Light & Healthy Easter Brunch

I tell myself that I'm not a brunch person. But what is brunch, but a late breakfast? And I'm definitely a late breakfast person so, I guess I am a brunch person. But particularly on holidays, when the brunch sets me up for the main meal coming later.

My approach with brunch is simple. Keep it light and don't pack it full of stuff you're going to eat later. For Easter, I know I'm having deviled eggs later, so I'm not eating eggs for breakfast. I know I'm having ham, so I'm not going to eat bacon. I also know I'm going to make a mess in the kitchen so brunch needs to be tidy.

So this is my Easter brunch. Perfectly dressed berries, and potatoes with spinach cooked in the air fryer. Everything done in less than 20 minutes with minimal mess and ingredients, completely free of pretense. On a day where I don't plan to eat a full pound of ham myself you might see me add a few turkey sausage links to this. But on Easter, it's the perfect amount to satisfy my appetite and leave me feeling great until the main event.

Whatever you end up making for breakfast or brunch this Easter Sunday, give yourself a break and keep it simple.

The Perfect Easter Brunch

Recipe by Chris Marcum

0.0 from 0 votes

Course: Breakfast, Brunch

Servings

4

Prep time

0

minutes

Cooking time

0

minutes

Calorieskcal

Easter Brunch shouldn't just be different versions of what you're going to eat for Easter Dinner. It should be light, satisfying, and easy to make.

Ingredients

• For the potatoes

• 3 large russet potatoes diced, rinsed, patted dry

• 2 large handfuls fresh baby spinach washed, patted dry

• 1 tsp salt

• 1 tsp cracked black pepper

• 1/2 tsp garlic powder

• avocado oil spray

• flake salt optional

• For the fruit

• 1 1/2 lbs fresh strawberries stemmed, quartered

• 1 cup fresh blueberries

• 2 tbsp fresh orange juice squeezed from a cara cara orange preferably

• 2 tbsp vanilla coconut yogurt

• 1 tbsp honey

• 1 tsp orange or lemon zest

• 1 tsp finely chopped tarragon

Directions

• Make the potatoes
• Preheat your air fryer to 400. Put the potatoes in a mixing bowl, spray lightly with avocado oil spray, then add the salt, pepper, and garlic powder (do not use the flake salt yet). Toss to coat, add to the air fryer and cook for 15-20 minutes, shaking every 3-5 minutes until browning occurs and potatoes are fluffy inside.
• Add the spinach to the basket and air fry for 30 seconds. Shake the basket to mix it all together and place in a serving bowl. Top with flake salt if desired.
• Make the dressed berries
• In a small bowl combine the orange juice, coconut yogurt, honey, zest and tarragon. Whisk to combine.
• In another bowl, add the strawberries and blueberries. Pour the dressing over and toss gently to coat. Serve immediately.