Mother’s Day. Easter. Everyone knows spring signals the arrival of brunch season. Who can resist beginning your day surrounded by friends and family feasting on stacks of waffles smothered in maple syrup, creamy Eggs Benedict and crispy bacon? If you enjoy going out for brunch but dread fattening, all-you-can-eat buffets or standing in long omelet lines, try hosting your own. No need to make brunch a complicated affair. I recommend keeping the menu simple and practicing a few time-saving tips. For starters, avoid last-minute cooking. Prepare dishes you can make the night before and reheat them in the morning. Most casseroles and pastries keep perfectly warm in a 200°F oven. Next, set up a self-serve buffet in a central location so guests can help themselves. Finally, not sure what to serve? My foolproof brunch menu offers the perfect combo of sweet breakfast and savory lunch foods. I lightened up four popular brunch recipes to help you effortlessly entertain in the comfort of your home and enjoy a delicious spring meal.
Toast? Yawn. Celebrate spring’s bounty of fresh rhubarb and bake a batch of Strawberry-Rhubarb Scones in your favorite seasoned cast-iron skillet. I boosted the nutrition and fiber content of these sweet-tart scones by using white whole-wheat flour. For a dramatic presentation, bake them in the morning and serve them in the skillet. Feel free to prepare the scones in advance, but remove them from the pan and store in the refrigerator. Reheat the scones in the oven and pair them with soft, creamy butter.
