Not Your Mama’s (Easter) Eggs

FOUR BEAUTIFUL BRUNCH DISHES FROM OUR CONTRIBUTORS’ FAVORITE KITCHENS

With Easter just days away, our team’s being inundated with just one question, “What are we putting on our tables for brunch this year?” Well, besides our age-old staples of candy-coated eggs and pastel linens, we’ve decided to shake things up this year, drawing inspiration from some of our contributors’ favorite kitchens in NYC and LA. Seriously though, between today’s bevy of ayurvedic turmeric-spiked milks, gluten-free pancakes and protein-packed salads, we’re not sure there’s ever been a better time to be a breakfast plate (err, bowl?), nor less reason to settle for sad scrambles and unripe fruit salads. Whether you’re a “yogurt-granola kind of kid” or more of a “egg-and-hash-brown peddler,” here are four beautiful and healthful recipes we can’t stop swooning over.

Golden Mylk Yogurt with Apricot Jam | SoHo House
Recommended by Sophie Elgort, Steven Alan, Mara Hoffman, Adam Lippes & 27 others

*4 servings coconut yogurt (we like this one because it’s completely clean) or other thick-strained yogurt
*1/2 c sprouted almonds, chopped and toasted
*1/4 c apricot jam
*drizzle of golden mylk

For the golden mylk:
*3 c unsweetened non-dairy milk like coconut or almond
*1 tbs cinnamon
*1 tbs turmeric
*1 tbs ginger
*1 tsp raw honey
*1 tbs virgin coconut oil
*1/4 tsp black pepper

1. Whisk coconut milk, cinnamon, turmeric, ginger, honey, coconut oil, peppercorns and 1 cup water in a small saucepan and bring to a low boil. 2. Reduce heat and simmer until flavors have melded (about 10 minutes). 3. Portion yogurt into 4 bowls, top with toasted almonds, a dollop of apricot jam and golden mylk to your liking. Optional: add a sprinkle of chopped mint.

Kabocha Socca Pancake | Sqirl LA
Recommended by Lauren Soloff, Andrew Bird, Pati Dubroff and Jessica de Ruiter

*2 winter squash, peeled and coarsely grated
*2/3 c chickpea flour
*8 large eggs (4 for batter; 4 to soft-boil as optional topping)
*1/4 tsp cumin seeds
*1/4 tsp coriander seeds
*1/4 tsp fennel seeds
*1 clove garlic, minced
*Pinch ground cinnamon
*Pinch ground ginger
*1 tbs fresh oregano, chopped
*2 tbs fresh mint, chopped
*3 tbs fresh cilantro, chopped
*2 tbs unsalted butter, plus more as needed
*1/2 c greek yogurt or labneh (optional topping)
*1 fresno chile, sliced (optional topping)
*1 avocado, sliced (optional topping)
*Cracked black pepper and sea salt

1. Toss the grated squash with a few big pinches of salt, then put it in a fine-mesh sieve and let drain, squeezing ever so often to release water for at least 15 minutes. 2. Meanwhile, combine the cumin, coriander, and fennel seeds in a dry skillet over medium-low heat. Toast the spices, shaking the pan often, until fragrant but not burned, about 3 minutes. Using a mortar and pestle or a spice grinder, grind the toasted spices to a powder. 3. Crack 4 eggs into a large bowl and whisk to break them up. 4. Add the drained vegetables, along with the garlic, oregano, mint, cilantro, chickpea flour and toasted spices. 5. Season with ½ tsp salt, cinnamon, ginger and a few grinds of black pepper and mix well. 6. Heat a large skillet, preferably cast iron, over medium-high heat for a minute or two. Add the butter, then spoon in two ½ cup-fulls of the pancake batter, pressing each to ½ inch thick. 7. Cook, rotating the skillet occasionally for even browning until the pancakes are nicely browned (about 3 minutes). If soft-boiling eggs to top pancakes, place 4 in low boiling water for 6 minutes. 8. Flip, then cook the second side for another few minutes. 9. Transfer the pancakes to a plate. Repeat to make two more pancakes, adding more butter to the skillet, if needed. Take soft-boiled eggs out of pot and peel. 10. Plate and top with greek yogurt, sliced chiles, spicy greens like arugula, avocado, a soft-boiled egg or any other toppings to your liking.

Brassicas Bowl | Two Hands
Recommended by Tomoko Ogura

*4 large eggs
*1 bunch broccolini, trimmed
*5 tbs olive oil, divided
*1 small shallot, finely chopped
*2 tbs apple cider vinegar
*1 tbs whole grain mustard
*1/2 bunch curly kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups)
*1/2 c unsalted, roasted sunflower seeds, divided
*1 avocado, quartered lengthwise
*2 tbs chives, finely chopped
*1 tbs sesame seeds, toasted
*Drizzle of tahini
*Crushed red pepper flakes, sea salt and cracked black pepper to taste

1. Cook eggs in a large saucepan of boiling water for 6 minutes for a soft-boil. Run under cool water, peel eggs and cut in half lengthwise. Set aside. 2. Preheat oven to 500°. Toss broccolini with 1 tbs oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8–10 minutes. Let cool, then coarsely chop. 3. Whisk shallot, vinegar, mustard, and remaining 4 tbs oil in a large bowl, then season with salt and pepper. 4. Add kale and toss to coat; season with salt and pepper. 5. Massage kale until slightly softened, then add roasted broccolini and 2 tbs sunflower seeds and toss again. 6. Divide salad among bowls and add an avocado wedge and 2 reserved egg halves to each. 7. Top with chives, sesame seeds and remaining sunflower seeds. 8. Drizzle tahini on top and sprinkle with red pepper flakes and sea salt.

Vanilla Chia Bowl with Hemp and Brazil Nuts | abcV
Recommended by CITIPHILE

*4 c flaked coconut
*5 c filtered water
*8 tbs chia seeds
*1 vanilla bean, seeds scraped out
*4 pinches cardamom
*1 1/3 c seasonal market fruit, cut in chunks
*4 tsp raw cacao nibs
*8 brazil nuts, roughly chopped
*8 dates, pitted and thinly sliced
*2 tsp hemp seeds

1. To make a homemade coconut milk, blend coconut and water as smooth as possible in a blender. Strain through a nut milk bag or other fine straining cloth, such as muslin. 2. Vigorously whisk 4 cups of the homemade coconut milk with the chia seeds, fresh vanilla and cardamom. 3. Let set for at least 1 hour or overnight. 4. Before using, whisk once more for texture, then equally distribute chia pudding into 4 bowls and top with nuts, hemp seeds, cacao, dates and fresh fruit. CP

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