and lobster This rich combination of poached eggs, asparagus, pancetta and lobster makes for a heady dish

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Asparagus, egg and cheese torta A quick, make-ahead dish that is always a huge hit. Substitute other vegetables for the asparagus, if desired

Peppery lettuce salad with tapenade vinaigrette This spicy salad goes well with rich entrées

Maple smoked bone-in ham This tasty ham marinates all night

Honey-glazed Easter lamb Choose Canadian lamb for a delicate, melt-in-your-mouth texture

Asparagus with lemon and brown butter vinaigrette Lemon zest and chopped chervil or tarragon bring the flavour

Wild mushroom croustades A variety of mushrooms makes this dish stand out

Japanese devilled eggs Subtle Japanese flavours offer a twist on the classic

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Cheese and asparagus torta The parmesan crust is trouble-free and it can all be made a day ahead.

Poached eggs with smoked-salmon-and-chive remoulade Serve these on toasted sourdough baguette instead of English muffins

Find more ideas for Easter feasts in our searchable database of more than 2,500 recipes. Start .

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