One of my favorite things about Easter has always been the big breakfasts we would have following church and our Easter baskets. Of course, the best part was the hot cross buns, of which I would have at least 4 (following a healthy appetizer of 20 chocolate eggs, nonetheless). I still enjoy making big breakfasts for holiday mornings, but cooking up brunch for friends has also become a favorite way to entertain. This month’s Dress & Dine would be perfect for either occasion, whether it’s for a spring or Easter brunch and whether you are hosting family, friends or both.
Dress// As the hostess for a morning gathering you want to be comfortable, yet put-together, in something that is practical yet elevated. Loose fitting maxi skirts or pants made from flowey, breathable fabric (preferably with a stretchy waistband) are my go-to. I’m loving poplin striped shirts for spring, and tying this one at the waist is the perfect way to make the shirt look simultaneously dressy and casual. While hosting, I like to keep my accessories at a minimum, instead choosing a bright pink shoe, a loosely braided hairstyle and a statement watch to make my outfit come alive.
To dress the table, I kept things simple as the food already added quite an array of color. I used a glass vase for the skewers, and a variety of serving dishes to add texture. I gave a few additional pops of color with some spring colored towels. To finish the table off, I scattered a few artichokes throughout. I love artichokes as decor because they add a subtle hint of color while also neutralize the table and unifying all the decor together. Their shape also provides another variety of texture.
Dine// A DIY breakfast bar may sound complicated to set up, but don’t be fooled by the name. This breakfast skewer bar couldn’t be easier and your guests will love the fun of “making” their own breakfast. I set up this skewer bar with both a sweet (mini donuts and fruit) and savory (prosciutto and asparagus, my twist on Easter ham and asparagus, along with mini egg cups) option. For drinks, I put a springtime spin on everybody’s favorite brunch drink. Instead of mimosas with orange juice, I served mine with a strawberry guava juice. The pretty pink color was the perfect finish to this spring/Easter brunch skewer bar.
Fruit (strawberries, raspberries, melon, pineapple, kiwi and star fruit are all great for spring colors)
Asparagus (Oven-roasted and cut into bite-sized pieces)
Mini Egg Cups (egg, cheese, seasonings)
To make the mini egg cups, simply beat together eggs, grated cheese (I used parmesan), and some seasonings (I used salt, pepper, chives and parsley). Pour into well-greased mini muffin tins and bake at 350 degrees for about 12-15 minutes, or until puffy and cooked through. Serve immediately.